Carbohydrates

Carbohydrates are one of the three main types of foods, known as macronutrients, along with proteins and fats. The Western diet is high in carbohydrates, both raw and refined. In fact, many health professionals and weight loss "experts" say we should eat more carbohydrates and less protein and fat.Unfortunately, it's not quite that simple. Unlike people, carbohydrates are not all created equal. You may already be familiar with the concept of simple carbohydrates, like fruits and the equally accepted concept of "complex" carbohydrates such as rice, pasta and potatoes.

Although this is one way to differentiate, we believe there is a much more important method, which has massive implications for health, weight-management and disease prevention.

Simple carbohydrates

Fruit and vegetable sugars

Sucrose (sugar)

"Complex" carbohydrates

Starchy foods (like potatoes)

Grain and grain products (pasta, bread)

Rice

But before we get to that (click here if you can't wait), let's start with the basics.

Carbohydrates are generally simple compounds and contain only carbon, hydrogen and oxygen. They are all eitehr a single sugar (or monosaccharide) or a chain of conected sugar molecules (or polysaccharides). Simple sugars include fructose, glucose and sucrose, whilst examples of polysaccharides include starch and gums. The difference between simple sugars is purely the position of the oxygen atom on the ring of carbons.

In the body, all carbohydrates are broken down (and/or chemically converted) to their simplest form - glucose, which is the "fuel" of preference in the body and is required day and night, awake or asleep for brain function. Sugar levels therefore have to be regulated so that, even when food is not present, the brain gets the glucose it needs. When the body loses control of blood sugar, major problems occur, which will quickly lead to death if not corrected. The inability of the body to control blood sugar in known as diabetes.

Diabetes is increasing in the UK and USA at an incredible rate and is already blamed for using over 10% of all health care resources. Recent estimates suggest that within the next 20 years or so, this will increase to 30% of ALL health care costs. Clearly something has to be done about this.

In fact, it's really quite simple, but requires a change in approach from the authorities and a recognition that fat intake isn't the only important thing in weight control (diabetes is closely associated with obesity).

Glycaemic index (glycemic index if you are in the USA)

Glycaemic index is the term used to determine how quickly carbohydrates release their sugar into the blood. Some carbs release their sugar very quickly and cause blood sugar to "spike" sharply, whilst others release their sugar more slowly, elevating sugar to a lesser degree but for a longer time.

This is important, because the body regulates the level of blood sugar through a complicated series of chemicals and hormones, the principle one of which is insulin. High blood sugar stimulates release of lots of insulin, which makes the liver convert sugar to fat. (and you thought it was fat intake that counted....read on)

Diabetes is caused by the repeated release of increasing amounts of unsulin as the tissues get used to it and begin to respond to it less and less, creating insulin resistance. This is the first step to diabetes, in which the pancreas (where insulin is made) "gives up" and stops insulin production altogether. The result is a total loss of control of blood sugar - diabetes. (click here for more information on diabetes, how to prevent it and natural treatments)

Glycaemic index (GI) is explained in more detail here, but it should be clear from even the bief explanation above that it can have a major impact on health. Not only can diabetes be caused by consumption of too much high GI foods, it is this and NOT over consumption of fats that is responsible for the increasing level of obesity seen in the Western world, especially obesity in children.

Conversely, it is quite possible to minimise both your weight and your chances of developing diabetes by keeping a close eye on the GI of what you eat. People who eat a low GI diet, especially a low-grain diet stand a significantly reduced risk of these, and other diseases.Carbohydrates have come in for a bashing lately, mostly because of the Atkins diet. This radical diet proposes cutting out carbs together and replacing them with protein. Whilst this can be effective in radically reducing weight, it can also be very dangerous.

As a rule, diets are a bad idea anyway, as they are usually followed by a return to your previous regimen which quickly leads to weight gain. The only way to consistently lost and keep off weight is to change what you eat - permanently. Click here to find out more about weight control.

Amino Acids

Supplemental Amino Acids

Supplemental amino acids are available in combination with various multivitamin formulas, as protein mixtures, in a wide variety of food supplements, and in a number of amino acid formulas. They can be purchased as capsules, tablets, liquids, and powders. Most amino acid supplements are derived from animal protein, yeast protein, or vegetable protein. Crystalline free-form amino acids are generally extracted from a variety of grain products. Brown rice bran is a prime source, although cold-pressed yeast and milk proteins are also used.

Free-form means the amino acid is in its purest form. Free-form amino acids need no digestion and are absorbed directly into the bloodstream. These white crystalline amino acids are stable at room temperature and decompose when heated to temperatures of 350F to 660F (180C to 350C). They are rapidly absorbed and do not come from potentially allergenic food sources. For best results, choose encapsulated powders or powder.

When choosing amino acid supplements, look for products that contain USP (U.S. Pharmacopeia) pharmaceutical-grade L-crystalline amino acids. Most of the amino acids (except for glycine) can appear in two forms, the chemical structure of one being the mirror image of the other. These are called the D- and L- forms for example, D-cystine and L-cystine. The "D" stands for dextro (Latin for "right") and the "L" for levo (Latin for "left"); these terms denote the direction of the rotation of the spiral that is the chemical structure of the molecule. Proteins in animal and plant tissue are made from the L- forms of amino acids (with the exception of phenylalanine, which is also used in the form of DL-phenylalanine, a mixture of the D- and L- forms). Thus, with respect to supplements of amino acids, products containing the L- forms of amino acids are considered to be more compatible with human biochemistry.

Each amino acid has specific functions in the body. The many functions and possible symptoms of deficiency of twenty-eight amino acids and related compounds are described below. When taking amino acids individually for healing purposes, take them on an empty stomach to avoid making them compete for absorption with the amino acids present in foods. When taking individual amino acids, it is best to take them in the morning or between meals, with small amounts of vitamin B and vitamin C to enhance absorption.

When taking an amino acid complex that includes all of the essential amino acids, it is best to take it a half hour away from a meal, either before or after. If you are taking individual amino acids, it is wise also to take a full amino acid complex, including both essential and nonessential amino acids, at a different time. This is the best way to as-sure you have adequate amounts of all the necessary amino acids.

Be aware that individual amino acids should not be taken for long periods of time. A good rule to follow is to alternate the individual amino acids that fit your needs and back them up with an amino acid complex, taking the supplements for two months and then discontinuing them for two months. Moderation is the key. Some amino acids have potentially toxic effects when taken in high doses (over 6,000 milligrams per day) and may cause neurological damage. These include aspartic acid, glutamic acid, homocysteine, serine, and tryptophan. Cysteine can be toxic if taken in amounts over 1,000 milligrams per day. Do not give supplemental amino acids to a child, or take doses of any amino acid in excess of the amount recommended unless specifically directed to do so by your health care provider.

