With more people dying each year and many spending their final days in institutions, researchers argue that wider access to palliative care could offer a more humane and cost-effective alternative, write ROX MIDDLETON, LIAM SHAW and MIRIAM GAUNTLETT
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Eating flowers
PETER FROST says flowers aren’t just beautiful, some are good enough to eat. Here are his tips on doing it safely. So plan and plant early for an edible spring
Cornflowers have a spicy taste
In the second part of her critique of Wes Streeting’s TenYear Plan for Health, HELEN MERCER looks at the central planks of this privatisation blueprint
A call from the World Peace Council to the peace movements of the world
DR HANA SAADA asks why a war crime against innocent children on this scale does not dominate the world’s coverage of the US-Israeli war on Iran
From the colonial oil plunder of 1909 to the current threat of a regional inferno: Western interference in Iran forms a chain of coups, puppets, and cynical geopolitics centered on oil, says MARC VANDEPITTE
NORMA AUSTIN HART reports from a conference on on the rights of women prisoners in the Scottish criminal justice system
IF YOU are lucky enough to have a garden, or even a window box or a place for a few pots, it is possible to grow a few edible flowers to pep up the taste and brighten the appearance of your home cooking.
Start planning now to grow some edible flowers, plants and herbs that will brighten your cooking and eating in the months to come.
You can grow a few flowers and use a few of the bright petals to zing up a salad, pep up a curry, or even decorate a cake. Blooms and buds will add spice, colour and taste to your dinner plate.
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