Innovative green ideas (Part 1)
Sprouting in the kitchen
Home-grown sprouts have a much better flavour than store-bought ones and can be easily grown in the kitchen year round. Place sprout seeds in a jam jar covered with muslin cloth and secure with an elastic band. Douse the seeds in water twice a day and drainthrough the muslin. Within three to seven days the sprouts will be ready to eat. You can extend the short shelf life of sprouts by freezing them.
Double harvest
Buy your next crop of vegetables in both seeds and seedlings. By planting a row of seeds and seedlings you’ll have two half-size harvests. This eliminates wasteful gluts and, after the first batch is picked, you can clear that space for replanting.
Weed tea
When ridding your garden of pesky dandelion weeds, keep the roots to make a nutritious tea. Once the plant has been pulled out, thoroughly clean the roots and chop them into pieces. Dry them in the oven and, once cooled, smash them into smaller pieces using a mortar and pestle. When in need of a pick-me-up or digestive aid, place the dried dandelion roots in a tea infuser then into hot water until the desired strength is reached. You can also add cinnamon, cloves, honey or nutmeg for a richer, spicier tea.
