News & Journal
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Seed Saving Network: Blossoming and fruiting into mid summer
In the last 6 weeks, we have been busy bees in the garden, spending time lovingly repotting and transplanting the many vegetables we are...
Seed Saving -
Meeting at the River with Selvagem
It was a joy and an honour to host Selvagem, an Indigenous and arts-led collective from Brazil, at OmVed Gardens last week, for a two-day...
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5 Ways to Boost Biodiversity in your Garden
No matter the size of your garden or green space, it can be a haven for insects, birds, and other animals, and play an essential role in...
Garden Tips -
Asparagus with Sauce Gribiche
Chef Jo March has an easy and delicious recipe for you to try at home. Sauce Gribiche is super simple to make and is a great...
Kitchen Tips -
The Food Ethics Council celebrates 25 years
This year the Food Ethics Council turned 25. But instead of celebrating by looking back, they decided to look forwards. So they brought...
News -
Notes From A Scottish Garden #1 - The first salad
Hello from bonny Southwest Scotland! It is June, and I alternate between basking in the recent glorious sun and running from midges. I...
Kitchen Tips -
Poetry Exploration Tour
Poet-in-residence Will Burns invites you to take a tour with him to discover or re-discover OmVed Gardens poetically.
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Beans is How: Uniting Stakeholders to Promote Action in the UK, Ireland and Beyond
On the 7th of June, 50 individuals from diverse professional backgrounds gathered for the Beans is How Stakeholder Meeting at OmVed...
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New photography display: 'OmVed Gardens, 2017 - today'
It's been 6 years since OmVed Gardens opened its doors for the first time and it was about time we showed how we have transformed the...
News -
Thank you for visiting and engaging with 'Trace'
Sunday 4th June was the last day of 'Trace', the art exhibition and programme of events we put on for the Chelsea Fringe festival...
News -
Rhubarb Pickle
Ditch the rhubarb crumble and make this zingy rhubarb pickle which lasts all year round. Perfect for adding to savoury dishes like salads, g
Kitchen Tips -
Dandelion Frittata
Chef Jo March has a recipe for a frittata with a difference - making use of freshly foraged dandelion leaves, which are packed full of...
Kitchen Tips