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Did you know that your garden is actually more productive than you think because so many crops can give you more than one type of harvest, or offer different harvests over the span of their lifetime? I hope this video gives you some great ideas and perhaps opens your curiosity to see what else you have that’s in your garden which might be edible and increase your self-sufficiency?
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I love your channel, it has realy inspired me but you didn't answer the question that many people have asked you and that is. What happens to all of the produce from the garden? Instead, you avoided the question and mentioned a recipe book and crowd funding. Please tell us what happens to all of the produce from the garden. Thanks.
Pea shoots and pasta It's been a staple in Italian kitchens for hundreds of years.
Great video
Another thing I use the broccoli leaves for is to make cabbage rolls using the leaves instead of cabbage. Large kale leaves also work
Thank you for always be so inspiring
You are so knowledgeable and I have enjoyed watching your videos for years. They were very inspirational. But sadly I've just unsubscribed. You've become too commercial for my tastes. Rather than answer what you do with all your produce (give it away, sell it, preserve it) you promoted a book which might give the answer, but we have to buy it to find out. So sorry. You have been great, but have become too commercial promoting your ever expanding products and services for a home gardener like me. Good luck to you in all your endeavors.
Where can we find the link for the crowdfunder book?
I grow Dunn peas as a green manure, on vacant veg beds, in our winter (temps down to minus 7C) and they provide pea shoots for salad and stir fry all winter
I grow my broccoli for stems and leaves. They just reseed themselves
Maximise your leek harvest by dehydrating and powdering the green parts. The waste of leek greens has always bothered me. Sure, they go into the compost heap, but it’s still a waste of all the resources that went into their growth. Mak8ng leek green powder is easy, and it retains the lovely leek flavour. I do the same with greens from transplanted onions and shallots, and from spring onions.
Coincidence or not, thank you for covering this subject. Made my day!
Plant leaves are full of defense chemicals. Even though they are edible they are not healthy. You should probably go pick up a nice ribeye steak.
hi is there anyway that you can do a video on the different vegetable plants that go to seed with their flowers etc chart ?.. i have some that are flowering and I do not know what the plants are ?
just in relation to the zucchini plants… mine all failed here in NSW Australia.. all the plants had mildew on them and no fruit on the plants… I have noticed no bees around here either… any suggestions please.
You didnt mention you can also eat borage leaves. You sautee them and like courgette leaves they lose their spikyness
I use the outer brassica leaves to make dolma/dolmades. Just blanch them, remove the stems and wrap around a filling then steam and serve with a garlicky greek yoghurt. They also freeze well.
Huw, a question about the Nature of food book. It looks great, but I eat only plant based food so would it contain many recipes relevant to my way of eating?
For those who feel they only have a tiny to small area to garden, you have just been shown how to just about double your harvest.
Thank you, Huw- great information about important food we had no idea we can eat. I don't like radishes by the flowers might be an option, I grow them for critter control. Thanks again!!!
"Alternative" crops are one of the greatest bonuses of being a kitchen gardener. For one, you get more yield and also you get to enjoy so many more tastes and textures. So many good tips in this video, thanks!
I cant understand why nasturtium is not grown commercially.all edible.grows well,no waste
You have everything but garlic on your website lol. I was hoping to purchase garlic to plant in October
Brassica stems are great in homemade broths/soups/stews/stoups/gravies/savory sauces of all kinds. Carrot greens cooked with turmeric, different sea salts, black and white pepper make the most wonderful green broth ever!