Personal writing – reviving the lost art of the handwritten letter

I don’t make New Year’s resolutions.  I gave up on them many years ago, dispirited by the trail of broken ones in my wake.  In 2021, though, I have decided to try something.  I want to resurrect the practice of keeping in touch with my friends by writing letters – letters written in actual handwriting, with pen and ink, on real paper, sealed in real envelopes (not envelope icons) and sent by snail mail with proper invented-in-1840 postage stamps.

A few of my friends wrote handwritten cards during the first lockdown, and receiving them was lovely – so much more personal than a comment on a Facebook post.  But it wasn’t until I was writing a recent post on this blog (In their own handwriting – connecting to the creators of the Lindisfarne Gospels) that I started thinking about the importance of the personal connection that handwriting gives, especially at this time when so many forms of personal connection are impossible because of restrictions necessitated by the pandemic.  It seemed strange to me that I know the handwriting of Eadfrith, a scribe-artist on the Holy Island of Lindisfarne in c.700CE, and Aldred, a priest-scribe in the north of England in the second half of the 10th century, but have no idea what the handwriting of most of my friends looks like.  Friends whom I have known a long time – before social media, text and email became the currency of communication – did used to write, but now it’s mainly just a line in a birthday card and their signature.

An image of a page of handwriting

Regular readers will know about my addiction to notebooks.  This habit extends to some degree to stationery in all its forms – I have drawers full of sticky notes, pencils, coloured marker pens, highlighters.  However – and this is an indication of how long it is since I wrote a personal letter by hand – I had no writing paper or envelopes – only A4 printer paper and soulless DL envelopes for business letters.  So my first challenge was to find some suitable correspondence stationery.  This proved more difficult than I expected – my local stationers had only a very basic, rather scratchy pad and no envelopes.  I wanted my journey into handwritten letter writing to be a tactile and sensory experience, both for me and the recipients, so I wanted a bit of luxury.  OK, I wasn’t quite going to the lengths of the Lindisfarne Gospels and writing on vellum with handmade inks and gold leaf, but I wanted something a bit special.

In the end I compromised, with paper and envelopes from a brand (Basildon Bond) that used to be ubiquitous in my youth in the 1980s but which I could now only track down online.  It’s cream, and smooth, and a pleasure to write on, but next time I might go for something a bit more fancy from a specialist stationers.

That was the paper and envelopes sorted out.  Stamps were bought from the Post Office when I was in there anyway before Christmas to post some gift parcels.  The modern self-adhesive stamps are less environmentally friendly (with all that backing paper, which is coated so it can’t be recycled) but I don’t miss the foul taste of the ones you used to lick.  All that I was still missing was a pen and ink.  Now, I am almost as obsessive about pens as I am about notebooks, and I’m very particular about what I like to write with.  Even my ballpoint pens are carefully selected – fine point, black or purple ink, slim body – and inevitably I own a fountain pen.  Having owned Parker pens since childhood, I finally abandoned them a while ago as I was tired of the ink blobbing and I found the barrels too chunky for comfortable, sustained use.  I sought inspiration online, and found a Japanese company called Sailor who produce inexpensive fountain pens with fine nibs as standard.  Their inks also come in funky colours, although so far I had only used black.

Let me tell you about the history of the Sailor brand.  Early in the 20th century, a Japanese engineer was inspired by a fountain pen brought from England by a friend who was a sailor.  The engineer determined to manufacture high-quality fountain pens in Japan, and became the first to do so.  The brand, as its name suggested, travelled across the world.  Even their entry-level pen (which I like because it is lightweight and fairly slim) is robust and pleasingly engineered, with the fine nib that is characteristic of Japanese writing implements and which I really like.

Fortunately, my favourite pens supplier, Cult Pens, stocks Sailor ink cartridges, and an exciting lumpy parcel soon arrived.  I was ready to write a letter.

Handwriting a letter is a very different experience to handwriting notes from books, articles and websites, which I do a lot when researching.  It is sustained, focussed, and it’s about the writing process and how the reader will engage with the words rather than just recording notes for future reference where, as long as it makes sense to me, that’s fine.  A letter is written with the recipient in mind, sifting through all the possible topics to tell them about things which will interest them, which you want them to know about, and which strengthen the bonds of friendship between you.  As a writer, especially someone like me who often writes for unknown readers on the other side of the world, it’s quite a shift of mind-set.

Image of a page of handwriting, cropped diagonally

Of course, I’m not going to give up social media, and often knocking off a quick email, text message or WhatsApp is still a great way of keeping in touch with people in the moment.  But handwriting a personal letter gives another dimension to communication between two people – it’s considered, takes longer (not only because I now type far faster than I can handwrite, but also because the letter takes a day or two to reach its destination) and is more tactile.  It’s an artefact in its own right, its meaning more than just the words it contains.  A letter can be eagerly awaited, re-read, treasured, as our forebears knew.  It saddens me that future generations will not have the personal glimpses into our relationships that we do when we rediscover old family letters – no love-letters, no postcards from the seaside, no homesick letters home.  I do wonder if the historians of the future will find it harder to gain an insight into our lives – will our emails and texts have quite the same longevity and value?  I am not trying to turn the clock back on technology and its effect on the way we communicate, but I am committing to handwriting at least a letter a month, in the hopes that the personal touch will give, for their recipients, a little added value to my words.

