Basil Plant Quotes

He once called her his basil plant; and when she asked for an explanation, said that basil was a plant which had flourished wonderfully on a murdered man's brains.

A good deed is never lost; he who sows courtesy reaps friendship, and he who plants kindness gathers love.

A tree is known by its fruit; a man by his deeds. A good deed is never lost; he who sows courtesy reaps friendship, and he who plants kindness gathers love.

He once called her his basil plant, and when she asked for an explanation said that basil was a plant which had flourished wonderfully on a murdered man’s brains.

I want creation to penetrate you with so much admiration that everywhere, wherever you may be, the least plant may bring to you the clear remembrance of the Creator. If you see the grass of the fields, think of human nature, and remember the comparison of the wise Isaiah. “All flesh is grass, and all the goodliness thereof is as the flower of the field.

He once called her his basil plant;* and when she asked for an explanation, said that basil was a plant which had flourished wonderfully on a murdered man’s brains.

He who plants kindness gathers love.

Some of the plants have obituary names: Iris, Basil, Rue, Rosemary, and Verbena. Some, like meadowsweet and cowslips, sweet flag and spikenard, are like the names of Shakespeare fairies.

Roses climbed the shed, entwined with dark purple clematis, leaves as glossy as satin. There were no thorns. Patience's cupboard was overflowing with remedies, and the little barn was often crowded with seekers. The half acre of meadow was wild with cosmos and lupine, coreopsis, and sweet William. Basil, thyme, coriander, and broad leaf parsley grew in billowing clouds of green; the smell so fresh your mouth watered and you began to plan the next meal. Cucumbers spilled out of the raised beds, fighting for space with the peas and beans, lettuce, tomatoes, and bright yellow peppers. The cart was righted out by the road and was soon bowed under glass jars and tin pails of sunflowers, zinnias, dahlias, and salvia. Pears, apples, and out-of-season apricots sat in balsa wood baskets in the shade, and watermelons, some with pink flesh, some with yellow, all sweet and seedless, lined the willow fence.

Most plants—from a potted snapdragon to a giant sequoia—will develop differently when grown with different communities of mycorrhizal fungus. Basil plants, for example, produce different profiles of the aromatic oils that make up their flavor when grown with different mycorrhizal strains. Some fungi have been found to make tomatoes sweeter than others; some change the essential oil profile of fennel, coriander, and mint; some increase the concentration of iron and carotenoids in lettuce leaves, the antioxidant activity in artichoke heads, or the concentrations of medicinal compounds in Saint-John’s-wort and echinacea.

I followed the chef to the circular herb garden with relief. Here were familiar plants with gentle smells: thyme, dill, mint, basil, and others equally benign. He asked me to identify the ones I knew and gave me a brief dissertation on their uses: Dill was good with fish, thyme complemented veal, mint went well with fruit, and basil was perfect for the dreaded love apples. He plucked two large mint leaves with purplish undersides, placed one on his tongue, and gave me the other. We came to rest on a curved stone bench in the middle of the garden, and we sat there sucking on fresh mint, him enjoying the breeze, and me awaiting the judgement that must be coming. He continued his lecture on herbs. He talked about the subtlety of bay laurel, the many varieties of thyme, and the use of edible flowers as garnishes.

not heaven and earth and the great seas, not the creatures that live in the water and on dry land, not plants, and stars, and air, and seasons, not the vast variety in the order of the universe, so well sets forth the excellency of His might as that God, being incomprehensible, should have been able, impassibly, through flesh, to have come into close conflict with death, to the end that by His own suffering He might give us the boon of freedom from suffering.

Their [plant secondary compounds] healthful effects in humans, however, are not well understood, in part because things in nature like coriander and basil can't be patented so there isn't a lot of money being thrown at them, and in part because long-term studies that measure small effects of low doses are expensive and don't yield the kind of unambiguous, major effects you get with pharmaceuticals, but mainly because preventions are never as exciting as cures.

