edible plants
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How to Make Your Own Bouquet Garni
Fresh herbs are beautiful, fragrant, and vivacious, but they lose their looks and flavour when left simmering in pots of soup or roasting with braised meat dishes. Losing their flavour is kind of the whole point — they are, after all, losing it to your dish — but the look and texture of soggy, heat-withered…
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The Case for Peeling Garlic Before You Roast It
I love the drama of serving a whole head of roasted garlic. It’s a little parcel of flavour that never fails to impress, but extracting the cloves can be a little messy (even with a pickle fork), and (unless you use an air fryer) roasting it to that soft and spreadable stage takes at least…
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Will Putting an Onion in the Freezer Keep You From Crying?
I can appreciate a good cry, but I do not enjoy it when my eyes get stingy and weepy just because I want to eat an onion. Usually, I wear a pair of cheap lab safety goggles to shield my precious sight orbs, but there’s more than one way to tame an onion. Popping onions…
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Save Tiny Garlic Cloves for Stock
I hate tiny garlic cloves. I hate them so much. Nothing disappoints me more than peeling the papery outer skins away from a bulb of garlic only to discover it is comprised of many tiny cloves, rather than a smaller number of beautiful, fat cloves.