LJN Blog Posts

Spices tend to have an image of coming from hot exotic lands, but Mark Williams of Galloway Wild Foods in Scotland forages wild native plants for spices and actually makes curry from them.

One of the strongest curry tastes is spignel, a plant related to carrots. It’s pleasantly scented with clusters of tiny white flower heads and dark green feathery leaves, and the seeds taste of curry.

For a real kick, the spear-like leaves of water pepper give a burning chilli heat, although it’s deceptive at first before the burning sensation comes out.

The Guardian: Britain's native plants put the taste of spices in easy reach

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Why this Garden Works


Each article is presented by landscape designer, Tracy Rich, who will examine a single garden and provide design tips based on that garden's layout, materials and planting.

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