Articles and Information

A simple recipe to use your abundance of spring herbs in an easy and nutritious way

Myths, Magic and Nutritional Wonders of the Solanaceae Family

What to do with winter's bounty

Things to grow and cook to keep your internal fires stoked this chilly season

In the gentle sway of a farmer's field, lies a silent lesson in resilience and adaptation, echoing the timeless wisdom of Darwin's theory.

Dive in to the remarkable evolution of this incredible edible gourd. From tender green vegetable to exfoliating master!

Garlic (Allium sativum) is a versatile and essential addition to any home or market garden. Not only does it add rich flavour to a variety of dishes, but it also offers a plethora of health benefits. Growing garlic in your garden is a rewarding experience, and with the right care, you can enjoy a bountiful harvest to last you through to the next season. This guide will take you through the steps of successfully cultivating garlic in the unique Australian climate.

Some wise ideas to put your chilli pickings to their best potential.

  Edible flowers not only add a burst of colour to your plate but also introduce a whole new dimension of flavours to your culinary creations. From salads to desserts, these delicate blossoms can transform an ordinary dish into a visually stunning and delectable masterpiece. In this blog post, we'll explore six different varieties of edible flowers, their botanical names, and provide some simple yet delightful recipes to incorporate these blooms into your kitchen repertoire.   1. Nasturtiums (Tropaeolum majus): Flavour Profile: Peppery, slightly sweet. Recipe: Nasturtium Salad with Citrus Vinaigrette Ingredients: Fresh nasturtium leaves and flowers Mixed salad greens Cherry tomatoes Goat cheese or feta Walnuts Citrus vinaigrette (olive oil, lemon juice, honey, salt, and pepper) Toss together the salad greens, cherry tomatoes, and walnuts. Garnish with nasturtium leaves and flowers. Drizzle with citrus vinaigrette and top with crumbled cheese.   2. Pansies (Viola tricolor): Flavour Profile: Mild, sweet, slightly grassy. Recipe: Pansy Lemonade Ingredients: Fresh pansies Lemonade Ice cubes Add fresh pansies to a glass of chilled lemonade. Let the flavours infuse for a few minutes. Add ice cubes and enjoy a refreshing pansy-infused lemonade. This looks great at a tea party or gathering in a big decanter style jug, with iced water, lemon or orange slices, a couple of mint leaves and a handful of berries.   3. Calendula (Calendula officinalis): Flavour Profile: Slightly bitter, tangy. Recipe: Calendula Butter Cookies Ingredients: Calendula petals Butter cookie dough Powdered sugar Bake your favourite butter cookies and let them cool. Sprinkle calendula petals on top before serving for a visually stunning and subtly flavored treat. You can also experiment with rolling the petals directly into the dough before baking.   4. Violets (Viola odorata): Flavour Profile: Sweet, with a hint of wintergreen. Recipe: Violet Syrup Ingredients: Fresh violet flowers Sugar Water Lemon juice Combine equal parts sugar and water in a saucepan. Add violet flowers and a splash of lemon juice. Simmer until the sugar dissolves. Strain the syrup and use it to sweeten beverages or drizzle over desserts.   5. Chamomile (Matricaria chamomilla): Flavour Profile: Apple-like, slightly floral. Recipe: Chamomile Honey Tea Ingredients: Chamomile flowers Honey Hot water Steep chamomile flowers in hot water for a soothing tea. Sweeten with honey for a delightful beverage with calming floral undertones.   6. Lavender (Lavandula angustifolia): Flavour Profile: Floral, with a hint of citrus. Recipe: Lavender-infused Honey Ice Cream Ingredients: Lavender flowers Honey Vanilla ice cream Warm honey and steep lavender flowers in it for up to a couple of weeks. Let it cool and drizzle over scoops of vanilla ice cream for a fragrant and exquisite dessert.     Dried Flowers  You can use fresh flowers on your kitchen creations, but drying flowers for pressed cake decorations is a simple yet delightful way to preserve their beauty. Here's a quick guide on how to dry flowers for use on cakes, cookies and more:   • Choose Fresh Blooms: Select fresh, pesticide-free flowers with vibrant colors. Opt for varieties like pansies, violets, and calendula that press well and retain their colour • Harvest at the Right Time: Choose a dry day to harvest your flowers when they are fully open. Morning is often the best time as the dew has evaporated, reducing the risk of mold during the drying process. • Remove Excess Moisture: Gently shake or tap the flowers to remove any excess moisture. Wet flowers can develop mold during the drying process, so it's crucial to start with dry blooms.   Pressing Method: Flower Press: Arrange the flowers between layers of absorbent paper in a flower press or heavy book. Weight Down: Place a weight on top of the press or book to encourage even pressing. Leave the flowers pressed for 1-2 weeks Check for Dryness: Flowers are ready when they feel crisp to the touch. They should not be brittle, as this indicates over-drying. Store Properly: Once dried, store the pressed flowers in an airtight container, away from direct sunlight, until you're ready to use them. Air Drying Method: Bunch and Tie: Group small bunches of flowers together and secure them with a string or rubber band. Hang Upside Down: Hang the bundles upside down in a well-ventilated, dry, and dark area. This can be a closet or a drying rack.    When using dried flowers on cakes, gently place them on the frosting just before serving. The pressing process helps retain the flower's shape and color, creating an elegant and edible decoration for your delightful creations.       Edible Flowers    There are so many edible flowers out there, here is a non-exhaustive list of some of our favourites, most of which are available for purchase as seeds online in our shop.   Nasturtium (Tropaeolum majus) Pansy (Viola tricolor) Calendula (Calendula officinalis) Violet (Viola odorata) Chamomile (Matricaria chamomilla) Lavender (Lavandula angustifolia) Rose (Rosa spp.) Hibiscus (Hibiscus rosa-sinensis) Dandelion (Taraxacum officinale) Borage (Borago officinalis) Chive Blossoms (Allium schoenoprasum) Lilac (Syringa vulgaris) Marigold (Tagetes spp.) Squash Blossoms (Cucurbita pepo) Dianthus (Dianthus caryophyllus) Safflower (Carthamus tinctorius) Bee Balm (Monarda didyma) Sunflower (Helianthus annuus) Elderflower (Sambucus spp.) Heartsease/Johnny-Jump-Up (Viola tricolor) Cornflower/Bachelor's button (Centaurea cyanus) Snapdragon (Antirrhinum majus) Chervil (Anthriscus cerefolium) Daylily (Hemerocallis spp.) Fuchsia (Fuchsia spp.) Mint Blossoms (Mentha spp.) Lemon Verbena (Aloysia citrodora) Culinary Sage (Salvia officinalis) Dahlia (Dahlia spp.) Zinnia (Zinnia spp.) Cosmos (Cosmos spp.) Butterfly Pea (Clitoria ternatea) Rosemary (Rosmarinus officinalis) Rosella (Hibiscus sabdariffa) Radish (Raphanus sativus) Rocket/Arugula (Eruca sativa) Purslane (Portulaca oleracea)       Experiment with these edible flowers to discover your favourite combinations and create dishes that are not only delicious but also a feast for the senses. Remember to source your blooms from trusted suppliers or, better yet, cultivate them in your own garden for the freshest and safest culinary experience. Enjoy the journey of bringing these vibrant blossoms from your garden to your plate!   Have a browse through our website and order your own flower seeds online to begin your edible flowers adventure. We mark all our edible flowers with a little pink flower symbol, or you can find the whole list here. Grow well!      

