Featured
With records of its first use dating back to 1550 BC in the famous Ebers Papyrus, anise, commonly called aniseed, has had a long history of medicinal and culinary use across cultures. Although it is often confused with star anise and tastes similar to star anise, liquorice, and camphor, they are all completely unrelated!
With its bright yellow flowers and wish-granting abilities, Taraxacum, better known as the dandelion, has had many uses across cultures and even in traditional medicines, but did you know you can eat it too?
Horseradish is a key food herb of the Seder plate, a focus of the Jewish festival of Pesach or Passover.
Rice is the seed of the grass species Oryza sativa and provides one-fifth of the calories consumed worldwide by humans.
By: Emma Penzenstadler, Becci Blascak, and Jane Hemmelgarn
Did you know that almonds are now the most popular source of non-dairy milk in the United States? Almonds are a rich source of protein and, with their lactose-free status, are now a staple of many contemporary recipes.
Eggplants are rich in culture and in nutrients. They have a long history in both the Indian and Arabic cultures, dating back almost four thousand years and carrying on through generations. High in fibre and low in cholesterol, there are many benefits to learning how to grow your own eggplants at home.
With World Oceans Day today, we thought we'd hand Feature Plant Friday over to a plant that is delicious to eat and dwells in the ocean.
From Shakespeare to trendy restaurants, the popularity of samphires, a family of salt-loving succulents, has risen and fallen over thousands of years, due to scarcity or just simply becoming forgotten about.