Umeboshi-style stone fruits

Applying the umeboshi process to various stone fruits.

Lacto-fermented fruit-based sauces

Lacto-fermented fruit can be used as a base for a wide range of sauces.

Wild Violet “Johnny Jump-Up”

A Viola tricolor sold as Wild Violet “Johnny Jump-Up”, with small purple and yellow flowers.

Added species name.

Borage

Blue, star-shaped flowers that taste like cucumber, with edible young leaves.

Uncommon Basils

Less common basils like purple and Thai basil are hard to find in shops, but are easy to grow in large quantities.

Pine cone jam

Young Scots pine cones simmered with sugar into a fragrant syrup.

Water mint syrup and latte menta

Picked a handful of water mint from the edge of the River Chess, turned it into a mint syrup.