Herbal teas - Tisanes - Infusions - Decoctions

Egyptian and Chinese texts on herbal teas go back more than 3000 years. Even before the written word this method of healing people must have existed. 

Another name for herbal tea is tisane or infusion.  Herbal tea, tisane and infusion is made first of all, by boiling water, leaving it for 3 minutes, before pouring the water over the dried or fresh herbs. 

For 1 cup use 1 tsp of dried herbs or 1 tbsp of fresh herbs, pour hot water over the herbs, put a lid on the cup, leave to steep for 4 - 7 minutes, then strain.  

A normal teapot holds roughly 1 litre of water, use 5 tsp of of dried herb or 5 tablespoons of fresh herbs.  Pour hot water on the herbs, leave it to steep for 4 - 7 minutes, then strain. Make every day a fresh batch. 

If desired, honey, sugar, slices of lemon, orange or lime may be added. When adding honey make sure the herbal tea is below 50 ℃, above 50 ℃ it looses its properties. When adding citrus juice make sure the herbal tea is below 70 ℃, above it will destroy vitamin C.

When roots, bark or seeds are used, they need a longer time to release their active ingredients, this is referred to as a decoction.  

The material should be chopped or bruised, to help to speed up the process. 

Use 1 tsp of dried herbs or 1 tbsp of fresh herbs to 250 ml of cold water.  Bring to the boil and simmer for 20 minutes. Allow the ingredients to cool down in the liquid, strain.  

If desired honey, sugar, slices of lemon, orange or lime may be added. A decoction should be made fresh every day.

In general drink a wineglass or small cup 3 x a day before a meal. For 1 or 2 days for minor problems such as a mild sore throat, for several days for a cold, for several weeks for chronic problems. With long term problems when you see them improving, reduce the amount gradually till you no longer need it.

In choosing the herbs I’ve tried to use herbs/spices that are effective, easy to procure, they either grow around us or we keep them in our fridge (ginger) or store cupboard (spices). Just a few may need to be bought.

Some common terms you may come across when reading about herbs:

Demulcent – a substance in the herb that soothes the bronchials and eases coughing.

Expectorant – a herb that helps get rid of excess mucus in the lungs.

Diuretic – a herb that helps increase the flow of urine.

Carminative – a herb to settle upset stomachs and dispel wind. It may also ease heartburn.

Below is a list of the most common ailments and the herbs one can use.

After this section there is a list of herbs in more detail, followed by some recipes.

Herbs for colds and flu:

Cayenne pepper– in particular for mucus.

Cinnamon – soothes aches and pains.

Cloves – expectorant.

Dog Rose – antioxidant; vitamin C.

Elderflowers – lowers fever.

Ginger –loosens up congestion.

Lemon – antibacterial; vitamin C; acts as a defence against germs.

Lemon balm – feverish colds.

Lemon verbena – feverish colds.

Liquorice – expectorant.

Karkadé – helps lower fever.

Mint – stimulates sweating.
Savory – expectorant.   

Turmuric – anti viral.

Herbs for respiratory tract:

Aniseed - expectorant, dry coughs.
Honey – soothes a sore throat.

Lemon balm – chronic, bronchial catarrh.

Lime leaves– expectorant.

Liquorice – expectorant.

Marigold – throat ulcers.

Sage – gargle for sore throats.

Thyme – dry cough; bronchitis; bronchial cough; asthma; laryngitis; tonsillitis.

Herbs for digestion:

Aniseed - improves digestion
Basil – aids digestion; settles the stomach; relieves nausea.

Bayleaf – stimulates digestion.

Chamomile – antiseptic; antispasmodic; anti-inflammatory.

Fennel – stimulates appetite; anti flatulence; indigestion; colic; general upset stomach.

Juniper berries – aids digestion.

Lavender – in particular for wind.

Lemon verbena – indigestion.
Lime leaves – improves digestion; relaxes spasms.

Liquorice – stomach ulcers.

Mint – aids digestion; stops feeling sick.

