Posts Tagged ‘ground ivy’

Thursday, August 11, 2011

The Intern’s Habit

Sweeping the Garden

My early morning sweep of Bonnefont garden, overseen by the downy thornapple (Datura metel). Photograph by Corey Eilhardt

A quiet life has many rewards: not least of these
Is the joy that comes to him who devotes himself to the art
They knew at Paestum, and learns the ancient skill of obscene
Priapus—the joy that comes of devoting himself to a garden.

—From Hortulus by Walahfrid Strabo. Translated from the Latin by Raef Payne. The Hunt Botanical Library, 1966.

Read more »

Friday, July 8, 2011

Welcome to the Beer Garden

Humulus lupulus Tanacetum balsamita

Hops (Humulus lupulus), considered today to be crucial to beer brewing, were not commonly used until the fifteenth century. Before that time, brewers added different herbs, such as alecost (Tanacetum balsamita), to their beer to improve its flavor. Several of these medieval brewing herbs can be found in Bonnefont garden.

Ale is made of malte and water; and they the which do put any other thynge to ale then is rehersed, except yest, barme, or godesgood, doth sofystical theyr ale.

—Andrew Borde, The fyrst boke of the introduction of knowledge, 1452

Beer was a staple drink for medieval Europeans, as it provided much-needed calories to the often undernourished population and was cleaner and safer to drink than water. Then, as now, beer was made by brewing malted barley in boiling water to make sugars more available for yeasts to consume (see an image of Jorg Prewmaister tending his brew in a page from a fifteenth-century German manuscript, Amb. 317.2). This sugary, malty potion, known as “wort,” eventually becomes beer after the yeasts eat the sugars, releasing carbon dioxide and alcohol as byproducts of fermentation. On its own, wort is fairly flat in flavor, so brewers add additional ingredients, such as hops and spices, to enliven a beer’s taste.

Read more »