The Dandelion & The Turnip: Newsletter Edition 1
Here in the northern hemisphere, the longest day has just passed and we are in the middle of the summer growing season. I am learning a lot about my new garden, and what I need to do to the soil to make it healthier for growing fruit and vegetables. The more I see and learn, the more I am convinced that, whatever you want to grow, a successful garden starts with the soil.
Every year, I try to grow at least one thing I have never grown before and 2022 is the year of the dandelion. I have talked about them a lot over the past few years with Juliet Roberts, who has done a lot of research into this fascinating plant and has written a piece for this newsletter.
Encouraged by Juliet, I decided to grow them as a salad crop this year. Dandelion is one of the most nutritionally dense greens you can grow, and adds a distinctive bitter note to a green salad, along with a hint of black pepper. I have sown four kinds, two simple dandelions from Franchi Seeds and Johnny’s Seeds, a posher ‘French dandelion’ from Baker Creek Seeds and another mystery specimen given to me by a friend. Meanwhile at the front of the house, they seem to be coming up everywhere. Some may call them weeds, but I am very glad to see them. My good friend Lee Hallman has sketched one for the newsletter. For those who, like me, would rather eat them than draw them, I have included a recipe for my favourite salad dressing.
I am inspired by many gardens and gardeners but one person I have really enjoyed visiting lately is Kate Gatacre, a friend of many years’ standing. Kate has gardened since childhood in her family garden, De Wiersse in the Netherlands, but now she is taking this love to a new level at Linley Farm in Shropshire where she and her team are producing beautiful vegetables for some of London’s great restaurants. She shares some of her thoughts on growing – and eating – with us.
The newsletter’s foreign correspondent is Thomas Gooch, who is based in Melbourne, Australia where he grows produce for a private client and their family. Thomas will let us know each season what is happening and what has inspired him in his garden. Right now, it's the middle of winter in the southern hemisphere and Thomas is celebrating the turnip. Enjoy the story of this newfound love.
Thank you for signing up to this newsletter. I look forward to hearing your thoughts and ideas,
Aaron
The Dandelion - An Essay
“What is a weed? A plant whose virtues have not yet been discovered.” - Ralph Waldo Emerson
Ralph Waldo Emerson (1803–1882), philosopher, poet and essayist
According to a Romanian legend, when the universe was being created an angel was sent by God to ask what each plant wanted to look like. After much thought, the dandelion responded, “I would like to look like God’s most beautiful creations: the sun, the moon and the stars, all together. Is that possible?” The angel replied, “I don’t know. I will take your wish to God and see.” So God gave it petals like the gold rays of the sun, a seed head round and silvered like the moon, and which scattered in the wind like the stars in the sky.
Indeed, its golden flower, serrated leaves and spherical seedhead are instantly recognisable, yet opinions on it vary enormously. Gardeners and farmers often view it as an annoyingly tenacious weed, while others believe it to be a truly remarkable little plant that is grossly undervalued.
So what are its values? Firstly, the dandelion has an exceptionally long flowering season, offering a great source of nectar for pollinating insects and bees, particularly when little else is in bloom.
The entire plant, including flowers, leaves and roots, is edible and provides one of the most complete sources of nutrition of any vegetable, with exceptionally high levels of vitamins, minerals, protein, choline, inulin (a probiotic that increases friendly bacteria in the gut) and pectin. It is a particularly good source of vitamin A, B, C, D and E, and actually contains a higher level of vitamin A (beta-carotene) than carrots, more potassium than bananas and more iron than spinach. It is also rich in thiamine, riboflavin, calcium, copper and manganese, yet contains just 25 calories a cup. Dandelion also contains lots of potent antioxidants, which may explain why it has such all-encompassing health benefits.
Dandelion has long been used as a herbal remedy throughout Europe and North America, where it is used to alleviate numerous ailments, including: dandruff, gum infections, toothache, abscesses, fever, lethargy, eczema, rheumatism, headaches, constipation, gout, gallstones, asthma and allergies. The list goes on…
It has also been associated with numerous mystical and magical uses, most of which relate to wishes, good luck, prosperity, divination, dreams, communicating with the spirits and defending against negative energy and nightmares.
If you think about it, how many other plants can be served in a salad, made into wine or a dye, used for divination, help heal a wide range of illnesses, bring good luck, and make your wishes come true? The dandelion is also one of the most joyful signs that spring has arrived.
So, really, what’s not to love about this little ‘weed’?
Juliet Roberts - Editor, Writer and Creative Director
Featured Grower - Q & A With Kate Gatacre
What’s your approach to vegetable gardening?
No chemicals and no digging. Mainly I believe in keeping the soil covered, as little disturbance as possible, and living roots. And I love variety and companion planting. I think that things grown in beautiful settings taste, look and smell better, plus beauty in the garden is good for the soul (and work ethic!).
Where are you going?
I want to get chefs to be as passionate about where they buy their vegetables from as they are about meat and fish. It’s time that we paid more attention to where our vegetables and flowers come from and how they are grown.
What inspires you?
Micro-organisms – the soil’s biome – it is so incredibly complex and diverse – just how I want the farm to be! And working with interns who challenge me to improve how I do things.
What’s your desert island vegetable & why?
The humble bean – in all its forms – is that cheating? Broad beans, French beans, all the dried beans… I love them all in all their colours and textures and flavours, and I love their reliability in germinating!
Kate Gatacre, Organic Vegetable & Flower Grower
The Southern Hemisphere Roundup - Turnips
For most of us, perhaps an often-found vegetable at the bottom of the crisper in the fridge. Or remembered from childhood for being the last of the vegetables used in a Stone Soup-type dish.
However, I can profess myself a convert to this humble root vegetable. The love affair began during lockdowns spent in Melbourne, where vegetable gardening carried me though. The plethora of turnips from Glenluce (sowed too densely on my part) caused them to regularly appear at Roast Nights, held across the road at the Welsh People’s house on a Sunday.
Roasting produced a caramel outside, with a pillowy soft inside that we regularly exclaimed at each week. Young turnips fresh from pulling, lightly boiled with a touch of salt and pepper as suggested by Perry Rodriguez, were also delicious. A revolution for the tastebuds and for my cultural expectations of what a turnip could be. I should thank Michael Wright for opening my eyes.
It’s a good learning to not judge a vegetable by what one might think one knows; instead, best to dig up and dig in…
Thomas Gooch - Australian Correspondent
Thank you for reading, I hope you enjoyed this newsletter - Aaron Bertelsen
