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Harvested rhubarb stalks; photo by Planet Fox, Pixabay

Rhubarb: An old-fashioned favourite

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Thereโ€™s something wonderfully nostalgic about rhubarb. It can bring back memories of grandparentsโ€™ gardens, bubbling pots of stewed rhubarb on the stove and homemade crumbles emerging from the oven. For others, itโ€™s that curious plant with enormous leaves and bright pink stalks that seems to grow without much encouragement.

Whatever your memories, rhubarb has a place in our spring kitchens. With its striking colour, sharp flavour and impressive nutritional qualities, this old-fashioned favourite has a lot to offer, as Paula Sharp discovers.

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Fruit or vegetable?

Despite appearing in pies, jams, crumbles and desserts, rhubarb is botanically a vegetable. We simply treat it like a fruit because of its tart flavour and ability to pair beautifully with sweeter ingredients. Rhubarb belongs to the same plant family as buckwheat and sorrel.

Its edible stalks range from pale green to deep crimson, although colour isn’t necessarily an indication of sweetness. Some green varieties are just as delicious as their red counterparts.

Naturally nutritious

Rhubarb brings many worthwhile nutrients to the table. Rich in vitamin K, which plays an important role in blood clotting and bone health, rhubarb also provides dietary fibre to support healthy digestion.

It contains smaller amounts of vitamin C, potassium and calcium, along with naturally occurring plant compounds that contribute to its antioxidant properties.

Its fibre helps support regular bowel movements, for a healthy digestive system. Rhubarbโ€™s plant compounds, called polyphenols, including anthocyanins in some red varieties, contribute to its colour and antioxidant activity.

Image above: Rhubarb stalks, by Foundry | Pixabay

Some words of caution

Only eat the stalks of rhubarb. The leaves contain potentially toxic compounds and should never be eaten, by people or animals (e.g. chickens, sheep, cows etc.)

Rhubarb naturally contains oxalates, compounds that can contribute to calcium oxalate kidney stones in susceptible people. While the stalks are safe for most people to enjoy, anyone with a history of these kidney stones should limit their love of rhubarb. 

And while rhubarb itself is low in sugar, the generous spoonfuls we sometimes add to tame its tartness can quickly change that. My suggestion? Try gently cooking rhubarb with apples, orange zest or a little vanilla. These flavours soften its sharpness without needing quite so sugar. Or sweeten after itโ€™s been stewed with raw honey.

How to grow rhubarb

Rhubarb is a perennial, so it just keeps giving delicious stalks year after year. It prefers fertile, well-drained compost-enriched soil, consistent moisture and a sunny position.

In warmer areas, some afternoon shade can help protect plants from excessive summer heat.

Image: Kaori Nohara, Unsplash

Plant rhubarb crowns with their growing buds near the soil surface and allow plenty of room for those magnificent leaves. Be patient with young plants. Avoid harvesting heavily during their first year so they can develop strong roots.

When harvesting established plants, one trick is to gently pull and twist the outer stalks from the base rather than cutting them. Leave several healthy stalks and leaves behind to keep the plant growing.

Serving and storing suggestions

Rhubarb is so versatile. Roast it with orange and cinnamon, spoon it over thick natural yoghurt, stir it through porridge or serve it alongside pork for a surprisingly delicious savoury combination. It also freezes beautifully. Simply wash, trim and chop the stalks, then freeze in portions ready for another day.

Rhubarb recipes

Roasted rhubarb, orange & ginger breakfast pots

Roasting rhubarb concentrates its flavour while orange and ginger bring natural warmth and sweetness.

Serves 4 | 30 minutes

Ingredients

  • 400g fresh rhubarb, trimmed and cut into 3cm pieces
  • 1 large orange, zest and juice
  • 1โ€“2 tablespoons honey or maple syrup, to taste
  • 1 teaspoon freshly grated ginger
  • ยฝ teaspoon ground cinnamon
  • 400g thick unsweetened Greek yoghurt
  • ยฝ cup rolled oats
  • ยผ cup chopped walnuts or almonds
  • 1 tablespoon pumpkin seeds

Image: Natalie Behn, Unsplash

Method

  1. Preheat oven to 180ยฐC. Place rhubarb in a baking dish with orange juice, zest, honey, ginger and cinnamon. Toss gently.
  2. Cover loosely with foil and roast for 15 minutes.
  3. Remove foil and roast for another 5โ€“10 minutes until tender but still holding its shape.
  4. Toast the oats, nuts and pumpkin seeds in a dry frying pan until lightly golden. Allow to cool.
  5. Spoon Greek yoghurt into four glasses or bowls. Add warm or cooled rhubarb and finish with the toasted oat mixture.

Paula’s nutritional note: Greek yoghurt provides protein, and the oats, nuts and rhubarb contribute fibre. Together, they make a satisfying breakfast or dessert with a great balance of textures and flavours.

Rhubarb, red onion & ginger relish

Sweet, tangy and gently spiced, this relish is a wonderful way to enjoy rhubarb. Delicious with roast pork, chicken, sharp cheddar, homemade burgers or with cheeses.

45 minutes | Makes approximately 2 cups

Ingredients

  • 400g fresh rhubarb, trimmed and finely chopped
  • 1 large red onion, finely diced
  • 1 medium apple, peeled and grated
  • 2 tablespoons freshly grated ginger
  • 1 garlic clove, crushed
  • ยฝ cup apple cider vinegar
  • ยผ cup date syrup or maple syrup
  • 1 teaspoon mustard seeds
  • ยฝ teaspoon ground cinnamon
  • Pinch of ground cloves
  • ยฝ teaspoon sea salt
  • 1 tablespoon coconut oil

Image: Paula Sharp

Method

  1. Heat oil in a medium saucepan over a gentle heat.
  2. Add red onion and cook for 5 minutes until softened.
  3. Add garlic, ginger and mustard seeds. Stir for another minute until fragrant.
  4. Add chopped rhubarb, grated apple, vinegar, date or maple syrup, cinnamon, cloves and salt. Stir well and bring to a gentle simmer.
  5. Cook uncovered for 30โ€“40 minutes, stirring occasionally, until the rhubarb breaks down and the mixture becomes thick, glossy and jam-like.
  6. Taste and adjust the sweetness or acidity to your liking.
  7. Cool slightly before transferring to clean jars. Refrigerate promptly once cold.

Storage: Keep refrigerated and use within 2 weeks or freeze in small portions.

Paula’s nutritional note: Rhubarb and apple provide dietary fibre, red onion, ginger and garlic contribute beneficial plant compounds. Making your own relish allows you to control the amount of added sugar.

Paula Sharp

Want more seasonal nutrition inspiration?

Iโ€™m Paula Sharp, nutritional therapist and founder of Paula Sharp Nutrition, supporting women to nourish their health with sustainable food and mindset habits.

