Throughout history, sage has been praised for its numerous benefits, and has even been called the “sacred herb”. The Romans and Gauls used it to help women to give birth and to prevent many diseases. Its use continued throughout the Middle Age until today. Indeed, many kings saw it as a way to extend their life and protect themselves from diseases. Native Americans use it in the smudging ceremony to bless people and places and to clear out of their bad spirits. Sage has many medicinal properties. It reduces belly aches, tackles difficult digestion, treats gum infections, calms hot flushes, reduces cholesterol levels, and helps to regulate insulin levels. Some researchers even pointed out in 2003 that it may be useful to prevent Alzheimer’s disease.
How to use it: It can be used in the kitchen to enhance many dishes and sauces thanks to its savory and peppery flavor, when cut into small pieces. Also, you can boil sages leaves and drink them as an herbal tea for 2 weeks to treat aches. Beware of not consuming too much though, because this triggers hot flushes and headaches (but this is very rare). (photo and text by Inès)
When we went to the garden, it was cold and cloudy. There wasn’t that much noise except the sound of wind and a crow. Despite bad weather, the garden was quite nice thanks to vegetation. I enjoyed the smell of different plants such as rosemary, thyme, lavander, jasmine, santalina… Photos and text by Mathilde L.
I realised there was a lot of lemon balm (in the garden), which I really loved since it reminds me of my home in Colombia (it is quite common in the area, or at least I know I had already smelled it there many times)
Here is the picture I took in the garden of the school this afternoon. I really like it, because some of the leaves of the plant are red, whereas they are supposed to be green, like the other ones behind them. In a word, I like the contrast these leaves make.
Our new students from We Are What We Eat discovered the garden for the first time and took pictures of things they found interesting.
This is the first of many posts of their findings.
I took pictures of mint and dill herb, because these plants are easy to maintain and are useful in the kitchen. Dill can add flavour to a dish and with fresh mint we can make tea. Everyone could easily grow these plants in pots, or on the edge of a window for example.
For the DLC Days, the Jardin hosted to the Book Club which read excerpts from Lewis Carroll to Ray Bradbury to Shakespeare. Parched from the sun and the willow fluff blowing around, Speaking Near and Far folks had an aromatic herb syrup taste test for the participants and the audience. Trying to recognize the subtle perfumes of rosemary, thyme, lemon balm and mint tickling our tongues, was a great game for a sunny afternoon.
In Field Trip this semester, we’ve been working very hard on various projects: planting, creating a pond, making a hidden toolbox. The energy in this class is moving mountains: hauling dirt, digging in potatoes, driving stakes. I have never seen such enthusiasm to get down and dirty.