Check your garden, path edges – even the back of your kitchen cupboard. Then get sprouting
The hungry gap is traditionally that moment when winter stores are dwindling and spring greens are not quite ready: just about now. Of course, when there’s a virus around as hazardous as Covid-19, it takes on a whole new meaning.
You probably have a larder full of pasta and tins by now, and perhaps a freezer full of peas; but fresh greens may be harder to come by. Growing super-quick windowsill greens will allow you to sprinkle nutrients and vitamins over dishes, adding flavour and boosting your immunity. Curried baked beans served with a delicate heap of fresh coriander and kale seedlings is a mighty lot more tasty (and healthful) than without.
Continue reading...* This article was originally published here
* This article was originally published here
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