Born on this day in 1931, the heroic revolutionary faces a dangerous new wave of White House aggression. We must treat his birthday as a rallying cry to resist the illegal siege of Cuba, writes ROGER McKENZIE
Latest editorial
Garlic chive talkin’
MAT COWARD declares this plant to be one that ‘everyone should grow’
Garlic chives on a plate
[beautifulcataya / Creative Commons]
RAMZY BAROUD decries the rats of Gaza, the rodent and human type. Both abound as profiteering from tragedy reaches obscene levels
When gas company bosses gorged on assets, the GMB union fought back with the help of a 20-stone saddleback sow. MAT COWARD tells the story
JOHN REES looks at why the June 20 international anti-war conference is such a vital initiative
ROGER McKENZIE highlights how health workers in DRC are struggling to contain a deadly Ebola outbreak in a region already suffering conflict, aid cuts and a legacy of imperialist degradation
Associate Professor BUI QUANG TUAN explains how modernisation and growth are helping to unlock new foreign investment in the Vietnamese economy
MY GARLIC chives look their best in early autumn, with their white, starburst flowers held on long, stiff stems, high above the foliage.
It’s no wonder some people grow them purely as ornamentals. The hoverflies and bees which have flocked to them for the last few weeks are disappearing now, and the plant itself will soon start fading away for the winter. But it’ll be back early next spring; this is a long-lived and reliable perennial.
Allium tuberosum is called garlic chives because it grows just like chives, and has a mild, garlicky flavour. You’ll also see it listed as Chinese chives; in much of east Asia it’s grown as a serious vegetable, not merely a garnish or flavouring herb, which is how we tend to employ it over here.
Similar stories
MAT COWARD takes a look at some of the options for keen gardeners as we enter 2026
Commiserations if you failed this year, MAT COWARD offers six points which, if followed religiously, will ensure you succeed next year
MAT COWARD sings the praises of the Giant Winter’s full-depth, earthy and ferrous flavour perfect for rich meals in the dark months
MAT COWARD presents a peculiar cabbage that will only do its bodybuilding once the summer dies down