You can find more information, photos and advice sheets on all the plants and recipes that we talk about in this podcast by heading to the links in the show notes or on our website at sarahavin.com.

Welcome to Grow Cook Eat Arrange, the podcast of me, Sarah Raven, and Arthur Parkinson.

And this week we're going to talk about Cosmos and Mint,

and we're joined by an old friend of mine, Mark Diakano, who's got a new book out on herbs next week.

Thank you. who's got a new book out on Herbs next week. Mark Diakano is an old friend of mine who I met really through the Garden and Cookery School here

and he came and visited it because he wanted to set one up himself

so basically he wanted to he wanted to sort of copy what we were doing but no not not at all he

he basically is the most amazing guy who I love because he pushes the boundaries of what we feel

we're safe to grow in this country.

And I think of him almost like the climate change gardener, which is that he has turned a negative into a positive, which Arthur and I both feel about dahlias.

But with Mark, he's moved it into the realm of edibles.

With his new book, which is on herbs.

He does it again.

But I remember the first time he came and taught here at Perch Hill, he introduced me to

the Sichuan pepper.

He bought me a plant.

And I mean, it's amazing that you can grow this thing that just gives you these absolutely

delicious peppercorns that totally

transformed just so many dishes, even drinks you, I ended up putting Sichuan pepper on the top

of.

Completely incredible in the Bloody Mary, completely incredible over ice cream.

Can you imagine?

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