little gems

Anise Hyssop…… Perennial
Use Anise scented leaves to make tea or as a flavouring. Can be added to soups, stews and salads. An infusion can be used as an expectorant for coughs and sore throats, also to treat bites, burns and stings.
Aniseed….. Annual
Use seed crushed or whole in cakes, breads, apple pie and add to fruit [...]

Its been a while since i have made any jam. The last time was in the early 90s; I had forgotten just how quick it is to make and how wonderful it tastes compared to shop bought.
The recipe is basically 2 pounds of berries to 4 cup of sugar with 2 tbs spoons of lemon juice, [...]

By Helen Wand, the Organic Veg Doctor
Certain flowers were grown by the Romans as a delicacy. Here’s how to grow, prepare and eat them!
I won’t bore you with pages of history on the subject. Just a taster, to give a little background before you plunge in to the suggestions.
Flowers have been eaten for many centuries, [...]

Recipe for pottage…

4 pints of water 2 leeks 2 sticks of celery 2 onions 1/4 firm white cabbage without outside leaves 4 oz white breadcrumbs a few saffron strands 2 tsps salt ground black pepper

Prepare the vegetables and boil whole or in large pieces for 10 minutes.

Drain and cut into thick slices. Add [...]

Medieval herb gardens were a collection of plants for a variety of uses; often divided into separate raised beds. There were kitchen herb plants for seasoning, dying fabrics, use around the house, and as part of a stew type dish called pottage. Other beds contained medicinal or physic herbs for medicines or religious ceremonies.
Some plants [...]