Parsley – stimulates digestion.

Rosemary – improves digestion; digestive problems associated with anxiety.

Sage – improves digestion.
Savory – improves digestion; indigestion; nausea; colic.   

Thyme – indigestion.

Herbs for liver and gall and intestinal problems:

Aniseed - tonic
Blackberry – diarrhoea.

Dandelion – tonic for the liver.

Dog Rose – diarrhoea; gastritis.

Marigold – gastro-intestinal ulcers.

Rosemary – stimulates liver and gall bladder.

Sage – tonic for the liver; stimulates the liver.

Thyme – gastritis; diarrhoea.

Herbs for arthritis and gout:

Blackberry – for gout.

Dandelion - soothes rheumatism and gout.

Juniper berries – removes uric acid.

Nettles – removes uric acid.

Rosemary – gout and rheumatism.

Thyme – rheumatism; arthritis.

Herbs for heart and  bloodvessels:

arteries in red, veins in blue

Nettles - tonic for bloodvessels.

Rosemary – improves circulation.

Sage – improves circulation.

Herbs for the nervous system:

Basil – improves concentration; mentally uplifting.

Chamomile – calms.

Lavendel – calming and anti-depressant.
Lemon balm - tension; depression; sedative.

Rosemary – depression; apathy; nervous exhaustion; headaches associated with nervous tension.

Tilia – calms the nerves.

Herbs for kidneys and urinary tract:

Juniper berries – to treat urinal tract infections.
Karkade - tonic for the kidney.

Parsley – strong diuretic, kidney problems.

Herbs for sleep disorders:

Chamomile – calms and restores the nerves.

Lavender – calms and relaxes.
Lemon balm - sedative.

Lemon verbena – relaxes and soothes.

Tilia – calms the nerves.

General information on herbs mentioned above:

Aniseed – Pimpinella anisum

A stimulant herb that improves digestion, benefits the liver and circulation and has expectorant and oestragenic effects. Internally for dry coughs, indigestion, wind and colic.

Parts used: leaves and seeds

Basil – Ocimum basilicum

Originally from India.  The leaves should be harvested before it flowers.  By drying,  basilicum looses a lot of its properties. It encourages appetite, is an antispasmodic, aids digestion, settles the stomach, relieves nausea, improves concentration, mentally uplifting.
Parts used:  leaves

Bay leaf – Laurus nobilis

In ancient Greece, bay leaf wreaths were given to the victors at the Pythian Games held in Delphi, in honour of the god ‘Apollo’.  The term ‘poet laureat’ is associated with the latin name, Laurus nobilis as well as Apollo being the god of poets and writers.  Bayleaf is used in cooking. It is added to sauces, stews and soups. The leaves can be harvested throughout the year.  They stimulate the digestion, help with indigestion, poor appetite, colic and wind.
Parts used:  leaves

Blackberry – Rubus ulmifolius

Another name for Blackberry is Bramble. An old fashioned name for it is ‘goutberry’ which indicates its traditional use. The dried leaves are used to treat gout.  Chewed fresh, to help bleeding gums.  Also effective against diarrhoea.
Parts used: leaves.

Chili peppers – Capsicum frutescens

Warms up the body and stimulates the release of built up mucus in the sinus and respiratory passages.  Chili also causes you to sweat, which results in lowering fever and getting rid off toxins.
Parts used: fruits.

Chamomile – Anthemis nobilis or Matricaria chamomilla

There are many species of chamomile, but the best for tea is Anthemis nobilis or Matricaria chamomilla.  Chamomile has antiseptic, antispasmodic and anti-inflammatory properties. It helps to calm and restore the nerves and in doing so helps with sleep disorders.
Parts used: flowers.

Cinnamon – Cinnamomum zeylanicum/Cassia

Soothes aches and pains, natural pain reliever, antibacterial, antifungal.  It stimulates circulation and increases elimination of toxins.
Parts used:  bark.

