Sunday, April 27, 2008

Hierarchy of Plants

Allyson and I weeded the flower beds today.  I am feeling bad about killing all of these plants which seem to more useful and beneficial properties than the holly bushes and hostas in our front yard which seem to only have a primary function of decoration.  Since this is our landlord's house and weeds do kill other plants... we decided to remove them. The first species which I regret killing were the scallions (I killed about 200 of these things today). Scallions are a highly nutritous food plant. One cup of scallions contain, 30 % of our daily  intake of vitamin C, 20% of vitamin A, 7% of our calcium, 8% of iron, 200% of vitamin K ( a vitamin that alot of Americans are difficient in), 16% of folic acid, and 2g of protein. It  also contains micronutrients like important amino acids and small amounts of B vitamins and vitamin E. One of the most overlooked aspects of  scallions are the anti-inflammatory properties of the food. Scallions contain quercetin a potent anti-inflammatory and vitamin C also an immune builder. In combination they act to reduce inflammation related to allergies, asthma, and arthritis. I do not think that it is a coincidence that these "weeds" or should I say important foods grow in the spring. When allergies, moisture, and flu are most prominent scallions have a tendency to grow. The second species I killed today were premature garlic bulbs. As we may know garlic is an antimicrobial, antiviral, and good for healthy cholesterol. A half a cup contains 35 % of our daily intake of vitamin C, 13% of our calcium, 6% of iron, 84% of vitamin B6 and 4g of protein. It also contains micronutrients like important amino acids and minerals such as magnesium (100% RDI)), copper (20% RDI), manganese, selenium and phosphorus which we could not get from ritz crackers. The third species we weeded were our beloved Dandelions. (roots, greens, and flowers) I remember trying to eat the flowers as a child they were bitter. The greens on the other hand when cooked can be quite nutritious and tasty. I still probably would not have liked them as a child. But they pack a nutritious punch as well. One cup of cooked dandelion greens contain, 30 % of our daily intake of vitamin C, 140% of vitamin A, 15% of our calcium, 10% of iron, 749% of vitamin K ( a vitamin that alot of Americans are difficient in), 13% of vitamin E and 2g of protein. It also contains micronutrients like important amino acids and small amounts of B vitamins. Dandelions are also known as a liver and gallbladder cleanser. Again I do not think it is a coincidence that these grow in spring and summer as our residual winter lives require our bodies to cleanse of toxins. We also pulled up some spearmint that was intertwined in yellow clover. Spearmint is good for digestion. Overall it sounds like this would be a great springtime lunch. Cooked Dandelion greens with garlic, Miso soupwith scallions, and a cup of mint tea. Mmmm Refreshing. Iam sure you are wondering why we composted these nutritious plants? Well our land lord laid down this nasty mulch in the flower beds which was probably imbued in some sort of petroleum based pesticide. Not to mention our basement has an arsenal of paint and pesticides. So we are pretty certain the bed are laden with "Round Up". Whoever said that these plants were bad? Why do we kill them for aesthetic reasons? I will never figure this one out. An anal retentive invention from the suburban country club goers. UGHH I wanted to eat those tasty greens, scallions, and garlic:(


Jessica said...


I read your blog quite often and will be putting together the New York insert for the September Issue of Design for Mankind E-zine. I was hoping you might be interested in being apart of it.



khairun said...

I love looking at your drawing. It doesnt try to impress or wow me. it just is. Simplicity on that level doesnt come easy so I have alot admiration for your skill.

Allyson said...

Thank you so much Khairun! I really appreciate your comment. Cheers!