The Voice ‐ November 2017
Comment by Geoff
This is the time of the year when we harvest and reflect on the past year. The ‘dead-heading’ has finished and the veggies have been raised from the ground. But, there is a lack of knowledge within London’s urban communities on how to create sustainable growing environments.
To meet this gap, The East London Garden Society wishes to find partners to enable a better gardening future and bring the best of information to those with a thirst for knowledge. Throughout the remainder of 2017, leading into 2018, we will be working with others to fill this gap.
Parsnip (Pastinaca sativa) is a biennial plant, which means that it blooms on its second year and then dies afterwards. It is a member of the Apaiaceae family. Parsnip has a very strong resemblance to the carrot. Historically parsnip has been cultivated by ancient civilizations such as the Greeks and Romans. However, they were categorised as carrots due to their similar appearances.
Parsnip is typically planted before the winter season because that’s the time it produces its unique, sweet flavour. A fully mature parsnip plant can grow up to a height of 1.5 metres tall. It’s a favourite among gardeners who favour cultivating crops with short growing seasons. Read More. Back to top
Flower and Plant Art
Rebecca Louise Law is an Installation Artist based in East London, specialising in artworks made with natural flora. The physicality and sensuality of her site-specific work plays with the relationship between man and nature.
She is passionate about natural change and preservation, allowing her work to evolve as nature takes its course and offering an alternative concept of beauty. Back to top
Bougainvillea in Morocco
One of the most beautiful sights in Morocco is the vibrancy and the strength of the Bougainvillea Plant’s colour. It needs little attention and its beauty exceeds all expectation.
As in the gardening world of East London, there is a passion for gardening in some parts of Morocco. The flawless pruning of the orange trees along the avenues provide shape as they wait for the fruit to appear.
Ban Glyphosate Based Herbicides
Stop using glyphosate‐based herbicides on our food and our soils. Not only is glyphosate absorbed by plants treated with the chemical, but it is also absorbed into the ground, contaminating our water. Protect our well‐being and our environment.
Glyphosate is a chemical that is used in many herbicides, but scientists are now finding that it is toxic and tied to many serious health‐related issues, including birth defects and infertility. The widespread use of glyphosate is contaminating our water and our food, affecting both those that consume glyphosate‐treated products and those that do not.
Cooking in a Different Way ‐ Roasted Parsnips
Parsnips are a very good edition to any family meal and are easy to prepare. This is a simple recipe for roasted spring-dug parsnips with oil, herbs and salt which is naturally gluten‐free.
- 2 pounds parsnips
- 1 tablespoon extra‐virgin olive oil
- 1½ teaspoon herbs de province, Italian seasoning or other dried herb mix
- 1 teaspoon kosher salt
- Chopped parsley for garnish
Method: Preheat oven to 400°F. Peel parsnips and cut into one‐inch chunks. Toss with oil, herbs and salt in a large bowl. Spread out on a large rimmed baking sheet in a single layer.
Roast for 25 to 30 minutes, stirring once or twice, until the parsnips are tender in the centre and browned in spots on the outside. Transfer to a platter and garnish with parsley.
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