Cloves – Syzygium aromaticum

Cloves are an expectorant, makes it easier to cough up and eliminate phlegm.  It is a natural pain reliever, high in anti-oxidants, it supports the immune system.
Parts used:  fruit.

Dandelion – Taraxacum officinale

Regarded as a weed by most gardeners, it has a long medicinal history.  It is one of the herbs used in spring as a tonic to restore the liver after it has been working hard during winter when one tends to eat heavier food. It has a stimulating influence on the secretion glands of the stomach wall, liver, pancreas, gallbladder and intestines so that they function better.  It is cleansing, removes excess water from the body, aids digestion, relieves dyspepsia and eases liver problems. It soothes rheumatism and gout.
Parts used: leaves.

Dog Rose – Rosa canina

The Dog Rose got its name from the belief in the Middle Ages that it could cure rabies, a ‘mad dog bite’. It is an astringent, tonic herb, rich in vitamins, especially vitamin C.  Internally used for colds, flu, minor infectious diseases, scurvy, diarrhoea and gastritis.
Parts used:  rosehips

Elderflowers – Sambucus nigra

Once used as a cure for all sorts of ailments. A cooling herb that lowers fever and reduces inflammation and soothes irritation. Internally for flu, colds, catarrh, sinusitis. Externally for irritated and inflamed skin, mouth ulcers.
Parts used:  flowers.

Fennel – Foeniculum vulgare

Very common in our area.  It was well known to the ancient Greeks and Romans, the Greeks used it for flavouring, the Romans cooked it as a vegetable. Apart from its culinary uses, the seeds are used to stimulate appetite, against flatulence, indigestion, colic as well as a generally upset stomach. It improves lactation.
Parts used:  seeds.

Ginger – Zingiber officinale

Old remedy to relieve a sore throat, it loosens up congestion due to a cold.  It calms an upset stomach, helps against nausea, relieves aches and pains and has anti-inflammatory properties.
Parts used:  the roots.

Glycyrrhiza spec. – Liquorice

A herb that has been in use for at least 2500 years. It is thought to get rid of the toxins in the body. Especially used to treat stomach ulcers and is a useful expectorant. Often added to tisanes to make them more pleasant to drink.
Parts used: roots.

Should not be used by persons with high blood pressure, nor persons who use digoxine (heart medicine).

Honey

To fill up a pot of honey, a bee has to fly 3 x around the world! Honey is mainly sugar.  Different types of sugars, main ones are fructose (38.5 %) and glucose (31 %). In total 80% of honey is made up of sugars, just over 17 % consists of water and the rest just under 3% are made up of vitamins and minerals. It is soothing and has antibacterial and antifungal properties.

Juniper berries – Juniperus communis

It takes 2 years for the berries to mature. When ripe the berries are black.  They have been used to flavour gin, they are added to pâtés, sauerkraut, game and meaty stews. Medicinally the black berries are mainly used for urinal tract infections and to remove uric acid.  They reduce colic and wind, stimulate the digestion and uterus.
Parts used: berries.

Should not be given to pregnant women.

Lavender – Lavandula angustifolia

Native to northern Provence.  Do not confuse it with the large flowering lavenders (Lavandin) most of us have growing in our garden.  Lavandin does not have the same properties. In flower, Lavandula angustifolia reaches a height of maximum 60 cm.  There are many cultivars of Lavandula angustifolia, one of them is Lavandula ‘Hidcote’.  Lavender works as a sedative and is antispasmodic.  It has calming and anti-depressant qualities.  Used for headaches caused by stress, insomnia and to ease flatulence.  The flowers should be picked when they start to fade.
Parts used: flowers

Lemon Balm – Melissa officinalis

Native to the Middle East, but has now naturalised in Asia, Mediterranean countries, throughout Europe and North America. Lemon Balm was traditionally used to treat tension and depression, ease chronic, bronchial catarrh, headaches, feverish colds and as a sedative.
Parts used:  leaves.

