Pickled gherkins

Experiencing a cucumber glut in your garden? That's not such a bad thing, even if you have heaps in your patch. Our advice? Start pickling!

Bake your own spelt flatbread

Sophie Hansen shares with the ABC Organic Gardener team how to make your own spelt flatbread. Try it with this delicious recipe.

Horseradish power

Autumn is the time when the wonderfully pungent horseradish is in its element -- you can plant and harvest now and once harvested it's time to start cooking!

Plum harvest and pruning

Harvesting and pruning Japanese plums, plus a plum sponge from Penny Woodward that will help you make the most of your harvest.

Judging garlic

Penny Woodward has been judging garlic for the Australian Food Awards for more than 5 years now and she nows what to look for when judging award-winning garlic.

Make your own olives in brine

This recipe for olives in brine is oh-so easy -- now you just need to grow the olives!

Edible weeds

Weeds are not all bad - some of them have different uses and can even be eaten. Learn which ones to watch our for and their uses.

Making every part count

Making the most of root to leaf edibility is an idea that has been used for generations by frugal kitchens. Winter soups are just the start!

Tips for preserving garlic

the following tips are ways to preserve garlic for longer storage and later use, but also some alternative ways to use garlic once it sprouts.

Tamarind & Thyme Crème Brûlée

This delicious version of rhubarb and custard uses boonjie tamarind, a bright-red, tangy fruit that’s refreshing treat eaten raw or used as a paste, chutney or sauce.

Kibbeh Lakteen (pumpkin kibbeh)

This pumpkin kibbeh is an ode to autumn, with its crunchy shell and tasty stuffing of mixed greens and spices.

Olive harvesting and preserving

Time to think about harvesting and preserving olives, writes Penny Woodward.