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Part of the allure of perennial gardening is the fact that a gardener can plant something once and enjoy it for several years, a benefit that has rarely been extended to vegetable gardeners. Save for such stalwarts as asparagus and rhubarb, most edible crops can be used only annually. Thanks to Toensmeier, gardeners need no longer be frustrated by such limitations. From air potatoes to water celery, Turkish rocket to Malabar gourd, there are more than 100 new specie (more…)

I buy organic whenever it is available and the price is right. I’ve noticed that organic food is stronger tasting – for example, an organic apple is more “appley”, mushrooms are more mushroomy, even organic oatmeal tastes more oatmealy. The flavours are just much more intense than regular produce, and are even sometimes quite different (for example, organic apples seem to have a different taste than regular apple, as well as having a stronger flavour).
Does anyone know why?

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