Of all the herbs, Jasmine thought, basil was her soul mate. She rubbed her fingers over a leaf and sniffed deeply at the pungent, almost licorice scent. Basil was sensuous, liking to stretch out green and silky under a hot sun with its feet covered in cool soil. Basil married so well with her favorite ingredients: rich ripe tomatoes, a rare roast lamb, a meaty mozzarella. Jasmine plucked three leaves from her basil plant and slivered them in quick, precise slashes, then tucked them into her salad along with a tablespoon of slivered orange rind. Her lunch today was to be full of surprises. She wanted to impress as well as amuse this particular guest. They would start with a tomato soup in which she would hide a broiled pesto-stuffed tomato that would reveal itself slowly with every sip. Next she would pull out chicken breasts stuffed with goat cheese and mint. Then finish with poached pears, napped heavily in eau-de-vie-spiked chocolate.

My mom's Busy Day Cake," Nellie said, lifting the carrier slightly. "With lemon frosting and some violets from the garden I sugared." Her mother had often made the cake for social gatherings, telling Nellie everyone appreciated a simple cake. "It's only when you try to get too fancy do you find trouble," Elsie was fond of saying, letting Nellie lick the buttercream icing from the beaters as she did. Some might consider sugaring flowers "too fancy," but not Elsie Swann- every cake she made carried some sort of beautiful flower or herb from her garden, whether it was candied rose petals or pansies, or fresh mint or lavender sugar. Elsie, a firm believer in the language of flowers, spent much time carefully matching her gifted blooms and plants to their recipients. Gardenia revealed a secret love; white hyacinth, a good choice for those who needed prayers; peony celebrated a happy marriage and home; chamomile provided patience; and a vibrant bunch of fresh basil brought with it good wishes. Violets showcased admiration- something Nellie did not have for the exhausting Kitty Goldman but certainly did for the simple deliciousness of her mother's Busy Day Cake.

Ahead, a house sits close to the road: a small, single-story place painted mint green. Ivy grows up one corner and onto the roof, the green tendrils swaying like a girl's hair let loose from a braid. In front there's a full and busy vegetable garden, with plants jostling for real estate and bees making a steady, low, collective hum. It reminds me of the aunties' gardens, and my nonna's when I was a kid. Tomato plants twist gently skywards, their lazy stems tied to stakes. Leafy heads of herbs- dark parsley, fine-fuzzed purple sage, bright basil that the caterpillars love to punch holes in. Rows and rows of asparagus. Whoever lives here must work in the garden a lot. It's wild but abundant, and I know it takes a special vigilance to maintain a garden of this size. The light wind lifts the hair from my neck and brings the smell of tomato stalks. The scent, green and full of promise, brings to mind a childhood memory- playing in Aunty Rosa's yard as Papa speaks with a cousin, someone from Italy. I am imagining families of fairies living in the berry bushes: making their clothes from spiderweb silk, flitting with wings that glimmer pink and green like dragonflies'.

You pay homage when and where you can. I love the smell of the bulb as the earth opens and releases it in harvest, an aroma that only those who grow garlic and handle the bulb and the leaves still fresh from the earth can know.Anyone who gardens knows these indescribable presences--of not only fresh garlic, but onions, carrots and their tops, parsley's piercing signal, the fragrant exultations of a tomato plant in its prime, sweet explosions of basil. They can be known best and most purely on the spot, in the instant, in the garden, in the sun, in the rain. They cannot be carried away from their place in the earth. They are inimitable. And they have no shelf life at all.

