No longer having a radish is an unenviable situation, but not having radishes for the winter in the vegetable patch is also a great shame. Radishes are vegetables of great dietary value, and very easy to grow. We are not talking here about the small radishes of every month, with fine pink and white (or red) skin, […]Read More
Spinach has not left our plates since the reign of Catherine de Medici, fond of “Persian herb”. The varieties of spinach grown today in our latitudes all descend from the “big spinach”, obtained by plant selection in the middle of the 17th century. The “spinach” plant was named in 1753 by the inescapable Swedish naturalist Carl […]Read More
” It was better before ! The vegetables tasted better. We often think so, convinced by our memories or by an inclination to magnify the past. But on closer inspection, was the food once better? Take what nature gives us … … Yes, but without domestication , food point. The wild plants ancestors of our carrots, lettuces, radishes, eggplants and other […]Read More
Very fashionable, fermented products invade our magazines and our blogs “cuisine” or “naturopathy”. Less well-known than fermented milk products, plants are however also suitable for fermentation. Apart from sauerkraut and olives, Westerners still know very little about this method of conservation, “neither cooked nor raw”, of plants. A conservation process for several millennia Fermentations have been used […]Read More
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