If youโ€™d like seasonal recipes, practical nutrition tips and evidence-based wellness insights delivered straight to your inbox, Iโ€™d love you to join my newsletter. Sign up at: www.paulasharpnutrition.com

TOP PHOTO: Planet Fox, Pixabay

Pile of biodynamic cow horns

Understanding Biodynamics

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If you’d like a good clear introduction to biodynamics, Understanding Biodynamics is an excellent New Zealand primer.

This 60-page booklet covers a surprising amount of fascinating detail about things like the biodynamic preparations, the moon, stars and cosmic forces, and ways of measuring the quality and life force of food plants. There are numerous photos that complement the text.

The following is a short extract from Understanding Biodynamics, published with kind permission of the author.

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The earth needs biodynamics

When organic food first became available in New Zealand, people bought it because they were concerned about their health. In later years, this focus changed, the horizon broadened, and nowadays many people buy organic because they want to support a growing system that has a positive impact on the environment.

Similarly, you can regards biodynamics simply as a way to improve your soil and stimulate microorganisms. But if you see the preparations as something more – as a gift to Papatลซฤnuku / Gaia / Pachamama / the Earth Being – it puts it all in a different light.

Just as humans are not just bones and tissues and brain cells and hormones, so land is not just soil and plants and trees and animals. Many people today have come to view the Earth as Gaia – not just a planet that supports life, but a dynamic, self-regulating super-organism.

It is apparent that over the last hundred years or more, Gaia has been sorely abused, her core processes – such as the soil’s ability to self-regulate, cycle nutrients, and hold carbon – have been badly disrupted, her metabolic coherence fragmented.

Biodynamics is the practical means by which humanity can consciously participate in nurturing the Earth herself, by encouraging her innate ‘homeostatic’ ability, i.e. her power to sustain herself in a state of stable balance. This is does through the special biodynamic preparations which work on a non-material level.

It’s an approach intended to heal the wounds inflicted by materialistic agriculture: not only working with the Earth’s inherent life forces but also enabling a stronger connection between cosmos and earth – thus restoring Gaia’s balance and health for future generations.

Recognising Gaia as a living being instils a profound sense of reverence and duty towards the land. This act of care elevates farming from a purely material trade to a spiritual practice of Earth stewardship. We can be the agent through which this healing can happen. Gaia needs us as much as we need her.

Author bio

Gita Krenek has practised biodynamics since 1980, and is the author of several books about biodynamics which are available via Biodynamics New Zealand’s online shop here.

Green herb dressing being poured over salad

Green Goddess Dressing, Dip or Sauce

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Anna Valentine has collaborated with Soil & Health on a series of videos for our YouTube channel, foraging in her home garden for late spring weedy edible greens, then whipping up a delicious, nutritious vegan and gluten-free dressing for a divine pasta lunch.

Hereโ€™s the recipe and links to the episodes with Anna.

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Green Goddess dip or sauce 

This delicious nutritious dip can be a drizzle, salad dressing, or a cream cheese-like spread depending on the power of your blender and preference.

It is super versatile, and uses many common garden and wild weeds, but you can also mix and match with rocket, spinach, silver beet or kale. The ingredients can easily be modified according to your taste. I just head out to the yard and pick a big handful of what’s looking lush.

Today I gathered nasturtium, chickweed, onion weed, dandelion, oxalis, dock, plantain and wild mustard which are lush and abundant in my garden at the moment. We enjoyed it last night with tempeh nuggets, brown rice and mushrooms. You could have it with hot chips, steamed potatoes or kลซmara, with roast veges or an omelette or quiche, you could also stir it through pasta (as pictured below), or use it as a side to a cooked breakfast.ย 

Vegan | Gluten-free 

Makes 2 cups 

  • 2 cups wild weeds or other leafy greens, roughly chopped 
  • 1/2 cup cashews (soaked in hottest tap water for 1 hour then drained) 
  • Zest and juice 1 lemon 
  • 1/4 cup apple cider vinegar 
  • 1/4 cup water (optional depending on desired consistency) 
  • 2 cloves garlic, peeled 
  • 1/3 cup extra virgin olive oil and/or a mixture of hemp seed oil 
  • 1 tsp salt 
  • 1/4 tsp pepper 
  • 2 tablespoons nutritional yeast or finely grated parmesan (optional) 
Green Goddess dressing dip or sauce with pasta

Gather your ingredients and measure the following into a high-speed blender. Blitz until smooth and serve. It will thicken up a bit more in the fridge. 

Watch on YouTube

To watch Anna foraging for the weedy edible in this recipe and to see her making the dressing in her home kitchen, check out the videos linked below on the Soil & Health YouTube Channel. Donโ€™t forget to subscribe, like, and share if you appreciate this kind of content. 

Soil & Health YouTube channel 

Anna Valentineโ€™s YouTube Channel 

The Veggie Tree website where you can find seasonal cookbooks, workshops, cook school classes, and more. 

TOP PHOTO: Aaron Blanco Tejedor, Unsplash

The Health Detective’s Handbook

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Drawing on over 40 years of experience, nutrition and exercise specialist Susan Birch explains in her new book how metabolism, hormones, food, movement, sleep and stress work together to influence your energy, weight, mood and overall health.

In this extract she looks at the influence of our ancestral genetics on our diets.

This extract is from The Health Detective’s Handbook: Finding your path to lifelong wellness, reproduced with kind permission of the author.

We hope you enjoy this free article from OrganicNZ.  Join us to access more, exclusive member-only content

Genetic adaptation โ€“ the slow pace of change

The transition from hunter-gatherer societies to agriculture marked a major shift in human diets. Over the past century, this shift has accelerated, leading to the year-round consumption of processed foods, containing refined carbohydrates and PUFAs (polyunsaturated fatty acids). This is a stark contrast to the seasonal diets of our ancestors. Alongside these dietary changes, modern food manufacturing has introduced entirely new ingredients that our bodies havenโ€™t evolved to process.

Our genetic programming still aligns with ancestral conditions: whole foods, food scarcity, and seasonal variation. We havenโ€™t adapted to the constant availability of ultra-processed, energy-dense foods, which make overeating easy and contribute to the growing burden of chronic metabolic disease. This mismatch between our physiology and modern diets has profound health consequences.

Genetic adaptation is a slow process, unfolding over thousands of years in response to environmental pressures. But the rapid dietary changes of recent decades have outpaced our evolutionary capacity to adapt. This imbalance is a key driver behind the prevalence of chronic diseases today.

Modern medicine complicates this dynamic further. Treatments for lifestyle-related conditions reduce the selective pressures that would normally drive genetic adaptation. When pharmaceuticals manage diseases like obesity and diabetes, the natural motivation to modify our behaviours and change our diet weakens. This delay in genetic evolution, combined with medical interventions, perpetuates many modern health issues.

Lactose tolerance is an example of slow genetic adaptation. Populations with a history of dairy farming, such as those in Europe, Africa and the Middle East, developed this trait around 7500 years ago. Other populations, lacking this history, remain largely lactose intolerant. Similarly, some populations have adapted to wheat and grains, like those in the Fertile Crescent, while others, such as Northern Europeans and non-Western groups, often exhibit gluten intolerance and inflammation.