Some recommended amino acid products include the following:

A/G-Pro from Miller Pharmacal Group, a complete amino acid and mineral supplement.

Anabolic Amino Balance and Muscle Octane from Anabol Naturals. Anabolic Amino Balance is a complex of twenty-three free-form amino acids. Muscle Octane is a blend of free form branched chain amino acids (L-leucine,L-valine, and L-isoleucine). Anabol Naturals also pro-duces free-form single amino acids.

Amino Blend from Carlson Laboratories, a complex containing twenty amino acids, both essential and non-essential.

Alanine

Alanine plays a major role in the transfer of nitrogen from peripheral tissue to the liver. It aids in the metabolism of glucose, a simple carbohydrate that the body uses for energy.

Alanine also guards against the buildup of toxic sub-stances that are released in the muscle cells when muscle protein is broken down to meet energy needs quickly, such as happens with aerobic exercise. Epstein-Barr virus and chronic fatigue have been associated with excessive alanine levels and low levels of tyrosine and phenylalanine. One form of alanine, beta-alanine, is a constituent of pantothenic acid (vitamin 65) and coenzyme A, a vital catalyst in the body.

Research has found that for people with insulin-dependent diabetes, taking an oral dose of L-alanine can be more effective than a conventional bedtime snack in preventing nighttime hypoglycemia.

Arginine

Arginine retards the growth of tumors and cancer by enhancing immune function. It increases the size and activity of the thymus gland, which manufactures T lymphocytes (T cells), crucial components of the immune system. Arginine may therefore benefit those suffering from AIDS and malignant diseases that suppress the immune system. It is also good for liver disorders such as cirrhosis of the liver and fatty liver; it aids in liver detoxification by neutralizing ammonia. It may also reduce the effects of chronic alcohol toxicity.

Seminal fluid contains arginine. Studies suggest that sexual maturity may be delayed by arginine deficiency; conversely, arginine is useful in treating sterility in men. It is found in high concentrations in the skin and connective tissues, making it helpful for healing and repair of damaged tissue.

Arginine is important for muscle metabolism. It helps to maintain a proper nitrogen balance by acting as a vehicle for transportation and storage, and aiding in the excretion, of excess nitrogen. Studies have shown that it also reduces nitrogen losses in people who have undergone surgery, and improves the function of cells in lymphatic tissue. This amino acid aids in weight loss because it facilitates an increase in muscle mass and a reduction of body fat. It is also involved in a variety of enzymes and hormones. It aids in stimulating the pancreas to release insulin, is a component grade L-crystalline amino acids. Most of the amino acids (except for glycine) can appear in two forms, the chemical structure of one being the mirror image of the other.

These are called the D- and L- forms for example, D-cystine and L-cystine. The "D" stands for dextro (Latin for "right") and the "L" for levo (Latin for "left"); these terms denote the direction of the rotation of the spiral that is the chemical structure of the molecule. Proteins in animal and plant tissue are made from the L- forms of amino acids (with the exception of phenylalanine, which is also used in the form of DL-phenylalanine, a mixture of the D- and L- forms). Thus, with respect to supplements of amino acids, products containing the L- forms of amino acids are considered to be more compatible with human biochemistry.

Antioxidants

Antioxidants - nature's "mop-up" squad to counter the "free radical" menace.

Antioxidants (or free radical scavengers) are potentially THE most important part of a basic nutrition program. Commonly plant extracts, these compounds are incredibly important as they circulate in the blood, "mopping up" the free radicals which cause cell damage and disease.

"Free radicals" are unstable compounds in the body that will "do anything" to become stable, which they do by stealing an electron from another molecule. In the process they make the other molecule unstable, and by this method, they cause tissue damage, which must be repaired to maintain health.

Whilst this process is used by the body to destroy bacteria and maintain healthy cells, it can get out of balance if there are not enough antioxidants (substances that react with free radicals, neutralising them) in the system, leading to a situation known as "oxidative stress". In this state, there is more damage being done to cells than the body can cope with and the end result is disease. Oxidative stress has been linked to everything from heart disease to cancer.

What causes Oxidative stress?

There are many causes of oxidative stress in the body, from ionising radiation (x-rays, over exposure to strong sunlight) and toxic chemicals (commonly found in everyday cleaning products , cosmetics and some foods) to dietary deficiencies. Dietary causes include both consumption of the wrong things - refined sugar and flour, foods high in nitrites (such as bacon and sausages) and virtually all prepared foods, as well as lack of consumption of natural foods like fruits and vegetables, which contain natural antioxidants.

Common dietary causes of free radicals

• Refined sugar
• Refined flour and other grain products (corn, pasta)
• Food additives
• Prepared foods (high in both sugar and preservatives)
• Mouldy foods
• Foods cured in nitrites (bacon, sausages, salami etc)
• Foods high in pesticides (non-organic produce)
• Hydrogenated vegetable oils, margerine etc

Commonly ignored foods that protect against free radical damage or are better than their "synthetic" counterparts, above.

• Whole, fresh, organic fruits and vegetables
• Natural vegetable oils (olive oil, flax seed oil)
• Dairy products (butter, cheese)
• Limited amounts of raw cane sugar and wholegrain (including wheatgerm) flour.
• Fresh, organic, grass-fed meats (beef, lamb)
• Using antioxidants to prevent (and recover from disease)

Antioxidants, however, are not all the same. Some last for longer than others in the body, meaning that they have to be consumed less often, whilst different antioxidant molecules are more or less effective against specific free radical molecules. Review the different types of antioxidants and their effects here.

So how do you choose an antioxidant?

The simple answer is "more is better". Most modern antioxidant preparations contain a vairety of compounds which have different effects and durations. These preparations are known as "broad spectrum" antioxidants as they give an array of different protective properties against a variety of radicals. Unless you are specifically trying to act against one particular radical, a "broad spectrum" antioxidant is likely to be the best choice for you.

There are also some modern preparations of antioxidants that provide intensive, high dose antioxidant therapy for people whose needs are either specific or immediate. Such products tend to offer a variety of antioxidant compounds, and some even claim to overcome the traditional limitation of "1 antioxidant molecule to 1 free radical" by employing "cascading" systems of antioxidants, which free up the more powerful molecules so that they can "catch" one free radical after another over a prolonged time frame.

