Cedro or Citron is an ancient citrus fruit, one of the original cultivators used to breed the modern citrus varieties of oranges, lemons and limes we are familiar with today. 

Hiding in the frosty soils of our winter kitchen garden are the knobbly brown tubers of the Jerusalem artichoke.

Sometimes called the earth apple or wild sunflower, it originated from the Americas and is a member of the daisy family.

Part of the rose family, its large hips are best picked after the first frosts which help to soften the fruits, a process called bletting.

Wild garlic season starts in late winter and lasts until the end of spring. With a lighter flavour to traditional bulb garlic, it is a wonderfully versatile ingredient best picked in early April.

Pumpkins are the classic winter ingredient. Seen on menus across the country, the are fabulous in soups, simply roasted atop polenta, or pickled and served with cheeses, pates and rillettes. We have so many come out of the garden, from butternut and onion squash, to the big blue skinned crown princes. They store well through the winter and we put them to good use throughout the colder months.

Though many keen gardeners may think of dandelions as a nuisance, they are edible and have many medicinal properties.

Water is drawn from the earth by simple osmosis; it literally runs up through their veins. This rising sap can be collected and gives us for instance, maple syrup, while at Thyme, we draw birch sap. Very slightly sweet, it can only be collected on a few early spring days.

The humble stinging nettle has a rich history. It has long been believed that originally stinging nettles were brought to the UK by the Romans for use as a natural remedy to fight ailments caused by the cold.

The Magic Root
Indigenous to South America, this hardy root vegetable is used to aid good digestion and a healthy gut.