I was invited by Jocelyn from Grow Eat Heal to an event last night, where I got to speak about my passion – herbs, and not only how to use them for food and medicine, but importantly, how to grow them in such a way…
It’s all about tomatoes this time of year! I’m in my element gathering every day from my different tomato plants – eager for each new cultivar to ripen so that I can enjoy it’s shape, colour and of course, taste test. So far my most…
Do you have a glut of tomatoes and zucchini in the garden? Tired of making relishes, sauces and jams? Try this wonderful soup! So quick and easy, dealing with kilograms of produce at a time - and even if you don't eat soup over the hot summer months, this freezes wonderfully for those cold autumn and winter days that are looming.
This is my go-to sauce. It is simple, allowing the gorgeous taste of the heirloom tomatoes to shine. It’s got no added sugar, and just a dash of balsamic for an added depth of flavour. It still preserves well because of the natural acidity of…
What did I say last week about it not being hot? Was I out of my mind?! Goodness me, this past week had some scorching temperatures (I’m Auckland based)… and no rain to speak of… So how do you water when it’s hot? I prefer…
If you have never had lavender as a food herb before, I encourage you to give it a try! I love the slightly bitter floral taste it gives, especially to something sweet. While a few people cannot get over the fact that lavender is mostly used as a cosmetic or fragrance herb (making them feel like they are eating their grandmother's soap), the flower actually has a long history of being used as a culinary herb with old recipes of the famous French herb blend 'Herbes de Provence' calling for the inclusion of lavender blossoms.
The best culinary lavender to use, is English Lavender (Lavandula angustifolia). Many cultivars of this species plant exist, many specifically created by the horticultural industry for long flower stalks, greater bloom time, specific colors, or deep fragrance. Personally I like the plain one most, but 'Grosso', 'Hidcote', and 'Lady' all do well too.
The other lavenders are not poisonous per se, and are all digestible, they have a bitterness and camphor-like taste that does not pair well with food. But in a pinch, if you don't have English lavender, my degree of use will be as follow: first Lavandins (Lavandula x intermedia), Allard's lavender (Lavandula x allardii), French lavender (Lavandula dentata) and then Spanish lavender (Lavandula stoechas). I don't think I'd ever go as far as to eat fern-leaf lavender (Lavandula multifida), so keep that one just for prettiness' sake.
Lavender Lemonade
A culinary match made in heaven – butternut and feta and sage. Add in the nutty taste of burnt butter, and throw in some pasta, and you have a meal on your hands that would make any Italian Nonna proud!You can use any culinary sage…
A new year, and a new set of goals, or at least, let’s be honest, a new (re)start on an old set of goals! And you know what, that’s okay – I’ve realized that it is never too late to start, or at least, start…
It’s Spring! Lots to do in our herb and vegetable gardens, including planting bee-friendly flowers, and if you don’t have one already- starting a compost system!
Enjoy the latest newsletter featuring bee plants and composting, available at the following link: Newsletter for September 2018
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It is undeniable – there’s an undercurrent rising in the soil, teasing seeds awake, nudging dormant perennial roots, and tickling growth buds on shrubs and trees. It’s the feeling of spring, and although the Lady herself (whether you name her Ēostre, Flora, Yarylo, Thallo, or…