Nutritional Supplements

what are they, how do they work and how do you choose them?

Nutritional supplements are without a doubt one of the most easily accessible and also one of the most confusing aspects of natural health. Manufacturers of nutritional supplements often blind us with science and scientific (or pseudo-scientific) names. Here we summarise the different types of vitamins, minerals, essential fatty acids, antioxidants and other nutritional supplements, so that you can both understand what they do and why they are necessary for healthy living.

Why do we need nutritional supplements or food supplements?

Since the 1920s, Western Governments have known that the majority of our food crops have been grown on mineral-depleted soils, which makes them not only more susceptible to plant diseases and insect attack, but also nutritionally fairly worthless.

In addition to this, animal feeds have changed from the natural foods they eat in the wild to highly processed, chemical laden concoctions that are designed to maximise growth rate, muscle mass and therefore value whilst minimising cost and the time it takes to turn them into a healthy profit. The result is meat that is dangerously high in chemicals and totally lacking in the natural nutritional elements that have kept us healthy for so long (until the 20th century!).

If this weren't bad enough, the modern reliance on pharmaceutical medicine to remove all symptoms of disease instantly has led us away from the traditional cures that sought to replace what was missing in the body. Indeed, many modern drugs, such as diuretics actually make us lose the very minerals we require for health at an increased rate.

As a consequence, virtually everyone in the Western World (many "primitive cultures" are much better nourished than we are) needs to supplement their diet to a greater or lesser extent. the most commonl types of nutritional supplements fall into the following categories:-

Types of Nutritional Supplements

Antioxidants

Amino-acids

Carbohydrates

Essential fatty acids

Fats

Minerals

Plant extracts

Proteins

Trace elements

Vitamins

Glycemic Index

All carbohydrates increase blood sugar levels (and so have a glycemic index) and therefore cause insulin to be released from the pancreas in order to control the amount of glucose in the blood. The more glucose that has been made available in the blood, the more insulin is released to control it. The relative effciency with which carbohydrates do this is known as the glycemic index.The importance of the glycemic index is that it predicts how much insulin will be released and therefore, how the body will respond. For example metabolise fat (use it for fuel - low glycemic index) or store excess energy as fat (high glycemic index).

This happens in two ways.

Firstly, the presence of insulin (high glycemic index) instructs the liver that energy requirements are more than being met by current food intake, so the breakdown of fat to provide energy from body stores is unnecessary. Therefore, insulin (and so high glycemic index) stops the body from burning fat for energy.

Secondly, and at the same time, excess sugar in the blood is quickly targeted to be stored for later energy requirements and is converted to fat. So, insulin ( and high glycemic index) also causes the body to store more fat.

If the blood sugar level remains high, i.e. with really high glycemic index foods, more insulin is released in an effort to reduce it.

From these two very simple rules, it should be easy to see that any high glycemic index food that causes sudden increases in blood sugar and therefore massive release of insulin is likely to lead to increased fat production and storage.

Not surprisingly, therefore, people who eat a lot of sugary foods and other foods with a high glycemic index, such as refined flour, potatoes, white rice and cereal-based foods are more likely to retain fat than those that don't. Unfortunately, this is exactly what we are told to do by modern medicine and Government, who clearly have no idea about weight control.

The following table gives an indication of the relative glycemic index of various foods.

Glycemic index of popular foods

High glycemic index	Medium glycemic index	Low glycemic index
Maltose (beer)*	Rye bread (crispbread)	Oatmeal porridge
Cooked parsnips	Muesli (no sugar)	Wholewheat pasta
Cooked carrots	Brown rice	Sweet potato
White Rice	Cooked beets	Dried Peas
Biscuits / cookies	Garden peas	Apples
Baked potato	Boiled potato	Pears
Cornflakes / cereal	Wholewheat bread	Whole milk
Bagels	Corn, polenta	Kidney beans
White Bread	Sultanas / raisins	Lentils
Corn chips	Orange juice	Soybeans
Mangoes	Oatmeal biscuits / cookies	High water content fruits (melon etc)
Ripe bananas	White pasta	Apple juice
Papaya	Buckwheat	black-eye peas
Rice cakes	Pinto beans	Green vegetables

*the Glycemic index of Maltose is actually higher than that of glucose. i.e. malt and it's products (like beer) actually stimulate more insulin release than pure sugar!

What is clear from this table is that different varieties of similar foods have different effects. For example, boiled potatoes have a lower Glycemic index than baked potatoes and wholewheat varieties of bread and pasta are much better than their white counterparts. This effect on glycemic index is explained below.

The effect of eating high glycemic index foods consistently is to lead to constantly high insulin levels. In this situation, the body becomes accustomed to these high insulin levels and starts to respond to them less effectively over time. As high glycemic index foods are eaten further, this progresses, more and more insulin is required to have the same effect on the tissues. This phenomenon is known as insulin resistance, and is the first step towardsdiabetes.

The glycemic index situation is made worse if the body has insufficientchromium. Chromium helps insulin to exert its effect on the tissues, encouraging sugar uptake and thereby reducing blood sugar. In the absence of chromium, insulin is much less effective, sugar levels stay high and MORE insulin is secreted in an effort to control them

The Good News

Thankfully, it is not all bad news. Whilst It is best to avoid foods with a high

glycemic index, they often have direct alternatives with a moderate or even low glycemic index. This is because the insulin-stimulating effect of carbohydrates is greatly reduced in the presence of fibre, as found in some fruits and the wheatgerm present in whole wheat. This moderates the insulin response, spreading out the absorption of carbohydrate over a prolonged timespan and so reduces the amount of insulin released (lower glycemic index.

In addition, the use of chromium supplements makes insulin's job easier, helping reduce blood glucose (and therefore insulin) to normal levels.

In this way, the effect of brown rice and wholewheat alternatives to white flour products is much lower, and therefore much less detrimental to health. This is why it is best to ALWAYS use wholewheat / wholegrain versions of these foods, with a lower glycemic index.

Glycemic Index, Insulin resistance and diabetes.

Whilst diabetes is discussed elsewhere on this site, it is worth touching here on the role of insulin resistance in the development of the disease.

Diabetes is the inability of the body to produce enough insulin to control blood sugar. As a consequence, those who suffer from diabetes suffer from a number of problems related to the massive spikes of sugar immediately following a meal and subsequent troughs in between meals, which, if unchecked can lead very quickly to coma and death.

