Rhubarb season is in full swing now. Jam has been made, chutney recipes are being searched out and crumbles are on the menu. Last night I made a Strawberry, Rhubarb and Sweet Cicely crumble. Delicious! In our haste to eat it I forgot to take a pic to tease you with.
The Daffodils have lasted such a long time this year. They are starting to lose their vibrancy now but they’ve been flowering for about 6 weeks. Usually the Spring brings lots of rain and wind which flattens them pretty quickly, but this year we have actually had a Spring with proper Spring weather. Huge areas of England are already in drought conditions with hose bans in force in many areas. I find it crazy that in midst of their water shortage the English government have given the go ahead to the resumption of hydraulic fracturing for gas in Lancanshire. This destructive process using millions of gallons of water each day to fracture the rock which then releases the gas. This water is then poisoned with chemicals and naturally occuring heavy metals and radioactive elements. So poisoned that it is not reusable by man or beast. It does’nt make sense to me. We need to remember that all the water that will ever be is already on the Planet. It is not a renewable resource.
In the back field the big Sycamore is in full leaf . I really love this tree and how it’s branches have taken the shape of outstretched arms…reaching to the heavens in it’s daily worship of Mother Nature.
Underneath the kitchen window this little Azalea is about to burst into full bloom. It never fails to give a great display year on year.
On the lane Primroses are giving their annual display. All parts of the plant are edible and a few of the flowers look lovely decorating a salad. An infusion of the fresh plant can be used to make a cough remedy and a mildly sedative tea. It is however protected in the wild so unless you have a profusion of them in your own garden it’s best to admire them and leave them to Nature.
A plant which you can pick to your heart’s content is Sorrel. It gives a lovely lemony kick to a mixed salad and can be cooked as a vegetable. The succulent leaves are pleasant to eat raw and are a great thirst quencher. It grows in abundance here as it likes the damp, acidic soil. Mother Nature provides.