In East Asia, people adapted to a rice-based diet, while in the Americas, maize became a staple. East Asians also adapted to metabolise soy and its phytoestrogens efficiently, potentially contributing to lower rates of breast cancer and heart disease. In contrast, populations newly introduced to soy may face digestive and hormonal issues due to genetic variations in enzyme activity and hormonal regulation.

These examples illustrate how genetic diversity shapes our dietary tolerances, and why evolutionary history matters when choosing what to eat. Understanding these variations helps explain why some diets work better for certain people, and highlights the value of food choices that are most consistent with our genetic heritage.

Author bio

Susan Birch is the Health Detective, a passionate health advocate with a Master’s in Health Sciences and over 40 years’ experience in nutrition and exercise science. Now based in the Eastern Bay of Plenty, she enjoys mountain biking, kayaking and weightlifting.

The Health Detective’s Handbook is available via the author’s website, or via Amazon.

Savoy cabbage

When cabbage is sexy!

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Cabbage might not seem to be the most glamorous vegetable in the garden, but give it a little attention and it rewards you with versatility, nourishment and weeks of good eating, as Paula Sharp writes.

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There is something wonderfully satisfying about a cabbage. You plant one small seedling and, given the right conditions, it quietly gets on with the job of producing a substantial head of food. Unlike some of our more fleeting seasonal vegetables, cabbage is wonderfully forgiving. It stores well, feeds a crowd and can be eaten raw, steamed, roasted, stir-fried or fermented.

Variety and versatility

It also comes in far more forms than the tightly packed green cabbage many of us remember from childhood. Savoy cabbage has crinkly, tender leaves. Red cabbage brings beautiful colour to a winter slaw. Pointed or sweetheart cabbage is mild and naturally sweet, while Chinese cabbage has softer leaves that work beautifully in stir-fries and soups.

Nutrition for the gut and more

Cabbage belongs to the brassica family, alongside broccoli, cauliflower, Brussels sprouts, kale and bok choy. Like its brassica cousins, cabbage provides fibre, vitamin C, vitamin K and folate, along with a range of naturally occurring plant compounds.

Its fibre is particularly useful for supporting a healthy digestive system and eating cabbage as part of a varied diet also helps us feed the trillions of microorganisms living in our gut.

Then there is fermentation. Traditional fermented cabbage, such as sauerkraut and kimchi, use naturally occurring microorganisms to transform fresh cabbage into something completely different.

Fermented foods can be a useful addition to a varied diet, providing live cultures depending on how they are made and stored.

ABOVE: Wombok cabbage is great to use for kimchi. Photo: Undo Kim, Pexels

Serving and cooking tips

Donโ€™t boil it to death! Perhaps cabbage has suffered from its reputation for being overcooked. The trick is to treat it with a little more respect. Slice it finely and eat it raw with apple, carrot and a sharp dressing. Cut it into wedges and roast it until the edges caramelise. Stir-fry it quickly with garlic and ginger. Or simply steam it until just tender and finish with butter or olive oil, lemon and plenty of black pepper.

Paulaโ€™s tip โ€“ donโ€™t throw away the outer leaves or the core. The tougher outer leaves can be added to stock, while the crisp core is perfectly edible; finely sliced, it adds crunch to salads and slaws.

Photo: Victoria Emerson, Pexels

If you enjoy simple, grounded nutrition like this; practical, seasonal, and realistic, you can join Paulaโ€™s Sharp Bite newsletter for weekly insights, recipes, and support HERE.

Growing cabbages

If youโ€™re growing cabbage organically, good soil preparation and regular watering will help plants establish well. Brassicas are hungry crops, so compost and well-nourished soil are your friends. Keep an eye out for the cabbage white butterfly and its green caterpillars, which can make short work of young plants. Fine insect netting is one of the simplest ways to protect them without resorting to sprays.

Once harvested, cabbage will keep for considerably longer than delicate salad greens. That makes it an excellent vegetable to have on hand when you want to eat well without constantly shopping. And perhaps thatโ€™s cabbageโ€™s greatest strength. It isnโ€™t fancy. It doesnโ€™t need to be. Itโ€™s simply good food grown in the garden, picked when ready and transformed into something delicious with very little fuss.

Cabbage recipes

Easy homemade kimchi


Makes about 1 large jar (larger than the picture!)

Jar of kimchi

Ingredients

  • 1 medium Chinese cabbage (wombok), about 1kg
  • 2 tbsp sea salt
  • 1 small carrot, cut into matchsticks
  • 4 spring onions, sliced
  • 3 garlic cloves, finely grated
  • 2cm piece fresh ginger, finely grated
  • 1โ€“2 tbsp Korean chilli flakes (gochugaru), depending on how spicy you like it
  • 1 tbsp fish sauce (or use soy sauce or tamari)
  • 1 tsp sugar
  • 2 tbsp water

Photo: Antoni Shkraba, Pexels

Method

  1. Cut the cabbage into bite-sized pieces, removing the tough core.
  2. Place in a large bowl and sprinkle over the salt.
  3. Massage the salt through the cabbage and leave for 1โ€“2 hours, turning it occasionally. The cabbage should soften and release some liquid.
  4. Rinse the cabbage thoroughly under cold water and drain well.
  5. Mix the garlic, ginger, chilli flakes, fish sauce, sugar and water into a paste.
  6. Add the cabbage, carrot and spring onions and mix well โ€“ clean hands are easiest!
  7. Pack the mixture firmly into a clean glass jar, pressing it down so the vegetables are below the liquid. Leave at least 2โ€“3cm of space at the top.
  8. Cover loosely with a lid and leave at room temperature for 1โ€“3 days, checking each day. You should see bubbles and notice a pleasantly sour, fermented smell.
  9. Once it tastes tangy enough for you, seal the jar and refrigerate. The flavour will continue developing in the fridge.

Paulaโ€™s tip: Fermentation is a living process, so donโ€™t panic if your kimchi changes slightly in colour, smell or texture. However, if you see fuzzy mould or notice a genuinely rotten smell, throw it out.

Easy vegetable nasi goreng

Serves 4

This is a great way to use up cabbage and whatever else is hanging around in the fridge.

