Pentecost in 16th Century's Scandinavia

An ancient tradition says that if you go out of your house and sweep towards the door on Pentecost morning , then you'll gather happiness for the rest of the year. 

feast in Sweden

Pentecost was in its natural form a feast of gladness with not very special customs, but since the Pentecost-period arrived in connection to the coming of summer it was born to absorb parts of the traditional spring and summer celebrations. The Catholic church had from the beginning favored this and the consequence was that no May-feast in the North in the 16th century was in its original form. The old traditions had been given up one by one. 

shooting birds

The second and * third day of Pentecost - where people had to rest -  were suitable for the traditional May-ride, the feast of the May-count or Parrot-shooting. 

If people had no old traditions the Pentecost days were celebrated with a special Pentecost drink.

* Until 1770 a third Pentecost day was celebrated, but it was abolished by the reform, which was carried through by Struensee.

Pentecost was an ecclesial spring feast, marked by numerous feast     customs, borrowed from many places - and they fitted perfectly well in the North, where no one asked from where they came. On Pentecost morning the sun was dancing like on Easter Saturday. The morning dew of Pentecost inherited the miracolous power of the May-day. At the high mass the church was decorated like in the homes on Valpurgis day. The May-countess and the street lamb became a Pentecost bride. In the Catholic period the church had observed in a tolerant way that the parrot king or the May-count on Pentecost day came to the church to be sprinkled with holy water or bring a sacrifice.

Fanefjord church, island Møn, DK.

Pentecost Sunday was named Hvide Søndag (White Sunday), and the whole week  was named Den Hvide Uge (The White Week). It was a natural thing to have a baby baptized at this feast, but there was however a strong counterweight, people did not like to let several days pass between birth and baptismal.

In a later period of Pentecost it was a custom in the town Odense and possibly also in other Danish towns that the blacksmiths on the third Pentecost day moved their guild sign.






The Pentecost Wolf in Norway

The belief in the blessing power of Pentecost caused a strange custom in Norway. It was assumed that the most dangerous of all Norse predators, the wolf, on Pentecost night had to obey the higher powers and give themselves up to human power. It is told in 1599:  "the night before Pentecost Sunday the peasants are out in the woods where they know the wolf lies with her cubs, and the peasants howl like wolves, and when the mother wolf hear people howl then her nature forces her to give an answer, she will howl and they will find her cubs, and so it happened that the peasants got both the mother wolf and her cubs because she would not leave them ". The hunters told that since the mother wolf knows that the human howling means that she cannot help answering, she will put her nose down into the ground to pretend that her howling comes from far away in order to mislead the humans, and then they cannot find her. 

Both the hunters and the peasants had a very solid opinion about this - if it was a natural thing or why it happened like this ? Everyone must judge for himself. They claimed that many wolf cubs were found and caught in that way.


source: Runeberg, Dagligt liv i Norden i det sekstende Århundrede. 
photo: wikipedia  
photo Fanefjord: gb

Rosemary /Rosmarin

Spice Herb

Rosmarinus officinalis.

There's rosemary, that's for remembrance. Pray you, love, remember.” 

William Shakespeare, Hamlet 

Rosmarinus officinalis is an evergreen halfbush which is often sold and cultivated as if it was a perennial. It is cultivated for its aromatic leaves, used in various Mediterranean inspired dishes. The plant contains a strongly fragrant tacky rresin. The leaves are narrow and grey-greenish and the little flowers are pale blue to dark blue . tTe flowers arrive early spring (in Denmark often in March-April). The fruits are nuts, each with an Elaiosome. The roots go very deep with many fine side roots. It is a member of the mint family Lamiaceae, which includes many other herbs. The name "rosemary" derives from the Latin  "dew" (ros) and "sea" (marinus), or "dew of the sea" The plant is also sometimes called anthos, from ancient Greek, meaning "flower". Rosemary's natural habitat is in southern Europe, North Africa and the Middle East, where it prefers light-open, dry places with a calcareous and nutrient-poor soil. Rosemary is used as a decorative plant in gardens where it may have pest-control effects.


Rosemary in Denmark.

In Denmark rosemary is one of the oldest houseplants, it was cultivated around 1500s and maybe even earlier. In 1559 the king's gardener had to provide rosemary plants for the king's herb garden, and in 1618 were 60 rosemary plants provided for the royal garden at Rosenborg slot. It is told about one of Chr. 4's daughters that she did not tolerate the scent of rosemary since it reminded her of the death of her childhood friend. Rosemary is mentioned in the first Danish garden book from 1647. It was said that it should be planted and cultivated in "posh gardens" . The plant was also a part of the verse in some Danish psalms. Rosemary was used as a houseplant outside in summer and inside in winter, but the cultivation ceased almost completely around 1850, and in 1880 Rosemary was referred to as a rare plant.  


