ANDREW MURRAY surveys a quaking continent whose leaders have no idea how to respond to an openly contemptuous United States
Garlic chive talkin’
MAT COWARD declares this plant to be one that ‘everyone should grow’
Based on his experience of Haringey Council Councillor MARK BLAKE believes only a radical policy rethink will reconnect councils with the alienated constituencies they are supposed to serve
Last week the CPUSA launched a new Rapid Response project aimed at mobilising a popular resistance to policies enacted by the new government. CAMERON HARRISON explains
MY GARLIC chives look their best in early autumn, with their white, starburst flowers held on long, stiff stems, high above the foliage.
It’s no wonder some people grow them purely as ornamentals. The hoverflies and bees which have flocked to them for the last few weeks are disappearing now, and the plant itself will soon start fading away for the winter. But it’ll be back early next spring; this is a long-lived and reliable perennial.
Allium tuberosum is called garlic chives because it grows just like chives, and has a mild, garlicky flavour. You’ll also see it listed as Chinese chives; in much of east Asia it’s grown as a serious vegetable, not merely a garnish or flavouring herb, which is how we tend to employ it over here.
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MAT COWARD battles wayward pigeons in pursuit of a crop of purple sprouting broccoli
Despite his wealthy background and membership of a secretive aristocratic occult club, the radical politician forged an alliance with the working class to fight for democracy and free speech against the Georgian elite, writes MAT COWARD
MAT COWARD offers a roll call of refuseniks – some for political reasons, others for quirky reasons of their own
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MAT COWARD explains white rot, which affects members of the allium family, and offers a plausible solution
MAT COWARD recommends any variety of the hardy plant, both decorative and edible, that only needs watering a few days after planting
Previously staple of all our gardens, the neglected marrow is making a culinary comeback, offering versatile flavours and textures when picked and prepared properly – so let your courgettes live large, writes MAT COWARD