When I was nineteen years old, I discovered a collection of books in the Harvard library written by Jacob Boehme. Do you know of him?" Naturally she knew of him. She had her own copies of these works in the White Acre library. She had read Boehme, though she never admired him. Jacob Boehme was a sixteenth-century cobbler from Germany who had mystical visions about plants. Many people considered him an early botanist. Alma's mother, on the other hand, had considered him a cesspool of residual medieval superstition. So there was considerable conflict of opinion surrounding Jacob Boehme. The old cobbler had believed in something he called "the signature of all things"- namely, that God had hidden clues for humanity's betterment inside the design of every flower, leaf, fruit, and tree on earth. All the natural world was a divine code, Boehme claimed, containing proof of our Creator's love. That is why so many medicinal plants resembled the diseases they were meant to cure, or the organs they were able to treat. Basil, with its liver-shaped leaves, is the obvious ministration for ailments of the liver. The celandine herb, which produces a yellow sap, can be used to treat the yellow discoloration brought on by jaundice. Walnuts, shaped like brains, are helpful for headaches. Coltsfoot, which grows near cold streams, can cure the coughs and chills brought on by immersion in ice water. 'Polygonum,' with its spattering of blood-red markings on the leaves, cures bleeding wounds of the flesh.

We came to the city because we wished to live haphazardly, to reach for only the least realistic of our desires, and to see if we could not learn what our failures had to teach, and not, when we came to live, discover that we had never died. We wanted to dig deep and suck out all the marrow of life, to be overworked and reduced to our last wit. And if our bosses proved mean, why then we’d evoke their whole and genuine meanness afterward over vodka cranberries and small batch bourbons. And if our drinking companions proved to be sublime then we would stagger home at dawn over the Old City cobblestones, into hot showers and clean shirts, and press onward until dusk fell again. For the rest of the world, it seemed to us, had somewhat hastily concluded that it was the chief end of man to thank God it was Friday and pray that Netflix would never forsake them. Still we lived frantically, like hummingbirds; though our HR departments told us that our commitments were valuable and our feedback was appreciated, our raises would be held back another year. Like gnats we pestered Management— who didn’t know how to use the Internet, whose only use for us was to set up Facebook accounts so they could spy on their children, or to sync their iPhones to their Outlooks, or to explain what tweets were and more importantly, why— which even we didn’t know. Retire! we wanted to shout. We ha Get out of the way with your big thumbs and your senior moments and your nostalgia for 1976! We hated them; we wanted them to love us. We wanted to be them; we wanted to never, ever become them. Complexity, complexity, complexity! We said let our affairs be endless and convoluted; let our bank accounts be overdrawn and our benefits be reduced. Take our Social Security contributions and let it go bankrupt. We’d been bankrupt since we’d left home: we’d secure our own society. Retirement was an afterlife we didn’t believe in and that we expected yesterday. Instead of three meals a day, we’d drink coffee for breakfast and scavenge from empty conference rooms for lunch. We had plans for dinner. We’d go out and buy gummy pad thai and throat-scorching chicken vindaloo and bento boxes in chintzy, dark restaurants that were always about to go out of business. Those who were a little flush would cover those who were a little short, and we would promise them coffees in repayment. We still owed someone for a movie ticket last summer; they hadn’t forgotten. Complexity, complexity. In holiday seasons we gave each other spider plants in badly decoupaged pots and scarves we’d just learned how to knit and cuff links purchased with employee discounts. We followed the instructions on food and wine Web sites, but our soufflés sank and our baked bries burned and our basil ice creams froze solid. We called our mothers to get recipes for old favorites, but they never came out the same. We missed our families; we were sad to be rid of them. Why shouldn’t we live with such hurry and waste of life? We were determined to be starved before we were hungry. We were determined to be starved before we were hungry. We were determined to decrypt our neighbors’ Wi-Fi passwords and to never turn on the air-conditioning. We vowed to fall in love: headboard-clutching, desperate-texting, hearts-in-esophagi love. On the subways and at the park and on our fire escapes and in the break rooms, we turned pages, resolved to get to the ends of whatever we were reading. A couple of minutes were the day’s most valuable commodity. If only we could make more time, more money, more patience; have better sex, better coffee, boots that didn’t leak, umbrellas that didn’t involute at the slightest gust of wind. We were determined to make stupid bets. We were determined to be promoted or else to set the building on fire on our way out. We were determined to be out of our minds.

