White asparagus, new potatoes, chopped parsley in melted butter and prosciutto - have you ever tasted the joy of this? I did last week - traveling in Europe. This is asparagus time, and it is eaten plentifully. Followed by strawberries.
In years gone, I have tried asparagus with sauce Béarnaise or sauce Hollandaise, with Wiener Schnitzel or salted herring. I had it as soup or stew. This year, I learned a new asparagus dish: Jam – made with sweet woodruff (Galium odoratum), an herb that should only be harvested in May, with a flavor that is indescribably delicious – pure May indeed.
But my point is not the asparagus or the sweet woodruff; the point is that Europeans eat in season. They fantasize all year about asparagus with “young” potatoes – and when the white spears finally shoot out of the soil, there eat them often. Until mid-June (the exact date varies from north to south), when traditionally the last white asparagus is cut to let the plant develop strength for next year. After mid-June … nothing for a whole year.
Medicinally, asparagus flushes the kidney and moves the bowel (fiber!), taking with it toxins that have accumulated over the long winter. Parsley gives vitamin C, depleted after the cold season. And young potatoes round out the composition that delights the taste buds. In medieval times it was thought to be an aphrodisiac – but anything that was growing freshly after the long winter and had a phallic form might have served for the purpose, I guess.
Asparagus contains vitamins A, C, B1, B2, and E and is thought to help regeneration of cells, especially of nerves, vessels, skin and hair. White asparagus is kept white by growing them in deep soil, and they always need peeling of the tough skin (which might be the reason that green asparagus is preferred here – less work). Asparagus is rich in calcium, magnesium, iron, zinc, phosphorus, potassium and copper – all minerals sorely needed for bone strength.
Of course, it is possible to get white asparagus year-round. But Europeans still stick to the ancient clock: Over there, they have a time for everything, and May/June is dedicated to asparagus and strawberries.
We here think nothing of eating the good stuff whenever we feel like it. We don’t think about that the good stuff is made expensive by world-wide travel, and leaves a huge carbon print. Not to mention of the health consequences. Eating the same thing over and over again makes one prone to food allergies, for instance. And the old wisdom of the body is that what is in season is right for the body when it is in season. Not by chance but because we developed over millions of years together with the plants.
Here a small sample of what should be eaten when – and it is not only ancient lore but modern chrono-biology confirms the value of eating in season:
• January: red Beat
• February: celery, celeriac
• March: spinach, stinging nettle
• April: radish, rhubarb
• May: lettuce
• June: cucumber
• July: carrots, black currants, gooseberries, raspberries
• August: tomato, first apples, blueberries, raspberries.
• September: broccoli, cauliflower
• October: leeks
• November: cabbage
• December: rapunzel
(I will add to these!)
We delight in Christmas, and sometimes go over the top with Christmas decorations and gifts and events. Perhaps, if one had something to look forward year-round, would Christmas take its place among many seasonal delights? Read More
Blog: On Health. On Writing. On Life. On Everything.
May Bowl
May 5, 2010
We have something great to celebrate in our family this week, and we will celebrate it with May bowl.
Recipe for May Bowle:
Crush a handful of sweet woodruff leaves (before flowering) into a pitcher. Pour a bottle of white wine over it - a glass pitcher will show off the beauty of this green-golden drink. Let sit it in the fridge for an hour or longer. – Enjoy!
Sweet woodruff (Galium odorata) is a woodland herb with a wonderful perfume to its leaves; the perfume stems from coumarin. Therefore people on coumadin should avoid it or drink it sparingly, coumadin being the man-made form of coumarin. By the way, sweet grass owns the same wonderful fragrance.
Sweet woodruff should only be harvested in May. It was one of the first things I planted in my garden – it likes dappled shade and a leafy soil.
In Europe, when I was little, they used sweet woodruff flavor in all kinds of candy; my favorite was fizzling soda powder (made famous in Günter Grass' novel The Tin Drum, where the protagonist Oskar Mathzerath sprinkles it onto the belly button of his love, adds some spit, and waits for the erotic results). Meanwhile, sweet woodruff is forbidden in Europe as a food additive because of suggestions it might cause cancer. Those results came from Petri dish studies, not from population studies.
Thus sweet woodruff illustrates human greed, again: Used once a year in a May bowl, it likely is harmless - more likely beneficial. Used as a flavoring everywhere all the time, it's bound to hurt. Remember, it took the White Man to turn the occasional peace calumet into a three-pack-per-day habit. As with tobacco, so with alcohol: Since my father was a drinker, I certainly don't want to entice you to imbibe May bowl more than on a rare occasion, in moderation!
Sweet woodruff also is an example how one scientific tidbit, taken out of context, is used to suppress herbal knowledge. Which is not to say I am against science - which I am not (being married to a scientist and trained in scientific medicine myself); just that scientific results should be taken with a grain of salt and some common sense.
So we will celebrate with May bowl – and might find a second occasion later this month. And then we have to wait for a full year before we can drink May bowl again. Read More