It has long been known that frank diabetes is often, indeed usually preceded by a period of insulin resistance, in which, as described above, more and more insulin is released with each subsequent dose of high glycemic index carbohydrate in order to overcome the increasing insensitivity of the tissues to insulin's "demands".

Eventually, the body reaches a stage where, no matter how much insulin is produced, the tissues no longer respond and blood sugar remains unchecked. In such a situation, the pancreas can "give up" completely, and all insulin secretion may stop. Whether this happens or not, diabetes is the result, and huge doses of insulin are required to be injected to overcome the problem, regardless of glycemic index. Needless to say, the high insulin levels mean that many diabetics are overweight. This adds further stress to the system.

Prior to this "end stage" diabetes, there is much to be gained from limiting the intake of high (and even medium) Glycemic index foods (not just sugar, as advised by medicine) and taking an appropriate dose of chromium supplements to make the existing insulin more effective.

Weight management foods

How to control weight permanently without constant dieting

Weight control has been one of the major health concerns of the Western World for many years. Obesity in the UK is fast approaching approaching the chart-topping statistics of the USA and it's not just the adults that are getting bigger - child weight management is an increasing worry.

All this is happening despite the concentration on high carbohydrate, low fat, low protein diets which we are told are required for weight management. In fact, the rate of increase is accelerating, suggesting that this might not be the best way to control weight at all.

Macronutrients - Carbohydrate, protein & fat

Everyone has heard of the concept of a "balanced diet" and most of this probably try, in at least some ways to achieve this. Unfortunately, there is no universal agreement on what the balance should be, and it is probable that the overemphasis on low-fat (a product of the cholesterol myth) is, at least in part, responsible.

In both the USA and UK, dieticians propose diets that get most of their energy from carbohydrates, although the proportions vary. The realities are somewhat different. In the UK the average diet gets about 44% of energy from fat, 15% from protein and 41% from carbohydrate. In the USA, the figures are 48% fat, and 26% each for protein and carbohydrates.

This as if the diets of the two countries are very high-fat, but when you consider that fat metabolism produces twice as much energy per gram as either carbohydrate or protein, fat content of the diet appears much lower.

Clearly, the diets proposed by Government are not working. What is needed is a simple, long-term solution, free from vested interests and dogma.

The difference between diet and dieting.

Dieting, or the temporary change in what we eat in order to fulfil a specific objective over a given timeframe, has been the mainstay of weight control for so long that it is difficult to believe it will not continue indefinitely. Apart from the fact that many diets are unpalatable, restrictive, unpleasant or downright dangerous, those who follow a prescribed diet for a few days, weeks or months invariably return to their old habits again afterwards - that is human nature. Diets don't work in the long term!

Returning to your previous diet means that you will return to your previous shape / size weight - there is no getting away from it. The only way to overcome this, therefore, is to make a complete and permanent change to the things that you eat. This, in turn, can only be achieved if the food you are to eat is attractive, tasty, varied and enjoyable as well as being nutritious.

Thankfully, this is not hard to achieve, but before we propose the right way to achieve it, we must first consider what is is that's wrong with the Western diet.

Carbohydrate craziness.

For many years, dieticians and their ilk have insisted that the ideal diet is high in carbohydrates. Whilst, in general, most fruits and vegetables are (when grown on soil that has not been depleted of its minerals or chemically poisoned) both tasty and nutritious, most people don't think of these as carbohydrates and instead think of pasta, bread, potatoes and rice - commonly known as "complex carbohydrates".

As we have shown, these foods are high glycaemic index (GI) foods, meaning that they readily convert to blood sugar and stimulate the release of insulin, which both stops fat metabolism and encourages fat storage. this situation is made much worse in the absence of sufficient chromium, which helps insulin to encourage sugar uptake by the tissues, so reducing blood sugar. Lack of chromium is known to be one of the risk factors of developing diabetes.

Note - the body is stimulated to store fat not by eating fat, but by eating high GI carbohydrates. This is the principle contributor to obesity on both the USA and Britain, not least because many people rely these days on fast food and prepared meals, which not only contain high GI foods, but also sugar and trans fats, which we will deal with next.

One of the best ways to counter this is to convert to a low grain or no-grain diet.

Margarine kills - stick to butter!

In addition to eating the wrong type of carbohydrates, many people also eat not only too little fat, but the wrong kind of fat.

Fats derived from animals are not only completely natural, they have been part of our diet for millennia. Many of the "unsaturated" fats sold nowadays, however, have only been in existence for a few decades and are not natural at all. Top of this list are the trans-fats that are produced when making hydrogenated vegetable oils.

These trans-fats, created by the very people who started the cholesterol myth, have been directly linked to both heart disease and cancer, which cannot be shown for animal fats. In fact, when proper grass-fed meat is consumed (grain-fed meat has different nutritional values), we gain many benefits other than just the protein and fat content, including vitamins, minerals and trace elements.

The fats most often missing from the diet are often the most important. In a recent study, over 25% of all Americans tested had so little omega-3 fatty acid in their blood that it was undetectable, despite the fact that this essential fatty acid is one of the main components of the brain and nerves among many other cellular functions.

Dill

Also known as Dillweed and Dillseed. From the family Umbelliferae.

A native of southern Europe and western Asia, dill grows wild in the cornfields of Mediterranean countries and also in North and South America. The generic name 'Anethum' derives from the Greek 'Anethon'. 'Dill' is said to come from the Anglo-Saxon 'dylle' or the Norse 'dilla', meaning to soothe or lull. Dill was found amongst the names of herbs used by Egyptian doctors 5.000 years ago and the remains of the plant have been found in the ruins of Roman buildings in Britain.

It is mentioned in the Gospel of St Matthew, where it is suggested that herbs were of sufficient value to be used as a tax payment -oh that that were true today! Woe unto you, Scribes and Pharisees, hypocrites! for ye pa) tithe of mint and dill and cumin, and have omitted the weightier matters of the law.

During the Middle Ages dill was prized as protection against witchcraft. While magicians used it in their spells, lesser mortals infused it in wine to enhance passion. It was once an important medicinal herb for treating coughs and headaches, as an ingredient of ointments and for (aiming infants with whooping cough - dill water or gripe water is so-called upon today. Early settlers took dill to North America, where it came- to be known as the Meeting House Seed", because the children were given it to chew during long sermons to prevent them feeling hungry.

Species

Anethum graveolens

Dill

Annual. Hi 60-150cm (2-5ft) spread 30cm (12in). Tiny yellow/green flowers in flattened umbel clusters in summer. Fine aromatic feathery green leaves.