Among the most impressive are caraway, lemon basil, oregano, bay (Pimenta racemosa, not to be confused with bay laurel, which is another plant), thyme, cinnamon (both leaf and bark of Cinnamomum zeylanicum, which is true cinnamon, though cassia, which is often substituted for cinnamon, is also impressive in this regard), clove, and lemongrass. These are my top picks. Some others such as lavender, eucalyptus, tea tree, and rosemary can pinch-hit, but they don’t test as strongly as the others.

On a delightful day, I planted a Vision, and it branched, like a Holy Basil-spread wide in the swaying mind, basking the innocent rain,and it grows unruffled and fertile in me.

And just like that, my spirits lift. “That means you know where the food is.” “Oh!” Grace says. “You missed dinner.” “That sucks,” Suzy says. “It was lamb merguez—” “With a warm carrot salad—” “And an orange-basil granita—” “There might be some leftovers?” I scratch the back of my neck and look away. “That sounds lovely, but I was sort of hoping I could just make myself a peanut butter sandwich.” Grace slides down off the counter. “Don’t be silly, I’ll make you some pasta—what do you want? Puttanesca? Arrabbiata?” I feel a frown coming on; I fight it back. “A sandwich is fine, really.” She adjusts her glasses and plants her hands on her hips. “My dad would seriously disown me if he knew I fed someone a peanut butter sandwich for dinner.” “But I don’t want pasta. I want a peanut butter sandwich

The shrub mululuza is one of many plants with secondary compounds that provide relief from malaria. Chimpanzees chew on its bitter leaves, as did our African ancestors, suggesting the curious idea that our knowledge of botanical malaria medicines—like malaria itself—may have survived the evolutionary hop from ape to human.5 Clove, nutmeg, cinnamon, basil, and onion similarly all assuage Plasmodium’s appetite, making the body’s repair of damage from free radicals—oxygen molecules untethered to hemoglobin—more difficult. This, paradoxically, can help destroy malaria parasites by exposing infected cells to the armies of free radicals that malaria infection unleashes, and may explain why for millennia people sought out and added these nutritionally empty products to their diets.

Once the danger of frost had passed she could plant her herb garden: creeping thyme, dill, sweet basil, hyssop, French tarragon, and bronze fennel. All wonderful flavors and scents added to her dishes.

My eyes widened at this jungle of freshness, the earth on the ground. The back wall, around thirty feet high, burst with terra-cotta pots filled with every herb imaginable- basil, thyme, coriander, parsley, oregano, dill, rosemary, and lavender. There were tomatoes of almost every variety beaming with colors of red, dark purple, yellow, and green. Lemon trees. Avocados. Lettuces, like roquette and feuille de chêne. Zucchinis and eggplants. Fennel, celeriac, artichokes, and cucumbers. Leeks, asparagus, cabbages, and shallots, oh my. I exhaled a happy breath. This explosion of color, this climate-controlled greenhouse, was every chef's idea of heaven. I ran my hands over the leaves of a cœur de bœuf tomato plant and brought my fingers to my nose, breathing in the grassy and fragrant aroma, an unmistakable scent no other plant shared. All of the smells from my summers in France surrounded me under one roof. As the recipes Grand-mère taught me when I was a child ran through my head, my heart pumped with happiness, a new vitality. I picked a Black Krim, which was actually colored a reddish purple with greenish brown shoulders, and bit into it. Sweet with just a hint of tartness. Exactly how I summed up my feelings.

Many are the martyrs who are forgotten by history. Who would remember a basil plant withering in the midst of a bloody war? It was martyred by the lack of water, and its death killed in turn the heart of a mother. A bereaved mother who breathed from its smell and reminisced the traces of her long-gone beloved ones.

The next day there was still no sign of Sugar's 5A neighbor, although the window boxes had been rearranged overnight, the mint harvested and Thai basil planted in its place. Again, the window was open and the heavenly scent of something deliciously cakelike was swirling around the rooftop.