Lemon Verbena – Aloysia triphylla

Native to tropical America, brought by the Spanish to Europe in 17^th Century.  Traditionally it was used to scent finger bowls at feasts and to give fragrance to soaps and perfumes.  An astringent, aromatic herb rich in essential oils, that acts as a mild sedative, relieving spasms, especially of the digestive system and reducing fever. 
Parts used: leaves.

Lime Tree – Tilia

The wood of the Lime or Linden tree is lightweight and pale in colour.  It is used in carving and musical instruments. In spring when the lime tree is in flower, the scent is intoxicating. The flowers  are a diuretic and expectorant, calm the nerves, lower blood pressure as it attacks the atherosclerosis in the arteries, increase perspiration rate, relaxes spasms. Mostly used for its calming influence.
Parts used: flowers.

Karkadé/Roselle/Sudanese Tea – Hibiscus sabdariffa

Native to West Africa, but now found in many parts of tropical Asia and South America.  The flowers are pale yellow with a dark red spot in the middle.  An aromatic, astringent, cooling herb, diuretic, provides Vitamin C and helps to lower fever.  A tonic for the digestive system and kidneys.  Mainly used worldwide as an acid flavouring agent.

Parts used: flower calices.

Marigold – Calendula officinalis

The local Marigold, Calendula arvensis, depending on the weather, normally starts flowering in February.  The flowers are small, compared to the larger Calendula officinalis. Often added to skin creams to treat skin ulcers or slow healing wounds. As a tisane to treat ulcers in mouth, throat and in the gastro-intestinal tract, painful periods and delayed menstruation.  It reduces inflammation, stems bleeding and heals damaged tissues.

Parts used: flowers.

Do not take during pregnancy as it stimulates the womb.

Mint – Mentha spp.

There are at least 30 species of mint. They have a habit of cross-pollinating to produce just one general, unspecified sort of mint. To prevent this from happening pinch out the buds before they flower. It is used in deserts, drinks and meat dishes. Grown near roses, mint helps to reduce aphid infestations. All mints can be used, but Mentha piperita is favoured. Mint relaxes the muscles of the digestive tract, stimulates the gall flow, hence it helps to treat indigestion, flatulence and colic.  It stops you feeling sick and stimulates sweating with fever and flu.

Parts used: leaves

Never give mint to babies in whatever form. Do not drink at night time as it stimulates.

Nettles – Urtica dioica

Till  recently, in folk medicine, arthritis and rheumatism sufferers used to flagellate themselves with nettle branches to relieve the pain. Nettles absorb minerals, especially iron, from the soil.  They are a good tonic for anaemia, nettles contain a lot of vitamin C. Vitamin C facilitates the absorption of iron into the blood. Nettles works as a diuretic, they remove uric acid from the body and in doing so improve the condition of gout and arthritis sufferers.  The leaves should be harvested in spring.
Parts used: young stalks and leaves.

Parsley – Petroselinum crispum

It is one of the most common culinary herbs.  Rich in vitamins, especially vitamin A and C and minerals. Just like nettles, parsley absorbs the minerals from the soil and stores them in the leaves. It is a diuretic herb, reduces inflammation, and clears toxins. It stimulates the digestion and uturus.  In excess it is toxic especially the essential oil.
Parts used:  leaves.

Do not use in great quantity during pregnancy.

Rosemary – Rosmarinus officinalis

Greek scholars wore garlands of rosemary when they were sitting examinations to improve their memory.  Queen Izabella of Hungary (72 years old) claimed that she had regained her strength and beauty (she was crippled with gout and rheumatism) by using Hungary water, rosemary tops macerated in alcohol, that the King of Poland proposed to her. It relaxes spasms, relieves pain and increases perspiration. It stimulates the liver, gall bladder, improves digestion. Internally for depression, apathy, nervous exhaustion, headaches associated with nervous tension, poor circulation and digestive problems associated with anxiety. Externally for rheumatism, arthritis, neuralgia, muscular injuries, wounds, dandruff and hair loss. Leaves can be harvested through the year.
Parts used: stalks and leaves.

