A Curious History of Vegetables: Aphrodisiacal and Healing by Wolf D. Storl

By Wolf D. Storl

That includes gardening advice, recipes, and lovely full-color pencil drawings of every vegetable, this publication for farm-to-fork aficionados and gardeners with an esoteric bent explores the key background of forty eight popular and infrequent greens, interpreting their symbolism, astrological connections, therapeutic houses, and total character.
 
a desirable creation to vegetable gardening and cooking, A Curious historical past of Vegetables units horticulture in its historic, cultural, and cosmological contexts. the writer deals his deep knowing of the speculation of biodynamic gardening and necessary tips about gentle and heat, flooring covers, composts, crop rotation and weeds. Woven in with folks stories and tales from background, every one access additionally comprises scrumptious historic recipes for every vegetable.

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A Curious History of Vegetables: Aphrodisiacal and Healing Properties, Folk Tales, Garden Tips, and Recipes

That includes gardening assistance, recipes, and gorgeous full-color pencil drawings of every vegetable, this publication for farm-to-fork aficionados and gardeners with an esoteric bent explores the key historical past of forty eight renowned and infrequent greens, studying their symbolism, astrological connections, therapeutic homes, and total personality.

Additional resources for A Curious History of Vegetables: Aphrodisiacal and Healing Properties, Folk Tales, Garden Tips, and Recipes

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In his cosmology each kind of plant represented a spiritual entity. He sowed and planted in harmony with the stars. Plants meant to develop strong roots, such as carrots and celeriac, were sown and planted when the moon was in an earth sign. Plants that should bring forth fruit and seeds, such as broccoli and sunflowers, were sown and planted when the moon was in a fire sign. Cabbage and leafy vegetables were put in the ground when the moon was in a watery sign, so they would grow lushly. For fertilizer he used only compost, homemade liquid manure (made from nettle or comfrey), and ashes from his wooden fire (in which he burnt nothing unnatural).

Original European fava bean (illustration by Molly Conner-Ogorzaly, from B. B. Simpson and M. Conner-Ogorzaly, Economic Botany, 1986, 195) The cultivation of the bean was a very long process that took several thousand years to spread over the entire Western Hemisphere. The oldest findings in Peru date back to 6000 BC. Through careful selection, ever more kinds, sizes, and colors were developed over time. It is not surprising that beans in combination with corn became basic daily food of many Amerindian cultures, as they complement each other perfectly.

That truth: the food that gives life to animals and people consists of plant substance or, more specifically, of the energy of sunlight that plants absorb with the help of light-sensitive chlorophyll. ” The sun’s radiant power enables plants to split the carbon dioxide that animals, microorganisms, and fungi exhale into its constituent elements: oxygen (O2) and carbon (C); and then to combine the carbon with water in order to synthesize it into energy-laden glucose, which is the basis of all organic molecules and the very foundation of all nourishment.

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