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Planting a herb garden – history, food and wellbeing

Now that there is some warmth in the spring sunshine, I have planted a herb garden.  It’s a very small herb garden – a vintage Belfast sink and a couple of pots – but it’s attractive and will serve my purposes.

The Belfast sink has been empty over the winter – when we moved house last autumn we emptied out the old herbs which were well past their best, ready for fresh ones this season.  It’s lovely to see it fully planted up, beside the back door so that it’s in easy reach of the kitchen, in a corner which is a suntrap.  The challenge is to remember the watering!

Colour photograph of a Belfast sink planted with herbs, and a green watering can.

The choice of herbs for sale was a bit limited so early in the year, but the plants were in very good condition, and there’s room to pop a couple more into the gaps later in the season if I find some.  I chose two purple sages, one oregano, and two thymes (one gold, one silver).  The sages will grow quite tall, so I put them at the back, with the oregano in the middle, and the thymes at the front.  They will spread, and be able to trail over the edge of the sink.  I also bought Moroccan mint, and a medium-sized rosemary – as mint is invasive and would take over the whole sink given half a chance, and as rosemary grows large and is long lived and will soon outgrow the sink, I have put each in a separate pot.  Ideally I’d also have some chives and some tarragon, although I’ve never had much luck with growing the latter, and maybe some flatleaf parsley (which I use where recipes call for coriander, which I don’t like).

Growing herbs has a long and venerable tradition.  Used for thousands of years for culinary, medicinal and ritual purposes, they have been an enduring part of human civilisation and their cultivation is an international phenomenon.  Much of what we know in the West about herbs and their uses was written down by medieval monks who grew herbs in the physic gardens of their abbeys, and a significant proportion of modern medicines have their origins in herbal compounds, so growing them today feels like connecting with the past.

So what of the herbs in my garden?  Let’s look at their history, uses and properties.

Sage

Its Latin name, Salvia, comes from salvare, to cure, so its medicinal reputation is long-established.  It has been used to treat sore throats and digestive problems.  Clinical trials in 2011 suggested that sage’s reputation of being helpful in the menopause may have scientific backing, as a trial reported its effectiveness in reducing hot flushes.  Originating in the Mediterranean area, sage is grown around the world, thriving in warm sunny locations – so my suntrap by the back door should suit it well.

Perhaps best known in Britain for its role in sage and onion stuffing, sage is strongly-flavoured and I use it a lot in casseroles, as well as torn up and tossed with buttered pasta.  Being a ‘lady of a certain age’, I also drink it as a tea (although as I’ve only had the plants a few weeks, it’s too early to report an improvement in symptoms!).

Oregano/marjoram

Another native of the Mediterranean (this time the Middle East), this is also a sun-lover.  Its antiseptic qualities made it a medieval cure-all, and the first settlers to New England took this herb with them.  I like it with chicken, fish, or pasta, and it is delicate enough not to swamp subtly-flavoured foods.  To me, this is a real sunshine herb – just crushing the leaves and sniffing your fingers will give you a lift.

Thyme

Prescribed by the 17th century herbalist Nicholas Culpeper as a treatment for whooping cough in children, thyme has long been regarded as having antiseptic properties and being useful in respiratory conditions.  It’s a staple culinary herb (although incredibly fiddly to prepare, as you need to strip the tiny leaves from the woody stems) and gives a fresh, warm flavour which is hard to beat.  Pretty much all ‘mixed herbs’ include dried thyme, but it’s less potent when used fresh and partners well with rosemary, oregano and sage.

Mint

The Moroccan mint I’m growing is a kind of spearmint, so it’s warm in flavour rather than cool peppermint.  Its culinary uses are almost endless – salads, mint sauce, cakes, desserts, cold drinks, and mint tea, for example.  Humans have used mint for a long time – it has been found in Egyptian pyramids dating from 1000 BCE, and the Greeks and Romans used it – but curiously it only came into widespread use in Western Europe as late as the 18th century.  Medicinally, it has been used to aid digestion, and specifically to deal with wind, which may be the reason for the popularity of after dinner mints!

Rosemary

“There’s rosemary, that’s for remembrance,” said Ophelia in Shakespeare’s Hamlet.  Since antiquity rosemary has been believed to help strengthen the memory, and it is still used in Greece in the homes of those preparing for exams.  Another herb which likes hot, dry conditions, rosemary has a pungent, invigorating flavour and aroma – and the white, lilac or blue flowers are adored by bees and other insects.  I have always grown rosemary, and use it generously in cooking.  The traditional partner is, of course, roast lamb, but I use it (either as whole sprigs, removed before serving, or finely chopped) in almost anything that’s going to be cooked for a while – casseroles especially.

Photograph of a chopping board with chopped herbs and a large kitchen knife.

Whilst the whole ‘grow your own’ phenomenon may require more space, time and energy than many of us have available in 21st century Britain, it’s possible to have a herb garden in the smallest of spaces – in a pot or in a window box, or even indoors on a windowsill at a pinch.  And nothing beats the pleasure of cooking with herbs that you have grown and harvested yourself.