Medicine/Folk Medicine
Christiern Pedersen 1533: wine decoction to drink against various diseases; to smoke the crushed plant into the nostrils against headache and sneezing; a water- or beer decoction of rosemary and 
rue (herb-of-grace) -  or a wine decoction of rosemary against epilepsy. The leaves were eaten as an appetizer. The dry leaves to take with a drink against stomach pain. Crushed rosemary upon haemorroids. Rub black teeth with a powder of burnt twigs.
Henrik Smid 1546: wine decoction of flowers to drive out jaundice, to counteract shortness of breath, stimulate the digestion , this decoction was an antidote, it was cleansing the blood and it was diuretic.  Destilled water from the plant in order to regain a lost voice. Rosemary sugar strengthens the brain and heart and counteracts poison.
Simon Paulli 1648 said:  " this herb is one of the very best for the weaknesses of the head and extremely good to use against strokes, epilepsy, catarrh, weak eyes, dizziness, toothache, pain in the tongue and in the whole body, stitches in the chest, shortness of breath , vomitting, jaundice, colic, flatulence, diarrhea ". Malaria patients were cured with Rosemary oil. The pharmacy had a Rosemary balm, which was rubbed under the nose in times of the plague . 

The rosemary leaves and flowers were written into the Pharmacopoeia in 1772  and in a medical book in 1807.

In the 1700s and 1800s:  rub rosemary oil on the forehead against frenzy. Wine and rosemary for a weak heart ; rosemary as a component in snaps against gout. Tea of rosemary and lemon balm against various diseases; rosemary tea was a good help for the whooping cough. Old peope should bathe their weak eyes with rosemary in snaps; a decoction of rosemary against toothache and against hair loss.

Live stock: horses were smoked with rosemary for various horse-diseases. A decotoion of rosemary drove out lice, mange and scab of livestock.

Other use: Rosemary is used in the kitchen for both food and drink. The leaves are used to flavor various foods, such as stuffings and roast meats. The dry leaves in vinegar and for giving a steak a taste of game .Rosemary oil is used for purposes of fragrant bodily perfumes or to emit an aroma into a room. It is also burnt as incense, and used in shampoos and cleaning products.


Legend/Mythology
According to legend, it was draped around the Greek goddess Aphrodite when she rose from the sea, born of Uranus' semen.  The Virgin Mary is said to have spread her blue cloak over a white-blossomed rosemary bush when she was resting, and the flowers turned blue. The shrub then became known as the "Rose of Mary"

In the Middle Ages, rosemary was associated with wedding ceremonies. The bride would wear a rosemary headpiece and the groom and wedding guests would all wear a sprig of rosemary. From this association with weddings, rosemary was thought to be a love charm.

In myths, rosemary has a reputation for improving memory and has been used as a symbol for remembrance during war commemorations and funerals in Europe and Australia. Mourners would throw it into graves as a symbol of remembrance for the dead.

In Shakespeare's Hamlet, Ophelia says, "There's rosemary, that's for remembrance." (Hamlet, iv. 5.) In Australia, sprigs of rosemary are worn on ANZAC Day and sometimes Remembrance Day  to signify remembrance; the herb grows wild on the Gallipoli Peninsula. Hungary water was first prepared for the Queen of Hungary Elizabeth of Poland to " ... renovate vitality of paralyzed limbs ... " and to treat gout. It was used externally and prepared by mixing fresh rosemary tops into spirits of wine. Don Quixote, (Part One, Chapter XVII) mixes it in his recipe of the miraculous balm of Fierabras.


Music/ TV 
The song "Scarborough Fair " (popularised by Simon and Garfunkel) has the refrain "Parsley, Sage, Rosemary and Thyme" which is also the title of their third studio album.

Rosemary and Thyme is the name of a British TV detective series, starring Felicity Kendal and Pam Ferrim.
Rosemary song by Suzanne Vega, first published 1998 on her album Tried and True. 



Source: Brøndegaard, Dansk Etnobotanik, folk og flora, bd. 4. / Dansk wikipedia /British Wikipedia
photo: wikipedia
sketch: gb

What Children say.....................

The shortest distance between two people is a smile.

Victor Borge





Sweet and funny quotes from children:

"And lead us not into temptation, but deliver us some email." -- 4 year old girl, misquoting the Lord's Prayer

A boy calls his granny to wish her Happy Birthday. He asks her how old she is and she tells him: "62". The boy is quiet for a moment, then he asked. "Did you start at 1?"

A Sunday school teacher was discussing the Ten Commandments with her five and six year olds. After explaining the commandment to "honor" thy Father and thy Mother, she asked, "Is there a commandment that teaches us how to treat our brothers and sisters?" Without missing a beat, one little boy answered, "Thou shall not kill."

A father was reading Bible stories to his young son. He read, "The man named Lot was warned to take his wife and flee out of the city, but his wife looked back and was turned to salt." His son asked, "What happened to the flea?"


