Category: Mainstream

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Happy 150th birthday to the Missouri Botanical Garden

There’s a nice, informative piece on the history and achievements of the Missouri Botanical Gardens in the St Louis Post-Dispatch. It celebrates the garden’s 150th anniversary this year, very much focusing on the international research aspects of its work.

Leading those efforts is Peter Raven, the garden’s director since 1971.

“What Dr. Raven has done is establish a world-class research organization that’s dedicated to protecting biodiversity around the globe,” said Roger Beachy, president of the Donald Danforth Plant Science Center. “His vision is global, and the garden’s work reflects that.”

You may remember a little post we did about the place last year on the occasion of its 6 millionth specimen.

Not only are garden scientists routinely discovering plants new to science, they’re also investigating plants to be used in new drugs and those that form the backbone of the world’s food supply.

Unfortunately there was not much more in the article about the plants that form the “backbone of the world’s food supply,” which I take to be a reference to work on crop wild relatives.

One tool the garden has developed that is assisting scientists do just that is the Tropicos database, which contains more than 3.5 million plant records, the world’s largest.

“If you want to preserve an ecosystem, you’d better know what plants you have,” said Rainer Bussmann, director of the William L. Brown Center for Plant Genetic Resources.

The Brown Center is where garden staff conducts its applied research, studying plants used for medicine, supplements, food and clothing. Among the plants garden staff have reviewed is the rosy periwinkle, which produces a drug shown to help children with leukemia.

Surely there was a better example than that old chestnut!

The Post-Dispatch also has a bunch of videos on the garden.

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Fermented diversity

Luigi’s post on The glut of bugs in your gut opened a window here on a neglected aspect of biodiversity: the bacteria associated with certain foods and those associated with digesting that food. In all the background murmuring about probiotics and prebiotics, I’ve been hearing a lot of good sense from Seth Roberts. He’s the self-experimenter who devised the Shangri-La Diet (which isn’t a diet but a way of regulating appetite) and of late he’s been blogging more and more about fermented foods.

The things Roberts has noted are plentiful and diverse — I won’t summarize them here — but I can say that I’ve yet to meet a fermented food, in the widest sense, that I didn’t like. I also like playing with a few ferments myself. Of course there are fermentation fanatics, not just for the process as a whole but for particular “miracle mushrooms” and the like. ((To which, naturally, I have no intention of linking.)) And that puts some peoples’ backs up. But there is also probably a lot of good sense in making use not only of a diversity of ingredients, but also in a diversity of ways of processing them, outside and inside the body.

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Verdura di campo needs to be identified

In the first warm days of early spring Caterina’s mother — from the generation that lived through the wars — still roams the fields in search of that wonder of wonders… le verdure di campo (wild “vegetables”).

I bet she does. Read all about it in ItalianNotebook, and you’ll be salivating within seconds, like I was.

But fight the urge to rush out and harvest the roadside verges long enough to read the comment made by Barbara Modica at 2:39 pm on May 24th:

In the spring, there is a weed which resembles a rhubarb plant, except it is smaller, has a green stalk and green leaf shaped and about the same size as rhubarb. My husband’s family (from Sicily) boiled the stems, discard the leaves, then breaded them and fried them in olive oil. They called them gardoni (or something similar to that). Are you familiar with them? They are only edible in the spring, later on turn into a tall plant. We carry on the tradition and our grandchildren love them also.

Any ideas?