Cultivation

Propagation

Seed

Seed can be started in early spring under cover, using pots or plug trays. Do not use seed trays, as it dues mil like being transplanted, and if it gets upset it will bolt and miss out the leaf-producing stage.

The seeds are easy to handle, being a good size. Place 4 per plug or evenly spaced on the surface of a pot, and cover with Perlite. Germination lakes 2-4 weeks, depending on the warmth of the surrounding area. As soon as the seedlings are large enough to handle, the air and soil temperatures have ailed in rise and there is no threat of frost, plain out 28cm (9in) apart.

Garden Cultivation

Keep dill plants well away from fennel, otherwise they will cross pollinate and their individual flavors will become muddled. Dill prefers a well-drained, poor soil in nil sun. Sow mid-spring into shallow drills on a prepared site, where they will be harvested. Protect from wind. When the plants are large enough to handle, thin out to a distance of 20cm (8in) to give plenty of room for growth. Make several small sowings in succession so that you have a supply of fresh leaves throughout the summer. The seed is viable for 3 years.

The plants are rather fragile, and it may be necessary to provide support. Twigs pushed into the ground around the plant and enclosed with siring or raffia will give better results than attempting to stake each plant individually.

In very hoi summers, make sine that the plants are watered regularly or they will run to seed. There is no need to liquid feed, as this only promotes soft growth and in turn encourages pests and disease

Pests and Diseases

Watch out for greenfly in crowded conditions. Treat with a liquid horticultural soap if necessary. Be warned slugs love dill plants.

Maintenance

Spring: Sow the seeds successively for a leaf crop.

Summer: Feed plants with a liquid fertilizer after cutting to promote new growth.

Autumn {early): Harvest seeds.

Winter: Dig up all remaining plains. Make sine all the seed heads have been removed before you compost the stalks, as the seed is viable for 3 years. If you leave the plants to self-seed they certainly will, and they will live up to their oilier name of Dill weed.

Harvest

Pick leaves fresh for eating at any time after the plant has reached maturity. Since it is quick-growing, this can be within 8 weeks of the first sowing.

Although leaves can be dried, great care is needed and it is better to concentrate on drying linseed for storage.

Cut the stalks off the flower heads when the seed is beginning to ripen. Put the seed heads upside down in a paper bag and tie the top of the bag. Put in a warm place for a week. The seeds should then separate easily from the husk when rubbed in the palm of the hand. Store in an airtight container and the seeds will keep their flavor very well.

Container growing

Dill can be grown in containers, in a sheltered corner with plenty of sun. However, it will need staking. The art of growing it successfully is to keep cutting the plant for use in the kitchen. That way you will promote new growth and keep the plant reasonably compact. The drawback is that it will be fairly short-lived, so you will have to do successive sowings in different pots to maintain a supply. I do not recommend growing dill indoors - it will get leggy, soft and prone to disease.

Medicinal

Dill is an antispasmodic and calmative. Dill tea or water is a popular remedy for an upset stomach, hiccups or insomnia, for nursing mothers to promote the How of milk, and as an appetite stimulant. It is a constituent of gripe water and other children's medicines because of its ability to ease flatulence and colic.

Culinary

Dill is a culinary herb that improves the appetite and digestion. The difference between dill leaf and dill seed lies in the degree of pungency. There are occasions when the seed is better because of its sharper flavor. It is used as a flavoring for soup, lamb stews and grilled or boiled fish. It can also add spiciness to rice dishes, and be combined with white wine vinegar to make dill vinegar.

Dill leaf can be used generously in many dishes, as it enhances rather than dominates the flavor of food.

Before it sets seed, add one flowering head to a jar of pickled gherkins, cucumbers and cauliflowers for a flavor stronger than dill leaves but fresher than seeds. In America these are known as dill pickles.

Gravlax

Salmon marinaded with dill

This is a traditional Scandinavian dish of great simplicity and great merit. Salmon treated in this way will keep for up to a week in the refrigerator.

420-800g (1 1/2-2lb) salmon, middle cut or tail piece

1 heaped tablespoon sea salt

1 rounded tablespoon caster sugar

1 teaspoon crushed black peppercorns

1 tablespoon brandy (optional)

1 heaped tablespoon fresh dill

Have the salmon cleaned, scaled, bisected lengthways and filleted. Mix remaining ingredients together and put some of the mixture into a flat dish (glass or enamel) large enough to take the salmon. Place one piece of salmon skin side down on the bottom of the dish, spread more of the mixture over the cut side. Add the second piece of salmon, skin up, and pour over the remaining mixture. Cover with foil and place a plate or wooden board larger than the area of the salmon on top. Weigh this down with weights or heavy cans. Put in the refrigerator for 36-72 hours. Turn the fish completely every 12 hours or so and baste (inside surfaces too) with the juices.

To serve, scrape off all the mixture, pat the fish dry and slice thinly and at an angle. Serve with buttered rye bread and a mustard sauce called Gravlaxsas:

4 tablespoons mild, ready-made Dijon mustard

1 teaspoon mustard powder

1 tablespoon caster sugar

2 tablespoons white wine vinegar

Mix all the above together, then slowly add 6 tablespoons of vegetable oil until you have a sauce the consistency of mayonnaise. Finally stir in 3 to 4 tablespoons of chopped dill.

Alternatively, substitute a mustard and dill mayonnaise.

Other uses

Where a salt-free diet must be followed, the seed, whole or ground, is a valuable replacement. Try chewing the seeds to clear up halitosis and sweeten the breath. Crush and infuse seeds to make a nail-strengthening bath.

Marsh Mallow

Marsh mallow Peeps

I spotted these Halloween themed Peeps at the local Sheetz. It is a little early for Halloween products to be out in my opinion, but new candy is always exciting.

These peeps are exactly the same format as the chocolate covered peeps that were released this Easter (see here and here for reviews) The only difference being the marshmallow is orange, and they are in the shape of a jack-o-lantern.

Fans of traditional peeps will once again be disappointed, these peeps are completely void of the all too important sugary crust. I'm also under the impression that most peeps traditionalists prefer the marshmallow to be a bit hard. These must have been fresh off of the line because the filling was actually moist.

So yeah..wet marshmallow isn't my thing either. I was actually able to seperate the chocolate coating from the marshmallow to reveal some extra layer of oily residue. So I can't really recommend that anyone give these a try unless they want an Uni piece for their peepshi.

