Calendula 
Cornflower 
Potato 
Feverfew 
Fennel leaves 
Runner beans 
Parsley 
Chard 
Courgette 
Scented Geranium 
Chicory 
Tomatillo 
Black radish 
Tomato 
Crystal lemon cucumber
It is almost the end of September but we still get amazing vegetables growing in the garden.
Courgettes come is all size and shape, it is sometimes hard to know what to do with them: spagetti, soup, cream? Here is another idea: Tomato and courgette gratin maybe with some parsley.
When you don’t know what to do with your parsley, try a persillade. It is a mixture with garlic, parsley and oil mixed all together. It can be use for marinating your food, stir fry and more. Tip: make it in batch and freeze it using a ice cube tray.
Black radish is so unusual and so it this recipe: black radish chips. Don’t forget to keep the leaves for a soup.
Tomatillos have an interesting taste, nothing like tomatoes. You can eat them raw, roasted, cooked, in a sauce ect. So many options!
Scented geranium is perfect to make potpourri or to dry and enjoy as a tea.
Chard is high in antioxidant and can be made into a soup. Herb, Chard and feta soup sounds interesting! Use your potatoes and parsley as well!
Crystal lemon cucumbers are so amazing! Here is how to enjoy them.
Add some chopped fennel to your butter for a flavoured fennel spread
Herbal tea for migraine, insect repellent, pot-pourri: Feverfew does it all.
Grow Dundee 