Internet Ramble

Growing up in my parents' house, I had several sets of encyclopedias available to me. One of my favorite rainy-day activities was to open an encyclopedia to a chosen entry, then look up one of the "see also" references at the end of the article. Then I would look up one of the "see also" references at the end of that article. I'd ramble in this fashion five or six times just to see where I'd wind up. I could start at an entry for "locomotive," end up at "butterfly," and always learn something on the way.

The internet has enabled me to indulge my childhood pastime without the danger of paper cuts. Now, I have only to click links to ramble through the pages. What joy! One of my favorite starting points is Refdesk.com. I rarely do more than skim the middle column before finding an interesting subject or site to click.

Today, I realized that many of the topics that have caught my eye of late have come from The Free Dictionary. So I clicked and scrolled and found an article on Afonso I, proclaimed in 1139 the first King of Portugal. Interesting fellow. I can't say that I approve of the means he used to achieve his goal, but he did manage to gain his country's independence and make it stick. From there, I clicked on a link for "papal bull." I learned that though the custom of issuing a papal bull goes back at least to the 6th century, it wasn't called by that name until about the 13th century. Skimming along, I saw a word I didn't recognize (anathemising), so I clicked on its link for a definition. A familiar word after all, but I probably couldn't pronounce it on a bet. Next, I saw a link for Sir Francis Bacon and had to go look. I'd still be clicking now if it weren't so far past bedtime.

What need have I for cable or satellite TV? There's plenty of entertainment right here!

Questing

Each year, Smythkepe hosts a Quest at our summer event. Traditionally, this is formally known as the "Quest for the Shrine of St. Dunstan," though some years neither our patron saint nor his shrine is involved. Through a series of events too convoluted to relate tonight, I have the honor of organizing this year's Quest at MSKD.

At this point, I've nailed the premise and have most of the denizens' characters and stations somewhat defined. There are still some details that need to be worked out and props to be made, bought, or borrowed. Still, it's coming together, and panic has not yet set in. This is good.

If you'd like more information, feel free to check out the Quest page on Smythkepe's website. Click on the links for MSKD and then Quest.

And until it's over, that's all I'm going to say in these pages regarding this year's Quest. After it's over, I may be convinced to tell all...

Herb Garden Update

It appears I did something right when re-building the herb garden. As expected, I have not been diligent about daily watering during our triple-digit heat. Yet here it is, the middle of July, and the marigolds are still alive, well-watered, and thriving. Incredible.

The chives are suffering a bit from the heat, but still taste great with potatoes. I’m giving them a bit more water and snipping off seed heads as they appear. I wish I had measured the rosemary when I planted it; I think it’s grown a couple of inches. The parsley, on the other hand…I’d forgotten how slowly parsley grows. Folklore claimed that the reason it takes so long to grow parsley from seed is that it had to travel to Hell and back three times before it could sprout. I’m beginning to think mine is making extra trips.

Speaking of sprouts, the tarragon, thyme, and chives I planted from seed have all but given up. I’ll try again when the weather cools, but chances are I’ll have to wait until spring.

The basil continues to grow and produce two leaves for every one I cut. Unfortunately, it has also begun to produce flower buds.



Flower buds are great if you want seeds for next year’s planting, but flowering causes the basil leaves to become bitter. Since I want to continue to harvest leaves for pesto, I’m keeping a close eye out for flower buds and snipping them before they have a chance to bloom.

While chatting on the phone with a friend yesterday evening, I wandered outside to check the garden. I noticed something had been nibbling on the sage – two leaves had been eaten in a lattice pattern. I grumbled and snipped them off, but the damage seemed to be limited to those two leaves. This morning, I spotted the culprit and snapped this picture before I flicked it off my plant and into Never-Never Land. Or at least the neighbor’s yard.



You can click on any photo to see a larger image. Anybody know what kind of worm it is?

Moira’s Herbal – Parsley

Petroselinum crispum hortense
AKA: Parsley

General Size & Description: This biennial plant grows 18-24 inches high. The leaves of this variety of parsley are flat and dark green, though other varieties may have curly leaves. Small, creamy white flowers bloom in the summer.

Warnings: In the wild, there is a highly poisonous plant, Aethusa cynapium, which looks and smells like parsley. Be sure you have a positive ID on any plant you collect outside your garden!

Cultivation
Sun & Location: Hardy to USDA Zone 5, parsley prefers partial sun and room to grow a long taproot.

Soil preferences: Deep soil prepared with plenty of compost fertilizer.

Spreading habit: Non-invasive.

Propagation: Grows very slowly from seed. Keep seeds moist, or they will not germinate. I recommend buying parsley starts from a reputable grower. Parsley does not transplant well, so once plants are established, leave them in place.

Container gardening: Parsley grows well in containers that are large enough to accommodate its taproot. Keep well watered and fed.

Maintenance:
Spring – Sow seed or plant starts
Summer – On second-year plants, cut flower stalks as they appear.
Fall & Winter – Protect first-year plants from cold. Remove second-year plants and prepare soil for spring planting.

Pests: Slugs (also see Notes below)

Harvest: Pick leaves and use fresh or freeze for later use.

Notes:

• Plant plenty of parsley. This is a favorite food of the caterpillar that becomes the black swallowtail butterfly. Some folk might call the caterpillar a pest, but the butterfly is beautiful enough to be worth the loss of plants!

Culinary Uses

• Parsley is generally used as a garnish, but it can also be eaten after a meal to freshen breath.
• Included in herbal mixtures, parsley enhances the flavor of other herbs.

Period Folklore

• Symbolized death in ancient Greece and Rome. Used as a grave decoration
• According to Plutarch, the association with death was so strong that a group of soldiers on their way to battle saw a mule loaded with parsley, took this as an omen of their own impending death, panicked, and fled.
• In the Middle Ages, parsley was closely associated with the Devil. It was thought that the wickedness of parsley could only be nullified by planting it on Good Friday while the moon was rising.
• Transplanting parsley was believed to bring disaster to the household.
• It was once believed that only a witch or a pregnant woman could successfully grow parsley.

Growth Spurt

At fighter practice this afternoon, I was duly chastised for not posting often enough. Though it is likely I will never post daily, I should be posting more often than I have of late. Milady, I apologize. If I again grow lax, please feel free to take me to task. I also appreciate the other feedback you gave me. It's good to know some of the things you feel I'm doing right. In addition, if you have any suggestions for topics you'd like to see me cover, please feel free to mention them.

Earlier this week, I looked out at my herb garden and did a double-take. The basil has had a growth spurt! I snapped the photo below before trimming back the leggy growth. Since it appears that for every stalk I cut, two will grow in its place, I was rather free in my trimming. My goal is to allow the basil to grow into bushy, but compact, plants.



With this second trimming, I think I have enough basil leaves in the freezer for a small batch of pesto. Having never made pesto before, this is sure to be an adventure. I've collected several recipes to compare for reference, but I find myself wishing I was still in contact with Mariah. Her skill in the kitchen often left me shaking my head in awed wonder.