One of the most delicate and unique ferments I’ve made, as close to a divine taste as I’ve come in the world of fermentation. Not to exaggerate… but seriously, this is something special.
Continue reading “Fermented sorrel”Fermented sorrel
The first harvest – the garden’s unintended biodiversity and other plants
The sun is shining, the birds are singing, and in the garden, the first nutrient-rich green leaves are popping up – no sowing or planting required: nettles and ground elder! Even in greenhouses, you may find some leafy greens.
Nettles
April and May are the best seasons for using nettles as a vegetable. With gloves on, pick the tender tops or 4-6 of the top leaves from larger plants. Later in the year, you can also harvest the immature and mature seeds and sprinkle them over muesli or use them in bread.
Continue reading “The first harvest – the garden’s unintended biodiversity and other plants”