2 thoughts on “Sansho in the cellar”

  1. Hello – I just came across this as I’m looking to see what culinary plants could be cultivated in Scotland in community and maybe in the future in semi-to fully commercial but sustainable settings. And sansho was one I thought might work. I’d love to know how these worked out and if you think the west coast Scottish climate might work for them. (I’m an artist and community developer, with a bug for food and foraging passed on from my dad).

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