This is a blog post on growing and harvesting beetroot. Beetroot is an easy to grow rooted vegetable for beginners. Seeds are available at abundance from garden centers. Why grow beetroot? Because beetroot has got exceptional nutrition value. The greens are high in calcium, iron, and vitamin A and C. The roots are are a […]
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This blog post is on growing and harvesting agretti salsola. Agretti salsola may seem a very strange term to many of you not unless you are Italian. I got to know about this vegetable commonly known as land seaweed or monks beard I believe from a gardening book by James Wong. I like reading his
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Here is a blog post on runner bean and tomato spicy salad. It’s a great way use current harvest from the garden kitchen. To grow and harvest runner bean and tomatoes have a look at the links gere for my old blog posts. The runner bean for recipes are young and tender beans. If using
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Here is a recipe on to make homemade courgette carpaccio. This recipe is best made with courgette Albenga or trompette (trumpet) that has got a nice light crunchy texture compared to ordinary courgette. It is commmonly found in the mediterranean along the French and Italian Riviera. Not seen in the shops or supermarkets here in
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This blog post is on growing and harvesting sorrel. Sorrel is a perennial salad leaf that is very easy to grow. To be honest it is not my family and everyone’s favourite salad leave. As it’s got a funny oxalic acid taste in it. Sorrel practically speaking is an herb vegetable or pot herb as
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I love growing my own food. This is post on growing and harvesting cucumber. Cucumber are from the same family as courgette. Therefore to grow them it’s nearly the same care they need in order to grow them. Here is an previous blog post on growing courgette. They have a crunchy texture and mild taste
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Here is a blog post on growing purple garlic flowers. I love to grow edible flowers mainly because they are not only good to look at but also edible. Also known as allium sativum. To be honest I am not sure which variety of garlic they come from. It might be from a variety of
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