Lemon Verbena

The lemon verbena plant that I planted last year and almost lost to a summer storm, is now firmly established and positively thriving. Whenever I pass it I can’t resist rubbing a leaf, because it smells so wonderful.

Transferring that wonderful lemony scent to taste is quite easy - simply steeping it in some boiling water for about 10 to 15 minutes does the trick. This granita is infused with the aroma of lemon verbena, soured with a little lemon juice, and sweetened with a delicate acacia honey. Any light colored honey will work here instead. It makes a wonderful light dessert or palate cleanser, or cooling summer snack.

• Lemon verbena and honey granita
• About 8 large sprigs of fresh lemon verbena
• 3 Tbs. acacia honey, or a similar light-colored runny honey
• 1 small organic lemon
• 500 ml / 2 cups boiling water
• Additional honey for drizzling
• Additional lemon verbena leaves for garnish

Wash the lemon verbena if needed under cold water. Zest the lemon (peel off the yellow part only with a vegetable peeler). Juice the lemon.

Bring the water to a boil and put into a pan with the verbena and lemon zest. Smash the leaves down a bit if they are floating above the water. Let infuse for 10-15 minutes.

Take out the leaves and zest, and put in the lemon juice and honey (add more if you want it sweeter). Strain through a sieve to take out any leaf bits or lemon seeds. Let cool to room temperature.

Put into a flat plastic container and cover. Place in freezer for about 2 hours. Take it out and mash and scrape it into a slush with a fork. You can serve this right away, or put it back in the freezer to serve later. (If it turns into a block of ice, microwave it on the Defrost setting for about 3 minutes, and mash up with a fork.)

To serve, mound into a glass and garnish with a fresh lemon verbena sprig. Drizzle about 1/2 teaspoon of honey per glass on top (Drizzling the honey on the leaves makes it look like there are dew drops on the leaves.)

Variations

You can try this formula with any fragrant herb that you think would make a good granita base. Lemon balm would work fine of course, as would mint. To turn the granita into an interesting cocktail, add some chilled vodka.

Aloe Vera

From the family Lilaceae/Aloeaceae

There are between 250 and 350 species of aloe around the world. They are originally native to the arid areas of Southern Africa. In cultivation they need a frost-free environment. Aloe has been valued at least since the 4th century BC when Aristotle requested Alexander the Great to conquer Socotra in the Indian Ocean, where many species grow.

Species

Aloe Vera (barbadensis)

Half-hardy perennial. Grown outside: ht 60cm (2ft), spread 60cm (2ft) or more. Grown as a house plant: ht 30cm (12in). Minimum temperature 10°C (50°F). Succulent grey/green pointed foliage, from which eventually grows a flowering stem with bell-shaped yellow or orange flowers.

Aloe arborescens 'Variegata'

Half-hardy perennial. Grown outside: ht, spread 2m (6ft). Minimum temperature 7°C (45°F). Each stem is crowned by rosettes of long, blue green leaves with toothed edges and cream stripes. Produces numerous spikes of red tubular flowers in late winter and spring.

Aloe variegata

Partridge-breasted aloe Half-hardy perennial. A house plant only in temperate climates. Ht 30cm (12in), spread 10cm (4in). Minimum temperature 7°C (45°F). Triangular, white marked, dark green leaves. Spike of pinkish-red flowers in spring.

Cultivation

Propagation

Seed

A temperature of 21 °C (70°F) must be maintained during germination. Sow onto the surface of a pot or tray and cover with Perlite. Place in a propagator with bottom heat. Germination is erratic - 4 to 24 months.

Division

In summer gently remove offshoots at the base of a mature plant. Leave for a day to dry, then pot into 2 parts compost to 1 part sharp sand mix. Water in and leave in warm place to establish. Give the parent plant a good liquid feed when returning to its pot.

Pest and Disease

Over watering causes it to rot off.

Maintenance

Spring: Give containerized plants a good dust! Spray the leaves with water. Give a good feed of liquid fertilizer.

Summer: Remove the basal offshoots of a mature plant to maintain the parent plant. Re-pot mature plants if necessary.

Autumn: Bring in pots if there is any danger of frost.

Winter: Rest all pot grown plants in a cool room (minimum temp 5°C (40°F); keep watering to the absolute minimum.

Garden Cultivation

Aloes enjoy a warm, frost-free position - full sun to partial shade - and a free-draining soil. Leave lm (3ft) minimum between plants.

Harvest

Alt leaves throughout the growing season. A plant of more than 2 years has stronger properties.

Container growing

Compost must be gritty and well drained. Do not over water. Maintain a frost-free, light environment.

Medicinal

The gel obtained by breaking the leaves is a remarkable healer. Applied to wounds it forms a clear protective seal and encourages skin regeneration. It can be applied directly to cuts, burns, and is immediately soothing. Rumor has it that the US Government is building up stocks for use in the event of a nuclear disaster.

Cosmetic

Aloe Vera is used in cosmetic preparations, in hand creams, suntan lotions and shampoos.

Bugle

Also known as Common or Creeping Bugle, Bugle Weed, Babies Shoes, Baby's Rattle, Blind Mans Hand, Carpenters Herb, Dead Men's Bellows, Horse and Hounds, Nelson's Bugle, Thunder and Lightening and Middle Comfrey. From the family Labiatae.

The bugle found in Britain is a native of Europe. It is frequently found in mountainous areas and often grows in damp fields, mixed woodland and meadows. The Bugle of North America is a species of Lycopus (Gypsy Weed). Among the many folk tales associated with bugle is one that its flowers can cause a fire if brought into the house, a belief that has survived in at least one district of Germany.

Species

Ajuga reptans

Bugle

Hardy evergreen perennial. Ht 30cm (1ft), spread up to lm (3ft). Very good spreading plant. Blue flowers from spring to summer. Oval leaves are dark green with purplish tinge. It is this plant that has medicinal properties.

Ajuga reptans ‘Atropurpurea’

Bronze Bugle

As Ajuga reptans but Ht 15cm (6in), spread lm (3ft). Blue flowers. Deep bronze/purple leaves.

Ajuga reptans ‘Multicolor’

Multicolored Bugle

As Ajuga reptans but Ht 12cm (5in), spread 45cm (18in). Small spikes of blue flowers. Dark green leaves marked with cream and pink.

Cultivation

Propagation

Seeds

Sow the small seed in autumn, or spring as a second choice. Cover only lightly with soil. Germination can be slow and erratic.

Division

This method is easy and the only one suitable for cultivars as Bugle produces runners, each having its own root system. Plant out in autumn or spring. Space 60cm (2ft) apart, as a single plant spreads rapidly.