Whether you grow your own transplants or buy them, here’s what you should plant outside as transplants and what you can grow from seed. Seeds Transplants Bean Basil Carrot Broccoli Chives Brussels sprouts Cucumber Cabbage Dill Cauliflower Lettuce Celery Okra Collards Parsley Eggplant Parsnip Kale Onion Leek Pea Pepper Pumpkin Spinach Radish Swiss chard Turnip Tomato Watermelon

Small, Medium, Large, Extra Large Think of these plants as if they were shirt sizes. Shirts come in all four sizes: small, medium, large, and extra large, and so do our plants. It’s that simple. The extra large, of course, are those that take up the entire square foot—plants like cabbages, peppers, broccoli, cauliflower, and geraniums. Next are the large plants—those that can be planted four to a square foot, which equals 6 inches apart. Large plants include leaf lettuce, dwarf marigolds, Swiss chard, and parsley. Several crops could be one per square foot if you let it grow to its full size or it can be planted four per square foot if you harvest the outer leaves throughout the season. This category includes parsley, basil, and even the larger heads of leaf lettuce and Swiss chard. Using the SFG method, you snip and constantly harvest the outer leaves of edible greens, so they don’t take up as much space as in a conventional garden. Medium plants come next. They fit nine to every square foot, which equals 4 inches apart. Medium plants include bush beans, beets, and large turnips. Another way to get the proper spacing and number per square foot is to be a little more scientific and do a little arithmetic as shown below. You can see that one, four, nine, or sixteen plants should be spaced an equivalent number of inches apart. This is the same distance the seed packet will say “thin to.” Of course we don’t have to “thin to” because we don’t plant a whole packet of seeds anymore. So if you’re planting seeds, or even putting in transplants that you purchased or grew from seed, just find the seed packet or planting directions to see what the distance is for thinning. This distance then determines whether you’re going to plant one, four, nine, or sixteen plants.

Bok Choy Seitan Pho (Vietnamese Noodle Soup) After sampling pho at a Vietnamese noodle shop in Los Angeles, I was on a mission to create a simple plant-based version of this aromatic, festive noodle dish in my own kitchen. My recipe features seitan, a wonderful plant-based protein found in many natural food stores. My whole family loves the interactive style in which this soup is served. In fact, you can plan a dinner party around this traditional meal. Simply dish up the noodles and bubbling broth into large soup bowls, set out a variety of vegetable toppings, and let your guests serve it up their way. MAKES 4 SERVINGS BROTH 4 cups reduced-sodium vegetable broth ½ medium yellow onion, chopped ½ cup sliced shiitake mushrooms 1 medium carrot, sliced 4 garlic cloves, minced 8 thin slices peeled fresh ginger root 1 tablespoon reduced-sodium soy sauce 1 tablespoon rice wine vinegar 1 tablespoon agave syrup ¼ teaspoon ground black pepper 2 cinnamon sticks 2 star anise pods ½ teaspoon whole coriander 6 sprigs of fresh basil 6 sprigs of fresh cilantro NOODLES One 8-ounce package flat rice noodles TOPPINGS One 8-ounce package seitan (wheat gluten) strips, thinly sliced 2 small bunches of fresh bok choy, sliced thinly 1 cup fresh bean sprouts ½ cup coarsely chopped cilantro ½ cup coarsely chopped basil 1 small lime, cut into wedges 1 small jalapeño pepper, seeded and diced 4 green onions, sliced TO PREPARE THE BROTH: 1. Combine all the broth ingredients in a large pot, cover, and bring to a low boil. Reduce the heat and simmer for 30 minutes. Strain the broth, discarding the vegetables and seasonings. Return the strained broth to the pot, cover, and keep warm (broth should be bubbling right before serving time). While broth is cooking, prepare noodles and toppings. TO PREPARE THE NOODLES: 1. Bring a medium pot of water to a boil. Add the rice noodles, cover, and cook until just tender, about 5 minutes, or according to package directions. Drain the noodles immediately and rinse with cold water. Return the drained noodles to the pot and cover. TO PREPARE THE TOPPINGS: 1. Arrange the toppings on a large platter. 2. To serve the soup, divide the noodles among four very large soup bowls. Either garnish the noodles with desired toppings or let your guests do their own. Ladle boiling broth over the noodles and toppings, and serve immediately. Allow hot broth to wilt vegetables and cool slightly before eating it. PER SERVING (ABOUT 2 OUNCES NOODLES, 2 OUNCES SEITAN, 1 CUP VEGETABLE TOPPINGS, AND 1 CUP BROTH): Calories: 310 • Carbohydrates: 55 g • Fiber: 4 g • Protein: 17 g • Total fat: 2 g • Saturated fat: 0 g • Sodium: 427 mg • Star nutrients: Vitamin A (39% DV), vitamin C (23% DV), iron (11% DV), selenium (13% DV)

