Great to be home again to nutritious vegetarian food! Presenting this week’s two dishes, each lasting two days: dried broad bean falafels (with golpar spice) and a mixed cellar veggie wholegrain sourdough pizza with masses of forced dandelions and perennial kale shoots!
Some pictures of RHS Wisley’s National Rhubarb collection in mid-April 2009. It comprised some 151 plants including a few “ornamental” rhubarbs as well as species.
You will find more about using rhubarb as a perennial vegetable in my book Around the World in 80 plants!