Horticulture Related Quotes

don't want to give the impression that perfectly normal, healthy, thoughtful, and balanced people are not drawn to orchids. I am told they exist. I just didn't have much luck finding them

Burbank's power of love, reported Hall, "greater than any other, was a subtle kind of nourishment that made everything grow better and bear fruit more abundantly. Burbank explained to me that in all his experimentation he took plants into his confidence, asked them to help, and assured them that he held their small lives in deepest regard and affection." Helen Keller, deaf and blind, after a visit to Burbank, wrote in Out­ look for the Blind: "He has the rarest of gifts, the receptive spirit of a child. When plants talk to him, he listens. Only a wise child can understand the language of flowers and trees." Her observation was particularly apt since all his life Burbank loved children. In his essay "Training of the Human Plant," later published as a book, he an­ticipated the more humane attitudes of a later day and shocked authori­tarian parents by saying, "It is more important for a child to have a good nervous system than to try to 'force' it along the line of book knowledge at the expense of its spontaneity, its play. A child should learn through a medium of pleasure, not of pain. Most of the things that are really useful in later life come to the children through play and through association with nature." Burbank, like other geniuses, realized that his successes came from having conserved the exuberance of a small boy and his wonder for everything around him. He told one of his biographers: 'Tm almost seventy-seven, and I can still go over a gate or run a foot race or kick the chandelier. That's because my body is no older than my mind-and my mind is adolescent. It has never grown up and I hope it never will." It was this quality which so puzzled the dour scientists who looked askance at his power of creation and bedeviled audiences who expected him to be explicit as to how he produced so many horticultural wonders. Most of them were as disappointed as the members of the American Pomological Society, gathered to hear Burbank tell "all" during a lecture entitled "How to Produce New Fruits and Flowers," who sat agape as they heard him say: In pursuing the study of any of the universal and everlasting laws of nature, whether relating to the life, growth, structure and movements of a giant planet, the tiniest plant or of the psychological movements of the human brain, some conditions are necessary before we can become one of nature's interpreters or the creator of any valuable work for the world. Preconceived notions, dogmas and all personal prejudice and bias must be laid aside. Listen patiently, quietly and reverently to the lessons, one by one, which Mother Nature has to teach, shedding light on that which was before a mystery, so that all who will, may see and know. She conveys her truths only to those who are passive and receptive. Accepting these truths as suggested, wherever they may lead, then we have the whole universe in harmony with us. At last man has found a solid foundation for science, having discovered that he is part of a universe which is eternally unstable in form, eternally immutable in substance.

The coast of Austria-Hungary yielded what people called cappuzzo, a leafy cabbage. It was a two-thousand-year-old grandparent of modern broccoli and cauliflower, that was neither charismatic nor particularly delicious. But something about it called to Fairchild. The people of Austria-Hungary ate it with enthusiasm, and not because it was good, but because it was there. While the villagers called it cappuzzo, the rest of the world would call it kale. And among its greatest attributes would be how simple it is to grow, sprouting in just its second season of life, and with such dense and bulky leaves that in the biggest challenge of farming it seemed to be how to make it stop growing. "The ease with which it is grown and its apparent favor among the common people this plant is worthy a trial in the Southern States," Fairchild jotted. It was prophetic, perhaps, considering his suggestion became reality. Kale's first stint of popularity came around the turn of the century, thanks to its horticultural hack: it drew salt into its body, preventing the mineralization of soil. Its next break came from its ornamental elegance---bunches of white, purple, or pink leaves that would enliven a drab garden. And then for decades, kale kept a low profile, its biggest consumers restaurants and caterers who used the cheap, bushy leaves to decorate their salad bars. Kale's final stroke of luck came sometime in the 1990s when chemists discovered it had more iron than beef, and more calcium, iron, and vitamin K than almost anything else that sprouts from soil. That was enough for it to enter the big leagues of nutrition, which invited public relations campaigns, celebrity endorsements, and morning-show cooking segments. American chefs experimented with the leaves in stews and soups, and when baked, as a substitute for potato chips. Eventually, medical researchers began to use it to counter words like "obesity," "diabetes," and "cancer." One imagines kale, a lifetime spent unnoticed, waking up one day to find itself captain of the football team.

Of all the countries Fairchild had visited, Japan struck him as the most advanced on matters of horticulture. He learned about Japanese miniature gardens, the art of Japanese papermaking, and the superior qualities of Japanese fruits and vegetables that didn't grow anywhere else in the world. Wealthy people introduced him to foods of affluence, like raw fish, seaweed, and a bean cheese they called tofu. He thought it impossible to eat with two narrow sticks held in one hand, but after a few tries, he got the feel for it. It was in Japan that Fairchild picked up a yellow plum known as a loquat and an asparagus-like vegetable called udo. And a so-called puckerless persimmon that turned sweet in sake wine casks. One of the most unrecognized discoveries of Fairchild, a man drawn to edible fruits and vegetables, was zoysia grass, a rich green lawn specimen attractive for the thickness of its blades and its slow growth, which meant it required infrequent cutting. And then there was wasabi, a plant growing along streambeds in the mountains near Osaka. It had edible leaves, but wasabi's stronger quality was its bitter root's uncanny ability to burn one's nose. Wasabi only lasted in America until farmers realized that its close relative the horseradish root grew faster and larger and was more pungent than the delicate wasabi (which tends to stay pungent only fifteen minutes after it's cut). Small American farms still grow Fairchild's wasabi, but most of the accompaniment to modern sushi is in fact horseradish---mashed, colored, and called something it's not.