Deal to them – no mercy – lop the tops off the buggers along with any other spiky unloveable parts.
Chop chop … get a decent knife and use a steady chopping board.
A little creative plating can help expensive berries feed many mouths … and it looks so festive!
Letting a dill plant go to flower reaps rewards.
Though it seems just like yesterday, it was in fact 40 years ago that I spent a week walking the hills of Crete.
A striking memory is the aromatic scents that rose all around us as we crushed wild thyme and oregano underfoot. The oregano was ‘rigani’, origanum vulgare (hirtum). Bit of a gob-full, I suppose, but the last name (hirtum) is pretty important.
Swedes are a mystery to many cooks and dismissed as cattle-fodder by others, but cooked in interesting ways, they can be absolutely delicious.
Hard to resist … nuggets of golden salty deliciousness!
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