Kids about Love and Marriage : 
 "It gives me a headache to think about that stuff. I'm just a kid. I don't need that kind of trouble." -- Kenny, age 7

"I'm in favor of love as long as it doesn't happen when Dinosaurs is on television." -- Jill, age 6

"Love is the most important thing in the world, but baseball is pretty good too." -- Greg, age 8

 "If falling in love is anything like learning how to spell, I don't want to do it. It takes too long." -- Glenn, age 7

 "When a person gets kissed for the first time, they fall down, and they don't get up for at least an hour." -- Wendy, age 8

"One way is to take the girl out to eat. Make sure it's something she likes to eat. French fries usually works for me." -- Bart, age 9

"Don't forget your wife's name. That will mess up the love." -- Erin, age 8

And here's Erin again.  
 "Be a good kisser. It might make your wife forget that you never take out the trash." -- Erin, age 8


Kids about Science:
"South America has cold summers and hot winters, but somehow they still manage."

"Water freezes at 32 degrees and boils at 212 degrees. There are 180 degrees between freezing and boiling because there are 180 degrees between north and south."

"There are 26 vitamins in all, but some of the letters are yet to be discovered. Finding them all means living forever."

"There is a tremendous weight pushing down on the center of the Earth because of so much population stomping around up there these days."

"Many dead animals in the past changed to fossils, while others preferred to be oil."

"Genetics explain why you look like your father, and if you don't why you should."


 Exam and papers of young students:
 "The Magna Carta provided that no free men should be hanged twice for the same offense."
 "Sir Walter Raleigh is a historical figure because he invented cigarettes."

"Milton wrote 'Paradise Lost.' Then his wife dies, and he wrote 'Paradise Regained.

"Under the Constitution the people enjoyed the right to keep bare arms."

 "Queen Victoria's reclining years and finally the end of her life were exemplatory of a great personality."

"Without Greeks, we wouldn't have history."

"One myth says that the mother of Achilles dipped him in the River Stynx until he became intollerable."

 "In the Olympics Games, Greeks ran races jumped, hurled the biscuits, and threw the java."


Have fun!

---

The Danish Kitchen in the Middle Ages

.A Brief Summary 

 



The medieval food in Denmark is first of all known from cookbooks handed over from the 1200s and forward. They tell us about what was used in the upper class kitchen,  and since the information is supplied with archaeological examinations and accounts, it can bring us a broader picture, which reveals that the medieval Danish kitchen had a surprisingly international mark. The commodities used were mostly locally produced, but the cooking was similar to the French, English and German sources and the spicing was strong and Middle east.

 

Lent

P.Bruegel: Fight between Carnival and Lent

An important element in the medieval food culture were the numerous Lent days. The Catholic church of the Middle Ages dictated common Lent each Wednesday and Friday, a stronger diet in the 40 days before Easter and in shorter periods up till other ceremonials. All in all it gave 180 Lent days a year. There were special rules about the food in over half the year. The Lent before Easter demanded to renounce all animal food -  but butter, egg and cheese were allowed on the weekly Lent days. Lent food was first of all renouncing meat. Instead people had fish.








Commodities.

The basic food was for the main part of the population mostly bread and butter, made by rye and barley, and to this in lesser amount came oat, wheat, buckwheat and millet. The daily bread was baked on rye, while the broad population had wheat bread only on festival occasions. The barley was used for beer brewing and for porridge. Corn could be stored and used all year, but the food was in general much dependent on the season.

Cattle and swine were usually slaughtered in November and December, and most of the meat were conserved by salting. Poultry like hens, chicken and geese gave fresh meat all year. Cows and sheep gave milch in summer, but not in winter where the fodder was too bad. The milch was not drunk, but conserved as butter and cheese. Meat came also from wild-living animals, but game-hunting was mostly reserved for king and aristocracy.

Plucking cabbage in the garden.

Food like fish played an important role during the numerous Lent days -  and fish were eaten both  fresh salted and dried  Vegetables are almost never mentioned in the written sources, but they must also have been a big part of the food. Even in the cities many people had their own cabbage garden,  where they cultivated green cabbage, peas, beans, onions, red beets and spice herbs.










Spices

The meat - which had been salted down - had to be  watered out in several changes of water hefore it could be used as food. Therefore it was often spiced heavily while cooking. One of the myths of medieval food is that the strong spicing had to drown the taste of rotten commodities, but this was not the truth . The price on spices was very high and it must have been cheaper to get hold of some good meat instead.

Medieval dinner at a prince's house

Royal accounts show that Middle east and Indian spices like saffron, cinnamon, pepper, ginger, nutmeg and cumin were bought in large quantities. It was probably mostly the upper class who could afford the exotic spices on a daily basis, while the less fortunate impersonated the fine food as much as possible at their festivals. An example of the medieval taste for spices is delivered in todays Christmas food where the composition of cinnamon, ginger, cardamom and clove dates from the fine food of the Middle Ages.
Spice herbs like parsley, marjoram and thyme plus garlic, horse radish and mustard recur in the recipes and must have been available to everyone, since they can be cultivated in Denmark. Sugar must also be included with the spices. Sugar was bought in the shape of cane-sugar, imported from the Middle East and therefore very costy. The dishes were instead sweetened with honey and raisins.

