Throwing out food waste is the worst! Some kitchen scraps are great for adding to compost, but most of the time we chuck out the seeds, pits and cuttings that are actually still viable and able to regrow.
Plants have a fascinating ability to regenerate missing bits, and this blog will help you to make the most of these, saving you some money in the process.
Winter Medicine Chest: Thyme
With winter in full swing across the country, and flu making it’s rounds, what better time to explore the medicinal benefits of common herbs.
A common herb found on many spice racks due to its distinctive taste, thyme is fast gaining recognition for its medicinal uses as well.
Varying in colour from red to white and yellow, and ranging in flavour from sweet and juicy to spicy and pungent, onions are a popular ingredient in dishes the world over. In addition to adding a flavour boost to food, onions are also packed with incredible nutritional benefits.
Cucumbers are a widely-grown vegetable that form part of the Cucurbita family alongside squash, pumpkin and watermelon. Like it’s family member, watermelon, cucumbers are composed largely (around 90%) of water, which means eating cucumbers contributes to your daily intake of water.
The cucumber plant is a creeping vine that roots into the ground and grows up supporting frames. The leaves are large and function as a cover over the cylindrical fruit.
October is Breast Cancer Awareness month and November is devoted to men’s health (focusing on testicular and prostate cancer), and as with all diseases, prevention is indeed far better than cure. Good eating habits can go a long way to warding off a range of illnesses, including certain types of cancers.
Regulating Acidity to Improve Health
This includes ensuring that you are feeding your body with the things it needs at the times it needs them. One way to do this is to focus on the acidity, or rather, the alkalinity of your meals.
If chives only make an appearance on your menu as a topping with cream cheese on a baked potato, then you really need to read this.
Aside from having a sweet, mild-onion flavor, chives are a nutritious addition to your diet, providing a good dose of allicin – also found in onions and garlic. Allicin has been linked to fantastic health benefits, including lowering cholesterol, and contributing to lowered blood pressure as well. But that’s not all, these stiff, hollow, tubular leaves have so much more to offer.
Ok, so we know that eating organic food is the best for you, but sticking to an organic diet can become expensive when you have to purchase organic foods from supermarkets and speciality stores, which brings us to our first point:
Getting your own organic garden up and running is easier than you think, and will certainly save you significantly on your grocery bill, not to mention that it’s a satisfying pastime that the whole family can enjoy that yields flavour in each veg that cannot be compared to store-bought equivalents
This annual vegetable is a member of the cabbage family, and is a good source of vitamin C. It can be eaten raw or cooked, using the stems and leaves. Kohlrabi is similar in taste to broccoli stem or cabbage heart, but milder and sweeter. It is commonly used in North Vietnamese dishes, as well as Indian cuisine.
Our featured vegetable this month is zucchini, from the Cucurbita-pepo family, and also known as courgette and baby marrow.
Zucchini grow reasonably quickly and are usually ready for harvest 12-17 weeks after the seeds have been planted. They are high in moisture and low in calories with no cholesterol or saturated fats, and a great vegetable to include in weight reduction plans and cholesterol controlled diets. Zucchini are also a good source of potassium, which plays a part in the regulation of blood pressure and aids in the healthy functioning of nerves and muscles throughout the body as well as aiding the kidneys to filter blood.