GLOBAL GARDENS | CARDIFF

ABOUT

Global Gardens Project is a community growing project based in Cardiff.

Our vision is to create a growing space that supports community-based sharing of food and cultures.

We have an allotment site where we are cultivating an organic kitchen garden, celebrating crops from around the world.

The crops grown are used in community meals and shared within the local community, mainly amongst volunteers at the Volunteer Garden Sessions.

We host twice-weekly volunteer sessions, monthly forest school sessions, regular Making and Mending sessions and a range of workshops and courses.

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EVENTS

NEWS

NESTA VISITS GLOBAL GARDENS

In Juy, we were delighted to host a visit from the NESTA team as part of their annual away day. The team were offered two different activities: gardening or remedy making. In the garden, folks got on with tending to the orchard and in the classroom, we made a calendula and lavender healing balm. Setondji Sunshine Kitchen then fired up the pizza oven, offering pizza and salad for the team's lunch. We asked Ella Sandelson, Programme Manager, Nesta to offer a reflection on th

FOREST SCHOOL RECIPES 2025

by Johana Hartwig, Forest School Leader at Global Gardens CHARD & PEARL BARLEY BROTH Ingredients: Pearl barley Chard Mushroom stock Dried Wild mushrooms Canaloni beans (tin or pre cooked) Fresh dill Onion Garlic Salt Method: -Boil up a large pan of water -Add 2-3 handfuls of pearl barley -Add a handful of chopped dried wild mushrooms -Simmer until all are soft or near soft -Chop and fry the onion until lightly brown and add the garlic chopped a minute before the end -Chop you

AUTUMNAL GLOBAL GARDEN RECIPES: SQUASH & KALE CURRY, SQUASH & TOMATO SOUP, LEMON BALM & MINT YOGHURT

by Ghazal Tipu Autumn days at Global Gardens have seen me cooking and preparing dishes and salads from the seasonal produce. I’m both a wannabe gardener and chef! Well, ahem I don’t actually measure ingredients. As whimsy as it sounds, good cooking for me is about being creative, intuitively deciding on the measurement of ingredients and taste testing along the way. At some point you become experienced enough to know the quantities needed. So you can adapt these recipes based