Herbalist Sara Mertens celebrates the day-by-day delights for the palate and health of daylilies (hemerocallis).

Most māra around the country are now in full swing, and keen gardeners are keeping up with succession sowings and plantings. While that’s wise, it also behoves us, as sustainable growers, to look for new ways to make the most from every plant we already have in the māra. Through meticulous maintenance and careful coaxing, we can all hope to increase production from our allotted growing space, while at the same time, reducing waste. 

Meat is a divisive subject for ethical, environmental and health reasons. As part of an ongoing conversation we'll be running on this topic, Bonnie Flaws shares her view on why planetary and human health is compatible with ethical omnivorism.

Vagabond Vege is a market garden in Te Hūpēnui/Greytown, started by four friends, Lise, Elle, Sheldon, and Saskia.

Not only is kimchi delicious but it’s a probiotic that is great for gut health. Theresa Sjoquist talks to two kimchi makers to find out the secrets of this moreish crunchy pickle.

If non-chemical weeding is the only way forward, how do we manage troublesome weeds, and what exactly is a weed anyway, asks Charles Merfield.

Nothing announces the start of spring more than the bright yellow blossom of te kōwhai! Kōwhai blooms also signal the beginning of some seriously hard mahi in the māra as we strive to give our seeds and seedlings the best, and earliest possible, start in life.

Louise Perzigian visits a Motueka food business that serves up freshly grown organic produce grown on the same plot of land.