Hello WordPress – are you receiving. Good, then could we perhaps use words that are in normal every day usage without that I have to check them first in the dictionary to know what to talk about? Just saying. Luckily I went for a walk for a couple of hours before writing on the inchoatedness of life, and took a photo which might, only might, fit the theme. I am just a normally educated human, already in golden oldie age and forget many things. To be quite honest, I did not forget inchoate because I never knew the word from the beginning. I speak many languages, even from dawn to dusk Swiss german, but have not yet lost my english basis. I always have a computer to help.
Now to the actual inchote of my blog. It should be something that it is not complete. On my way along the river bank this afternoon there were many shoots of new life poking through the ground and I came across this plant growing wild. What is it you are thinking, just green leaves? At the moment they are fresh and green: give them a couple of weeks and the complete river bank, and forest next to it, will have an overpowering smell of garlic in the air.
This is wild garlic and grows in many places in our area. It likes the damp areas of rivers, but also grows in abundance on a few mountain paths. Can you eat it? No problem, and the Swiss food industry (also probably other European countries) discovered it some time ago. They flavour pasta with it, as well as putting the chopped leaves in many meat dishes and sauces. It was also well known by our ancestors who could not buy everything in the supermarket and used what they found in the natural surroundings. We can even buy Swiss Bratwurst flavoured with wild garlic, known as “Bärlauch” in our area (bear leek literally translated). However be careful. When it is fresh it is very tasty, but as soon as the flowers want to appear, then it will become bitter and poisonous. There are just some things that should stay inchoate for reasons of safety.