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Whenever possible, organically grown herbs should be eaten fresh from the garden, with minimum processing. This helps to ensure that beneficial nutrients get delivered to the body without degradation or unnecessary contamination. The basic rule for storing and preserving herbs is to start with the finest quality seasonal produce available. By establishing healthy soils and promoting a natural diversity of species, the experienced organic gardener has a significant capacity to influence the quality of their herbal produce. When purchasing herbs for storage, try to obtain them directly from certified organic growers or local wholesalers who support the organic food industry. Preference vendors who replenish their stocks regularly, and avoid those...

Not everyone enjoys dried fruit. But I do. Don’t get me wrong; given the choice I’ll usually reach for a fresh organic apple in preference to the dried alternative. But there are times when dried fruit comes in handy. One example that springs to mind is when I’m out hiking or tramping. Generally speaking, when I’m out hiking - usually in mountainous terrain - the last thing I want to be doing is carting around bulky provisions. Instead, I want food that’s light, nutritious, calorie dense and – if at all possible – tasty. Dried fruit fits the bill. Drying fruit is an ancient tradition. The Egyptians, Greeks, Phoenicians and Persians used drying techniques to preserve highly perishable foods such as grapes, prunes and figs. According...