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Apart from in sandwiches and mungs in stir fry, does anyone have any special advice re growing them or using them.
don't know if this would appeal to you, Jeanninein Kitchen garden mag for september, they are growing crops on a miniscule scalethey grow seedlings in shallow compost on benches, 2 cms between each one, the seedlings stretch and you cut them to eatthe range is amazing, lovage, red cabbage, red mustard, mizuna, fennel, peas, oxalis, mesembryanthemum, amarant, rocket, turnip tos, lettuce, beet leaves and spinach, theyre all grown like mustard and cress, apparently, the taste is fantasticmight have a 'do' at this myself, the amount of old seed I've got, i may as well try it ;D