Ingredients

  • 4 cups cooked cold rice
  • 2 tbsp coconut oil
  • 2 eggs
  • 2 garlic cloves, finely chopped
  • 1 small onion, finely sliced
  • 2 cups finely shredded cabbage
  • 1 carrot, julienned or grated
  • 1 red capsicum, thinly sliced
  • 1 cup frozen peas
  • 3 spring onions, sliced
  • 2 tbsp kecap manis (or 1ยฝ tbsp soy sauce or tamari + 1 tsp honey or maple syrup)
  • 1 tbsp soy sauce or tamari
  • 1 tsp sesame oil
  • Juice of ยฝ lime
  • Fresh coriander
  • Optional: sliced fresh chilli

To serve

  • Lime wedges
  • Crispy fried shallots
  • Extra spring onion
  • Chilli
  • Chopped nuts (or even crunchy nut butter)

Photo: Undo Kim, Pexels

Method

  1. Heat a large wok or frying pan over high heat.
  2. Add a little oil and crack in the eggs. Scramble lightly, then remove to a plate.
  3. Add the remaining oil, followed by the onion and garlic. Stir-fry for a minute, then add the cabbage, carrot, capsicum and peas.
  4. Cook for 2โ€“3 minutes; you want the vegetables cooked but still crisp.
  5. Add the cold rice and toss everything together over high heat.
  6. Add the kecap manis, soy sauce and sesame oil. Keep tossing until the rice is hot and lightly caramelised.
  7. Return the egg to the pan and add the spring onions. Finish with lime juice and coriander.

Optional: serve with lime wedges and, if you like, fresh chilli, crispy shallots and chopped nuts.


Paulaโ€™s tip: Cold, cooked rice is the secret to good nasi goreng.
Freshly cooked rice tends to become soft and sticky. Leftover rice from the night before is perfect.

Want more seasonal nutrition inspiration?

Iโ€™m Paula Sharp, nutritional therapist and founder of Paula Sharp Nutrition, supporting women to nourish their health with sustainable food and mindset habits.

If youโ€™d like seasonal recipes, practical nutrition tips and evidence-based wellness insights delivered straight to your inbox, Iโ€™d love you to join my newsletter. Sign up at: www.paulasharpnutrition.com

Photo at top of article: Savoy cabbage, Pexels-Pixabay

A life of plants, food and foraging

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Anna Valentine and The Veggie Tree Cook School 

By Asha Andersen 

We hope you enjoy this free article from OrganicNZ.  Join us to access more, exclusive member-only content

Plant-based chef, cookbook author, teacher, forager and passionate gardener Anna Valentine has spent much of her life discovering and sharing the goodness, flavour and inspiration that can be found in the plant kingdom.

She shares some of her knowledge, wisdom and passion for plants and delicious food with Soil & Health and is collaborating on a new series of short shows about foraging, cooking and the benefits of plants and seasonal eating.  

The Veggie Tree Cook School 

Based in the small village of Kaeo in Northland, Anna runs The Veggie Tree, where she holds regular cook schools and workshops from her beautiful home kitchen, as well as providing plant-based catering and consultation. Her work is grounded in a simple idea that good food can be delicious, nourishing, affordable and connected to the seasons and the natural world. 

Iโ€™ve been to a few of Annaโ€™s cooking classes over the years and asked her to cater a couple of our local events, and I am in awe of her passion for cooking food that everybody enjoys. Food thatโ€™s not just simple and healthy, but is full of surprisingly bold flavours and fresh whole ingredients. I love that she doesnโ€™t just teach people how to cook great food, she teaches them how to see plants differently and get excited by what plants have to offer us.  

Anna has authored, photographed and self-published two wonderful seasonal plant-based cookbooks (Autumn & Winter, Spring & Summer), followed by her third book, Abundance, which was published in 2023. All are fantastic cookbooks that show how varied and delicious plant-based food can be. Sheโ€™s also been a regular contributor to Vegetarian Living NZ magazine, offering recipes and tips for plant-based cooking. 

Eating seasonally 

A seasonal approach is central to Annaโ€™s cooking. Rather than relying on the same ingredients throughout the year, seasonal eating encourages us to notice what is growing around us and make the most of it. That can mean eating abundant summer vegetables fresh from the garden, preserving when there is more produce than can be eaten, and turning winter vegetables and stored foods into nourishing meals. 

It is also about making the most of what we have. Anna believes eating organically and sustainably doesnโ€™t have to mean spending more money. Learning to use ingredients efficiently, cooking from scratch, preserving food and reducing waste can all make a huge difference. 

A garden full of possibilities 

Anna Valentine from the Veggie Tree Cook School

Annaโ€™s garden is another important part of her work. Her wild organic garden supports her family while also providing an educational setting where plants are encouraged to grow naturally and complete their life cycles. She is fascinated by the relationships between plants, soil, biodiversity, food and human health, and weaves this through her teaching. 

This has led Anna well beyond conventional vegetable gardening and into the world of foraging, edible weeds, natural medicine, herbalism and working with wild foods. She is an avid forager and advocate for edible weeds โ€“ encouraging people to look at plants that are often dismissed as unwanted, and discover their potential instead. 

A plant growing spontaneously in the garden or roadside may not simply be a weed. It may be food, medicine, habitat or part of a much larger ecological relationship. Understanding plants in this way changes our relationship with the landscape around us.

Annaโ€™s interest in plants extends deeply into nutrition and wellbeing. She extensively researches food, ingredients, nutrition, naturopathy, herbalism, biodiversity, permaculture and organics. 

Her message is not about complicated diets or expensive ingredients. Itโ€™s about learning how to eat more real, whole foods and discovering how enjoyable plant-based cooking can be. 

This is particularly important to Anna when working with children. She wants young people to experience food as something they can participate in โ€“ something they can grow, touch, prepare and enjoy. Her classes encourage children to get into the kitchen, make a mess, try something new and discover that vegetables and other plant foods can be exciting. 

Upcoming cooking classes 

For those wanting to take the next step, Anna runs group in-person and online cook schools and workshops from her home in Kaeo, sharing the knowledge she has accumulated over decades of cooking and working with plants. Her classes offer an opportunity to learn practical skills while discovering new ingredients, recipes, and ways of thinking about food. 

Whether it is learning how to cook more plant-based meals, making better use of seasonal produce, discovering edible plants growing around us, or simply becoming more confident in the kitchen, Anna’s approach is about empowerment. 

You can check out her cookbooks and all upcoming classes on The Veggie Tree website.  

Classes coming up in October and November include the Asian Banquet with Onion Weed, Eat a Rainbow โ€“ Kids Foraging and Feast, Seaweed Forage and Feast, and Wild Mediterranean Mezze. While these classes are in Annaโ€™s home kitchen in Kaeo, there is also a new offering for people to join online classes too.  

The online Plant Based 101 happening in late November offers the opportunity to people all over the country to join from the comfort of their own home or kitchen, and work with Anna to cook up some sure-to-be favourites. โ€œThe online class might feel a bit weird and daunting, but let me assure you once we get ourselves set up it really is like being here with me at The Veggie Tree HQ but in the comfort of your own kitchen,โ€ says Anna.  

โ€œWe will be making a Deluxe Buddha Bowl, which is the perfect prep-your-lunch-in-advance dish. An enhanced Chia Pudding with Cacao Crisp, which can be savoured at any time of the day, guilt-free and nutrient-dense.  

โ€œWe go through things step by step and thereโ€™s plenty of time for questions and answers, on-the-spot guidance and troubleshooting, plus you get to eat everything you make!โ€  

If you are starting your plant-based journey, or if you are looking to upskill or simply add more healthy plant-based recipes to your diet, the Plant Based 101 could be for you.  

