Thrimilce – month of three milkings, when lush grass meant cows could be milked three times a day
It’s hardly a surprise that our ancestors celebrated the arrival of May with particular enthusiasm. Across the countryside, crops planted back in March now cover the fields, elderflowers and hawthorn blossom (mayflower) abound in the hedgerow and the dawn chorus reaches a deafening peak, all hinting at the summer bounties to come.
This month on the rivers, the first mayfly will hatch (signalling the start of ‘Duffers’ Fortnight’, when the inexperienced angler supposedly has the best chance of catching a trout) and in our gardens the honey bees will start their work in earnest.
With two bank holidays we should have plenty of time on our hands and although we may still get the occasional heavy shower, May is usually dry and warm (though rarely too hot).
Talking of showers, this month you’ll first notice that distinctive smell that accompanies early-summer rainfall. It’s known as ‘petrichor’ and it’s the result of scent-laden plant oils being sprayed into the air by the first heavy rain drops. The word come from the Greek petra (meaning rock) and ichor – the blood of the gods.
The gods certainly have their hands full this month – the whole landscape is bursting into new life and we’re on the home straight to summer.
In the kitchen, it’s a reliably good time for one particular group of ingredients – herbs. As if to make up for the lack of big, bold fruits and vegetables, the herb garden provides everything we need to make the very best of those ingredients we do have. Chervil, chives, lovage, parsley, rosemary, sage, sorrel and thyme all come into their own this month and lend themselves to fragrant, fresh dishes that just shout spring at you (in a nice way). There’s every reason to be stuffing them into chickens, crusting them onto new-season lamb and smearing them over fresh fish all month long.