This weekend, I nipped next door to snip off a rose from the arch, along with some petals from a rugosa rose to make this subtly flavoured Rose Petal Posset. The lemon juice gives a little sharpness to the dessert and brings out the pinkness and flavour of the rose petals.
There are all sorts of superstitions attached to hawthorn and though the scent of hawthorn flowers can be offputting, you can eat hawthorn blossom, leaves and berries.
Spring is the best time to make Stinging Nettle Scones because you need to use young, tender leaves and not the tough stringy plants of late summer. Did you know that nettles are so fibrous that they can be used to make fabric? That’s why you need young plants for these scones.
How many times do you read something and wonder why you didn’t know that before? It happens to me all the time. Sadly, when I share these revelations with my family, they all too often shrug their shoulders and tell me that it’s old news or ask why anyone would want to know or care. Just in case you’re interested, here are six of my recent discoveries. REPLACING SINGLE USE PLASTIC Along with almost everyone else, we’re trying to reduce our dependence on single use plastic. Some steps are… Read more Why didn’t I know that? →
Do you hang up an Advent calendar at the beginning of December? Perhaps you make your own and lovingly fill it with tiny gifts or burn an Advent candle. Maybe you prefer to take part in the #FoodBankAdvent reverse advent calendar.
The rosehips in the hedgerows and garden are ready to pick. There are deep red round rosehips on the Rosa Rugosa and large round, orange rosehips on The Generous Gardener… Read more Hip, Hip, Hoorah →