Henry Ford famously said, “You can have any colour, as long as it’s black”. Little did he know just how in vogue black would become in all aspects of design, including gardening. It never seems to go out of style. Black may not be the first colour you think of when gardening, but it is perfect to add depth and little drama. Black is bold and makes a strong statement. It looks super sophisticated and makes other colours around it pop.
Tip: Black dragon looks amazing when planted next to the light grey leaf of Stachys byzantine or lamb’s ear.
Tip: Black Violas, although out of season, are amazingly scrummy edible flowers that add a dramatic contrast to salads and dishes.
Neat to know: Lime green, orange, pale pink and blue have the greatest contrast against black.
Often referred to as the king of vegetables, eggplants are a hearty vegetable that does not only boast a delicious taste but are packed with health benefits from providing antioxidants to promoting blood sugar control. Here is an eggplant recipe to add to your snack platter.
…okay so it’s not truly raw
For 100% raw:
We prefer buying a skinnier, purple eggplant type of variety – like the Long Purple eggplant. But if you have a regular old fat dude (Diamond or Black Beauty), don’t worry, slice him in half, and then slice the half into long thin bacon-like slices.
Remove and discard the green top. Then very thinly and evenly slice into bacon-like strips. A mandoline slicer would be great if you have one!
Mix up your marinade in a large bowl and toss the eggplant in, to coat.
Let it soak for around 30 minutes.
Layout the slices on your dehydrator sheets, making sure the slices don’t touch or overlap.
Dehydrate overnight, or around 12-20 hours. The longer you dehydrate it, the crispier, it gets.
* store in sealed container in fridge *