This is a gardening system which requires “no digging…no tilling…and no weeding” and I’m not kidding! This organic layering method allows you to install a garden without having to do any of the above.

You first lay down a thick layer of wet newspapers or box cardboard to kill the sod or last year’s leftover crops. Next layer in a series of mulches 18 to 24 inches deep. A large variety of mulches can be used such as manure, compost, hay, leaves, peat moss, seaweed, etc. (pretty much whatever is available).

Close planting and generous mulching reduces the need for watering and cuts down on weeds. This method can be used for vegetable gardens, herb gardens, growing berries, flower gardens and even foundation plantings.

For detailed directions on growing individual varieties, you can purchase the book, Lasagna Gardening by Patricia Lanza from Pinetree Gardens at www.superseeds.com .

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Here’s what to do:

Find a cool, shady hiding place outdoors. Spots under bushes are good choices. Using a medium size clay flower pot, bury it on it’s side halfway into the dirt. Place some dirt which is wet and crumbly inside the pot. Add dead leaves and a few twigs.

Voila!Mr. Toad will consider this his very own Taj Mahal. (You’ll know when a toad moves in by the way the dirt in front of the house becomes worn down. That’s where the toad sits and waits for dinner.)

Little Known Toad Factoids

• In one summer, a toad can consume about 10, 000 insects.
• A toad tongue is sticky and fastens in the front rather than the back. It snaps out like a yo-yo, sticks to a piece of food and flips it back into its mouth.
• Touching a toad won’t give you warts.
• When a toad thinks that its about to be eaten,  it blows up like balloon to look bigger and scarier.

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Being a Dandelion is a mixed blessing. On the one hand, farmers and groundskeepers curse it as a troublesome weed, while those into holistic medicine search it out as a remedy for a multitude of
ailments. So what’s the bottom line…at least as far as your pets and neighboring wildlife are concerned?

Well, there’s no clear-cut answer. It seems that in the animal kingdom (as with humans) the Dandelion is either loved or despised. To make things a little easier, I’ve decided to make up a
Dandelion  Scorecard, which ranks the preferences of various fauna for the plant officially known as Taraxacum officinale.

WHO RANKING/WHY?

• BEES – Love IT! Because it furnishes considerable quantities of  nectar and pollen in the early spring when the bees harvest from fruit trees is nearly over. Beekeepers also give it a big “thumbs up” because the Dandelion flowers the spring no matter how cool the weather may be, but keeps up with a small succession of blossoms into the fall.

• HORSES – Refuse to touch this plant because of the bitter milky juice present throughout the plant.

• PIGS – Devour the whole plant greedily. They love the tasty young leaves, delicate flower buds, and even the roots. Maybe in hog herbal lore (just like with humans), the Dandelion exercises a stimulating influence over the whole system, helping the liver and kidneys to do their work and keeping the bowels in a healthy condition. When’s the last time you’ve seen a constipated piggy?

• GOATS – Will eat it. They’re on the same page of the book as pigs.

• SHEEP – Will not. Well these aren’t the Einstein’s of the animal kingdom.

• COWS – Maybe? It’s not a favorite, but on the other hand, the Dandelion is said to increase milk production when consumed. Sort of like Spinach, you may not like the taste but it is good for you.

• RABBITS – Love the tender young leaves. These are a great supplement to their regular diet.

• BIRDS – Very fond of it! The seeds which are continually produced throughout the spring, summer and into the fall keep many a small bird happy and healthy.

• CATS – Love to whack the gossamer balls of seeds. Not only does kitty like to see the plumed seeds disperse, but she is happy in the fact that she is helping to propagate a plant which is named after a larger relative. It’s generally assumed the jagged margins of the Dandelions’ leaves bore a resemblance to the canines of  a lion. Dandelion is a corruption of the French Dent de Lion.

For human consumption, here are a few thoughts:

Early Spring Salad – The young leaves of the Dandelion are a tasty addition, along with shallot tops, lettuce and chives to a spring salad.. You may want to blanch them (the same way as endive) to obtain a more delicate flavor. Helpful Hints – Use just the young leaves since the full-grown leaves are way too bitter. Gently tear the leaves rather cut them to retain the flavor. You can season with salt, pepper and a  little lemon juice to vary the taste.

