Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
There's lots you can grow in your garden that is essentially preservable for use later on in the year. Chamomile blossoms, cilantro seeds (coriander), garlic and onions are all things coming out of the garden now that you can dry! Here's some tips..
Harissa is a piquant, hot Tunisian paste made from dried chiles and toasted spices. It’s traditionally served with kebabs, couscous and tagines. And it's super easy.
As with most recipes there are many variations for pickling garlic. This one is quick and easy with balsamic vinegar adding a touch of sweetness. The pickling juices can be used in homemade salad dressings when the garlic is gone.
Use new season apples and pears to make this sharp, soft, chutney with dried figs, coriander, and lavender. An ideal accompaniment to pork, or other fatty meats.
Galangal the other spicy minx in the tuber family. If you love fresh ginger this cousin is her peppery counterpart that can change the way you look at this spice.....