Beverage

Brewery 16th century

Another myth about the Middle Ages is that everyone drank beer all the time - which is not quite wrong. In return most beer was very thin and with a low alcohol procent. The quality of water was extremely bad, especially in the cities - and this is one of the explanations why people preferred beer. The water was boiled during the brewing process, and even though people knew nothing about bacterias they might have experienced that beer gave lesser problems about sickness than the drinking water. Beer was brewed in most large households for their own use for both adults and children. A stronger beer was brewed for festivals, and if people could afford it they bought the strong German beer which was of a good quality. Wine was imported too, and sweet wine was preferred, eventually sweetened with honey and spices.





source: Danmarkhistorie, Mad og drikke i Middelalderen, Aarhus Universitet, Kultur og Samfund.
photo: wikipedia

Common Snowdrop / Almindelig Vintergæk

Galanthus nivalis


Snowdrop, (Danish Vintergæk), was named the Morning Star among winter flowers. It arrives early, trickeling up through the snow already in February or even before if the winter is mild. But it is a flower of the cold winter months, it has gone before spring takes a serious hold.

Snowdrop is a low bulp-plant, ab. 10-20 cm high. The yellow-green shoots are the first showing above the soil. In the shoot are both two leaves and one flower. The white bell-shaped flowers last about one month, but there might be flowers from February till April dependent on the course of winter and the placement of the bulbs in the garden.

Snowdrop thrives best in moist, nutrient-rich humus, where it comes back year after year. If the bulbs are in the lawn, it is important that they are allowed to die down, before the lawn is mowed the first time or else the bulb cannot gather enough nourishment till next year. The fastest way to grow new snowdrops is to have a lump of bulbs from friends or family. It is easy to move the lump with flowers, if they are moved in a whole lump and plant in the same depth. Or of course buy bulbs and put them in the soil in 5-10 cm's depth during autumn.



Snowdrop is propagated from seed or sidebulbs. That's why a group of snowdrops grow bigger each year. After they have ceased to flower they can be increased in numbers when dividing the bulbs carefully, and since they do not endure drying they have to be plant the same day. If sidebulbs are placed in the garden in various places it takes two years before they are big enough to flower. A snowdrop can also be propagated by the seeds, it takes ab. 4 years before there is a bulb able to set flowers. The seed-propagating is done by nature itself, but if snowdrops emerge in strange places, then it might be the ants or mice who move seeds and bulbs.

There are ab. 14 various snowdrops. The most common sorts are all Galanthus nivalis. They look alike but have various green markings upon the white flower-head. A few are different like Galanthus nivalis Plenus with filled flowers, Galanthus nivalis ssp Reginaeolgae, which flowers in autumn. The last mentioned looks like the common snowdrop but has shorter petals, and the flowerbells have a green horseshoe-shaped marking.

Very different are Maximus with larger flowers, Lutescus with yellow markings on the petals and Pictur with green spots upon outer and inner petals. These relatives come especially from Turkey. Most of them are delicate towards hard winters.

Snowdrop is closely connected to a Danish tradition about writing gækkebreve. A snowdrop, fresh or dried, is put together with a finely cut letter. The sender writes his/her name with dots and adds a small verse, and then it's up to the receiver to guess from whom the letter comes. If this is not solved the receiver has to give the sender an Easter egg.

Snowdrops kan be put indoors for earlier flowering -  dig up a lump when the shoot is traceable, plant it in a pot and place it as cool as possible. As soon as the flowers have withered they can be plant in the garden again.

For the fun of it can coloured ink be added to the water in a vase with snowdrops, and in a few hours the petals will be red, green or blue etc. In a vase or pot with full-blown snowdrops their heads will close if they are put in a cool place.

It is important to let the green leaves stay on the withered flowers. The green gathers nourishment for the next years' blooming. This goes for both snowdrops and other bulb-plants.

The plant was also used in folk medicine. It contains an active substance called galanthamine, which can be helpful in the treatment of Alzheimer's disease, though it is not a cure.

It is useful as a bee-plant because of its early flowering and it gives much nectare but only a little pollen.

The generic name tagalanthus from the Greek gala (milk) and anthos (flower), was given to the genus by Carl Linnaeus in 1735. He described Galanthus nivalis in his Species Plantarum published in 1753. The epithet "nivalis" means "of the snow", referring either to the snow-like flower or the plant's early flowering. The common name snowdrop first appeared in the 1633 edition of John Gerard's Great Herbal . Other British traditional common names include February Fairmaids, Dingle-Dangle, Candlemas bells, Mary's tapers and in parts of Yorkshire Snow Pierces (like the French name perce-neige).

Source: Anemette Olesen, Idényt.


photo Forsthaven: grethe bachmann

A Poem to a Snowdrop

Galanthus nivalis



To a Snowdrop

Lone Flower, hemmed in with snows and white as they
But hardier far, once more I see thee bend
Thy forehead, as if fearful to offend,
Like an unbidden guest. Though day by day,
Storms, sallying from the mountain-tops, waylay
The rising sun, and on the plains descend;
Yet art thou welcome, welcome as a friend
Whose zeal outruns his promise!Blue-eyed May
Shall soon behold this border thickly set
With bright jonquils, their odours lavishing
On the soft west-wind and his frolic peers;
Nor will I then thy modest grace forget,
Chaste Snowdrop, venturous harbinger of Spring,
And pensive monitor of fleeting years!

