Europe stomps on biodiversity source

People outside the European Union (and many within it) are often surprised by the draconian regime surrounding seeds. Essentially, only registered varieties can be sold, and it costs the same to register some piffling little variety of interest only to a handful of gardeners as to register a new megavariety that will cloak the majority of farmers’ fields. The Common Catalogue, as it is known, has probably extinguished more local varieties than anything else. Some stalwarts have fought the legislation by simply ignoring it. (Full disclosure: I was once one of them.) But now a French Court has dumped a fine of €17,130 on the Kokopelli Association (also in English), for placing unregistered varieties on the market. That could easily put an end to the Association, and perhaps the more than 2000 varieties that it maintains and makes available to gardeners. Is that really what the EU, with all its lip service to biodiversity, wants? I think it is.

Kokopelli’s press release is here.

Pharaonic medicine

Not much detail in this press release from the University of Manchester, but the idea to document what plants were used – and how – by the ancient Egyptians for medicinal purposes sounds great.

Assisted migration

Would you move a species threatened by climate change to an area where it isn’t currently found but where the new climate suits it better? That’s “assisted migration,” and the lively debate around it is described by Carl Zimmer in the New York Times here. He quotes a thorough review of the ecological and evolutionary responses to climate change which may be found online as a pdf here. It seems to me that assisted migration is likely to be feasible for only a small number of wild species, but what about crops? Making threatened crops and landraces available to farmers in more suitable climates sounds like a pretty good idea to me.

Latin cooking

This piece on the polyphenolic content of yearba mate (llex paraguariensis), a tea-like drink traditionally consumed in South America by pouring boiling water onto leaves held in a seasoned gourd, led me to this interesting-sounding book on Hispanic foods in general. Polyphenols are antioxidants and the food industry wants to add them to juices and teas.