While Addison might not have any misery to offer the plants in that moment, she could help them in other ways. She pulled on her gloves and started weeding the rows of fruits and vegetables and herbs, the summer sun warm against her back. She pulled a snail from a vine of ink-dark chocolate strawberries. She gently squeezed black raspberries that hid just a hint of mint. She watered deep purple tomatoes infused with basil, oregano, and thyme. When she'd finished her rounds, she wormed her hands beneath the dirt. Roots prodded at her fingertips. A blackberry vine started toward her. It spiraled up her arm, night-dark blossoms soft against her cheek, their touch feather light.

I focus my attention on the cloth and I can breathe evenly again until the panic dissipates. There's a velvet blue-green, reminding me of the lake at dusk. I find an amazing, fantastical fabric embroidered with moths and butterflies and ferns and flowers. I lift it up, and underneath is a bolt of beautiful fog-gray cloth that ripples like smoke. They're so very pretty. The kind of fabrics that princesses in fairy tales wear. Of course, Taryn is right about stories. Bad things happen to those princesses. They are pricked with thorns, poisoned by apples, married to their own fathers. They have their hands cut off and their brothers turned in to swans, their loves chopped up and planted in basil pots. They vomit up diamonds. When they walk, it feels as though they're walking on knives. They still manage to look nice.

Rabbit Illness I suggests recording the following possible signs when a rabbit has eaten a toxic plant: abdominal tenderness, hemorrhage, difficulty breathing, depression, diarrhea, anorexia, mouth irritation, pain, convulsions, vomiting, weakness, and death. If your rabbit likes to dig, I recommends removing dormant bulbs and filling your flower beds with rabbit-safe plants. How about a or a dedicated burrowing area or container full of plants and vegetables your rabbit can eat? For more rabbit enhancement tips, contact our pet lover team. Rabbit Safe Flowers and Plant Rabbit-safe plants include chickweed, clover, chamomile, dandelion, nasturtium, nettle, rose, pansy, marigold, and sunflower. Rabbit-safe garden vegetables include kale, romaine lettuce, bok choy, carrot greens (carrots themselves are high in sugar, so eat them in moderation), basil, and broccoli greens. Now you’re ready to start a sunny day by looking around your garden and plucking all the plants that could get your rabbit in trouble.

De la vitamine D et du calcium pour maintenir un milieu intestinal sain pour les probiotiques. De la L-glutamine, de la vitamine A, de la vitamine B5, du folate, du sélénium et du zinc pour protéger votre paroi cellulaire intestinale et réduire le syndrome de l’intestin perméable. De l’HCl (compléments d’acide gastrique), des enzymes digestives et des plantes pour le foie pour améliorer la digestion et l’absorption des aliments et pour empêcher les bactéries nocives d’atteindre les intestins. Du curcuma (épice), des noix, des graines et de l’huile de poisson pour réduire l’inflammation. De la réglisse (à éviter en cas d’hypertension) et de l’orme rouge pour apaiser les tissus enflammés de l’intestin. Évitez les aliments inflammatoires tels que le café, le sucre, les céréales raffinées (pain blanc, pâtisseries, etc.), le bœuf, l’alcool et certains légumes tels que l’aubergine, les tomates et les courgettes (solenacées). De l’huile d’origan ou de l’extrait de pépins de pamplemousse (tous deux en très petites quantités), de l’ail, du basilic, de l’huile d’olive et de l’huile de noix de coco pour aider à éliminer toute levure ou bactérie nuisible.

