Category: Neglected species

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Berry genebank the pride of Oregon

There’s a lengthy article in Portland Monthly on the National Clonal Germplasm Repository at Corvallis, a unit within the United States Department of Agriculture’s Agricultural Research Service (USDA/ARS). It focuses on a couple of the people working there in particular, for example strawberry expert Kim Hummer:

Inside one of these greenhouses, diffused winter light streams through the glass ceiling, illuminating horticulturalist Kim Hummer and her colleagues as they hover over a small potted strawberry plant that, considering its history-steeped neighbors, appears undeserving of so much attention. Devoid of fruit, the plant’s heart-shaped leaves are edged brown, its runner pale red. It doesn’t look much different than any one of the other hundreds of strawberry plants crowding dozens of long tables. Yet Hummer’s voice brims with excitement. “This is a wild decaploid,” she says. “It’s very special.”

Want to know the species, which comes from the side of a volcano on Russia’s Iturup Island? Read the whole thing. There’s a lot, lot more.

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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?

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Sardonic grin greets paper on sardonic grin

Damn you, agrobiodiversity. Every day something new. For example, did you know that a plant is behind the phrase “sardonic grin”? Well, apparently, the roots of the word “sardonic” go back to Homer, who adapted the ancient word for the Sardinians “because of the belief that the Punic people who settled Sardinia gave condemned men a potion that made them smile before dying”? That’s from an ANSA press release which goes on to describe some recent research which purports to nail down the active ingredient of the potion.

It turns out to be polyacetylenes from Oenanthe fistulosa, an umbel. They “cause facial muscles to contract and produce a grimace or rictus.” This species is not cultivated, I don’t think, but a congeneric is: O. javanica is used as a vegetable in parts of Asia. So O. fistulosa is a crop wild relative, sort of. Anyway, the ANSA release doesn’t give details of the paper, but I believe it might be a February article in Journal of Natural Products by a group of Italian and Polish researchers.

One of the authors, Mauro Ballero from the botany department of the Universita di Cagliari, which is in Sardinia, had this to say about the significance of the research, no doubt with a sardonic grin on his face:

The good news is that the molecule in this plant may be retooled by pharmaceutical companies to have the opposite effect.

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So much, much more than a weed

According to self-described “cultivator” David Randall in The Independent, it’s going to be a bumper year for dandelions in the UK.

Yet not everyone is clapping their hands with glee. According to reports in less ecologically sensitive newspapers, keen gardeners and lawn obsessives see dandelions as trouble, blemishes to their idea of contrived perfection, the removal of whose deep taproots can rick the sturdiest of backs. To them, dandelions are the enemy, insurgent forces of nature, forever pushing aside the “real” garden flowers, and taking over. They are thus condemned, in that most loaded of horticultural terms, as “weeds”.

This word, to those of us who have been gardening with dandelions for years, is not only wrong, but hurtful. Taraxacum officinale, as we cultivators call it, is a much undervalued addition to any plot. Not only do its golden rosettes brighten the dingiest corner, but you can use it to construct a salad, make an acceptable table wine, or even, when it runs to seed, tell the time. And you can’t say that about all those bloody purple alliums of which Chelsea’s show gardeners are so fond.

Quite right. Dandelions have a long history of use in medicine, yes, but also food. Although they do take some preparation. And of course there’s wine too. All this, plus an interesting taxonomy, and an endangered endemic relative. What more can you ask for? Weed indeed.

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Nibbles: Perenniality, Very minor millet, Red rice, Market, Cacao et al.

  • Aussies test perennial wheat. Luigi asks: should they be growing wheat at all?
  • What is the world’s most obscure crop? The Archaeobotanist makes his case: Spodiopogon formosanus Rendle.
  • Tourism does for “red rice.”
  • “The Wonjoku family in Muea was renowned for the manufacture of hoes, cutlasses, knives, chisels, spears, axes, brass bangles, brass spindles and tools for uprooting stumps of elephant grass.”
  • Nestlé says its new R&D centre in Abidjan will help it source high-quality raw materials of cocoa, coffee and cassava locally, “which in turn will raise the income and the quality of life of local farmers.” Hope conservation gets a look-in.