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Following an attack of cellulitis around my ankle, I developed a painful leg ulcer that was slow to respond to conventional treatment. Then I read the article on your site about Aloe Vera, and promptly ordered a large plant, which arrived quickly in excellent condition. No, it was not an overnight cure, but perseverance over a number of weeks resulted in a completely healed ulcer, just as promised. To guard against reinfection, I rub a little juice on the vulnerable area each night. Also, I suffer from contact dermatitis, and find the juice is excellent for taking the itch out of a rash, and promoting healing. My heartfelt thanks for the information, and for the super plant which, potted on into a large container and standing by my kitchen patio door, grows bigger every day. I will be recommending Aloe Vera to all my family and friends - definitely a 'must have' plant.
Jill Lawson, Romford, Essex

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Special Offers
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Our Feedback
Following an attack of cellulitis around my ankle, I developed a painful leg ulcer that was slow to respond to conventional treatment. Then I read the article on your site about Aloe Vera, and promptly ordered a large plant, which arrived quickly in excellent condition. No, it was not an overnight cure, but perseverance over a number of weeks resulted in a completely healed ulcer, just as promised. To guard against reinfection, I rub a little juice on the vulnerable area each night. Also, I suffer from contact dermatitis, and find the juice is excellent for taking the itch out of a rash, and promoting healing. My heartfelt thanks for the information, and for the super plant which, potted on into a large container and standing by my kitchen patio door, grows bigger every day. I will be recommending Aloe Vera to all my family and friends - definitely a 'must have' plant.
Jill Lawson, Romford, Essex

Image of Samphire

    Pickled Samphire Recipe

    Ingredients

    • Samphire
    • Salt
    • Vinegar

    Method

    • Gather the young green Samphire at the end of July before it flowers.
    • Break stems into two.
    • Lay on a dish and sprinkle with dry salt.
    • Leave for 24 hours.
    • Drain, then cook gently until tender in enough vinegar to just cover it, but don't allow it to get soft. Plain white vinegar is best for this as the Samphire has its own spicy flavour.
    • Seal down securely in hot jars.




    Plant Passport Registration Number: GB-34265