Pests and Diseases

Nothing much disturbs this plant!

Maintenance

Spring. Clear winter debris around established plants. Dig up runners and replant in other areas. Sow seeds. Summer. Control established plants by digging up runners.

Autumn: Sow seed, dig up runners of established plants, pot on, using the bark, peat compost, and winter in cold frame, or replant in garden. Winter. No protection needed unless very cold -20°C (-6°F).

Garden Cultivation

At close quarters bugle is very appealing and can be used as a decorative ground cover. It will grow vigorously on any soil that retains moisture, in full sun, and it also tolerates quite dense shade. It will even thrive in a damp boggy area near the pond or in a hedgerow or shady woodland area. Guard against leaf scorch on the variegated.

Harvest

For medicinal usage the leaves and flowers are gathered in early summer.

Container growing

Bugle makes a good outside container plant especially the variegated and purple varieties. Use the bark, peat mix of compost. Also very effective in hanging baskets.

Culinary

The young shoots of Ajuga reptans can be mixed in salads to give you a different taste. Not mine.

Medicinal

An infusion of dried leaves in boiling water is thought to lower blood pressure and to stop internal bleeding. Nowadays it is widely used in homeopathy in various preparations against throat irritation especially in the cast of mouth ulcers.

Other uses

In some countries it is gathered as cattle fodder. ink cartridges-rock republic jeans

Chives

Chives is the only member of the onion group found wild in Europe, Australia and North America, where it thrives in temperate and warm to hot regions. Although one of the most ancient of all herbs, chives were not cultivated in European gardens until the 16th century.

Chives were a favorite in China as long ago as 3,000 BC. They were enjoyed for their delicious mild onion flavor and used as an antidote to poison and to stop bleeding. Their culinary virtues were first

reported to the West by the explorer and traveler, Marco Polo. During the middle Ages they were sometimes known as rush-leeks, from the Greek 'schoinos' meaning rush and 'parson' meaning 'leek'.

Species

Allium schoenoprasum

Chives

Hardy perennial. Ht 30cm (12in). Purple globular flowers all summer. Leaves green and cylindrical. Apart from being a good culinary herb it makes an excellent edging plant.

Allium schoenoprasum 'fine-leaved'

Extra Fine Leafed Chives Hardy perennial. Ht 20cm (8in), Purple globular flowers all summer. Very narrow cylindrical leaves, not as coarse as standard chives. Good for culinary usage.

Allium schoenoprasum 'white'

While Chives

Hardy perennial. Ht 20cm (8in). White globular flowers all summer. Cylindrical green leaves. A

cultivar of ordinary chives and very effective in a silver garden. Good flavor.

Allium schoenoprasum roseum

Pink Chives

Hardy perennial. Ht 20cm (8in). Pink flowers all summer. Cylindrical green leaves. Also a cultivar of

Ordinary chives, its pink flowers can look a bit insipid if planted too close to the purple flowered variety. Good in flower arrangements.

Allium tuberosum

Garlic Chives (Chinese chives)

Hardy perennial. Ht 40cm (16in). White flowers all summer. Leaf mid-green, flat and solid with a sweet garlic flavor when young. As they get older the leaf becomes tougher and the taste coarser.

Cultivation

Propagation

Seed

Easy from seed, but they need a temperature of 19°C (65°F) to germinate, so if sowing outside, wait until late spring for the soil to be warm enough. I recommend starling this plant in plug trays with bottom heat in early spring. Sow about 10-15 seeds per 3cm (1in) cell. Transplant either into pots or into the garden when the soil has warmed.

Division

Every few years in the spring lift clumps (made up of small bulbs) and replant in 6-1(1 bulb-clumps, 15cm (Bins) apart, adding fresh compost or manure.

Pests and Diseases

Greentry may be a problem on pot-grown herbs. Wash off gently under the tap or use a liquid horticultural soap. Be diligent, for aphids can hide deep down among the bulbs.

Cool wet autumns may produce downy mildew; the leaves will become velvety and die back from the tips. Dig up, split and re-pot affected plants, at the same time cutting back all the growth to prevent the disease spreading.

Chives can also suffer from rust. As this is a virus it is essential to cut back diseased growth immediately and burn it. Do not compost. If very bad, remove the plant and burn it all. Do not plant any rust prone plants in that area.

Maintenance

Spring: Clear soil around emerging established plants. Feed with liquid fertilizer. Sow seeds.

Summer: Remove the flower stem before flowering to increase leaf production.

Autumn: Prepare soil for next year's crop. Dig up a small clump, pot, bring inside for forcing.

Winter: Cut forced chives and feed regularly.

Garden Cultivation

Chives are fairly tolerant regarding soil and position, but produce the best growth planted 15cm (bin) from other plants in a rich moist soil and in a fairly sunny position. If the soil is poor they will turn yellow and then brown at the tips. For an attractive edging, plant al a distance of 10cm (4in) and allow to flower. Keep newly transplanted plants well watered in the spring, and in the summer make sure that they do not dry out, otherwise the leaves will quickly shrivel. Chives die right back into the ground in winter, but a winter cutting can be forced by digging up a clump in autumn, potting it into a rich mix of compost (bark, peat mix), and placing it somewhere warm with good light.

Harvest

Chives may be cut to within 3cm (1in) of the ground 4 limes a year to maintain a supply of succulent fresh leaves. Chives do not dry well. Refrigerated leaves in a sealed plastic bag will retain crispness for seven days. Freeze chopped leaves in ice cubes for convenience.

Cut flowers when they are fully open before the color fades for use in salads and sauces.

Medicinal

The leaves are mildly antiseptic and when sprinkled onto food they stimulate the appetite and promote digestion.

Container growing

Chives grow well in pots or on a window sill and flourish in a window box if partially shaded. They need an enormous quantity of water and occasional liquid feed to stay green and succulent. Remember too that, being bulbs, chives need some top growth for strengthening and regeneration, so do not cut away all the leaves if you wish to use them next season. Allow to die back in winter if you want to use it the following spring. A good patio plant, easy to grow, but not particularly fragrant.

Culinary

Add chives at the end of cooking or the flavor will disappear. They are delicious freshly picked and snipped as a garnish or flavor in omelettes or scrambled eggs, salads and soups. They can be mashed into soft cheeses or sprinkled onto grilled meats. Add to sour cream as a filling for jacket potatoes.

