It’s that time of year again, everyone is seeking cures for the common cold and other ailments which affect the body during the fall and winter. Many people don’t realize they have cures and supplements for these conditions growing right outside in their gardens!
Putting together a great summary of stews in America is a little like describing the different landscapes of each state. Since there are so many regional varieties available across the country, exploring them can be a real treat, especially if you’re interested in some new tastes which you might not have experienced before.
Here’s the first of a new series I’m starting on the different varieties of plants you may find. Today we’ll be taking a look at the absolutely delicious vegetable known as sweet potato (ipomoea batatas). Also known as yam*, this wonderful plant hails from the tropical regions of Southern America and is usually grown for the tuber, although the roots and leaves are also perfectly edible.
Growing your herbs indoors comes with a plethora of advantages, the main examples being the lack of pests nibbling at your greenery and not having to weed your plants (unless it’s in a windowsill by the garden and you happen to be super unlucky). Being able to to take them from the cradle to the grave during cooking gives you that unique taste which will keep people coming back for more.
One amazing benefit of having a garden is the chance to cook with fresh ingredients. This gives you the rare opportunity to truly know what pesticides and herbicides have been used on your fruits, vegetables, and herbs – giving you a peace of mind that produce purchased at a supermarket can’t offer.
I’ll be babysitting this weekend and while I enjoy it, he seems to drift back in to “when’s my mummy coming home?” if there’s any lull in the massive fun we’re having. Usually we eat, play games and watch TV together but this time I have something different planned. Being the inquisitive mind he is and since I have flowers up, maybe he’d like to learn more about gardening?
I have always loved getting apples right from the tree. Fresh, juicy, crisp and delicious – nothing quite compares. Sweet, tart, or mellow, they’re all wonderful in their own ways, and I doubt I will ever lose my love of the apple. Sadly, I don’t have the space to grow apple trees myself, but I’m lucky enough to have a grandfather with a small apple orchard.
As some of you in the north-western hemisphere may have noticed, it’s getting a bit cooler and the nights are coming a little faster, looks like autumn is just around the corner :) From a gardening point of view, this can mean your heavy drinkers will need less work from you to stay healthy, but also that your grow-lights will get a bit more usage.
Hey everyone, I’m Sophie! Josh has asked me to help him out by taking care of the cooking end of things here at AskGarden, since he’s not much for recipes. I’m glad to help, so here I am with my first step-by-step how-to about making Candied Orange Peels!
Once of the first herbs I planted for the summer months was coriander, the leaves are delicious in curry dishes and the seeds have a sweet-smelling oil. Once I’d put it in the ground, I assumed everything would be fine and I’d harvest it every now and again before cooking. Little did I know, the plant had different plans as I now have a thick stalked flowery plant in place of the soft, waxy leaves I had before.