These easy lemon preserves are great for slicing and adding where you would normally use fresh lemons that are no longer in season. The lemons take about a month to really preserve (start while still harvesting your citrus) but will keep for a year if kept in the refrigerator. We used our colorful variegated citrus with a mild lemon flavor. Simply sterilize your … Read More
Our turmeric has done so well that we have already had to divide the plant and spread it around the lower garden. Excited about the success, I was researching more ways to make use of the plants and discovered that the gorgeous flowers are edible and the turmeric leaves are great for wrapping and baking fish. So I tried the latter and found it … Read More
After struggling through the monsoon seasons last year, I set out to find a green(ish) veg crop for our rooftop garden that would not suffer from overwatering as our tomatoes and pumpkins did. Enter okra, which was until recently my least favorite vegetable. I don’t know why I did not consider okra sooner because we actually eat it somewhat regularly. Popular back home … Read More
We are well acquainted with the cucumber, grown all over for pickling and salads, but the rare tropical varieties from Sri Lanka and India surprisingly receive far less airtime. Kekiri, technically classified as a cucumber (Cucumis sativus) is much harder and less sweet than cucumber cultivated in the West and research suggests the variety is more closely related to the melon. Due … Read More
Cassava (also known as manioc, yucca, and tapioco) is a great staple crop for the tropical home garden. Both the young leaves and starchy tubers are edible and can easily replace the potato, which is better suited to cooler climates. Popular throughout Africa, the leaves (a good source of protein and vitamin) are boiled and mashed, and often served over rice. The … Read More