Chive butter

Use in scrambled eggs, omelettes and cooked vegetables and with grilled lamb or fish or on jacket potatoes.

100g/4oz/½ cup butter 4 tablespoons chopped chives 1 tablespoon lemon juice Salt and pepper.

Cream the chives and softened butter together until well mixed. Beat in the lemon juice and season to taste. Cover and cool the butter in the refrigerator until ready to use; it will keep for several days.

Companion planting

Chives planted next to apple trees prevent scab, and when planted next to roses can prevent black spot. Hence the saying, 'Chives next to roses creates poses'.

Other uses

Chives are said to prevent scab infection on animals.

Garlic

Garlic

Also known as Clove Garlic. From the family Liliaceae.

Garlic originates from India or Central Asia and is one of the oldest and most valued of plants. In Greek legend, Odysseus used Moly, a wild garlic, as a charm to keep the sorceress, Circe, from turning him into a pig. The Egyptians used it medicinally. Both the slaves constructing the pyramid of Cheops and the Roman soldiers were given garlic cloves daily to sustain their strength. It was probably the Romans who introduced it into Britain. The common name is said to have been derived from the Anglo-Saxon 'leac', meaning pot herb and 'gar', a lance, after the shape of the stem.

The term for 'leper' in the Middle Ages was 'pilgarlic' because the leper had to peel his own. During the First World War, spaghnum moss was soaked in garlic juice as an antiseptic wound dressing. An old country remedy for whooping cough was to put a clove of garlic in the shoes of the whooper.

A tradition still held in rural New Mexico is that garlic will help a young girl rid herself of an unwanted boyfriend.

Species

Allium sativum

Garlic
Hardy perennial grown as an annual. Ht 40-60cm (16-24in). A bulb made up of several cloves (bulblets) enclosed in white papery skin. The cloves vary in color from white to pink. Green leaves. White or pink round flower head. Only flowers in warm climates.

Allium oleraceum

Field Garlic
Hardy perennial, bulbous plant. Ht up to 84cm (33in). Pink summer flowers.

Cultivation

Propagation

Plant the bulbs direct in the ground.

Pests and Diseases

Susceptible to white rot, which causes yellowing of the foliage and white fungal growth on the bulbs. Remove infected plants and avoid using this ground again for garlic.

Maintenance

Spring: Plant the first month into spring. Feed with liquid fertilizer.
Summer: Potash dress garden plants. Dig up bulbs.
Autumn: Plant cloves.
Winter: Protect if the temperature falls below -15°C (5°F).

Garden Cultivation

Plant in full sun, in rich, light and well drained soil from early end-autumn to early spring. Traditionally garlic cloves are planted on the shortest day of the year and harvested on longest. Split the bulb into the cloves and plant individually, pointed end up, into holes 2cm (1in) deep and 15cm (6in) apart. Keep well watered. They will be well matured in summer when the top growth starts to change color and keel over. Tying the stems in a knot is said to increase the size of the cloves.

Harvest

Ease the bulbs out of the ground when the leaves die down and lose their greenness (mid-late summer). Dry in the sun for a few days if possible, but indoors if there is a danger of rain. Hang them up in a string bag, or plait them into a garlic string. Store somewhere cool and airy.

Container growing

In the spring place a number of individual cloves in a pot (tip up) and position on a sunny windowsill. Feed with liquid fertilizer regularly and harvest the green leaves as one would chives.

Companion planting


Garlic, it is said, helps to prevent leaf curl in trees, especially peaches. Also, when planted next to roses it wards off black spot.

Other uses

Its juice acts as an insect repellent and neutralizes the poisons of bites and stings. It is an excellent glue and also enables holes to be made cleanly in glass. Simply crush a clove, rub it onto the glass and let it dry; then cut or drill the hole.

Culinary

Garlic is a very pungent but in dispensible culinary herb. In spring the flavor is lively but from summertime onwards, cloves should be split in half and the green filaments and sheath enclosing them discarded to make the garlic more digestible. Whole bulbs may be divided into cloves and roasted under a joint of lamb, and slivers of garlic inserted under the surface of meat. The longer garlic is cooked, the milder the flavor.

A peeled clove may be left to stand in a vinaigrette and then discarded before the dressing of the salad. Alternatively, rub a clove around the salad bowl.

Whole cloves flavor bottles of olive oil or wine vinegar. Garlic butter is a traditional accompaniment to snails.

The Orientals, particularly the Chinese, are great lovers of garlic. Their solution to garlic breath is to offer pods of cardamom seeds to chew at the end of a meal. You may prefer to eat parsley or basil, mint or thyme, all of which reduce the aroma on the breath.


Uses of Wild Garlic

Wild Garlic

Also known as Wood Garlic, Ransomes, Ramsons, Devil's Posy, Onion Flower, Stinkplant and Bear's Garlic. Front the family Liliaceae.

Wild garlic is a native of Europe and Asia, naturalized in many countries in the Northern hemisphere including Britain and North America.

Species

Allium ursinum

Wild Garlic
Hardy perennial. Ht 36-45cm (12-18in). Clusters of white flowers in spring and summer.


Medicinal

It has been shown to reduce blood pressure; evidently it is useful in guarding against strokes. It has also been successful in controlling diarrhoea, dysentery, TB, whooping cough, typhoid and hepatitis. Effective against many fungal infections and it can be used to expel worms. It has even been shown to lower blood sugar levels, suggesting a use in controlling diabetes.

Herbalists consider garlic to be a first-rate digestive tonic and also use it to treat toothache, earache, coughs and colds. A decaying tooth will hurt less if packed with garlic pulp until treatment can be obtained.

Externally, garlic can be applied to insect bites, boils and unbroken chilblains but it may cause an allergic rash if used for too long.

Pests and Diseases


Mostly wild garlic is free from pests and disease

Cultivation

Propagation

Seed

It is better to sow straight into the garden.

Division

Divide established plants early autumn, when the flowers have died back.

Maintenance

Spring: If the plant is getting invasive dig up.
Summer: Divide plants in late summer, when the plant has died back.
Autumn: Sow seed.
Winter: No need to protect this herb as it is fully hardy.

Garden Cultivation

Wild garlic likes a moist, fertile soil in a semi-shady to shady spot in the garden. Sow the seed in autumn where the plants are to grow and cover them lightly with soil. Germination will take place in early spring. Wild garlic self-seeds easily; in wet areas it can be invasive.

Culinary

Pick from end-spring for use in salads, soups or as a vegetable.

Other Uses

Traditionally, as a liquid household disinfectant.