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Archive for April 18, 2013

Sister and Brother

Brother and sister

Sister and Brother

There is some 25 years between the photos here on the left and the two images on the right and these two characters are my niece and nephew, Louise and James.

I took the first image on a visit home to (Timperley, chesire) after I had moved to live in London some 3 years before.

The images on the right are the two of them at Louise’s wedding last year in Alderly edge, Chesire. I was asked to do the main photography for Louise and it was a pleasure…

Again I only found this image of the two of them on the left, while scanning some old films.

I hope they enjoy this set!


Wild Garlic

Wild Garlic
Nikon D7000

I captured these photographs in Glenbawn Woods, Clonmel, Co Tipperary in April 2012, these woods are on the banks of the river Suir.

Wild Garlic grows very well in many Irish woodlands it needs a dark and wet part of the wood, In this wood part of the walk passed along the banks of the river. This area if covered with Garlic and the smell as you walk through the carpet of it is overpowering an wonderful. I took a large bag with me and collected enough to last me sometime.

Wild Garlic has been used throughout history as a health and healing food and it heals many complaints, this year I will be back again and its out very soon!

Ramsons Wild Garlic

(Allium ursinum)


Tall hairless perennial plant, with erect unbranched stem; usually found growing in large colonies. The leaves, normally 2, are upto 20cm long and are broad, pointed and long-stalked. The flowers are white star-shaped with 6 segments. It is readily identified by its strong scent of garlic, particularly if bruised or crushed.

The glossy green leaves of Ramsons, or Wild Garlic are delicious in sandwiches, used sparingly in salads, or added to sauces and dressings. It also makes splendid pesto. The bulb can also be eaten raw or cooked, and can be harvested all year round, though is best used when the plant is dormant from July to December or January. It has a fairly strong garlic flavour, though it is quite small and fiddly to harvest.

Flowers – raw or cooked. These are somewhat stronger than the leaves, in small quantities they make a decorative and very tasty addition to salads. The flowering heads can still be eaten as the seed pods are forming, though the flavour gets even stronger as the seeds ripen.

“maye very well be eaten in April and Maie with butter, of such as are of a strong constitution, and labouring men” – Gerard

Size: 50cm

Distribution: Throughout UK

Flowering months: April – June

Habitat: Damp woods, hedges, shady damp meadows, streamsides.

Folk Names: Broad-Leaved Garlic, Wild Garlic, Ramsons, Wood Garlic, Roman Garlic

Active ingredients; essential oils, vitamin C, allicin, iron.

Used to treat digestive problems, rheumatism, high blood pressure and asthma. When applied to the skin, this species is rubefacient. Externally, the bruised leaves may be applied to abscesses and boils. It may help the circulation and also be antiviral. A popular cure for the kidney stone and for purifying and strengthening the blood. Alone or with other ingredients it was also used in poultices and as a diuretic.

Ref : Wild Garlic