Videos in collaboration with Soil & Health 

A few months ago I asked Anna if she would be interested in creating a few short videos with Soil & Health for our new YouTube channel, exploring foraging, seasonal eating, plant-based cooking and the many ways plants can nourish both people and planet. She was keen to team up, so we got together at her place in Kaeo and filmed some videos of her foraging in the garden, sharing the benefits of wild edible plants and helpful tips on identifying them.  

After foraging around 10 different herby weedy edible greens, we headed into the kitchen where Anna whipped up her Green Goddess Dressing for a divine pasta lunch which we both got to enjoy.  

Shows premiere this week  

The first episodes will be released on the Soil & Health channel this week, with  

  • Episode 1 Foraging in the Garden Part 1 & 2 premieres on Monday 28 September 2026 at 7pm 
  • Episode 2 Green Goddess Dressing in the Kitchen premieres on Saturday 3 October 2026 at 7pm.  

After they premiere, the shows will be up on the Soil & Health channel for you to watch anytime. 

If you enjoy them, please support the channel with a like, subscribe and share and head on over to Annaโ€™s own channel where she has lots of other great plant-based recipes to share. 

Soil & Health YouTube channel 

Anna Valentineโ€™s YouTube Channel 

The Veggie Tree website where you can find seasonal cookbooks, workshops, cook school classes, and more. 

Abundance cookbook
The Veggie Tree seasonal cookbooks

Author bio

Asha Andersen is a Soil & Health National Council member and has led work on developing Soil &ย Healthโ€™s YouTube channel, including online events for Organic Week 2026.ย 

Parsley on chopping board with knife

Parsley: More than just a garnish

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There are some foods that quietly get on with the job without demanding much attention.

Parsley is one of them. Paula Sharp shines a light on this humble herb that also deserves to be considered a vegetable.

We hope you enjoy this free article from Organic NZ.  Join us to access more, exclusive member-only content


Often sprinkled over a meal almost as an afterthought, this hardy little herb can be more than a pretty finishing touch. It brings flavour, colour and a surprising range of nutrients and plant compounds to the plate. It is particularly fabulous during winter to add a little more freshness and variety to our meals.

Growing parsley


Parsley is relatively easy to grow in most parts of New Zealand.

Give it reasonable sunshine, good soil and regular watering and it can keep producing through the cooler months.

It doesnโ€™t need much space, making it ideal for a garden, raised bed or even a pot outside the kitchen door.

Grow it from seed or seedlings โ€“ ask around your neighbourhood if anyone has self-sown seedlings to spare. Once itโ€™s established you can let it go to seed and watch it pop up of its own accord.

It is biennial, meaning it will set seed in its second year, so to ensure continuous supply you may need to sow or plant parsley a couple of years in a row.

ABOVE: Parsley grows easily in a pot. Photo: Magnus Franklin, Flickr

ABOVE: Parsley going to seed, by Theen Moy, Flickr

Packed with nutrients


If you already have parsley growing, here’s your encouragement to stop thinking of it as a garnish and start thinking of it as food.

Parsley may be small, but it is surprisingly nutrient-dense. It provides:

  • Vitamin K โ€“ important for normal blood clotting and maintaining healthy bones.
  • Vitamin C โ€“ contributes to normal immune function and helps the body absorb iron from plant foods.
  • Folate โ€“ needed for normal cell division and the formation of healthy red blood cells.
  • Carotenoids โ€“ Including beta-carotene, lutein and zeaxanthin, naturally occurring plant compounds.
  • A variety of phytochemicals โ€“ the natural compounds found in plants that contribute to their colour, flavour and aroma and help protect plants from environmental stress.

Eat a variety of plants

Of course, weโ€™re not going to meet all our nutritional needs from a handful of parsley. But thatโ€™s not really the point. One of my favourite nutrition messages is simply: eat a variety of plants.

Different plants provide different combinations of vitamins, minerals, fibre and phytochemicals. Rather than eating the same three or four vegetables week after week, look for easy ways to increase the variety on your plate. And this is where herbs are brilliant.

A generous handful of parsley adds another plant to your diet while bringing a completely different flavour and collection of plant compounds to the meal. Think of herbs as small but mighty contributors to dietary diversity.

You donโ€™t need to overhaul your diet. Add a handful of parsley here, some fresh herbs there, try a different vegetable next week and gradually your plant variety starts to grow.


VITAMIN K:
A note about vitamin K โ€“ parsley is particularly high in vitamin K. If you take warfarin or another vitamin-K-sensitive anticoagulant, the important thing isnโ€™t necessarily to avoid parsley altogether, but to keep your intake of vitamin-K-rich foods consistent and follow your healthcare professionalโ€™s advice.

Flavour and savour

Did you know there are different types of parsley? The two most familiar are curly-leaf parsley, with its frilly leaves and slightly milder flavour, and flat-leaf or Italian parsley, which has broader leaves and a stronger, fresher flavour.

Both have a place in the kitchen, but flat-leaf parsley is particularly lovely when you want the herb itself to be a feature rather than simply a decoration.

ABOVE LEFT: Flat-leaf parsley (photo: H Zell, Wikimedia Commons), and RIGHT: curly-leaf parsley (Hanna Stolt, Unsplash)

Donโ€™t throw away the stalks. The tender stalks are perfectly edible and packed with flavour. Finely chop them into soups, sauces, stocks, casseroles, dressings or salads. Itโ€™s a simple way to reduce food waste while getting more from the bunch. Put parsley to work!

Serving suggestions


Fresh parsley can lift the flavour of winter foods beautifully. Try chopping a generous handful and adding it to:

  • Vegetable, chicken or lentil soup
  • Roasted kลซmara, pumpkin or carrots
  • Mashed potato or cauliflower
  • Scrambled eggs or omelettes
  • Homemade dips
  • Fish cakes or meatballs
  • Brown rice, quinoa or other grain salads
  • A simple lemon and olive oil dressing

It brings freshness, colour and flavour without needing much else. And there is something particularly satisfying about stepping outside just before dinner, snipping a handful of herbs and taking them straight into the kitchen.

Next time you see that little bunch of parsley sitting in the fridge, donโ€™t save it for decoration.

Chop it. Eat it. Enjoy it!

Sometimes the simplest foods are the ones we overlook.

Recipe


Parsley & lemon dressing


This takes just minutes to make and is a delicious way to use a generous amount of parsley rather than just a garnish.

Ingredients

  • 1 large handful fresh parsley, finely chopped
  • Juice and zest of 1 lemon
  • 3 tablespoons extra virgin olive oil
  • 1 small garlic clove, finely grated
  • 1 teaspoon Dijon mustard
  • A pinch of sea salt
  • Freshly ground black pepper

ABOVE: Aaron Blanco Tejedor, Unsplash

Method

  1. Mix everything together and drizzle over roasted vegetables, fish, chicken, potatoes or a warm grain salad.
  2. Store any leftovers in a sealed jar in the refrigerator and use within a few days.