William Wordsworth

The famous cat Maru and his Easter bed

The famous cat Maru has got a yellow bed  - for Easter?
After having showed his calm behavior Maru and Hanna watches
a funny game...etc.

Have fun!. 

 Yellow cat bed - Maru and Hanna

Crocus / Saffron

Danish: Krokus/ Safran)

Crocus is one of the very first spring flowers in the garden


Saffron is commonly used in the Oriental and Mediterranean kitchen.

The wild botanical crocus arrives already in January, and is succeeded by the various garden crocus with the big flowers from February into the month of March. The wild crocus has its origin in the Mediterranean. From Homer's time saffron was called krokos in Greek language. The poet uses saffron as a metaphor for the golden colour of dawn, but the word krokos is also used in Greece for the similarly coloured egg yolk. The word saffron derives from the Arab word Zafaran meaning yellow - it was mentioned as far back as 1500 b.c. in many classical writings as well as in the Bible.

The large-flowered crocus origins from The Alps and the Pyrenees. For garden this crocus is available in many variants. The yellow ones hold much C-vitamin, and the birds love them. They need C-vitamins after the winter. Wise little birds. Crocus react to the light, they open their heads on sunny days and remain closed on cloudy days.

saffron (wikipedia)

The first historic signs of saffron reach far, far back. Saffron based pigments have been found in prehistoric paints to illustrate beasts in 50.000 year old cave art found in today's Iraq. Saffron threads have been found interwoven into ancient Persian royal carpets, and 4.500 years ago it was known in China for medicinal use. The Phoenicians used saffron coloured sheets for weddings, and they traded saffron widely across the Mediterranean. In Kashmir was the first real saffron production. The first crocus was planted here before the birth of Christ.

(wikipedia)

The ancient Greeks and Romans also prized saffron for its use as a perfume and deodorizer. It was also used as a mascara, and saffron threads were stirred into wines, used in potpourris and offered to the deities. It was said that Cleopatra used saffron in her bath, and so did Alexander the Great, but it was for healing his wounds in war.  According to Greek mythology the handsome mortal Crocos fell in love with the beautiful nymph Smilax. But his favors were rebuffed by Smilax and he was turned into a beautiful purple crocus flower.

After the fall of Rome it seems that saffron disappeared from Europe until the 8th century when the Arabs brought it to Spain. Two centuries after their conquering Spain they planted saffron throughout Andalucia, Castile, La Mancha and Valencia. The spice was especially cultivated in Valencia and La Mancha and in the 14th century also in southern France.

The interest for saffron returned when 13th century crusaders brought saffron back from Asia to Northern Europe, where it was used as a dye and condiment. The Saffron Walden in Essex had an industry , where saffron was used in cooking and for dyeing textiles. A recipe from the 1500s has a Fish Cake, where cod is mixed with figs, raisins, cinnamon, saffron and other good stuff.

Saffron is the most precious and most expensive spice in the world - actually it was one of the world's most costy substances throughout history. It's hard work to pluck the crocus, first the flowers, then the stigmas have to be removed - and then they are dried over a charcoal fire. It takes about 80.000 stigmas (some info say 225.000) to produce one pound of dried stigmas.

Paella (wikipedia)

Saffron is very intensive and therefore used in minute amounts. In cooking it's especially known in Spanish Paella, French Bouillabaisse, Italian Risotto Milanese, English Saffron Cakes and Indian Biryani.

Spain is the premier producer of saffron today.







Danish Source: Brøndegaard-samlingen, Dansk etnobotanik, Folk og flora, Krokus: 
In Denmark was before 1800 made attempts to cultivate saffron crocus , the Danish king gave 200 rigdaler for this purpose. the saffron was also usable for dyeing silk and linen, but after hard winters and dry summers the project failed.
In medicine in DK saffron was used to treat anemia, to regulate menses and to drive out the placenta. Saffron was stated in the Pharmacopoeia in 1772.    

photo crocus and kitchen: grethe bachmann
other photos: wikipedia. 

That was a good TV-Experience from lovely Italy........

University of Bologna, (photo wikipedia)

I just saw an episode "The Art of the Feast" with Andrew Graham-Dixon and Giorgio Locatelli in TV - series Italy Unpacked. They  travel through Italy exploring the country's history, culture, food, art and landscape.

This first time I saw it was also the very first episode I guess. They began in Bologna, la Dotta, la Grassa,la Rossa. They visit shops, art institutions and the oldest university in the world.  I was not aware this was the oldest Uni in the world, but it is great to get some information. I like that kind of TV -  and I always love to see something from sunny Italy. I can almost feel the sun is shining when I see this golden light in Bologna and the district, but then I look out my window and see reality: a dark and grey winter's day. .

I like those two guys, with their mix of English and Italian talk, they are so enthusiastic about things.  They suit well together and I'm looking forward to the next shows.

