La Chispa Recommends
Nov 11: Retreat Explore your change from I to We (Damanhur)
11/10/2013 - 19/10/2013
July 27 & 28: Arte Sano – a Healing arts festival on the beach;
27/07/2013 - 28/07/2013
July 15: Yoga and Mindfulness
15/07/2013 - 20/07/2013
July 9 – 14: curso de Permacultura
09/07/2013 - 14/07/2013
July 5 – 7: Mijas Blues festival
05/07/2013 - 07/07/2013
- Nov 11: Retreat Explore your change from I to We (Damanhur)
Most Popularanimal welfare aromatherapy art campaigns coaching Coin complementary medicine concerts counselling courses crystals eco-building eco fairs eco kids eco living energy work environment events festivals Gabriella Kortsch gardening GM no green finance green travel healing healthy living holistic holidays massage natural childbirth natural cosmetics natural health nutrition organic food personal development quality of life renewable energy retreats solar spirituality supplements therapies transition towns tree planting vegetarian yoga
Tag Archives: gardening
Canary balm is one of the rarest herbs, found only in the laurel forests of the Canary Islands. It is a perennial herb that grows in the fresh open or closed spaces of the forest. Reaching a height of 1.50m and a ‘wingspan’ of 1m, its leaves are trifoliate, slightly toothed, light green and slightly glossy. The Flowers, that appear in august, are pink and gather in bunches. The oddest thing about the plant is the aroma of honey and lemon, from my own observation, … Continue reading
The term “power flower” was invented by gourmet chefs to describe what is actually Paracress (Berro de Pará) which is neither cress nor electric. Native to Pará in Brazil, the herb has a very particular pungency. The spicy flavor of Pará Berro has no equivalent with other spices. The bitter and pungent taste of the plant causes a unique feeling in the mouth numbing the tongue and taste buds, hence the English used it to soothe toothaches. Paracress is a perennial (annual in temperate climates) … Continue reading
This article which summarises some of the principles of the macrobiotic diet is only available in Spanish. Click here to read it.
Contact Ana Bardají of cocinatusalud.com if you want to find out more about this generally vegetarian diet that consists largely of whole grains, cereals, and cooked vegetables.
Garlic chives are highly prized in Chinese cuisine, and it is known as “Chinese chives”, it is actually a different species from the common garlic we know, and its Latin botanical name is Allium tuberosum.
The garlic chive is a small perennial plant of 50-70cm, with narrow and flat leaves, unlike the common chive, which is cylindrical and hollow. The whole plant emits a fine aroma of onions. The Chinese collect the flowering stems before the flowers open, making bouquets for sale in markets. Western Chefs … Continue reading
The Turkish day lily brings together many of the day lily species and is mainly used as an edible plant. It is a one metre perennial herb that flowers in July and August, the flowers open in the morning and wither at sunset. This species is native to southern Europe. The flowers are eaten just before opening, one or two days before flowering, when they are biggest. The Chinese collect the cocoons and sell them dried when they take on a delicious aroma of mushrooms … Continue reading
Society garlic, Tulbaghia Violacea, is starting to appear in many cooks’ herb gardens. All parts of this plant give off a strong garlic smell, although it is the flowers that are most commonly used in cooking. The Tulbaguia Violacea is a perennial plant of 30cm (60cm in flower) that forms a mat 60cm wide. The purple flowers are in groups of 6 to 12, and the leaves resemble chives, but are flat rather than cylindrical. The plant usually blooms in summer, but can also flower … Continue reading
On our way to establish Arboretum as an educational tool for sustainability, this year we will hold our first Permaculture Design Course PDC – an approved permaculture design.
Our goal is to make the course open to as many people as possible as we feel it is something that is so much needed in the current socio-ecological climate. Permaculture is a holistic system whose purpose is the design, planning and creation of spaces where man’s relationship with his environment is sustainable, socially equitable and economically viable. … Continue reading
Hierba dulce is the literal translation of the term Guarani ka’a he’e, made up from the words ka’a or caa (herb) and he’e or je (sweet), due to the sweet taste of its leaves. Caajé, green sugar or stevia (Stevia rebaudiana) is a small perennial plant about 80 -100cm tall, native to the region of Monte Grosso (Paraguay / Brazil), where it grows in a tropical climate. In our region stevia loses its leaves during the winter and sprouts again in spring. In late summer, … Continue reading
Urban vegetable gardens are starting to appear in cities allowing people to be close to the land and grow their own food. Some city councils and associations have started these vegetable garden projects recently so that the elderly can put their knowledge into something productive that brings a breath of fresh air to the cities; and for young people to learn where food comes from. The projects come in many different forms. Some have decided to divide land or deserted plots into small, single units … Continue reading
French Tarragon is one of the three muskateers of gourmet cuisine. Despite its name it is originally from the south of Russia, and the form used with its characteristic spicy aniseed aroma is not found in the wild. The plant is a shrub with stems full of small pointed leaves, which disappear in winter to reappear in spring.
The true botanical name is Tarragon Artemisia dracunculus var. odora, and it reaches a height of 70cm. It does not flower, distinguishing it from the non-aromatic version (Artemisia … Continue reading