Do not take during pregnancy.  Do not drink for more than a few days at a time. It is a stimulating herb so do not drink at night.

Sage – Salvia officinalis

Salvia is widely used as a culinary herb.  It has always been associated with longevity.  It was often planted on graves with other herbs that improve memory. During the China trade for tea in the 19th century, the Chinese would trade 2 boxes of tea for 1 box of sage. The purple variant of Sage is considered to be better than the green variety. It stimulates the liver and digestion. It is a tonic for the liver and improve blood circulation.  It decreases the milk production when breastfeeding is being stopped and decreases sweating at night during the menopause.
Parts used: leaves

Do not take in large quantity during pregnancy.  Do not use if you are suffering from epilepsy. It should not be taken more than a few weeks at a time.

Savoury – Satureja Montana

An antiseptic, astringent, warming herb, that improves the digestion, increases perspiration and has expectorant effects. It stimulates the uterus and nervous system. Internally for indigestion, nausea, colic, diarrhoea, bronchial congestion, sore throats.  Raises blood pressure. Principally used for gastric complaints, to stimulate appetite and aid the digestion.

Parts used:  leaves and shoots.

Do no use during pregnancy

.

Thyme – Thymus vulgaris

Thyme is widely used in cooking as an aromatic herb. It works as an expectorant, improves digestion, relaxes spasms and controls coughing.  It is strongly anti-septic and anti-fungal. Internally for dry coughs, whooping cough, bronchitis, bronchial catarrh, asthma, laryngitis, indigestion, gastritis and diarrhoea.  Externally for tonsillitis, gum disease, rheumatism, arthritis and fungal infection.
Parts used:  foliage and flowers.

Do not use in excess during pregnancy. Do not for more than 2 to 3 weeks without a few days' break.

Turmeric – Curcuma longa

Native to south-east Asia.  An essential ingredient in curries and curry powder.  It stimulates the digestive, circulatory and respiratory systems and uturus. Has anti-inflammatory and antibiotic effects. Relieves catarrh.

Parts used: rhizome.

Recipes

Decoction for colds or fever:

Juice of ½ lemon; 1 stick of cinnamon (coarsely ground); 1/2 stick of liquorice (bashed into several pieces); 3 slices of fresh ginger cut fine; ¼ tsp cloves (coarsely ground); ½ tsp turmeric; pinch of chili pepper; 3 cups of water; 1 ½ tbsp of honey.

Mix all ingredients apart from honey and lemon in a pan, bring to the boil and simmer for 20 minutes, let it cool down a bit, strain, add lemon juice and honey.

Infusion for throat ache and laryngitis:

½ handful of fresh sage leaves; ½ handful of fresh rosemary leaves; ½ lemon; honey to taste.

Mix herbs into a teapot, pour 1 liter of hot water of them.  Leaves for 10 minutes, strain, add the juice of ½ lemon and the honey. Gargle with this every 2-3 hours, a wineglass full. Swallow it after the gargle. The tea is a disinfectant and healing.

Infusion of better digestion – 2 suggestions for after meal teas:

1 tsp of dried chamomile; 1 tbsp of dried fennel seeds (bruised); 2 fresh sage leaves or ½ tsp if dried sage; 600 ml of hot water; honey optional.  Mix herbs into a teapot, pour the hot water over it.  Leave for 10 minutes, strain.

or

4 tsp of dried chamomile; 3 to 4 sprigs of fresh mint or 1 tsp of dried mint; 600 ml of hot water.
Mix herbs into a teapot, pour hot water over it. Leave for 10 minutes, strain.

Detox method for the liver:

1. Drink Dandelion Tea after each meal, plus mid morning and mid afternoon.
2. Every morning on rising drink one or two glasses of lemon water.  Try to drink five more of this during the day.
3. Do not eat sugar, honey or other refined carbohydrates.
4. Take 2 x day a multivitamin and a mineral tablets.

