This Saturday Kelly and I will be joining a panel discussion on urban homesteading along with our good friends Craig Ruggless of Winnetka Farms and goat keepers and cheese makers Gloria Putnam and Stephen Rucidel. The panel will take place at Artisinal LA on Saturday April 16th at 2 pm in Santa Monica.
I will also be taking part in a bread baking demo along with the LA Bread Bakers the same day at 1 pm.
More information at artisinalla.com.
First popularized back in the 1970s, “lasagna gardening” involves piling up thick layers of cardboard and uncomposted kitchen scraps on top of (sometimes) double-dug soil. The practice is touted as a way of removing lawns and improving soil with little work.
Linda Chalker-Scott, Extension Urban Horticulturist at Washington State University, proposes a vastly simpler version of lasagna gardening. Chalker-Scott suggests skipping the double digging, cardboard and kitchen scraps. The double digging disrupts soil texture, the cardboard interferes with water penetration (I know this from experience) and the kitchen scraps create a plant nutrient overload. Instead Chalker-Scott suggests simply a very thick layer of mulch–12 inches.
Mulch is often free, as many cities give it away, and it does wonders for the soil. Mulch, in fact, breaks down into soil, retains moisture and creates habitat for earthworms.
Read more in Chalker-Scott’s post, “Is lasagna gardening really worth the effort.“
Mrs. Homegrown here:
Where we live, this is the poppy time of year. California poppies (Eschscholzia californica) are blooming all over our neighborhood, and most especially in our yard. I have to admit I have a mercenary attitude toward plants, my main thought on meeting one being, “What can you do for me?” California poppies, lovely as they are, have become more interesting to me since I’ve started consuming them. Now, don’t get concerned (or intrigued): the Root Simple compound has not turned into an opium den. California poppies are not part of the famous Papaver somniferum species, and they can’t get you high, nor are they addictive. However, they can help you relax.
I’m all for using plants that grow readily in your yard or general area, rather than trying to coax more exotic species along. There are many herbs that can be used to make relaxing teas (valerian, catnip, linden, chamomile, etc.), but this one intrigues me because it’s essentially a weed where I live. If it doesn’t grow readily where you live, I’d encourage you to investigate other herbs which grow more easily in your area.
But for those of you who can grow California poppies easily, I’ll just say that I’ve been making tea with fresh California poppy foliage this year and must report that I really like it. I like it so much that I’m drying plants so I have a store to last me through the summer and fall, and may make a tincture of it, too.
It makes a soothing tea. I find it useful in two types of situations: first, when I have a nagging tension headache–the kind that comes about when you’re cranky, and can’t find any way to de-crankify, because your head hurts so damned much. I find that this tea de-tangles my brain enough that the headache goes away. The second situation I take it in is when I’m really tired but am resisting going to bed for whatever reason.
What do experts say?
There’s lots of somewhat conflicting information about the California poppy on the Internets, and even my herb books at home say different things about its properties. Overall I think all sources do agree that it does have sedative quantities and that it won’t hurt you. In fact, in Europe, it’s often used as a component in sedatives for children. Taking that as a starting point, I’m trusting my own evaluation of its effect in regard to me. Everyone reacts a little differently to herbs, and everyone has different needs, so I’d encourage you to try it and see what you think.
In Medicinal Plants of the Pacific West
One thing he does address is the question as to whether drinking this tea would make you test positive on a drug test. His answer is that though the plant does not contain the same alkaloids found in opiates, it contains alkaloids that are similar enough that they might create a false positive on an urine test. I’ve also heard firm opinions from other sources that it absolutely will or will not show up.
California Native Americans use Eschscholzia in their own way. According to Healing with Medicinal Plants of the West
How to use:
You can make tea with any of the above-ground parts of the plant: leaves, stems and flowers. You can use these parts fresh or dried. I’ve been using fresh so far. I just stuff my tea basket with fresh leaves, pour hot water over them and let it steep a good long time–maybe 10 minutes. I put a saucer over the top of the cup to help keep the tea warm. The long soak ensures a stronger, more potent brew, obviously.
All the sources I’ve read note that this tea is unpleasantly bitter. I’ve not found that to be so, but my palette may be affected by Erik’s ongoing fascination with bitter Italian greens. Sometimes I throw some mint in with it just to liven up the flavor, but I honestly don’t find it unpleasant straight.
(ETA: Coming back in September to add to this post. Now that summer is almost over, I can say that the plants get more bitter as they get older and the weather gets hotter. It’s the first flush of growth that’s most palatable.)
