News Articles

Stay updated with the latest developments and discoveries in the world of plants and horticulture with our News Articles category. Here, you’ll find timely updates on conservation efforts, botanical breakthroughs, gardening trends, and industry news. Whether it’s a new species discovery, tips for sustainable gardening, or global botanical initiatives, this section keeps you informed and connected to the ever-evolving plant world. Perfect for enthusiasts, researchers, and nature lovers looking to stay in the know.

Eating Silene dioica

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Eating Silene dioica

This month, I talk about a common “weedy” plant that has a hidden tasty secret (eating Silene dioica): https://urbanfoodforest.substack.com/p/hidden-in-plain-sight

I think Silene is a sleeping giant. There’s of course S. vulgaris (bladder campion, stridolo, maidenstears), but there are more than 900 species and an unknown subset of these are edible. Much to explore and I’ve barely scratched the surface with this article on S. dioica!

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“Despite the early start, we are not much further ahead than last year due to the dry conditions and cold nights”

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“Despite the early start, we are not much further ahead than last year due to the dry conditions and cold nights"

The ground conditions in Ireland in March were very good, the ground was ideal for preparation for sowing. In fact they were almost too good according to Stephen McCormack from McCormack Family Farms who grow herbs and leafy greens. “There is an Irish saying, you shouldn’t start sowing until after St…

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Plant-based calamari that rivals real seafood in texture

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Plant-based calamari that rivals real seafood in texture

Plant-based seafood alternatives should have similar flavors, textures and nutritional content to the foods they mimic. And recreating the properties of fried calamari rings, which have a neutral flavor and a firm, chewy texture after being cooked, has been a challenge. Building off previous research, a team describes successfully using plant-based ingredients to mimic calamari that matches the real seafood’s characteristic softness and elasticity.

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