Tag Archives: growing

nettles-News-story
nettles-News-story

This peculiar phrase, which recommends tackling problems decisively, arises from the belief that nettles will not sting if they are seized firmly and swiftly. This presses their stinging hairs flat, it is true, but you still have to let go at some point and the chance of wrestling a load of leaves into a plastic Read the full article…

wild-garlic-News-story
wild-garlic-News-story

What a difference a week makes. Spring is finally here. Yesterday afternoon the wind swung round to the southwest, for what I think, incredibly, is the first time in three months, bringing much warmer air with it and the rain that’s also been lacking. This will get yesterday’s sowings – broad beans, carrots, parsnips and Read the full article…

bittercress-News-story
bittercress-News-story

The leanest time of year in the vegetable garden is not the depths of winter but now, in early spring. Stored produce is dwindling, past its best or has run out altogether. The same is true for crops that overwinter such as parsnips, leeks and kale. Thank goodness for sprouting broccoli, which is just starting Read the full article…

bean-gardening-News-story
bean-gardening-News-story

Famously, the default conversational setting of the British is discussion of the weather. Personally, I think the topic’s fascinating – our weather is endlessly changeable and surprising – but I suspect the national obsession may have more to do with inherent social awkwardness. In our defence, however, it must be said that we are also Read the full article…

growing-seeds-News-story
growing-seeds-News-story

Whether you want to grow lovely salad leaves or big-flavoured herbs we have put together the first of a series of master-classes featuring Jekka McVicar. Jekka has worked with Jamie since Naked Chef days, she also teaches his Fifteen apprentices all about cooking with herbs. She runs a herb nursery and school in the West Country Read the full article…

rhubarb-News-story
rhubarb-News-story

By Georgie Socratous Rhubarb is a wonderful, wonderful thing. Its brilliant colour and sharp, utterly unique flavour are what I look forward to the most in February. It’s a sign of the return of spring – of crisp blue skies, new produce and greedy Sunday lunches. But forced rhubarb is even more exciting than any of Read the full article…