Sylvotherapy

I wandered the woods,

followed the narrow dusty track,

skeletons of season on season littered my feet.

Sat beneath an aged oak,

salt tears stung my cheeks

as crows in the treetops taunted my sorrow.

I sobbed for the acrid air and poisoned rivers,

mourned the dying ash,

grieved the stray swallow family,

wailed the loss of lively hedgerow and swaying meadow,

sighed my sadness into the shadows.

“Hush child,” whispered the oak

lowering rough branches to cradle me,

foliage cool as the rippling stream.

“We will be here when human has gone.

When cutting, digging and taking is silent.

When shaping, ordering and reinventing is done.

Our seeds will grow deep in Earth’s warmth.

Our roots will spread wide and strong in the quiet.

Humankind will fall as Autumn leaves.

Flutter away like dust.

Hush now, your time draws near.

Spend it safe beneath our mantle.

Drink in calm, green beauty.

Rest on soft, mossy banks.

Be as trees, use only what is needed.

Grow resilient, face your future without fear.”

Renewed, I rose and began the journey home.

Fermenting

During these strange times, I have been enjoying the art of fermentation. A traditional method of food preservation, it appeals to my belief in a simpler way of life. I enjoy the whole process: selecting fresh produce, cleaning, chopping, salting, massaging the leaves and packing the vegetables in the jar. It is relaxing and uncomplicated; my mind has time to unwind and think. While I ferment vegetables, I ferment ideas. Then comes the waiting: watching the bubbles start to rise, checking every few days for unwanted mould and tasting to see if it is pleasing to my palate. The smells as I unscrew the jar lid hit me full in the nose and carry through the house.

Fermentation has opened interesting doors for me. There is a whole world of fermented food out there waiting to be discovered. So far, I have made sauerkraut from Germany, kimchi from Korea and giardineira from Italy. The last is my favourite, at the moment, with its delicious garlicky flavour. Many pleasant hours are spent searching the internet for new recipes. I have found an exuberant man called Brad who shares videos about fermenting on Youtube. His enthusiasm is catching and I like his often imperfect presentation without any artificial polish. It is good when things go wrong. It creates a feeling of humanity and camaraderie. It is because of Brad that I have my ‘fermentation station’.

Fermenting foods is great for the mind and the body. Not only is the process relaxing, the final produce is healthy, being full of good bacteria. Our bodies need this good bacteria for our digestive health. There is growing scientific evidence that gut bacteria play a role in many diseases too, including heart disease, cancers and rheumatoid arthritis. Good bacteria can boost our immune systems and help us to fight disease. Other research has suggested that gut bacteria play a part in our mental health, so eating fermented foods may help to keep us happy.

Fermenting foods is a positive experience for me. Returning to old, clever ways, safe and busy in my kitchen, while the world outside goes off kilter.