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‘Mejju mirjieħ, b’kull deni stennieħ’ ‘May is the month of wind, thus woe for the farmer,’ so goes a popular proverb. May is also the month when mallow leaves are at their tender best. [...]

The Ancient Romans cultivated a variety of vegetables that have largely remained the same in appearance, such as cabbage, lettuce, endive, onion, leek, asparagus, radishes, turnips, parsnips, [...]

The Romans cooked their food in multi-nuanced layers of herbs and spices, including savory, rue, lovage, coriander, myrtle, and bayberries. Cumin was their go-to spice of choice, and it is no [...]

Many of the food items we take for granted in Mediterranean cuisines, such as corn, potatoes, aubergines, peppers, courgettes, green beans, or tomatoes, had not yet been discovered by the ancient [...]