Regime over 3 weeks:

Vegetables that are particular good for the liver:

Alfalfa sprouts, Artichokes – Globe as well as Jerusalem artichoke, Bean sprouts, Beetroot, Cabbage – broccoli and other members of the cabbage family, Fennel, Garlic, Leeks, Onions, Parsley, Radish, Turnip, Watercress.

Fruits that are good for the liver:

Apples and pears, Apricot, Avocado, Banana, Berries, Cranberries, Grapefruit, Grapes, Lemons, Oranges, Papaya, Pineapple, Watermelon.

Week 1:

Fruit  - citrus fruits/apples/pears/ a few bananas. 

Vegetables - no potatoes, tomatoes, peppers, aubergines, mushrooms, olives and avocado, dried lentils, beans or sprouts of various beans.

Fish - not smoked, no tuna.

Grains - brown rice/brown rice flour/flaked rice/rice cakes.

Drinks dandelion root tea/rice milk/still mineral water.

Avoid soy and soy products.

Week 2:

Add the following to Week 1.

Potatoes/tomato/peppers/aubergines/avocado.

Grains -porridge oats/barley/rye/rye biscuits/millet/buckwheat/flour and pasta made from these.

Poultry – chicken/eggs/duck/turkey/goose.

Drinks – green tea/herbal tea, though ground dandelion root is still better/oat milk.

Week 3:

Add the following to Week 2.

Sprouts of various beans and seeds.

Grains – wheat and corn, wholemeal flour, wholemeal pasta, polenta, keep avoiding bread.

Legumes – red, yellow and brown lentils, dried beans including chickpeas.

Decoction for constipation:

1 tbsp. of dandelion root; 1/2 stick of liquorice; 1/2 tbsp. aniseed. Add 750 ml of water. Bring to the boil and simmer for 20 minutes until the liquid is reduced by about 2/3. Steep and allow the ingredients to cool down in the liquid. Strain into a cup.  Drink 1 cup 3 x  a day.

Infusion for indigestion and acidic stomach:

1 tsp. fennel seeds; a tbsp. of melissa leaves (dried), pince of cinnamon. Cover the leaves with hot water, leave for 10 mins.  Drink after dinner.

Infusion for flatulence:

1.5 tsp. of fennel seeds; 1.5 tsp chamomile flowers; 1/2 tsp of mint.  Cover the leaves with hot water, leave for 10 mins. Drink after dinner.

Wake me up tea:

3 tsp. dried marigold flowers; 2 tsp dried lemon verbena; 2 tsp dried crushed rosehips; 600 ml of hot water.

Karkadé:

1/2 cup of dried hibiscus flowers to 3 cups of water.  Bring to the boil, boil slowly for 3 minutes. Add 2 tbsp. sugar.  This drink can be drunk cold as well.

Soothing bed time drink, suitable for colds and sore throats as well:

1 tsp dried chamomile, cover flowers with hot water. Leave to cool a bit.  Add honey to taste.

Disastrous Olive Harvest 2014

Photo : D. ŠTIFANIĆ,  Glas Istre

Most of us who live here in the Var (South-East part of France) no doubt will be aware that this year’s olive crop is looking extremely unhealthy, if there is one at all.  Many may also have heard that the Italian olive crop is suffering from a blight.  In fact the olive industry all around the northern part of the Mediterranean has been hit very hard this year – 80–90% of production has been lost.

In many areas the cause of this devastation is the Olive Fly (Bactrocera oleae or Dacus oleae) which has proliferated this year due to the climatic conditions – a mild Winter, damp Spring and cool Summer have meant that the fly has managed at least two life-cycles, thus causing the fruits to go bad and drop early.

In the latest InfOlive bulletin from Afidol – Association Française Interprofessionelle de l’Olive –  dated 24 October 2014, covering three regions : Languedoc-Roussillon, Provence-Alpes-Côte d’Azur, Rhône-Alpes.   >> Download (in French) here <<  they explain that there is little one can do now except to pick what remains and get them to the olive mill without delay.  Any time that the picked olives are left will result in rapid fermentation and mildew and will be rejected by the mill.  Most mills will be opening from around 10 November. 