Dandelion Veggie Style – The young leaves may be boiled a la Spinach fashion. Simply tear the
leaves, rinse several times, and place into boiling water for approximately one hour. When cooked, drain and then place back onto low heat. Add one tablespoon butter, one teaspoon chopped onion and ½ clove of chopped garlic, stir for two minutes, remove and serve. Helpful Hints – Instead of using onion and garlic, you may want to substitute a teaspoon of grated lemon peel and season to taste with grated nutmeg. Another idea is to use half  Spinach and half Dandelions, but make sure to partially cook the Dandelions  first since it takes longer than Spinach.

Dandelion Coffee – Use only roots collected in the Fall. Carefully clean and dry the roots then slightly roast until they are the tint of coffee. Now they can be ground up ready for brewing. Dandelion Coffee is a natural beverage without the injurious side effects to the nerves and digestive system. It stimulates but does not cause wakefulness. Helpful Hints: For different flavors, you can mix the Dandelion grounds with a portion of coffee or even chocolate.

Dandelion Wine –  This was a beverage that my grandma use to concoct and boy, was it tasty…and  potent! Pour a gallon of boiling water over a gallon of the Dandelion flowers. After stirring well, cover with a blanket and let stand for three days. Then strain, and boil the liquor down for thirty minutes, adding 3 ½ pounds of loaf sugar, approximately ¼ cup sliced ginger, one sliced lemon, and the rind from one orange. Cool down. When cold, add a pinch of yeast which is placed on a piece of toast into the mixture to produce fermentation. Cover again and allow to stand for two days until it has stopped working. Place into a cask, well sealed for two months to “age” before bottling. This has the reputation of being a good tonic, especially for the blood.

And finally a recipe from “The Young Housekeeper’s Friend” circa 1859.

Dandelion Ranch Fare – Wash leaves very thoroughly and put in boiling water with salt in it.
When tender, remove, drain, and then dip into bread crumbs moistened with a beaten egg. Brown on a griddle and serve hot.

Enjoy!

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1. Try keeping plants out of your cat’s reach. Many plants are appropriate for hanging baskets and pots. You can secure these with ceiling hooks or picture hanging hooks (for the lighter weight pots).
2. To discourage contact for floor plants, use cayenne pepper spray (check the Organic Tips section – Pest-Proofing The Natural Way! for a quick recipe) or simply sprinkle the pepper on top of the soil. The hot pepper will offend your cat’s sense of smell.
3. Container grow wheat or oat grass indoors for your kitty to get it’s chlorophyll fix. Seeds and kits are readily available at many pet stores and mail-order companies.
4. Continuing along the same idea as #3. Try growing a pot of catnip. These are also completely safe to eat.
5. Place plants into heavier pots which are more difficult to knock over. Another trick is to re-pot and layer the bottom with pea gravel or marble chips. Not only will this provide better drainage, but it will also add weight, making it harder to tip over.
6. Try growing some succulents that are “armed” and can protect themselves. Cacti can make a nice addition to your home and are relatively easy to grow. Avoid pencil, peyote and candelabra cacti because these varieties have various levels of toxicity.

Finally, check out the plants listed on the safe plant lists at this web site.

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Edible flowers are easy to prepare. When possible, pick them in the cool of the day, wash them if needed, and examine them for critters. Place them in water if they have a stem or lay them out on damp paper towels
and put them in a plastic bag then refrigerate. If you are using only the petals, separate them just before using as they will wilt within minutes.

Riot of Color Salad

When using edible flowers in a salad, sprinkle them over a dressed salad at the last moment before serving in what’s called flower petal confetti or arrange them on the sides of the bowl or platter.

For the salad:

1 large head of romaine lettuce 1 large head butter lettuce 1 small head frisee lettuce 4 to 6 leaves of yellow chard A dozen or so edible flowers such as yellow and blue violas, purple pansies, nasturtiums, yellow calendulas or red dianthus Arrange the lettuces and chards on a large colorful platter. Remove the petals from some of the flowers while leaving some whole. Sprinkle on the petals and garnish with the whole flowers.
Bring the salad to the table and let diners dress their own salad.

