Cooking and Storing Home-Grown Mushrooms
How to cook cultivated mushrooms like oyster, shiitake and lion's mane - the dry-saute method, why not to oversoak them, and simple ways to store and freeze the extras.
Cooking with Fresh Garden Herbs
When to add hardy herbs like rosemary versus tender ones like basil, how to prepare and harvest them, and how to keep cut herbs fresh or freeze a glut, following University of Illinois and Iowa State Extension.
Edible Flowers from the Garden
Common safe edible flowers like nasturtium, calendula, borage, viola and chive blossom, how to identify and use them safely, and simple culinary ideas for beginners.
Freezing the Harvest
An honest guide to freezing garden produce - why blanching matters, freezing herbs in oil or water cubes, what freezes badly, and how to label and rotate a full freezer.
Drying & Preserving Herbs & Tea
Grew more than you can use? A beginner's guide to drying, freezing and storing herbs, tea leaves and home-grown mushrooms so nothing goes to waste.
Herbal Tea from Your Garden
The best plants for homegrown tea - mint, chamomile, lemon balm, tulsi and lemon verbena - plus when to harvest, fresh versus dried, brewing ratios and simple blends.