In terms of dosage, all I can say is that the more of the tea you drink, and the stronger you brew it, the more pronounced will be the effects. If I just want a bedtime brew, analogous to chamomile, I’d just make a cup of tea as I’d make any cup of tea. If I have a headache, I’ll make a small pot of tea (2-3 cups) and brew it strong and sip it until I feel better.
You can also tincture the plant, fresh or dry, in alcohol, and take it in that form. This isn’t the place for a tincture how-to, but if you already know how, Moore says: Dried plant tincture: 1:5, 50% alcohol; Fresh 1: 2; Both 30-60 drops, up to 4x a day, for anxiety.
I’ve heard that the root can be held against a sore tooth–in places other than the Chumash source–but I don’t know if it works. Some sources I’ve read use the root as well as the above ground parts for tea, but I’ve not tried it. I’ve decided that the root must have slightly different properties than the foliage and haven’t stirred myself to investigate those yet.
Growing California poppy:
If you live where this plant is native, all you have to do is throw some seed around your yard in the fall, and the plants will magically appear after the winter rains. There is no special care or soil prep to be done. You don’t even have to bury the seed. The plants will thrive on their own until the summer heat and dryness kills them. Before they go, though, they will spread seed and more plants will appear the next year on their own. I’m not so sure how you’d grow it in other climates, but I assume you’d toss the seed around after the last chance of frost. If anyone has experience growing California poppy in other climes, please let us know what you do.
Nanny state precautions:
You should maybe not drink a lot of this and then drive, or operate drill presses, table saws, curling irons, etc. You probably should not mix this with prescription drugs without consulting your physician, especially if you’re on sedative drugs. If you’re pregnant or breast feeding, you know the usual drill–consult your practitioner. And anyway, that part about drying up milk might be of concern. Finally, California poppies are protected by state law. It’s illegal to pick them except in your own yard.
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| Jethro Tull–the agriculturalist not the rock flutist |
According to a 2010 report by Ceres “Water Risk in the Municipal Bond Market,” Los Angeles ranks number one in water supply risk. But we’re not alone. Many other US cities including Atlanta, Phoenix and Dallas also face a future of water insecurity.
Due to these water risks we’d all do well to consider ways to grow edibles without supplemental irrigation. This may sound absurd at first, but I’ll note that in our garden we’ve discovered, quite by accident, that many plants such as prickly pear cactus, cherry tomatoes, cardoon and pomegranates will do just fine in a climate where it doesn’t rain for six months out of the year. Scott Kleinrock at the Huntington Ranch proved that you can grow chard in Southern California with almost no irrigation through a hot summer (the chard thrived in the Ranch’s food forest under almost complete shade).
As an avid gardener in a dry climate I certainly use a lot of water for my vegetables. Most modern vegetables are adapted to copious watering. But this was not always the case. A classic book Dry Farming by John Andreas Widtsoe, first published in 1911 and available as a free download in Google Books, describes how many farmers got along without the modern conveniences of supplemental irrigation.
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| A dry farmed wheat and alfalfa field in Wyoming from Dry Farming |
Other than the advice to till frequently (tilling, among other things, destroys beneficial fungal networks), Dry Farming has some good tips:
The main takeaway for us home gardeners will be the development of drought tolerant veggies. Native Seed Search is a good start, but seed saving will be the ultimate solution. We’re simply going to have to breed drought tolerance back into our water hungry vegetables. Combined with passive water collection techniques such as sunken rather than raised beds, those of us in arid climates can grow a surprising amount of food with a lot less water.
Clarification: dry farming is not growing during the rainy season (which is called “rainfed agriculture”). Dry farming uses strategies to store water in the soil during the rainy season and then grow during the dry part of the year. Though controversial, dry farming traditionally involves tilling. It also requires much greater spacing of plants. For more information see the website of the California Agricultural Water Stewardship Initiative.
The Los Angeles Bread Bakers held their debut demonstration today thanks to the folks at Good. As you can see from the picture above some serious bakers showed up.
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| Teresa Sitz and Mark Stambler |
Teresa Sitz demonstrated her wild yeast no-knead bread. You can read her recipe over on the LABB Facebook page.
Wild yeast breads have a number of advantages over breads made with commercial yeast. Due to higher acidity they keep longer and have a tangy, more complex flavor. Some say they are better for you. I love the magic of creating bread with just flour, water and salt.
Thanks again to Teresa and Mark Stambler for sharing their expertise.
