Free weekly newsletter

Sign up for the five latest stories, once a week.

Features

Features

Flower power: Farming insects and food

Organic farmer Andy Dibben’s farm is in bloom almost all year round to provide pollen to a thriving insect population that is a vital part of his food growing.

Biodiversity Organics Regenerative farming
Butcher and meat
Features

Behind every BBQ there’s a butcher

Animal welfare Environment and ethics Meat Organics Flexitarianism
Features

Through the garden gate: Reader photos

Community Grow your own Mental health
Features

The Wicked Leeks Podcast: Melissa Hemsley

The food writer and cook on food, mental health and the power of eating together.

Eating and drinking Health Mental health Podcast
Allotment
Features

Share your garden: Community summer special

From a balcony laden with herbs to eclectic allotments, send us photos of your growing spaces to feature in Wicked Leeks' summer community special.

Features

Watercress: Health and history

Long-revered for its health benefits, watercress is still grown and harvested in the same chalk streams as it was by the Victorians, finds food historian Sam Bilton.

Features

Biodynamic wine: Sipping for soil health

Based on a system of sustainable farming that predates organic, biodynamic winemakers focus on the entire ecosystem of a vineyard to create complex flavours and a reputation for top class quality.

Community highlight

I frankly hate the corporate monopoly of the food system. But I want to see regenerative farmers supported - if the only things they do are improve soil health and sequester carbon, perfection it may not be, but progress it is.

Sarah Glenn on Regenerative farming: Transforming the system or preserving the status quo?