I wonder what car they drive. Seem to be Graham-Dixons car  He told he is a fan of great cars. They visited the Ferrari Museum in Modena. Great architecture by the Czech Jan Kaplický

An Italian lady made pasta in a beautiful Italian room which was actually a shop where you could buy pasta.  In the Bologna way. Not with durum flour, but with light flour. I have sometimes made pasta in that way (Fettucine) and it tastes heavenly, much much better than the pasta you buy in the supermarket. Maybe I should make some pasta this week. Although this one is very rich. Lots of calories -  la Grassa.


And there was much more about good food in the region :  like Balsamico and Parma ham etc.

Palazzo Diamanti, Ferrara (photo Google Earth )

The Palazzo Diamanti in Ferrara is mildly said a special building, each building stone is shaped like a diamond. It was built ab. 1495, the building master was duke Ercole d'Este, the master of many of the most famous buildings in Ferrara. He had a nickname : Diamond.  His daughter Isabella d'Este was a famous woman in history, she was one of the leading women of the Italian Renaissance. (She is one of my favorite Italian personalities from history). His son Alfonso got married to another famous Italian woman, Lucrezia Borgia.

There is a funny, charming scene where Giorgio Locatelli views an original copy of the first cook book of Italy at the old Palatino Library in Parma. And there is a beautiful look at Corregio's fresco in the dome of Parma Cathedral.

The information is  perfetto , all in good humour and with lots of charm. 

Good TV- experience. I'm looking forward to the next.


Buona notte!

Thyme, Timian

Thymus vulgaris

Thymus vulgaris


Thyme is a half bush with square stalks, green leaves, dark violet, white or pink flowers. The herb has a very pleasant aroma which attracts honey bees.

Thyme is today a wellknown and popular spice herb all over the worl. The plant originated in the Mediterranean  regions and is known from time immemorial. It is an evergreen herb with culinary, medicinal and ornamental uses. The most common variety is Thymus vulgaris. Thyme is of the genus thymus of the mint family lamiaceae and a relative of oregano and it is one of the oldest spice herbs. It was already mentioned by the Sumerers 5000 BC. The Greek word thymus means power. The herb grows wild in all of southern Europe and is found up to a height of 1000 meter.

Ancient Egypt, Anubis attending embalming of mummy

Ancient Egyptians used thyme for embalming. The ancient Greeks used it in their baths and burnt it as incense in their temples, they believed it was a source of courage. The Greeks wore it on the breast and took a thyme bath before they went to war. Olympic masters were garlanded with thyme. The spread of thyme throughout Europe was thought to be due to the Romans, as they used it to purify their rooms and to "give an aromatic flavour to cheese and liqueurs".

Fairy, Midsummer Eve, E.R. Hughes 1908

In the European Middle Ages, the herb was placed beneath pillows to aid sleep and ward off nightmares. In the days of chivalry ladies would embroider a bee hovering over a sprig of thyme to present to their champions at the tournaments.  The association with magic and fairies was particularly noticeable during Shakespeare's time. In the Ashmolean museum in Oxford is a recipe dated 1600 that includes thyme, which will enable one to see the fairies. Medicinally thyme has been associated with the treatment of depressions. Thyme was also used as incense and placed on coffins during funerals , as it was supposed to assure passage into the next life.

 






In Denmark 
Thyme was a daily spice upon the king's dinner table in the summer 1541,  and it is mentioned in 1613 about some purchase of thyme seeds to the royal garden at Skanderborg Slot. In 1650 as a cut thyme-frame of garden beds; it had to be cut two days before New Moon. The thyme plant was known by both rich and poor in Denmark. Yearly was sowed and plant numerous plants - and people said that "it was really not necessary to tell everyone that they used thyme in the kitchen every day -  for everyone knew that it was one of the finest food herbs". 

In a market today

Gardeners from Funen sold in the 1700s seeds and plants of thyme at markets in Holstein and Jutland, and it was probably exported to Norway.  Thyme was called craddle straw like other strongly scenting herbs which could drive away bed fleas. In the Middle Ages it was often called Virgin Mary's Bedstraw  (Jomfru Maries sengehalm) like another herb, yellow bedstraw. Thyme was also called bee herb, the honey bees love thyme  In autum thyme was bound into garlands around hoops and hung to dry in the ceiling and later at the attic for use in the next winter.

At the market in Copenhagen was in 1967 sold 295.000 bundles of thyme.




Thymus vulgaris : common thyme, English thyme, summer thyme, winter thyme, French thyme or garden thyme is a commonly used culinary herb. It also has medical uses. Common thyme is a Mediterranean perennial which is best suited to well drained soils and full sun.
(There are about 100 varieties of thyme) 

Thymus serpyllum , Boeslum, Mols, photo gb

In Denmark are two species of wild growing thyme:
1) *Thymus serpyllum (DK: smalbladet timian)is low and creeping and a very branchy halfbush with red flowers in dense heads, it is common in dry sandy fields and hills, in hedges,wickets, in dunes, in heathers etc like its very alike 2) Thymus pulegioides (DK: bredbladet timian) 

 Thymus serpyllum: wild thyme, creeping thyme is an important nectar source plant for honeybees. All thyme species are nectar sources, but wild thyme covers large areas of droughty, rocky soils in southern Europe, both Greece and Malta are especially famous for wild thyme honey. The lowest growing of the widely used thyme is good for walkways  It is also an important caterpillar plant for large and common blue butterflies.

