Sorrel is a perennial herb cultivated for its slightly acidic tasting leaves – it contains oxalic acid so care must be taken to not over-consume! It is used in the cuisine of many countries. If you have a recipe that uses sorrel you’d like to contribute please use the form below after reading our privacy […]
How to grow and eat different vegetables, fruits herbs an spices.
Shallots are a variety of onions and are very easy to grow from seeds or sets (baby onions) and are a very popular and versatile vegetable. Originating in South East Asia and common in most cultures. If you’d like to contribute a recipe that uses shallots please use the form below after reading our privacy […]
Sage is a native Mediterranean herb but is a perennial plant that can survive in UK. Its aromatic and velvet-like leaves make it an attractive plant in a border as well as a useful herb for cooking. There are purple and variegated-leaved varieties too!
Runner beans are also known as pole beans and are very easy to grow – especially in a smaller area. In the US they are cultivated just for the scarlet flower! The beans are a tasty snack or vegetable accompaniment. They can come in a variety of colours too! If you have a recipe […]
Rosemary is an evergreen perennial herb originating in the Mediterranean. It can survive UK winters and live for up to 20 years. It is very versatile in its culinary uses and bears pretty blue or white flowers in spring.
Broccoli is a very nutritious & full of beneficial anti-cancer agents. It is a fast-growing brassica that can be eaten in a variety of dishes.
Rhubarb has been used in Chinese medicine for thousands of years & probably came to Europe in the Dark Ages. It is an herbaceous perennial with the stems being eaten in early summer. Rhubarb contains oxalate – especially in the leaves – so stems only should only be eaten in season.