The heavy rains of 3/4 November – reports of three months’ worth or rain fell in 36 hours – will have done little to help with the crop.  If there is any doubt about the quality of the olives, refer to the pictures in the bulletin and keep more damaged fruits (see picture 2) separate as they will produce a very acidic oil – for more information, speak to the moulin direct.  Sadly the resulting oil will not be of high quality because of the high water content.

In an open letter, the President of Afidol has likened the harvest this year to the terrible year of 1956 when tens of thousands of olive trees were lost when they froze in the hard Winter.  The effect on the economy will be considerable and he envisages that some producers and mills may go out of business.  On the positive side it is only the olives themselves that have been affected and it does not mean that the 2015 crop will suffer.  Indeed, he says that history has shown that the following year produces a bumper crop !

On a more sinister note, the problem in Italy is affecting the trees themselves.  In the southern-most region of Puglia a bacteria – Xylella fastidiosa – has been killing thousands of trees.  The origin is unknown but thought to have been brought in on Oleander plants, which it also affects.  The worry is that it will spread across the Mediterranean in plants originating from Italy.

Jardin la Pomme d'Ambre - Fréjus

It was five years ago, 23 June 2009, that we last visited 'Jardin la Pomme d'Ambre'.  Although early autumn is a period in which not many plants are in flower, this garden has so many points of interest that you don't miss the lack of flowers.

The owner, Nicole Arboireau, told us that when they built their house 34 years ago, the garden was a blank canvas, apart from the local wild vegetation, a Cork Oak and an Aleppo Pine.  The garden was sloping downwards towards a stream, normally dry, but in wet periods it can become a torrent.

Her husband built the walls (restanques), to prevent the earth from slipping down towards the stream.  When each section of wall was finished, Nicole started planting.  As they were short of money after building their house, all the plants were from seeds or cuttings.  It is hard to imagine looking at the garden today.

Helleborus foetidus, suitable in our area

She used either local Mediterranean plants or plants introduced to the Côte d'Azur during the late 19th and early 20th century from China, Japan and Korea, a few from the Americas, like the palm tree 'Washingtonia', as these plants had proved to be suitable to the local climate.

A good time to visit the garden is after some rain at the end of October right up to February. Several of the roses are in flower at that time of the year. There are 200 roses in the garden, some flowering in autumn and spring, some just in March and April. Nicole only planted old roses, mostly climbers and ramblers, as they are more resistant to diseases. A lot of the roses are Narbonnand roses, a pepinière in the Golf St Juan in the late 19th and early 20th century. Some of these roses are still being sold today.

She has 4 different varieties of Rosa banksiae; 2 whites ones - a single, Rosa banksiae var. normalis and a double one, R. banksiae 'Alba Plena';  2 yellows ones - a single, Rosa banksiae 'Lutescens' and a double,  Rosa banksiae 'Lutea', all available from Pepinière l'Armelette in Sillans la Cascade.

Our tour started around the house.  The house has climbers on the roof as well as on the walls. We asked Nicole if she was not worried they would damage the roof, she answered that the creepers had not caused any problems for the the last 34 years and she could not imagine they would, not in her lifetime.

On the roof: Ipomea purpurea

Some of the climbers: Ipomea purpurea (Common Morning Glory); various varieties of Jasmin, Jasminum azoricum, a yellow flowering - Jasminum mesnyi; Parthenocissus quinquefolia (Virginia Creeper); Rosa banksiae; Rosa laevigata; Solanum jasminoides, to name a few.

She planted from seed a Eucalyptus globulus.  In the winter of 1986 it was hit by frost.  She thought it was lost, but it grew from the stump and is now 25 m tall.  A Wisteria is climbing through the Eucalyptus branches right to the top. The peeling bark of the Eucalyptus is shredded finely then spread onto the paths.

