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?
It's an easy way to preserve fruit. All it takes is a dehydrator or toaster oven and time.
For those keen to search the wilds for dinner, there is lots to eat and enjoy right now, including burdock, trout lily, dandelion, motherwort and more.
My garden has given me the gift of wild winter cress to fill the gap between the last of my winter stock of root vegetables and the arrival of spring asparagus.
Saving basil seed for future gardens is incredibly easy and the seeds are plentiful.
What do you do when a noxious weed that's choking out vegetation takes over your neighbourhood? Eat it. Garlic mustard is packed with nutrients and is great as pesto.
I always thought roses were just a pretty flower until I met the Rosa rugosa 'Hansa.' Its blooms can be used for many things, including infusing a brandy concoction that mixes beautifully with sparkling wine.
Homemade vinegar may seem daunting but all you need is some wine, something wild to infuse it, such as wild rose hips, a dark cupboard and a good mother.
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