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Jeremy Bartlett's LET IT GROW blog

The wonder of plants and fungi.

Jeremy Bartlett's Let It Grow Blog
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"People from a planet without flowers would think we must be mad with joy the whole time to have such things about us." - Iris Murdoch

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Coltsfoot, Tussilago farfara

Jeremy Bartlett's LET IT GROW blog Posted on 17 March, 2012 by Jeremy Bartlett17 January, 2016

Yesterday I noticed that the Coltsfoot was in flower at Sweetbriar Marshes in Norwich.

Coltsfoot

Coltsfoot at Sweetbriar Marshes

In summer I hardly give Coltsfoot, Tussilago farfara, a second glance. By then, only the leaves show above ground. It is these that are said to resemble a colt’s foot in shape, hence the plant’s English name. They appear as late as May, after the flowers have died down.

In March, or even earlier, the flowers are very pretty, bright yellow and have a superficial resemblance to dandelions. Both are members of the daisy family, Asteraceae. Coltsfoot grows on waste ground, especially where drainage is poor, such as by riverside paths and on the crumbling cliffs between Cromer and Sheringham in North Norfolk. It is a useful source of nectar for honeybees early in the year.

Tussilago comes from tussis, a cough, as the plant was sometimes used as a cough medicine. A Scottish name for the plant, derived from this, is “Tushylucky” or “Tushies”. Richard Mabey, in Flora Britannica, also mentions that Coltsfoot was used as a herbal tobacco – in Somerset it is sometimes called “Baccy plant”. So much for curing coughs!

Coltsfoot leaves and flowers are edible. The flowers have a flavour similar to aniseed and can be added to salads. Fresh leaves are bitter but can be made into a tea that tastes rather like liquorice. See the Plants For A Future and Eat Weeds websites for more details.

Coltsfoot

Coltsfoot growing on river bank near Acle

However, beware! If you pick the plant in the wild you should treat it with caution as it contains a pyrrolizidine alkaloid called senkirkine, which can cause liver damage, certainly at high doses. The sale of Coltsfoot was banned in Austria and Germany because of this but cultivars are now available (variety “Wien”) which do not contain the alkaloids.

Close relatives of Coltsfoot are Butterbur (Petasites hybridus) and Winter Heliotrope (Petasites fragrans). Both flower early in the year, before the leaves. Butterbur has pink, slightly fragrant, flowers that appear in February or March and leaves like a much bigger version of Coltsfoot, once used to wrap butter. Winter Heliotrope is a very invasive, introduced plant from North Africa, but it has deliciously vanilla-scented pale mauve flowers which appear around Christmas time.

Posted in Edible, Poisonous | Tagged baccy plant, Butterbur, Coltsfoot, Cromer, North Norfolk, Norwich, Petasites fragrans, Petasites hybridus, pyrrolizidine alkaloids, senkirkine, Sheringham, Sweetbriar Marshes, tushies, tushylucky, Tussilago farfara, Winter Heliotrope

Primrose, Primula vulgaris

Jeremy Bartlett's LET IT GROW blog Posted on 12 March, 2012 by Jeremy Bartlett17 January, 2016
Primrose

Primrose – this one is pin-eyed

A sure sign of spring, Primroses (Primula vulgaris, family Primulaceae) are in flower: in our back garden, in Earlham Cemetery and in Grapes Hill Community Garden. They’re delightful and they provide an early source of nectar for long-tongued bees and early butterflies such as the Brimstone, Gonepteryx rhamni. They self-seed into tiny cracks in the garden paths and through rough grassland and along hedgerows. The small seeds are often dispersed by ants, a phenomenon known as myrmecochory.

The name Primrose comes from prima rosa, the first flower of the year – and if you discount introduced bulbs such as the Snowdrop, the name is very apt.

It is well known that Primrose flowers come in two forms: pin-eyed and thrum-eyed (see pictures). In pin-eyed flowers the style is longer than the stamens, so when you look at a flower you see a “pin” – the stigma at the top of the style. In thrum-eyed flowers the stamens are longer than the style, so you see the anthers. The flowers are adapted for cross-pollination, with the pollen from pin-eyed flowers pollinating thrum-eyed flowers and vice-versa.

But there is also a third type of flower, a homostyle, where the anthers and the style are of the same length. These flowers can self pollinate, which may confer an advantage to the Primrose when it grows in more marginal areas (reference).

Many of the gaudy bedding Primulas are derived from Primula vulgaris, but what they gain in colour they lose in subtlety.

Primrose flowers are mild in flavour and they’re mainly used for decoration, though there are various recipes for them. Young flowers can be made into primrose wine. The leaves are edible too but I haven’t tried them.

Posted in Edible, Ornamental | Tagged Brimstone, Gonepteryx rhamni, homostyles, myrmecochory, pin-eyed, Primrose, Primula vulgaris, recipes, Snowdrop, thrum-eyed

Spinach, Spinacia oleracea

Jeremy Bartlett's LET IT GROW blog Posted on 8 March, 2012 by Jeremy Bartlett17 January, 2016

It’s time to sow seeds of Spinach, Spinacia oleracea. This is a crop that rapidly bolts (runs to seed) in hot, sunny weather, so it’s a good idea to sow it early and often, so you have a succession of young leaves. (See How to grow spinach for growing tips.) I have grown several varieties. “Matador” works well for me and I’m trying out a “red rooted” variety, “Medania”, this year.

I start my sowings in a cool greenhouse in February (see The growing season starts here on this blog), then sow about every three weeks until late April. I also make a late sowing in mid August or early September, which will crop in a mild autumn, or stand sulkily over the winter to give some early leaves in spring, especially if under a cloche.

I think the greenhouse spinach’s leaves are best – tender and delicious; early and late in the season outdoor ones are much thicker and tougher.

Young spinach leaves are delicious in salads, while older ones are best cooked in curries or omelettes, or many other recipes.

Spinach

Young spinach leaves

Spinach probably originated in ancient Persia, from where it was taken to China and the Mediterranean. It is highly nutritious, with vitamins, iron and calcium. However, the leaves contain oxalic acid, which binds to iron and especially calcium, reducing its uptake by the body. Very large quantities of oxalic acid are poisonous in some plants, such as rhubarb leaves and black bryony, but spinach has lower levels and, unless you suffer from conditions such as gout and kidney stones, or perhaps eat spinach every day for weeks on end, there’s no need to be concerned.

See Oxalic Acid and Foods for more information.

Posted in Edible | Tagged Black Bryony, oxalic acid, recipes, rhubarb, salads, spinach, Spinacia oleracea

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Thirty latest posts

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