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Garraí Glas is a series about growing your own food, using traditional and organic methods. Síle Nic Chonaonaigh has travelled all around Ireland for three summers now, learning more about growing each year. We’d all like to get a little closer to being self-sufficient, and Garraí Glas shows that you don’t have to spend hours a day working your heart out to do that. All you need is a small patch in the back garden that you spend ten minutes a day looking after.
Join us on the journey and meet growers who inspire and experts advisors like Klaus Laitenberger, Jim McNamara, Gaby Wieland, Kay Synott and Hans Wieland.
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Use externally for arthritic joints, sciatica, bruises, sprains and other traumatic injuries, inflamed bunions. Gaby Wieland, a Naturopath, Herbalist and cooking instructor has been baking breads and making cheeses and growing herbs for over 20 years. She teaches many courses at the Organic Centre, Rossinver in Co Leitrim.
Gaby Wieland, a Naturopath, Herbalist and cooking instructor has been baking breads and making cheeses and growing herbs for over 20 years. She teaches many courses at the Organic Centre, Rossinver in Co Leitrim.
Jess Murphy and Jennie O’Connell have a company called Forage, which makes jams, jellies, chutneys, ice creams and cordials. As well as making all their produce and running the company they both have other jobs – Jennie runs an indoor market every Saturday from 11am to 6pm above Ard Bia in Galway, and Jess is a chef at Number 8 On the Docks in Galway, developing old Irish dishes for a modern restaurant. Both of these venues also supply Forage produce.
PRANNIE RHATIGAN is a medical doctor who has been harvesting and cooking with seaweed, and gardening organically, since childhood. Born and raised in the Northwest of Ireland she has a lifelong interest in the connections between food and health. This is her fabulous recipe - willowy sea spaghetti and delicate carrot strips combine with a sweet garlicky dressing to create a salad as delightful to look at as it is to eat. Easy to prepare, this salad never fails to delight even first time seaweed tasters.
PRANNIE RHATIGAN is a medical doctor who has been harvesting and cooking with seaweed, and gardening organically, since childhood. Born and raised in the Northwest of Ireland she has a lifelong interest in the connections between food and health. She says "These have become my signature scone and people who attend my seaweed courses expect to taste or make a batch."
This series is about ordinary people and shows that anyone can take up gardening, and from that come enjoyment, fitness and your own food – all from the back garden. So what’s needed? Jim McNamara from The Organic College has some great advice.
Seán Ó Coisdeabhla lives in Cois Fharraige, and makes the most of what nature offers, from the sea and his own garden. This is a lemonade drink he and Lisa make for their children. Carraigín is well-reputed as a cure for respiratory ailments. Seán and Lisa have added citrus and honey to take away the seaweed taste and make it more appealing to children.
Gorse Flower Wine - It is said that when gorse is in bloom, it is the season for kissing. Gorse blooms almost continuously, so there is always time for love! Gorse was also the best laundry line around; its spiny thorns thorns didn’t let the clothes blow away, and the blooms left the clothing smelling fresh.
Dandelions are a wonder and are know as one of nature's great medicines. All parts of the plant are safe to use. The flowers can be boiled and used with honey for coughs. This lemonade is a great way to use the flowers we usually consider to be weeds.
Oatstraw properties - Oatstraw is soothing and nourishing. Regular use promotes a strong nervous system and a balanced endocrine system. Oatstraw eases spasms and inflammation. It helps with bone density, memory, weak digestion and much more.
Hans Wieland made this with us. Rose petals and sprigs of fresh lavender combine to make a romantic concoction. This recipe uses vodka as its base, but you may want to vary it with a dry white wine, such as a Sauvignon Blanc.
Gaby Wieland is extraordinary - just when you think there can't be more to learn about nettles she surprises you! This is such an easy thing to prepare to provide yourself with a natural restorative. You can see more from Gaby at www.neantog.com