Other varieties:

Thymus pseudolanuginosus: wooly thyme is not a culinary herb, but is grown as a ground cover.

Thymus herba-barona: caraway thyme is used both as a culinary herb and a ground cover and has a very strong caraway scent due to the chemical cavone

Thymus citriodorus, wikimedia

Thymus citridiodorus  - various lemon thymes, orange thymes, lime thymes. Lemon thyme is a creeping wintergreen plant with a strong lemon taste. It has blue flowers in June- July - it is a fine and useful plant, both in the herbal garden and the rock garden. As a medicine plant it is used against whooping cough, diarrhea and stomach pain. It has wound-healing properties and is used in mouth water, in gum inflammation and as a cover on wounds and scratches. As a spice herb it is used instead of lemon balm, fx in fish dishes and salads. A little twig of lemon thyme in the tea takes a bitter taste and sweetens the tea and makes sugar unneccessary. The plant thrives well in a sunny place in the garden in sandy soil. Spring and summer the plant easily takes roots. It grows fast and it keeps green in normal winters, but much bare frost might take the green.


The name of the genus of fish thymallus, first given to the grayling (T. thymallus described in the 1758 edition of systema naturae by Swedish zoologist Carl Linneaeus) originates from the faint smell of the herb thyme, which emanates from the flesh.


Garden

Herb garden, Boller slot, photo: gb

Garden thyme (Thymus vulgaris)  is a relatively  hardy plant which can withstand to be trodden on. It is very suited to be plant among the tiles and stones, where it will spread as a thick and scenting carpet. The creeping growth of thyme makes it a fine ground covering plant in many sunny beds of the garden, where it can prevent outdrying of the soil and keep down the weeds. It is also good in the rock garden.

Thyme seeds keep their viability for about 3 years. Thyme can grow in the same place in the garden for about 3-4 years, it can be cut down in spring to prevent the plant from getting lanky and wooden-like, old plants can be divided and plant again. Thyme can also sow itself  and these small plants can be plant out in the garden.

Thyme is suitable for planting in pots and bowls at the terasse, and since it is very drought tolerant it can be plant on the sunny places in the garden slopes. In England it is a popular thing to plant several varieties of thyme together in a lawn. It will quickly become an entwined carpet with flowers, scent and attraction to the bees.

To harvest in high season July-August: cut the stalks off and bundle them, put in small brown paperbags after drying, keep in bags until use in kitchen, crumble the bouquets over a sieve which gives a fine and smooth spice  - and it is easier to remove the little branches.

All thymes can easily be propagated with herbaceous cuttings,  many varieties of thyme tend to get a course growth if they are not cut back in spring. It is best to plant thyme in a sunny place, but else the plant is not asking much as for the soil. If a garden has some big areas it is popular to arrange thyme lawns with stepping stones, which is commonly seen in the English country garden. Every four years it is best to replace the plant, take cuttings from the second year on for this purpose.

The young thyme plants are the most vigorous, it is good to renew the plant each second year. Thyme likes a sunny place and its aromatic substances gets heavyer in the sunshine. If the garden-soil is heavy, mix it with sand or grovel, winter-cover is also a good idea, hard winters can eliminate the thyme in the garden. In dry periods thyme must be watered in spite of its hardiness.

Thyme was cultivated in the gardens of Thorshavn, the Faroes in 1780. 



Food

Thyme is sold both fresh and dried. While summer-seasonal, fresh greenhouse thyme is often available year round. The fresh form is more flavourful, but also less convenient; storage life is rarely more than a week. Although the fresh form only lasts a week or two under refrigeration, it can last many months if carefully frozen The plant can take deep freezes and are found growing wild on mountain highlands along the Italian Riviera, it is found from sea level up to 800 m.


Thyme retain its flavour on drying better than many other herbs.It is a common component of the bouquet garni and of herbes de Provence. The lovely aroma of thyme makes is very useful in the kitchen. The fresh leaves as a spice in meat, fish, poultry and in soups. Thyme gives a welltasting tea and is a good pickle spice fx for pickled beetroots, onions or in common pickles.The thyme flowers can be used as a decoration or mixed in a salad dressing, they have a sweet taste and are pretty as a decoration in every kind of dessert.

An old dish from  the Danish island Funen is called "sve". It is thyme and onion in sheep-blood, cooked  with oats to a thick porridge  

Thyme was added to sausage, cabbage and all slaughtering food  When the pig intestines were cleansed they lay until next use in water with a big bundle of thyme which removed eventual bad smell. 

Wild thyme is not worth using as a spice herb, but it was used as a spice in sausages and cabbage if people had no garden thyme. It was said that if a pig eat much thyme it would get a taste like wild boar.