For the dressing:

1 tablespoons white wine vinegar 3 to 4 tablespoons sunflower oil 1 tablespoon clover honey Salt and freshly ground pepper In a small bowl whisk together the ingredients, adding salt and pepper to taste.

Fried Squash Blossoms

Good as a side dish or add more for a main course.

16 squash blossoms 4 ounces mozzarella cheese 1 extra large egg 1 tablespoon water 1 tablespoon olive oil cup unbleached flour Salt to taste Vegetable oil for frying Lemon wedges as garnish Gently wash the squash blossoms, removing stamens or pistils then pat dry. Cut the mozzarella into 16 pieces about 1 inches long by inch wide and place a piece inside each blossom.

In a shallow bowl, lightly beat the egg with a fork. Add water and olive oil then blend well. Add the flour and salt to taste. Combine well to make a smooth batter.

Pour vegetable oil into a skillet so that it is about ” deep and place it on moderate heat until a faint haze forms on the oil.

Holding the flower by the open end, dip it into the batter and carefully lower it into the hot oil. Repeat with a few more flowers. Turn gently so that they become golden brown on all sides.
Remove them with slotted spoon and drain on paper towels.

Serve hot with lemon wedges.

Pineapple Sage Sorbet

Makes about 1 quarts

cup sugar 1 cup boiling water About cup pineapple sage blossoms 1 large ripe pineapple Pineapple sage flowers and leaves for garnish

Dissolve the sugar in boiling water then set aside to cool. Stir the pineapple sage blossoms into the cooled sugar syrup.

Clean and core the pineapple then cut into chunks. (This should make approximately 5 cups). Puree the pineapple in a blender or food processor. Stir the syrup into the puree and blend well.

Pour the pineapple mixture into the container of an ice cream maker and process according to the manufacturer’s directions. You can serve immediately or place in a freezer.

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Eat flowers only when you are positive they are edible. Just because it is served with food does not mean a flower is edible. Eat only flowers that have been grown organically. Do not eat flowers from florists, nurseries or garden centers. If you have hay fever, asthma or allergies, do not ear flowers. Do not eat flowers picked from the side of the road. They are contaminated from car emissions. Remove pistils and stamens from flowers before eating. Eat only petals. Not all flowers are edible. Some are poisonous. There are many varieties of any one flower. Flowers taste differently when grown in different locations. Introduce flowers into your diet the way you would new foods to a baby – one at a time in small quantities.

Top Ten Edible Flowers

Calendula – aka Pot Marigold – Calendula officinalis — These annuals have a slightly bitter
tasted. The petals are more often used for their color than for flavor. Calendula has often been called the “poor man’s saffron”.

Chives – Allium schoenoprasum — Don’t be deceived by the delicate beauty of these perennial flowers, they can be quite flavorful with an oniony bite to them. Chives are among the most versatile of all edible flowers.

Daylily – Hemerocalis spp. — Although not a true lily, the name describes the flower perfectly. Each bloom lasts for only one day. Dried Daylily petals are an ingredient in Chinese hot and sour soup.

Mint – Mentha spp. — Mints are hardy perennials, growing from one to three feet tall. Mints are distinguished by their square stems, which often have a reddish hue.

Nasturtium – Tropaeolum majus — The spicy, peppery flavor of its flowers and cress-like tasting leaves, makes this plant a wonderful accompaniment to salads, vegetables, pasta, meat dishes and even sorbets.

Pansy – Viola x Wittrockiana — Please see May 2005 Featured Plant of the Month!

Rose – Rosa spp. — Romans can be credited with introducing rose petals to the world. This was much to the chagrin of the peasants who customarily used the rose hips. However, if the petals are picked, no hips will grow.

Sage – Salvia officinalis — For centuries, this perennial was reputed to have great curative
and healing properties. Both leaves and flowers can be consumed.

Signet Marigold – Tagetes signata — These annuals are native from New Mexico to Argentina. The flavor of the signets is the best of any marigolds, almost like spicy tarragon.

Squash Blossom – Curcubita pepo spp. — Native Americans grew both summer and winter squash long before the Spanish brought other varieties to the Americas. The most commonly consumed is the zucchini flower.

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