Blooming NOW! March 2020
The necessary Covid-19 restrictions have put our lives on hold but they haven’t stopped stopped the songbirds singing. Neither have they stopped the plants growing, bursting into new life with the spring. Taking a walk around my allotment plots on the sunny days we’ve had of late, just LOOK what I saw … ki ni mo ri!
Tulips came to the attention of the West during the sixteenth century, when Western diplomats to the Ottoman court observed and brought back reports on them. They were rapidly introduced into Europe and became a frenzied commodity during ‘Tulip Mania’. Great fortunes were lost after speculators ploughed vast investments into tulip production and benefits ultimately failed to materialise. In February 1637, the extraordinarily inflated contract prices for bulbs of the recently introduced and fashionable tulip collapsed dramatically.
Tulips were frequently depicted in paintings by the Dutch Masters, and have become associated with the Netherlands, which remains a major world producer.
Tulips are showy flowers of a wide variety of colours in spring. After flowering, they become dormant in the summer and leaves die back.
Breeding programmes have been very successful in bringing new hybrids and cultivars to the market. While tulips do best in temperate climates, new hybrids have been selected that make tulip growing possible in warmer regions like southern Africa. Cold-treated tulip bulbs are more tolerant of warmer conditions and are a better choice for containers.
The two primulas in the picture above are in flower now. Primula veris or common cowslip with small yellow flowers. Then there’s Primula acaulis with the pink and white flowers and yellow throat. Cowslip was used for ritual purposes by Celtic druids and was even known as St. Peter's herb or Petrella in the Middle Ages, when it was sought after by Florentine apothecaries.
Parts of the Primula plant have been used for centuries for culinary and healing purposes. In Spain today, the leaves are used in salads. In English cookery, the flowers are used to flavour country wines and vinegars. The flowers are added to salads or are also sugared as sweets. Cowslip juice is used to prepare a tansy for frying.