Variegated peppermint – latin name Mentha x piperita :
- thick, low growing plant
- hardy, perennial herb
- variegated cream & green leaves
- peppermint essence
variegated-peppermint
Growing conditions for peppermint:
- rich, moist soil
- sunny site
- flowers late summer
- tubs & pots
peppermint-variegated
Height of variegated peppermint is approx 60cm or 2 feet
Use variegated peppermint in:
- sweets
- cakes
- summer drinks
- peppermint tea
How To Grow Herbs For Cooking eBook is full of information about cooking with herbs. Please click the buy-now button:
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Lime mint – latin name Mentha x piperita citrata ‘Lime’ :
- upright
- vigorous
- hardy, perennial herb
- dark green leaves
- purple flowers in summer
- smells of lime when leaves rubbed
lime-mint
Growing conditions for lime mint:
- rich, moist soil
- sun or partial shade
- tubs & patios
Height of lime mint is approx 60cm or 2 feet
Use lime mint in:
- fruit salads
- summer drinks
How To Grow Herbs For Cooking eBook is full of information about cooking with herbs. Please click the buy-now button:
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Sage, dried & sprinkled in trainers, is good for removing sweaty smells, according to Amjo on the BBC message board!
sage
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This recipe tells you how to cook spinach with pine nuts.
It only takes 10 minutes and serves 8 people.
Method:
- taost 4 tablespoons pine nuts in a dry frying pan until golden brown
- toss the pine nuts in 1/2 teaspoon of paprika, & tip on a cold plate
- wash 600g of spinach
- tip the spinach into a large pan with a pinch of salt & cover with a lid
- cook for 4-5 minutes, stirring once or twice until wilted
- drain the spinach, then quickly stir in 4 tablespoons of olive oil
- season with salt & pepper
- serve & scatter toasted pine nuts over the surface
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Show off your garden mini berries by adding this sauce to icecreams, sponges, or your favourite deserts.
Ingredients for mini berry sauce:
- 40g caster sugar
- 100ml red wine
- 100ml port
- juice of 1/2 lemon
- 200g strawberries, halved
- 200g blackberries
How to make mini berry sauce:
- put the sugar in a pan and heat until caramelised
- stir in the red wine & port and boil until reduced by about 1/3
- add the lemon juice and berries and leave to cool
How to cook asparagus:
- snap the asparagus at the bottom where it breaks naturally
- bring a large pan of salted water to the boil
- add the asparagus and return to the boil
- boil for two minutes
When cooked the asparagus should still have plenty of crunch.
Either:
- serve immediately, with melted butter, or
- if serving cold,
cool in iced water
place on a cloth and refrigerate
The cooked asparagus may be reheated, after refrigerating, in a touch of butter.
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It is amazing what vegetables toddlers take a liking to!
Offer toddlers new vegetables on a regular basis. Red onions, red or green peppers, cabbage and carrots are all things that toddlers may enjoy.
Introducing toddlers to new vegetables will lay the basics of good nutrition and thus a healthy diet,., for their lifetime
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Climate Change Adaptation is the latest buzz phrase.
Climate change adaptation is the way vegetable gardeners will manage, adapt and adjust to the impacts of climate change.
Climate Change adaptation will provide an opportunity to grow different crops, and develop new techniques.
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Asparagus is good for you, as the nutritional value, below, shows.
plump-spear-asparagus
Asparagus is:
- low in calories
- free from fat or cholesterol
- very low in sodium (salt).
Asparagus is a good source of:
- folic acid – vitamin B9 – important in pregnancy
- potassium
- dietary fibre
- rutin – a bioflavinoid with antioxidant properties
- asparagine – an amino acid which benefits the nervous system
Asparagus Calories and Nutrition per Serving (1 Serving=1oz/28g)
| Calories |
7 |
| Protein |
0.9 |
| Carbohydrate |
0.5 |
| Fat |
0.2 |
| Fibre |
0.5 |
| Alcohol |
0 |
Click the link for more information on the nutritional value of asparagus.
The vegetable wall is a hit at the 2009 Chelsea Flower Show.
Biotecture Ltd are showing a vegetable wall, planted with an array of salad leaves, for Pat Fox of Aralia Garden Design. The whole design is that of an outdoor kitchen, with fresh leaves ready to eat.
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