Ten Facts About Elderflowers

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1. The latin name for Elder is Sambucus Nigra and botanically it belongs to the honeysuckle ( caprifoliaceae ) family.

2. It is sometimes known as the Judas Tree, as it is said to be the tree Judas Iscariot Hung himself on.

3. Elder trees are found in Europe, West Asia and North America.

4. It is often associated in folklore with witches, English folklore suggests the elder tree is a favourite form for a witch to take.

5. In Russia a Elder tree planted outside the front door is thought to ward off evil spirits.

6. For the best flavour Elderflowers should be collected when creamy coloured, before they turn white.

7. The hard, close grained wood has been used for making combs, skewers, mathematical instruments and toys.

8. Historically, the flowers and leaves have been used to relieve pain, swelling and inflammation.

9. Fishing floats can be made from the varnished dried pith of the twigs.

10. The leaves are a natural insect repellent, which is why you see Elder shrubs planted around compost heaps and outhouses.

Ten Facts About Rhubarb

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1. The edible stalks of the Rhubarb plant (Rheum rhabarbarum) are technically a vegetable.

2. The rhubarb plant is a herbaceous perennial and, in temperate climates, is one of the earliest vegetable crops, usually in April.

3. The plant is native to Asia and grows wild along the banks of the River Volga.

4. Rhubarb became popular as a food in the 17th Century when cheap sugar became available.

5. Rhubarb can be stored in a plastic bag in the fridge for 2 - 3 weeks.

6. Rhubarb can be frozen raw, or blanched for 1 minute in boiling water, or stewed to take up less space.

7. Rhubarb can be used as a laxative.

8. You can buy Rhubarb and Custard sweets at www.aquarterof.co.uk

9. Rhubarb leaves are considered toxic, but a human would have to eat about 5kg of bitter leaves to reach a lethal dose.

10. There is an amazing amount of information about growing and eating rhubarb at The Rhubarb Compendium website

Ten Facts About Ginger

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1. Ginger used in cooking is the underground stem of the ginger plant(Zingiber officinale)javascript:void(0)

2. Ginger originated in Asia and is now also grown in India, Southeast Asia, West Africa and the Caribbean.

3. Ginger can be used fresh, either grated or thinly sliced, or the root powdered and dried to make ginger powder.

4. Substitute 6 parts fresh for 1 part ground if needed, although the tastes are not exactly the same.

5. Fresh ginger is often used in pickles and chutneys, and can be pickled itself to make the Japanese delicacy gari.

6. Fresh ginger can also be preserved by crystallising, then used in baking or jam making.

7. When buying ginger make sure the skin is smooth, if it's wrinkled or cracked it means the ginger is old. It should also be very firm to the touch.

8. Ginger has been found effective for treating nausea caused by seasickness, morning sickness and chemotherapy.

9. Fresh ginger can be kept for about three weeks in the fridge, wrapped in a towel in a plastic bag.

10. It can be frozen for up to three months, either whole or grated.

Ten Facts About Carrots

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1. The carrot (Daucus carota sativus), is a biennial plant which is usually grown for it's edible tap root which is eaten at the end of the first season.

2. It is a domesticated form of the wild carrot, native to Europe and southwestern Asia, thought to originate in Afghanistan.

3. Carrots can be eaten raw, cooked or made into juice.

4. Carrots are usually orange, although are available in red, purple, yellow and white varieties.

5. Carrots can be preserved by making into chutney, jam or marmalade.

6. Carrots have a pectin level of approximately 1.4%

7. Carrots are best stored in the vegetable drawer in the fridge but first remove the greens, as they will deplete the carrot of both moisture and nutrients. Don't use a plastic bag, as this can lead to rotting, use a paper one instead. For the best taste and nutrients use carrots within one to two weeks.

8. You can freeze carrots if you blanch them first. Small and tender carrots freeze best, remove the tops, wash and peel, cut large carrots into thin slices, cubes or strips. Blanch whole carrots in boiling water for a minimum of 5 minutes, slices, cubes or strips only need 2 minutes. Drain, cool and freeze as quickly as possible.

9. If you grow your own carrots, you can overwinter them in the ground if your soil is well drained. If lifted from the ground they can be stored in layers of moist sand in boxes, in a frost-free, dark place such as a shed or cellar. More information at the RHS website.

10. Masses of information can be found about carrots at the highly informative carrot museum website.

Ten Facts About Seville Oranges

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1. The Seville Orange (Citrus aurantium), or sour orange, is native to southeastern Asia.

2. Arabs are thought to have carried it to Arabia in the 9th Century, and it had reached Spain by the end of the 12th Century.

3. For 500 years, it was the only orange in Europe and it was the first orange to reach the New World.

4. Seville Orange are usually smaller and harder than eating oranges

5. Seville Oranges are generally in season in the UK from December to February, they can however be frozen.

6. Seville Oranges are usually too sour to be enjoyed fresh, their greatest use is in Scotland and the UK for making marmalade.

7. The juice can also be used to flavour meat and fish, or fermented to make wine.

8. Oil extracted from the peel is used as a flavouring in the liqueurs Triple sec, Grand Marnier and Curaçao, and also as a commercial flavouring in sweets, ice cream, chewing gum, soft drinks, and pharmaceutical products.

9. In Mexico seville oranges are eaten cut in half, salted and coated with a paste of hot chili peppers.

10. For more information see the very informative article here.

Glossary: Candied

Candying is a method of preserving where fruit is prevented from decaying by being forced to absorb sugar, therefore preventing the growth of microorganisms. The finished product is known as candied fruit and is prepared in a similar but quicker way to glace fruit and crystalised fruit.
The candying process usually involves boiling the fruit, then steeping in heated sugar syrup. The sugar slowly replaces the moisture in the fruit creating a high sugar environment unfavorable to microorganisms. This process takes several hours.
Fruits which are commonly candied include cherries, plums, peaches, apricots, pears, starfruit, pineapple, apples and citrus fruit or peel.

Glossary: Marmalade

Marmalade is a fruit preserve made from citrus fruits.
In the UK bitter Seville oranges are traditionally used, although lemons, limes and grapefruit (or combinations) can also be used successfully. The Seville orange season is short (December to February), so Marmalade is usually made around this time.
The word marmalade can trace it's meaning back to the Portuguese word for quince, which is marmelo.
The word marmalade is now protected by European law and can only be applied to jams made from oranges, lemons and grapefruit. It's not clear where this leaves onion marmalade.