Russian tarragon is all puffery and little substance – you want taste, not masses of greenery.
Our favourite way with zucchini flowers is stuffed and fried (anything fried at our place is a no-brainer!).
Hello subscribers!
I’m writing to let you know about some upcoming changes we are making to Shared Kitchen, and how this will impact your subscription.
There is an enormous amount of content on Shared Kitchen – over 2,000 recipes and posts, along with food information and how-to’s in Cook’s Notes
Over the past two years, we have curated a monthly newsletter full of recipes, blog posts, reviews, videos and foodie news. Moving forward, we will be producing a couple of recipes and posts a month…
Everything you need to know about cauliflower, and then some …
It’s primal … it’s messy … but the rewards are worth it.
I know, you don’t want to, but coriander plants bolt in hot weather. Good! Let them! Then, a little patience will reward you with your own coriander seeds. Read more.
Chives are easy enough to grow from seed … don’t be surprised if you grow enough to start a market stall!
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