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September 18, 2023Spring at Jaftha's Flower Farm in Cape Town
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South African Spring: Arum Lilies, Everywhere
August 28, 2023Green Coriander Seed: Meet Your New Favorite Ingredient
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Cornichons: A Recipe for Crisp Cucumber Pickles
August 07, 2023Green Walnuts: A Recipe for Sweet Preserves
July 31, 2023Wineberries: Invasive—But Delicious to Eat and Drink
July 24, 2023American Burnweed: A Pungent Summer Herb
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Roses in the Kitchen: A Recipe for Fragrant Petals
July 03, 2023Bayberry: An Herb Native to North America
June 19, 2023Yucca: An Edible and Resilient Plant
June 12, 2023
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A Walk in the Woods and a Bracken Fern Forage
May 29, 2023Wintercresses: Piquant Spring Greens to Forage
May 22, 2023Tree to Table: Edible Fir Tips and Friends
May 15, 202311 Favorites: Edible Flowers of Spring
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Chickweed: Taste the Stars
May 01, 2023Spring Stroll: A Walk Through Brooklyn's Windsor Terrace
April 24, 2023Gardening 101: Edgeworthia
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Nemesias: A Spring Rival for Pansies
April 10, 2023Tree to Table: The Many Ways to Eat Magnolias
April 03, 2023Wisteria Syrup: Drink Your Flowers
March 27, 202310 Herbs to Grow in Shade (Not an Oxymoron)
March 20, 2023Forest Farming Is the Future (for Ramps)
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Winter Escape: The Warm World of the BBG's Conservatories
March 06, 2023How to Choose Long-Lasting Tulips (And Keep Them Fresh)
February 27, 2023Field Garlic: A Sustainable Alternative to Ramps
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Radishes: Early, Easy, Delicious
February 13, 2023Harbingers of Spring: 11 Early Flowers to Cheer Our Chilly Souls
February 06, 2023Sour Grapes: An Under-Appreciated Ancient Ingredient
January 30, 2023Let the Sun Shine In: Cattail Pollen in the Kitchen
January 23, 2023Herb Cheese: Make Your Own Boursin-Inspired Labneh
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Summer Solstice in Cape Town: Elderflower Cordial
January 09, 2023Winter Oyster Mushrooms: A Forageable Succulent Treat
January 03, 2023Greatest Hits 2022: Lablab—An Ancient Crop and Stunning Vine
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