Books We Love Insider Blog: herbal gardening

The Commoner and her King

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(Crawling out from under the bed to write this.)

I grew Comfrey in my garden this year and the resulting plants are enormous tall spiky things with leaves that are reminiscent of tobacco. Comfrey was once used in teas, but no more. This is because we've learned that it is toxic when taken orally. Herbalists no longer recommend it either as tea, or to be used as a wash on an open wound.

Feral Garden

However, the leaves and roots do contain allantonin, a protein that encourages cell division and thus healing. Traditionally, it was used as a wrap for broken limbs and injured joints. The leaves contain a storehouse of other good things --calcium, potassium, phosphorus & vitamins A, C and B12. It sends down a long taproot--sometimes as much as ten feet--to fetch nutrients up to the surface from deep in the soil.

Why did I plant it? Well, I'd heard that it serves as an activating ingredient for compost piles or simply as a beneficial mulch dug into the garden at the end of the season. Starting it from seed on a windowsill was an early COVID project for me. The seeds must be stratified (chilled) for several weeks before planting in order for them to grow.

Comfrey has pretty purple flowers which I'm enjoying here at the end of the season. The late season pollinators are big fans too and for that reason alone I'm glad I planted it. I will chop it and dig it into both compost and garden after the first frost and and then hope for a flourishing garden next year.

Right now, I’m typing around a gray love-sucker of a cat, our two year old gray neutered tom, Tony. He was named after Anthony Bourdain, so I should not be surprised at his over the top behavior. He's charismatic and cuddly, but, sometimes, he's a wicked jealous cat bully.

The villain of the piece

After a few minutes of my typing away, Tony jumps down and slinks away, heading to the other side of the living room in order to mess with Kimi who was enjoying a sunbeam and minding her own business. Inspiring a PTSD attack in one of your emotionally vulnerable housemates and initiating a running battle is a sure-fire way to get my attention away from the keyboard and back to him—the place where it clearly ought to be.

This is negative attention-getting, according to a long ago child psych course. A decade ago after this kind of inter-pussy cat escalation, I would have put Tony outside so he could test himself against the semi-urban jungle for a few hours daily. That can tone down the rambunctions of a boy cat, but I don’t want to risk losing him.

Let's stare at Kimi until she freaks

Moreover, I no longer want to be an accomplice to a cat's (quite normal) serial killer proclivities. If outdoor cats stuck to mice and voles--and, dare I suggest, maybe even a few of those bulb nabbing chipmunks--I wouldn’t mind so much, but my last outdoor cat--the legendary B0B--bagged way over the limit of native songbirds. My toleration of this will (no doubt) negatively affect my Karma.

So, these days, my cats stay inside.

With three cats, I could write buckets on the hausfrau trials with multiple cat boxes, but I will spare you the gory details.

What we house-bound humans are learning is that we must continuously work on integrating this three cat family. These particular cat-onalities continue to evolve and change, just as do the behaviors of the COVID-bound humans who reside here with them.

And, last but not least: Green tomato pasta sauce! Yes, this is delicious. I'd never seen a recipe before, but decided I'd try when it stopped raining here about five weeks ago. I was sick of lugging water to the large tomato pots at the end of tour lot and decided to quit. (A week after I took the plants down, it rained--naturally.)

But as I stripped the vines I knew that some of these fine large green tomatoes would ripen but others would never get there. I used the smaller fruits in the following eyeball-it-as-you go sauce recipe.

Green tomatoes chopped--the recipe I based this upon used 4 lbs.

1/4 cup olive oil

salt and pepper to taste

garlic cloves--I used 5, but we like garlic

one medium finely chopped onion

red pepper flakes or red pepper to give it a bit of heat

basil--I would say 20 leaves because it's another seasoning we like

You may bake it at 400 degrees in the oven until it reduces--about an hour--or d0 as I did, and throw it all in the crock pot and let it cook down together.

Serve with pasta (linguini is a nice base) topped with

pecorino romano cheese

More basil leaves

and, if you are independently wealthy--a handful of pine nuts.

We ate ours without the pine nuts and it was still delicious. This was one of those "plan-over" concoctions, where there was plenty left over for the next day.

~~Juliet Waldron

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