OK - won't mention the carrots then........... Think I might fit in here quite well; I love the genral enthusiasm for growing. Been doing it for myslef the last 19 years or so, as well as bottling, brewing, foraging, making and mending,cooking,jamming and pickling, recycling, etc but the magic never...

I've not preserved artichokes myself, but I would say remove the garlic from the bottles/jars. Garlic preserved in oil has been implicated in cases of botulism - this from lots of reading I've done. Just my thoughts.

I have read in more than one place that aubergines be restricted to 4 per plant to allow them to develop best. Never done it myself , though, so no direct experience. I'm happy if I get one per plant, and leave it well alone

Thankyou for the welcome.

It was fine, and it didn't put me off, as here I am Looks like a nice Forum - just had a browse.............Hopefully I'll be able to contribute.

Redcurrant vodka might be a better bet; I find their flavour quite subtle, and it might be lost in the gin, unlike sloes, whose taste is qutie strident. Just a thought, but if it''s an alcohol experiment, then anything should be fine! Looking forward to hearing about the results.

My cardoon is reqaching for the skies now - must be at least 15ft tall, just about to flower. I grew it from seed and just left it to do its own thing, about 5 years old now, like a tree Love it to bits, but never tasted it yet

Just a quick hello from me! I didn;t know a Forum existed until I got a copy of Kitchen gArden this afternoon and read about the Meet Up some of the members had. Looking forward to joining in, I'm sure I might find some familiar names here too.