Eat more beans! And peas, lentils, chickpeas…

Eat more beans! And peas, lentils, chickpeas…

by Nick Saltmarsh February 08, 2023

In our work at Hodmedod we celebrate and enjoy pulses every day of the year, but World Pulses Day is an opportunity to step back and consider the wider picture. Pulses really can play a crucial role in mitigating the global challenges of poverty, food security and nutrition, human health, and soil health.

Read More

A conversation about beans with Steve Sando of Rancho Gordo

A conversation about beans with Steve Sando of Rancho Gordo

by Josiah Meldrum February 06, 2023

Mayocoba, Rio Zape, Ayocote, Rebosero, Eye of Goat, Good Mother Stallard. Just some of the many varieties of beans sold by Rancho Gordo – our bean heroes. On February 11th (5pm), as part of the Gaia Foundation’s Seed Gathering Hodmedod's Josiah Meldrum will be in conversation with Steve Sando, founder of Rancho Gordo and joyous, irreverent pulse pioneer.  

Read More

Fava Beans: A Syrian Favourite - an extract from The Seed Detective

Fava Beans: A Syrian Favourite - an extract from The Seed Detective

by Amy Oboussier November 07, 2022

Adam Alexander's new book The Seed Detective is an inspirational call to deepen our relationship with the vegetables we eat by exploring the cultural wealth of their origins and stories. Every chapter is a fascinating journey of discovery. We're delighted to share Adam's history of fava beans along with some lovely photos of beans growing in his garden. Enjoy!

Read More


Miller's Choice - A New Wheat from Old Wheat

Miller's Choice - A New Wheat from Old Wheat

by Josiah Meldrum June 06, 2022 1 Comment

Miller's Choice, a wheat population, was created over twelve years by Andrew Forbes of Brokewell Bake, using 19th century (and older) tall wheat varieties as a starting point. Its heritage means it's particularly well suited to low input farming systems and our Miller's Choice was grown organically by John and Alice Pawsey in Suffolk.

Read More

Mapping the Great British Pea Line

Mapping the Great British Pea Line

by Nick Saltmarsh November 06, 2017 3 Comments

How do you eat your peas? Whole or soft? Parched or mushy? Black or green? Carlin or marrowfat? (We’re talking proper dried peas here, not those Johnny-come-lately immature fresh “garden pea” imposters*.)

Read More

Lenten Peas: Black Badgers, Parched Peas & Carlin Sunday

Lenten Peas: Black Badgers, Parched Peas & Carlin Sunday

by Nick Saltmarsh February 27, 2016 1 Comment

Religion, folklore and now Facebook encourage us to give things up for Lent. And if you’ve got a meat-, alcohol-, chocolate- or sugar-shaped hole in your life for the next few weeks, there are centuries of history behind the foodstuff you could fill it with: carlin peas

Read More