i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
My bronze fennel is a reliable plant that has really just kept on giving. It produces beautiful crops of fragrant fennel seed, and its tasty fronds are great in dumplings or salads, or for an accompaniment to seafood. The anise flavor is divine. It seems …
It’s been over 4 years since I started on this journey and it’s had its ups and downs. I thought I’d give everyone an update on my progress as far as my edible landscape/food forest goes. The good thing is, everything is maturing and filling …
While it isn’t a true perennial, rather, biennial (meaning it dies after the second year when it flowers), parsley (Petroselinum crispum) is a staple in my food forest. I actually never really used it in my cooking until a few years ago, when I started …
There was a sad little goumi berry (Elaeagnus multiflora) bush, root bound and sitting in the corner of a nursery I go to at the end of every season to nab huge discount deals. I’ve never eaten a goumi berry before, but it seemed interesting …
I have two Akebia (Akebia Quinata) in my garden, one on either side of the gate to the back. It’s a lovely vine (although I have no idea why it’s called “chocolate” as it neither smells nor tastes like cocoa.) Drought tolerant, it’s hardy from …
Once my onion chives are out, I know spring is right around the corner. A wonderful substitute for scallions, onion chives are a staple in my kitchen. They’re often the first to appear after winter, and the last to leave after fall. Allium schoenoprasum, common …
One of the plants I was super excited to get my hands on this year was Crocus Cartwrightianus, otherwise known as Cartwright’s crocus or wild saffron. It’s widely accepted as the wild ancestor of our modern saffron, before it mutated into the sterile triploid form …
One of the most interesting things I have in my garden, one that is always a conversation starter is saffron (Crocus sativus). A species of autumn blooming crocus. The same extraordinarily expensive spice is also quite easy to grow here in NY, its prohibitive cost …
Sunchokes (Helianthus tuberosus), also called Jerusalem Artichokes, are one of those love-it-hate-it type of plants. However, it is one of the only starch sources perennial in all zones. The reason it gets a bad rap is the same reason it’s so hardy–it get invasive, fast. …