Garden Harvest Salad with Honey-Balsamic Dressing      Salad Ingredients: 1 large cucumber (or 3-4 crystal apple cucumbers for a unique look), spiralised or thinly sliced 2 large carrots, spiralised or grated Mixed salad leaves (such as baby spinach, rocket, lettuce, dandelion leaf) Assorted edible flowers (nasturtiums, viola, calendula, borage etc.) Fresh garden herbs (such as basil, mint, chives, parsley) Optional: Toasted nuts or seeds for garnish - Pepitas, Walnuts, Hemp seeds. Cheese of choice - crumbled tangy feta, creamy dollops of goats cheese, cubes of grilled haloumi. Mixed salad leaves (such as baby spinach, rocket, lettuce, or crunchy purslane)   Dressing Ingredients: 1/4 cup extra-virgin olive oil 2 tablespoons balsamic vinegar 1 tablespoon honey or maple syrup 1 teaspoon Dijon mustard 1 clove garlic, minced Salt and black pepper to taste     Instructions: In a large salad bowl, combine the spiralised cucumber, spiralised or grated carrots, mixed salad leaves, and assorted edible flowers. Pluck fresh garden herbs like basil, mint, chives, and parsley, and sprinkle them generously over the salad. In a small mixing bowl, whisk together the extra-virgin olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, minced garlic, salt, and black pepper to create the dressing. Drizzle the dressing over the salad and toss lightly to coat everything evenly. Garnish the salad with crumbled feta, creamy goats cheese or grilled haloumi and toasted nuts or seeds for an elegant touch. Note: If using additional toppings, sprinkle on top or serve in a bowl on the side for people to build their own salad according to their dietary needs. Pour the zesty dressing over the salad just before serving. It enhances the fresh flavours of the vegetables, herbs, and edible flowers from your garden, making your salad an inviting and nutritious centrepiece for your Christmas feast!

Breaking down some of the terminology used with growing tomatoes. 

Herbalism offers a natural and gentle approach to healthcare, promoting harmony and wellness through the power of plants. It fosters a deeper understanding and appreciation of nature's healing gifts, allowing individuals to take an active role in their health and well-being. Herbal Teas are a great place to start. 

How to process, store, and use your healing roots