by
Paul
Benhaimhow aboriginal people have eaten for centuries, with an alignment
to the seasons and cycles of the earth. Spring for me is connected
to vibrant shoots of winter hardy greens; summer to the fragrant
perfume of greengages; autumn to the abundance of plums,
pears, apples, blackberries, sloes; and winter for rest and
consolidation, whilst we gorge our way through the stores until
early spring again. Participating in the patterns of nature year after
year creates a deep awakening. By this contact with soil we
become an integral part of nature rather than feeling shut out and
excluded.
[Maddy Harland is editor of Permaculture Magazine and
the Managing Director of Permanent Publications, a company
specialising in publishing permaculture information.]
Traditional, aboriginal tribes took the soil they lived on for
granted. The use of pesticides, herbicides, other chemicals and
modern methods of agriculture affect our food which affects us as
a society in the long-term. The fertility of the soil depends on the
presence of a substance called humus. It has been shown that the
use of chemical fertilisers robs the soil of this humus, producing
poorer quality crops. The people who consume such crops will
inevitably experience a weakened quality health. It is important to
take care of the soil and support organic farmers by purchasing
certified organic foods and produce; a step toward the tribal way of
life we can make in modern society.
Budding gardeners beware - lime or similar additives are
best not used as manure. It is said by longevity expert C. De Lacy
Evans that the lime shall accumulate as 'earthy' compounds within
our system which in turn reduces our life expectancy. 86