To Garden Honestly

From "Minnesota" 1980 by Joan Mitchell An ornamental garden is not always what it appears to be The call to action appeared in my inbox: “are we gardening while the world burns?” Yes, I got the easy reference to Nero, Rome and all that, which is, historically, a fairly complicated story in itself. And yes, ornamental—as distinguished from food—gardening, could be considered an oblivious, even oppressive activity, especially if conducted with plenty of staff in the pursuit of displaying wealth using plants and techniques that harm ecosystems. But rebelliousness rose in me. As a serious modern gardener, I wondered, does this person not understand where gardening is situated in the history of our species and how it can be used to make a fierce statement about possible futures? And I’m not talking about utopian ideas of getting back to the Garden of Eden, either. Nettled, I did look around the internet and found that the phrase seems to have come from an essay in which the write ...

Garlic Mustard Update

Today in the woods I discovered several garlic mustard plants with the telltale holes in the leaves that indicate insect munchers, and several others that appeared to have some sort of fungal disease. Perhaps some sort of shift is beginning, so they'll eventually settle into the ecosystem?

Comments

Diana Studer said…
When I was carefully ripping out Paterson's Curse, I found a tiny caterpillar. Now what, do I leave a few?
Hmmm. What is Paterson's Curse? I'll have to go look that up.

I was just interested to see these signs on the garlic mustard because so far, biologists haven't found any biological controls that would keep it in check. I did leave those particular plants and will probably go back in a couple of days and look at them again.
Anonymous said…
The whole garlic mustard issue is very interesting. If enough people start loving garlic mustard pesto,that could help. Re: Asian carp: noticed an article about a Chicago chef who is serving a ceviche made of that fish, and his customers liked it. :et's hope lots of chefs will follow that lead.
Good job on awareness raising.
M.