The garden was a tyrant, and they lived off it. Tomatoes, the reddest she had ever seen, their stalks twined up the cages Tim had built from galvanized wire. The peas were gone now, but Tim had planted radishes beneath the lettuces so that they might be shaded longer into the summer; each plant provided something for the other. Eggplants and peppers and squash, tents of beans, they were good for the soil. Basil and chives, a few melons, potatoes for the fall and keeping. And down the terrace, espaliered apples and pears that had fruited for decades, farther down the grapes, all this lushness, and then the wide blue stretch of the lake, a plate of glass.

6. Transfer the vegetable mixture to a large food processor. Add the cooked lentils, chickpeas, oats, parsley, basil, ½ teaspoon salt, and ¼ teaspoon pepper and pulse until combined (you want a coarse, not mushy, consistency), scraping down the sides of the bowl several times. Transfer the mixture to a large bowl and add the eggs, bread crumbs, and Parmesan cheese. Mix by hand until fully incorporated. Refrigerate the meatball mixture for 30 minutes.

Among basil plants growing wild Jani loosens her hair: The Lord with butter in the palm of His hand Gently massages her head: “My poor little Jani has no one but me!” He thinks as he pours down water: Jani tells all the folks “My boyfriend gives me a shower. “ (Janabai: Dilip Chitre)

Mycorrhizal fungi can increase the quality of a harvest, as the experiments with basil, strawberries, tomatoes, and wheat illustrate. They can also increase the ability of crops to compete with weeds and enhance their resistance to diseases by priming plants’ immune systems. They can make crops less susceptible to drought and heat, and more resistant to salinity and heavy metals. They even boost the ability of plants to fight off attacks from insect pests by stimulating the production of defensive chemicals. The list goes on: The literature is awash with examples of the benefits that mycorrhizal relationships provide to plants. However, putting this knowledge into practice is not always straightforward. For one thing, mycorrhizal associations don’t always increase crop yields. In some cases, they can even reduce them.

the signature of all things”—namely, that God had hidden clues for humanity’s betterment inside the design of every flower, leaf, fruit, and tree on earth. All the natural world was a divine code, Boehme claimed, containing proof of our Creator’s love. This is why so many medicinal plants resembled the diseases they were meant to cure, or the organs they were able to treat. Basil, with its liver-shaped leaves, is the obvious ministration for ailments of the liver. The celandine herb, which produces a yellow sap, can be used to treat the yellow discoloration brought on by jaundice. Walnuts, shaped like brains, are helpful for headaches. Coltsfoot, which grows near cold streams, can cure the coughs and chills brought on by immersion in ice water. Polygonum, with its spattering of blood-red markings on the leaves, cures bleeding wounds of the flesh. And

DILEMMA: You’re going out of town for a week and taking your two kids, your dog, and your cat with you. But who’s going to water the basil plant? SOLUTION: Your baby’s disposable diapers are useful for more than just absorbing poop and pee. Soak one of the butt-huggers in a tray of water and place the plant pot on top of it to create your own auto-watering device.

2 cups apple juice 2 cups filtered water 2 leaves curly kale, stripped from stalks Handful raw pepitas (about 2 tablespoons) 1½ cups frozen blueberries 1 banana ½" piece fresh ginger with skin ½" slice raw beet with skin 8 basil leaves, stems removed ½ lemon, peeled

He once called her his basil plant; and when she asked for an explanation, said that basil was a plant which had flourished wonderfully on a murdered man’s brains. Rosamond had a placid but strong answer to such speeches. Why then had he chosen her? It was a pity he had not had Mrs. Ladislaw, whom he was always praising and placing above her. And thus the conversation ended with the advantage on Rosamond’s side. But it would be unjust not to tell, that she never uttered a word in depreciation of Dorothea, keeping in religious remembrance the generosity which had come to her aid in the sharpest crisis of her life.