Parsley tabbouleh

Serves 4. This is a show-stopper at a barbecue!

  • 1 cup cooked bulgur wheat, cooled
  • 2 large handfuls fresh flat-leaf parsley, finely chopped
  • ยฝ cup fresh mint leaves, finely chopped
  • 2 large tomatoes, finely diced
  • ยฝ small cucumber, finely diced
  • 2 spring onions, finely sliced
  • Juice of 1 large lemon
  • 3 tbsp extra virgin olive oil
  • ยฝ tsp ground cumin
  • Sea salt and freshly ground black pepper
Someone passing a bowl of tabbouleh

ABOVE: Ali Dashti, Pexels

  1. Place the cooled bulgur in a large bowl and fluff with a fork.
  2. Add the parsley, mint, tomatoes, cucumber and spring onion.
  3. Whisk together the lemon juice, olive oil and cumin, then pour over the salad.
  4. Toss well and season with salt and pepper.
  5. Leave to stand for 15โ€“20 minutes before serving so the flavours can mingle.

Want more seasonal nutrition inspiration?

Iโ€™m Paula Sharp, nutritional therapist and founder of Paula Sharp Nutrition, supporting women to nourish their health with sustainable food and mindset habits.

If youโ€™d like seasonal recipes, practical nutrition tips and evidence-based wellness insights delivered straight to your inbox, Iโ€™d love you to join my newsletter. Sign up at: www.paulasharpnutrition.com

Photo at top of article:

Mandarins in a bowl

Mandarins: Winter vitamin boost

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Easy to peel, naturally sweet and perfectly portable, these vibrant little citrus fruits are often vying for attention alongside oranges.

But mandarins definitely deserve their place as one of winterโ€™s superstars, as Paula Sharp writes.

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Originally cultivated over a thousand years ago in China, mandarins were considered a symbol of good fortune and prosperity. Their name comes from the wealthy mandarin officials who prized these fruits.

Today, they are grown throughout many parts of the world, including New Zealand, where our cool winters and warm summers produce beautifully sweet citrus fruits from June to September.

Mandarins come wrapped in their own biodegradable packaging and require no preparation, making them one of the easiest healthy snacks to pop into a lunchbox, handbag or backpack.

ABOVE: Mandarin tree | Photo by Brittany Lee on Unsplash

Naturally nutritious

One medium mandarin contains around 35โ€“45 calories; itโ€™s a satisfying snack without excessive energy intake. More importantly, it provides an impressive range of nutrients that support overall health.

Mandarins are an excellent source of vitamin C, providing around half of an adultโ€™s daily recommended requirement in just one piece of fruit.

Vitamin C supports immune function, assists collagen production for healthy skin, joints and blood vessels and helps the body absorb iron from plant foods.

Mandarins are also rich in flavonoids, including hesperidin and naringenin: plant compounds that act as antioxidants. These compounds help reduce oxidative stress and support cardiovascular health by helping maintain healthy blood vessels.

Photo: Anna Danilina, Pexels

Mandarins also contain:

  • Potassium for healthy blood pressure
  • Folate for cell repair and growth
  • Fibre for digestive health
  • Small amounts of calcium and magnesium
  • Beta-cryptoxanthin, a carotenoid that supports eye health and immune function.

Mandarins arrive exactly when we need them most. During winter our immune systems face greater challenges from seasonal viruses and different bacteria. Regular intake of vitamin C-rich foods supports immune cell function and may reduce the duration of common colds.

Their bright colour also reflects their high carotenoid content: nutrients associated with reduced inflammation and healthy ageing. For older adults or small children, mandarins are particularly useful because they are soft, easy to chew and digest, and ideal for people with smaller appetites.

If you enjoy simple, grounded nutrition like this; practical, seasonal, and realistic, you can join Paulaโ€™s Sharp Bite newsletter for weekly insights, recipes, and support HERE.

The perks of pith and peel

Eating the whole mandarin provides more than just natural sweetness. Each segment contains dietary fibre, while the white pith, the fine, stringy layer under the peel, is one of the most nutritious parts of the fruit.

Rich in fibre and antioxidant plant compounds called flavonoids, the pith helps nourish beneficial gut bacteria, supports healthy digestion, promotes steadier blood sugar levels and helps keep you feeling satisfied for longer.

Rather than removing every trace of the pith, leave a little attached and enjoy.

Organic mandarins offer an extra nutritional bonus ยญโ€“ the peel. After washing well, the zest can be grated into baking, porridge, overnight oats or yoghurt for an intense citrus flavour.

Dried peel can also be added to herbal teas or slow-cooked dishes. The aromatic oils found in the peel contain compounds that have traditionally been used to support digestion.

When using zest, always choose organically grown or spray-free fruit.

Photo: Aditya Bhatia, Pexels

How to choose, use and store

For the best quality, choose mandarins that feel heavy for their size with smooth, brightly coloured skin. Store them at room temperature if eating within a few days, or refrigerate them to extend their freshness for up to two weeks.

Adding one or two mandarins to your daily routine is one of the easiest nutritional upgrades you can make during winter. Enjoy one with breakfast, slice segments into salads, stir through grain bowls or pair with a handful of nuts for a balanced snack.

Sometimes the smallest changes make the biggest difference to long-term health, and mandarins are a delicious reminder that eating well doesn’t have to be complicated.

Mandarin recipes

Winter mandarin & fennel salad


Beautifully zingy with grilled fish or roast chicken. Serves 4

Ingredients

  • 4 mandarins, peeled and segmented
  • 1 fennel bulb, finely sliced (Florence fennel)
  • 2 handfuls baby spinach
  • ยผ cup toasted walnuts
  • 40g crumbled feta
  • 2 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp wholegrain mustard
  • Salt and cracked pepper to taste

ABOVE: The crunch and mild aniseed flavour of Florence fennel pairs well with the soft sweetness of mandarins. Image by congerdesign from Pixabay

Method

  1. Arrange spinach, fennel and mandarin segments on a serving platter.
  2. Sprinkle over walnuts and feta.
  3. Whisk together olive oil, vinegar, mustard, salt and pepper. Drizzle over salad just before serving.

Mandarin & almond loaf

Delicious served warm with Greek yoghurt. Gluten-free, or you can use wheat flour instead of the almond meal.

Makes 1 loaf (10 slices)

Ingredients

  • 2 whole organic mandarins
  • 3 eggs
  • ยผ cup honey
  • 2 tbsp olive oil
  • 2 cups almond meal
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • Pinch sea salt
  • Flaked almonds for topping

Method

  1. Simmer whole mandarins for 40 minutes until soft. Cool slightly.
  2. Cut into quarters, remove seeds and blend (skin included) until smooth.
  3. Preheat oven to 180ยฐC.
  4. Mix mandarin puree with eggs, honey, olive oil and vanilla.
  5. Fold in the almond meal, baking powder, cinnamon and salt.
  6. Pour into a lined loaf tin and sprinkle with flaked almonds.
  7. Bake for 35-40 minutes until golden and cooked through. Cool before slicing.