Other Use
Thyme keeps colour and scent very well after drying and is good in a scent potpourri and to bring taste in a snaps







Folk Medicine/Medicine

Old pharmacy, Viborg Museum, photo gb

Thyme was used as a mild antiseptic herb for both outer and inner use, it was a good tea against insomnia, especially very hot and mixed with honey. Thyme was used in cough mixtures and in medicine for the digestive system , an oil from thyme was used to treat shingles.Thyme was also used against female diseases and  in chastity rituals.  Thyme was mixed into the bed straw against fever and dwindling sot  A decoction was used against whooping cough, croup and bronchitis. An oil essence and extraction of thyme was sold at the pharmacy as a cough medicine 

Thyme cooked together with other spice herbs and used as a cover on knots or bumps and bruises.  Thyme in very hot tea upon a sore tooth.  Oil from garden thyme added to mouth water against toothache. The Pharmacopoeia sold Thymus serpyllum and Thymus vulgaris in 1772.   At the Faroes the tea was used as a stomach strengthener and at Greenland the tea was drunk to heal manic insanity.

A tea of equal parts of thyme, peppermint, bay leaf  and camomile was used against fatigue.
medicine


The volative oil thymol, which gives the strong scent is very antibacterial and was in the past used to desinfect hospital tools.  In folk medicine it was used against menses-pain, diarrhea, coughs and

Old pharmacy jar, Viborg museum, photo gb

headache. It is still recommended up till present as a tea for a soar throat and hangovers. Thymol is extracted in the medicinal industry, it is used in mouth water, tooth paste and as a means against tooth ache, and as an ingredience in some desinfectants. The oil is a part of a medicine against whooping cough.









The old Physicians' Medicine:

old medicine bottes, Viborg museum, photo gb

Henrik Harpestræng ab 1300: thyme crushed with vinegar and rose oil in a balm against headache, a decoction was a part of food, so people did not get hurt by worms and other poisonous animals while they were sleeping in the field. Thyme was used as a cover on bites and poisonous stings. Poisonous animals flee from the smoke of burning thyme. 

Christiern Pedersen 1533
Thyme was part of a gout patch, and as a wine decoction against nausea,  the juice of thyme upon

haemorrhoids, crushed thyme mixed with salt was put upon fistulas and cancer. 

Henrik Smid 1546 
A decoction with thyme casts out slime of the kidneys and blatter and stops intestinal twisting,
he also uses thyme as an antidote in bites of posisonous animals. They  were driven away by the smoke from thyme  Thyme was a multi-medicine and used in all kinds of diseases. Mentioning a few: Thyme heals bowles which are sore after blood sot = dysentery; it strengthens the brain to smell to the plant, it can be put upon the head against dissiness, garden thyme cooked in wine is good for shortness of breath , drives out worms, poison, dead embryo etc. 

Simon Paulli 1648
Oil of thyme against head and kidney pain, clusters of garden thyme put in beer as a means for melancholia, wild thyme has empowering and expectorant properties. as a part of a balm it was in the 1700s used as a cover for headache and dissiness. Used in a tea against colic  A decoction to children with intestinal worms 

Farmhands chamber, Hjerl Open Air Museum, photo gb

Superstition; and against vermits
An advice to the farmer: Pluck thyme silently and put it under the first sheaf of straw, this will keep away the rats.
The bedstraw which was delivered to Christian 4. was mixed with thyme as a protection aginast bed fleas. or else it was said that wild thyme only drove away women's fleas and not men's fleas. 
Chicken with fleas or other vermins were smoked with thyme and hops. 
Against flea beetles put out thyme mixed with wormwood and garlic.

Replacement of tea, hops and tobacco.

Shag tobacco, wikipedia

Children in the country were sent out with a basket to pluck wild thyme, which was dried and gave a tea substitute in winter (1880) The tea was added sugar and cinnamon  An old saying was "this tea you must have when the windows are white" = when it is hard frost. Wild thyme tea was in the 1800s recommended as a substitute for hops Also in Greenland was wild thyme used as a tea 
InWWII thyme was dried into shag tobacco, and already in 1780-1800 they used the thyme as tobacco and to chew. 







Livestock 

Hjerl Hede Open Air Museum, photo gb

Thyme was a part of a cover upon the abscesses of the horse. Wine with crushed thyme was rubbed upon the tongue of a cow against heart- inflammation. Tea of thyme was used to bathe the cattle against the food and mouth disease. 














photo: market, Thymus serpyllum, pharmacy, Viborg Museum, Hjerl Hede Open Air Museum: grethe bachmann
other photos: wikipedia
Sketches: grethe bachmann  

Source:
Krydderurter i haven , Anemette Olesen, Politiken, 1996/1998. 
Danske klosterurter, Anemette Olesen Aschehoug 2001.
Brøndegaard, Folk og Flora, bd. 4, Thymus vulgaris.
Krydderurtehaven paa knatten , Annemarta Borgen,
A Garden Herbal Anthony Gardiner
Ceres Esplan Helbredende urter 1981, Hernovs forlag, oversat af Hans Henrik Sørensen og Michael Beck fra Vitskøl Kloster. Original titel: "Herbal teas, tisanes and loitions."