Eucalyptus globules with the Wisteria climbing through it

Another tree planted from seed is the Carob Tree, Ceratonia siliqua. It has grown 5 m in 15 years old.  An interesting tree, the pods are a source of carob, a chocolate substitute. The seeds are large and fairly even in size and a constant weight, they were used as the original 'carats' by jewellers.

Ceratonia siliqua

As so many of us, Nicole is experiencing dye-back on her Buxus, she mentioned two different shrubs that could replace Buxus - Lonicera nitida and Myrsine africana.

Following the path down to the stream bed, we came across her collection of ivy's.

Viola hederacea

As we walked along, Nicole cut off the tops of plants and gave us cuttings. She mentioned that on returning home we should first put the cuttings in water, so that they could replenish their thirst, before planting them as cuttings.  I think everyone got a cutting of Bidens 'Pirate Pearl' a creeping white flowering Bidens.

and for those interested, Nicole gave away plants of  Liriope muscari.

Liriope muscari

She is known in the area for collecting used pots.  Not so long ago she received a phone call asking her if she would like 300 used pots. The people delivered the old pots to her house.  Both parties were happy, Nicole got her pots and they cleaned out their garage.

Her ideas are never ending.  One border, the white and cream border, is totally planted with baskets holding spring bulbs.  The baskets are allowed to disintegrate, they will then be replaced.

Apart from Acacia 'Hanbury', with two different type of leaves on the same branch, an entire and a pinnated leaf, there is a Acacia retinodes, commonly known as 'Mimosa des Quatre Saisons' now in flower and Acacia karoo, with it sharp spines.

Acacia (Mimosa) 'Hanbury'

We passed an old 'Lavoir', a wash-house with wash boards.  When Nicole came across it, it reminded her of how her mother used to wash the family's laundry in a the lavoir near where she grew up in Fréjus.  It was a 'must' for her to introduce it into her garden.  She then hung up a washing line with 'turn of the century laundry', changed every year.

There were many Salvia's growing in the garden, quite a few of them in flower.  We all got a cutting of Salvia confertifolia, a large orange coloured Salvia and the beautiful large blue Salvia guaranitica.

Salvia guaranitica on the right, difficult to see

In addition there were:  Salvia buchananii (bright pink and hairy), Salvia miniata (red flowering, Salvia neurepia (pinky-red), Salvia involucatra (bright pink with white tips, Salvia mexicana (blue flowering and Salvia patens.

Salvia patens

Most of us were given a large seed of a tree, Lagunaria patersonia.  The seed has a nasty, hairy skin, a bit like a cactus.  We were advised to dry out the seed and then plant the seeds. Hopefully some of us will be successful.

Lagunaria patersonia in seed

Lagunaria patersonia in flower

A new arbour was simply constructed by using 4 strong posts, fastened between the posts, horizontally and vertically,  an iron mesh (same mesh used when laying concrete flooring). Abutilon megapotamicum was planted at intervals to eventually cover the arbour.

Lespedeza thunbergii, as it matures over summer, tends to hang its branches.  Nicole has a perfect solution, she planted it on a restanque, so it could hang over to next restanque.

Lespedeza thunbergii hanging over one of the restanques

This was not the only Abutilon in the garden.  A few people got a cutting of Abutilon pictum, an orange flowering Abutilon with a variegated leaf.

Abutilon 'Boule de Neige'

An alternative to grass is Lippia nodiflora, with small pinkish-white flowers.  For those interested, I've seen it for sale in l'Armelette.

Lippia nodiflora

We are all familiar with the cultivated Oleander, but I think few of us knew that there is a native Oleander, Nerium oleander, which is protected and is not allowed to be chopped down.

Pavonia hastata was in flower, a shrub with Poppy like flowers.

Pavonia hastata

After our tour around the garden it was time for our picnic.  Nicole offered her dining room table for our dishes. She mentioned that she had never seen a picnic like ours, such a spread. We had our lunch on the terrace, protected from the rain, which had started just after we finished the tour of the garden.

Nicole Arboireau and her husband joining us for the picnic

Thanks to Jacqueline for our menu and Elisabeth and Isabel for the photos.