Photo: Magnific

Want more seasonal nutrition inspiration?

Iโ€™m Paula Sharp, nutritional therapist and founder of Paula Sharp Nutrition, supporting women to nourish their health with sustainable food and mindset habits.

If youโ€™d like seasonal recipes, practical nutrition tips and evidence-based wellness insights delivered straight to your inbox, Iโ€™d love you to join my newsletter. Sign up at: www.paulasharpnutrition.com

Photo at top of article: Earl Wilcox on Unsplash

Green kiwifruit

Kiwifruit: Treasures in red, gold and green

/in , , ,


There’s something quietly satisfying about growing the fruit that put New Zealand on the global produce map.

Kiwifruit has become so woven into our national identity that itโ€™s easy to forget it isnโ€™t actually native here at all, and its journey from a fuzzy Chinese curiosity to a backyard favourite is a story worth knowing.

Paula Sharp finds out more.

We hope you enjoy this free article from Organic NZ.  Join us to access more, exclusive member-only content

Chinese origins

Kiwifruit originated in the Yangtze River valley of China, where it grew wild for centuries and was known as a monkey peach. Seeds made their way to New Zealand in 1904, brought home by a Mary Isabel Fraser, principal of Whanganui Girls’ College who had been visiting her missionary sister in China.

Early growers in this country called it the Chinese gooseberry, and it was mostly a curiosity in home gardens until commercial growers in the Bay of Plenty began cultivating it seriously from the 1930s onward. The name kiwifruit wasnโ€™t adopted until the 1950s and 60s, partly as a marketing move to make the fruit more appealing, and more exportable, to American buyers.

From there, New Zealand growers and breeders turned it into one of the countryโ€™s most successful horticultural exports, eventually breeding the golden SunGold variety thatโ€™s now found on supermarket shelves worldwide, and most recently the RubyRed.

Green kiwifruit
Stacked from 20 images. Method=B (R=1,S=4)

ABOVE: Green, gold and red kiwifruit

Photos: Luc Viatour (Wikimedia Commons), Ivar Leidus (Wikimedia Commons), Seiji Seiji (Unsplash)

Nutrition boost for winter



From a nutrition standpoint, kiwifruit punches well above its size. A single fruit delivers more vitamin C than an orange, supporting immune function and collagen production for skin and joint health.

Itโ€™s also a useful source of dietary fibre, including both soluble and insoluble types that support digestion and a healthy gut microbiome.

Kiwifruit contains actinidin, a natural enzyme that helps break down protein, which is part of why itโ€™s traditionally used as a meat tenderiser and why some people find it eases digestion after a protein-heavy meal.

Youโ€™ll also get a useful dose of vitamin E, folate, and potassium, along with antioxidants that support cardiovascular health.

Gold varieties tend to have even higher vitamin C levels than green ones, while green kiwifruit slightly edges ahead on fibre.

Photo: Anderson Martins, Pexels

If you enjoy simple, grounded nutrition like this; practical, seasonal, and realistic, you can join Paulaโ€™s Sharp Bite newsletter for weekly insights, recipes, and support HERE.

Growing kiwifruit

If you already have kiwifruit in your home garden, youโ€™re fortunate. If not, you may not be able to source plants unless youโ€™re growing commercially under licence. When the highly infectious bacterial PSA vine disease arrived in New Zealand in 2010, the entire kiwifruit industry was threatened, and many orchards suffered severely. Restrictions were put on the movement of plant material in order to curb the spread of the disease.

Kiwifruit vines are vigorous, long-lived, and well suited to organic home gardens, provided you have space and a sturdy structure. They need a strong pergola or trellis system, as a mature vine can spread several metres and becomes heavy with growth.

Plant in free-draining, humus-rich soil with a slightly acidic to neutral pH, and choose a sheltered, sunny spot protected from strong winds, which can damage the large leaves and developing fruit. Bay of Plenty research on mycorrhizal fungi under kiwifruit and other land uses is summarised in our Research News piece on worm juice, soil fungi and living compost partners.

Photo: Pixamio, Pixabay

Most kiwifruit varieties are dioecious, meaning you need both a male and a female vine for fruit to set, unless you have a self-fertile variety bred for smaller gardens. Bees do most of the pollination work, so avoid spraying anything that might deter them during flowering in late spring.

Mulch generously with organic compost or aged manure to retain moisture and feed the soil naturally, and water consistently through summer, as kiwifruit vines are shallow-rooted and dislike drying out.

Annual winter pruning keeps the vine productive and manageable, removing old fruiting canes to make way for new growth. Harvest in autumn when the fruit feels firm but the seeds inside have turned black, then allow them to ripen further at room temperature.

Simple kiwifruit recipes

Zesty kiwifruit & coriander salsa


Bright, enzyme-rich, and lovely with grilled fish or tacos.

Ingredients

  • 4 ripe green or gold kiwifruit, peeled and diced
  • ยฝ small red onion, finely diced
  • 1 small red chilli, finely chopped (seeds removed if preferred)
  • 2 tablespoons fresh coriander, chopped
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • Pinch of sea salt

Method

  1. Combine the kiwifruit, red onion, chilli, and coriander in a bowl.
  2. Whisk together the lime juice, olive oil, and salt, then pour over the salsa.
  3. Toss gently and let sit for 10 minutes before serving to let the flavours combine.

Photo: Sarah Deason, Pexels


Kiwifruit green smoothie bowl

A snack or breakfast thatโ€™s packed with fibre and vitamin C.

Ingredients

  • 3 ripe kiwifruit, peeled
  • 1 frozen banana
  • 1 cup baby spinach
  • ยฝ cup plain yoghurt (dairy or coconut)
  • ยผ cup water or milk of choice
  • Pinch of spice โ€“ cinnamon, nutmeg or ginger
  • Toppings: sliced kiwifruit, chia seeds, granola, shredded coconut

Method

  1. Blend (with a Nutribullet, stick blender etc.) the kiwifruit, banana, spinach, yoghurt, and water until smooth and thick.
  2. Pour into a bowl and top with your choice of sliced kiwifruit, a sprinkle of chia seeds, granola, shredded coconut, then serve immediately.

Photo: Nicola Barts, Pexels

Want more seasonal nutrition inspiration?

Iโ€™m Paula Sharp, nutritional therapist and founder of Paula Sharp Nutrition, supporting women to nourish their health with sustainable food and mindset habits.

If youโ€™d like seasonal recipes, practical nutrition tips and evidence-based wellness insights delivered straight to your inbox, Iโ€™d love you to join my newsletter. Sign up at: www.paulasharpnutrition.com

Photo at top of article: Luc Viatour, Wikimedia Commons

runny honey dripping from spurtle into jar

The Queen Bee of ลŒhope

/in , , , ,

One woman.
Thirty hives.
Thousands upon thousands of bees.
And a lifelong love affair with some of natureโ€™s most essential pollinators. Paula Sharp interviews beekeeper Jewelle Lloyd.

