Daily Archives: November 22, 2009

Don’t plant daffodils with onions

Double paperwhites in January

Is there anything as cheerful as a daffodil in spring? As the weather turns cold and blustery, I’m on my knees looking forward to spring as I plant daffodils and narcissus in our backyard.

paperwhite narcissus bulbs

Vic and I began our backyard makeover in earnest last January when we had a misshapen magnolia dug out. That was the last of the original trees in our backyard planted by the original homeowner over 30 years ago. All but the magnolia had become diseased and were long gone. While the magnolia had pretty blooms, it constantly dropped big leaves that were hard to compost, and it interfered with our plan of converting the backyard to food production. My citrus trees were too shaded to produce fruit and growing veggies in the shade of the magnolia was difficult as well. So out it went.

All that was left of the backyard magnolia after our tree guy left was this stump, which our gardeners dug out.

In place of the magnolia tree and an oblong herb garden, I installed three raised beds for veggies and reduced the size of the herb garden to a small circle. I’ve finished resetting the pavers and am now planting both single and double paperwhites from bulbs I salvaged, as well as some new Geranium Daffodils and Tahiti Daffodils.

Package photo of Geranium Daffodils

Package photo of Tahiti Daffodils

In reading about narcissus and daffodils, I learned that narcissus is an older word that is being supplanted by daffodil for the common name. But the Latin genus name remains Narcissus, so I figure we can call them by either name.

I also learned that daffodil bulbs contain calcium oxalate, a poison that is found in the sap of daffodil leaves and that can cause skin rashes. What is it with plants and oxalates, anyway? Seems that everything I’ve written about lately has oxalic acid in it (rhubarb, sorrel, and even a tad in chard).

Apparently some people have confused daffodil bulbs with onions and eaten them by mistake. Not a good idea. Narcissus/daffodil bulbs also contain lycorine, a poison. Don’t confuse lycorine (poison) with lycopene (a good compound found in tomatoes that may help prevent macular degeneration, a cause of blindness). Lycorine is a toxic alkaloid that is found in narcissus bulbs as well as the bush lily (Clivia miniata).

It’s hard to believe that anything that pretty can be so hazardous. I’m planting the narcissus bulbs where I’m not likely to confuse them with food, and plan to just enjoy their beauty next spring. With roses, irises, Nemesia, nasturtiums, and allysum blooming under our fruit trees (peaches, nectarines, apricot, plum, apples, and citrus), I’m looking forward to a spectacular spring in our backyard.

For more information on planting and care of narcissus and daffodils, see http://www.hort.purdue.edu/ext/HO-11.pdf/.

(To read more of Lou Murray’s environmental writing, see her weekly column, Natural Perspectives, in the Huntington Beach Independent at www.hbindependent.com/blogs_and_columns/)

French sorrel in tomato bisque

I grow French sorrel in my herb garden.

I love being able to go out into my herb garden to get fresh seasonings. Most of my herbs are perennials, like the sorrel (Rumex scutatus) pictured above, and the chives and thyme growing next to it. I also have sage, rosemary, oregano, and marjoram growing in various places in the yard. Some of the herbs live in my herb garden, while others are planted in the flower borders. Herbs are a terrific addition to a landscape as well as to meals.

I also grow annual herbs such as parsley, cilantro and basil, all of which self-seed and come up the next year. Well, not so much the basil. I can kill that one off pretty easily by neglecting to water it often enough.

French sorrel growing with thyme and chives.

French sorrel is an herb that few people in the U.S. seem to grow. That’s a shame, because sorrel is great in soups and bisques, adding a nice lemony flavor. That lemony tang comes from oxalic acid, so I never put too much of it in soups. I’m also careful to use non-reactive cookware (non-stick pots and wooden spoons, no aluminum or iron cookware) when cooking with it.

French sorrel is native to moutainous regions of southern and Central Europe, and Asia, and has been a part of French cooking for as long as records have been kept there. 

I have one clump of sorrel in my herb garden, and it grows just about as fast as we want to eat it. I decided to make a nice tomato-sorrel bisque today. Sometimes I make my tomato bisque from scratch. Alas, I had no ripe tomatoes in my late November garden, so I resorted to canned soup.

Sorrel and thyme from my herb garden improved a canned soup.
  I sliced a half-dozen sorrel leaves and sauteed them in butter until they were wilted. The nice green leaves turn into a nasty-looking brown mush at this step. Maybe that’s why more people don’t eat sorrel. But looks aren’t everything. 

Saute sorrel in butter or olive oil until wilted.

I added the can of condensed tomato soup, a can of milk and a couple of sprigs of fresh thyme. I simmered it for several minutes, then removed the thyme and served. Homemade rosemary bread would have been a great accompaniment to the soup, but I spent the day in the garden laying more paving stones and had no time to bake bread. I had rosemary Triscuits with my soup instead.

Tomato bisque with sorrel and thyme.

 The other way that I use sorrel is in potato soup. It adds a nice tangy flavor to an otherwise bland soup. Some people add baby sorrel leaves to salads, but because of the oxalic acid content, I prefer to cook it and add milk to buffer the acid. (Uh, oh, the biochemist in me is coming out there.) The French use sorrel in other ways, notably in a sorrel sauce for salmon or with veal.

For more recipes using sorrel, see http://annlovejoy.org/2009/05/20/french-sorrel-recipes-from-the-green-kitchen/.

So the next time you see a pot of sorrel offered at the nursery, snap it up. You also can grow sorrel pretty easily from seed, but probably won’t want more than one or two plants.

(To read more of Lou Murray’s environmental writing, see her weekly column, Natural Perspectives, in the Huntington Beach Independent at www.hbindependent.com/blogs_and_columns/)