There are so many great reasons to grow your own herbal teas. Having a range of herbs on your doorstep, each with varying flavours and health benefits, is the main one. You will also have fresh organic tea available whenever you feel like having a cuppa. By growing your herbs organically, you are avoiding hidden pesticides and herbicides, as well as saving yourself money. And finally you are reducing waste and reducing the environmental footprint involved in bringing tea from a commercial grower to your kitchen.
As superfood fads go, the movement towards eating insects has a lot of hype, but is less commonly adopted. An untapped source of protein, high in amino acids, wildly abundant, easy to grow, with a tiny ecological footprint—the sales pitch sounds great to most of us until we’re presented with a dish of mealworms.
In Natural Cheesemaking we work with nature, instead of against nature, to make cheese. By using a starter that we make at home, harnessing the rich microbial ecology in raw milk, and honouring traditional cheesemaking methods, we can create cheeses that are more healthy, delicious and complex in flavour.
Preserving tomatoes is one of the easiest ways to get a homemade larder started. Over summer and autumn, tomatoes are so abundant, whether you grow them yourself or buy them by the box from your favourite fruit and veg shop or market. If you’re organised and ready to give preserving tomatoes a go, it’s quite possible to bottle, dry and brew up a year’s supply of tomato sauces and condiments in a timely fashion. Yes, you may well be splashed red by the end of the process, but that’s what summer preserving is all about, isn’t it?
The fruits and aromatic leaves of the tropical and subtropical rainforests of Eastern Australia provide a whole new palette of spices, fragrances and flavours for the adventurous cook. These uniquely Australian flavours, merged with the creativity stimulated by living in a multicultural society, readily give rise to an endless array of culinary innovations.
People have been preserving food forever. Before the invention of fridges, knowing how to preserve your harvest by salting and drying meats or fermenting vegetables was an absolute necessity. These days the need for preserving may seem to have disappeared, but we feel it’s as important as ever. We still see preserving your harvest as a fundamental part of living a full life. It’s in our blood: there is a deep satisfaction in preparing a larder so that you can enjoy foods that are out of season all year round.
Five modern-day hunter-gatherers share their passion for eating from the wild
Anyone interested in edible gardening tends to grow vegetables, but have you ever considered growing edible flowers?
Creating a truly local meal–where every part of the meal is produced locally–can be a challenge, but once you get into it, it is also quite addictive. It takes a bit of a mind shift – to look at the harvest first, then let the imagination run wild, and lastly find a recipe for final inspiration.
What would happen if we taught our children that Aboriginal and Torres Strait Islander people planted crops, tilled them, irrigated them, stored and preserved surpluses, built houses and sewed their clothes? Would the sky fall in? And why would we teach them such things? Because that’s what the explorers saw.