We hope you enjoy this free article from Organic NZ.  Join us to access more, exclusive member-only content

ลŒhope Beach in the Eastern Bay of Plenty is known for its surf breaks, salt air and sweeping coastline. But tucked quietly behind the relaxed coastal lifestyle is a woman whose life revolves around one of natureโ€™s most remarkable creatures, the honey bee.

For local honey producer Jewelle Lloyd, bees are not simply livestock, nor merely a business venture. They are part of her family history, her everyday rhythm and deeply woven into her identity.

Jewelle laughs when she admits she may be slightly obsessed with bees. Bee earrings. Bee socks. Bee-themed gifts. Bee conversations.

โ€œI just love them,โ€ she says. This is no passing hobby; beekeeping runs through generations of her family.

Her earliest memories are tied to her grandmotherโ€™s homestead, where hives stood only a short walk from the back door. While many children kept a cautious distance, Jewelle was fascinated.

Her grandmother harvested honey straight from the hives and treated the bees with enormous respect. She spoke to them often, chatting gently as she moved around the property. To some this may sound whimsical, but experienced beekeepers understand that calm energy around bees matters. Her grandmother rarely wore a protective suit and stings were uncommon.

Jewelle remembers standing nearby, watching closely, asking endless questions and quietly absorbing knowledge through observation. โ€œMy brothers werenโ€™t interested in the bees at all, but I was always curious.โ€

That curiosity never left. Now, decades later, the next generation is beginning to circle back to the hives as well. Her sons, now grown with families of their own, are beginning to show interest in the craft that has travelled down through the family line. A cousin is also well established in the industry, working in kiwifruit pollination.

Today, Jewelle manages around 15 hives on a coastal Bay of Plenty farm, and another 15 hives on her partnerโ€™s property near Gisborne. The two regions provide distinctly different landscapes, climates and flowering plants, resulting in unique honey varieties and flavour profiles.

Unlike many large-scale commercial operations, Jewelleโ€™s beekeeping is intentionally personal and hands-on. One of the most important aspects of her practice is independently raising her own queen bees, no small undertaking in the beekeeping world.

Queen breeding

The queen bee is the heart of the hive. Her genetics influence things like productivity and overall colony strength. By breeding and selecting her own queens, Jewelle maintains close oversight of the lineage within her hives. โ€œIt means I know exactly where my queens have come from. I can monitor strength, temperament and disease resistance much more closely.โ€

Each year, she introduces new queens into the hives to maintain vitality and healthy colony performance. Strong queens are essential for resilient hives, particularly as modern beekeeping faces increasing environmental pressures. Jewelleโ€™s careful management reflects a growing movement among smaller New Zealand beekeepers who prioritise sustainability, hive health and biodiversity over mass production.

The Bay of Plenty coastline offers bees rich and varied food sources. Depending on the season, bees forage on clover, pลhutukawa, mฤnuka, wildflowers and native coastal species. This diversity contributes to the flavour, colour and nutritional complexity of locally produced honey. The Gisborne hives experience slightly different conditions, creating subtle variations in the final harvest.

Raw and minimally processed

Honey is far more than simply a natural sweetener. Raw honey contains trace enzymes, antioxidants, plant compounds and naturally occurring antibacterial properties. New Zealand honey, particularly mฤnuka honey, has gained international recognition for its medicinal properties. Traditionally, raw honey has been used to soothe sore throats, calm coughs, support wound healing and provide a quick source of natural energy. Emerging research also suggests certain honeys may assist in reducing bacterial growth due to naturally occurring hydrogen peroxide activity and other bioactive compounds.

Jewelle sells her honey raw, meaning it is minimally processed and not heavily heat-treated. This matters because excessive heating can damage delicate enzymes and beneficial compounds naturally present in honey. Raw honey retains more of its natural character, complexity and nutritional integrity.

Over time, raw honey may crystallise, something many consumers mistakenly view as a flaw. In fact, crystallisation is often a sign the honey has been minimally processed and remains closer to its natural state.

While Jewelle carefully manages the hives herself, the honey frames are sent away for extraction once ready for harvest. During extraction, honey-filled frames are spun to remove the honey while preserving the delicate wax comb structure. The honey is then lightly filtered and jarred. And nothing goes to waste.

Jewelle also sells beeswax, which is used in candles, skincare products, balms and reusable wraps. The circular nature of beekeeping strongly appeals to many small-scale producers. Bees pollinate crops and gardens, produce honey and wax, and play a vital role in biodiversity and food production systems. Without pollinators, our range of food would be greatly reduced.

Close observation

Modern beekeeping, however, is not without challenges. Across the world, bee populations face growing pressure from habitat loss, pesticide exposure, climate instability and disease. In New Zealand, varroa mite management remains one of the largest ongoing concerns for beekeepers. Maintaining healthy hives requires constant observation, careful intervention and proactive management. Healthy bees are not accidental. Good beekeeping requires patience, consistency and deep respect for the natural behaviour of the hive.

Her connection to the bees also reflects something increasingly valued within the organic and regenerative food movement: relationship. Small-scale producers often know their land intimately. They observe flowering cycles, seasonal changes and environmental stressors in ways industrial systems do not. That relationship with land and environment ultimately shows up in the final product.

Outside the hives, Jewelleโ€™s day job is teaching hairdressing at Whakatฤneโ€™s Toi Ohomai Institute of Technology. On the surface, teaching hairdressing and keeping bees seem worlds apart, but there are surprising similarities. Both require patience, creativity, steady hands and strong people skills. And while teaching may pay the bills, the bees nourish something deeper.

At local markets, Jewelle lights up when talking about hive behaviour, queen development and seasonal honey variations. Customers quickly realise they are buying from someone genuinely connected to her craft. She sells her honey at several outlets in the Whakatฤne, ลŒhope and Gisborne areas, as well as directly via email at iamjewelle@hotmail.co.nz or phone on 0274 260 985.

For many people, purchasing local honey is about far more than taste. It supports regional food resilience, small-scale producers and the protection of pollinator populations. In Jewelleโ€™s case, every jar carries a story, from a grandmother chatting quietly to bees outside a homestead door, to a passionate beekeeper in ลŒhope continuing that tradition today.

In a fast-moving world, there is something deeply reassuring about that continuity.

If you would like my free PDF Medicinal Honey Recipes, including simple ways to use raw honey for wellness, soothing winter tonics and nourishing kitchen remedies, email me at paulasharp31@icloud.com

Want some seasonal nutrition inspiration?

Iโ€™m Paula Sharp, nutritional therapist and founder of Paula Sharp Nutrition, supporting women to nourish their health with sustainable food and mindset habits.

If youโ€™d like seasonal recipes, practical nutrition tips and evidence-based wellness insights delivered straight to your inbox, Iโ€™d love you to join my newsletter. Sign up at: www.paulasharpnutrition.com

Photo at top: Daria Yakovleva, Pixabay