CAMASSIA
issue 121 autumn 2024
food, which feeds our gut microbes and supports our health. One of my edible meadows has provided 19 different species for salad, and these harvests can be throughout most of the year.
One of the top things we can do for our microbiome is to eat a diverse range of raw plants. The edible meadows I have created include around 30 edible species, aligning with research suggesting that consuming at least 30 plant species is optimal for gut health.
When we eat a varied diet of plants, each ingredient plays a role in our overall health. The properties of these ingredients interact as we digest them, offering increased health benefits compared to consuming them alone. An edible meadow won’t make you self-sufficient, but it can act as a dietary medicine, supplying diverse nutrients and supporting a healthy microbiome while simultaneously looking beautiful and enabling wildlife to thrive.
Key Edible Plant Choices In the edible meadow 90% of the plants are edible. We have three main theme plants that help tell the story of the garden: Persicaria bistorta, Camassia quamash and Lupinus luteus. These three theme plants are commonly grown in gardens but have a rich history of use for food. They have been cultivated in wildflower meadows across the world. Bistort (Persicaria bistorta): With its pale pink bottle-brush flowers, it adds an airy meadow aesthetic. It is eaten as a perennial green vegetable and has a long history of use here in the UK and in traditional Chinese medicine. It is used to treat digestive issues and has been shown to offer anti-cancer properties. It contains a particular type of polyphenol which increases beneficial microbes in the gut. Camassia (Camassia quamash): This perennial bulb offers vivid blue flower spikes and has been an important food plant throughout North America for generations. The bulbs are slow cooked and eaten as is, or used as an ingredient in other meals. When slowbaked, it provides a sweet, chestnut-like flavour and can be dried and powdered for soups or baking. It is high in inulin, a prebiotic fibre that feeds the human gut microbiome. Yellow lupin (Lupinus luteus): Known for its long history as a food source in the Mediterranean, lupin beans benefit the human microbiome with their high protein and rich fibre content. They contain toxic alkaloids that must be removed by soaking and cooking, though there are now sweet varieties available that do not contain these toxins. Once prepared, they can be enjoyed as a snack or ground for use in baking. Studies have found that the fibre in lupin beans promotes the growth of beneficial intestinal bacteria such as bifidobacteria, which are commonly found in probiotics and have been linked to immune and digestive health.
A Lasting Legacy – Garden Relocation Following RHS Chelsea Flower Show, our microbiome garden and edible meadow was relocated to the Apricot Centre in Totnes, Devon. This biodynamic farm feeds 200 families per week via its veg box, runs courses in agroecology and offers a wellbeing service for children and families who are in the care system. The Apricot Centre inspires people through the fundamental link between the wellbeing of the soil, food and habitat, and the mental and physical health of people. This relocation provides a lasting legacy for the show garden and raises awareness of what we can all do to rewild our diets and improve our health.
By incorporating these principles into your garden, you can create a beautiful, biodiverse place that supports your well-being, using the microbiome as a catalyst. Rewilding your diet and garden is a step towards a healthier future for all.
Also from Sid: ‘Edible Meadows’ PM115 ‘ The Ecological Gardener’ PM103
Sid Hill and Chris Hull designed the garden with a focus on health, for people, plants and all life
Sid Hill is a multi-award-winning ecological designer, teacher and artist. He hopes to inspire others with his contagious fascination with plants, art and ecology. sidhillecogardens.com Instagram: sidhillecogardens
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