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About Our Site

By: John Rowlinson - Updated: 29 Nov 2010 | comments*Discuss
 
About Our Site

VegetableExpert was formed to offer a unique reference point on planting, growing, storing and eating vegetables.

We hear all the time that growing your own vegetables can be cheaper, more interesting, and better for you. But for many of us, the idea is intimidating, difficult or time-consuming. Starting to grow your own can be fraught with challenges and questions. What grows well in pots? How can you introduce the kids to growing their own? How should you choose between the dozens of tomato varieties in the seed catalogues?

Relax. Vegetable Expert is here to help. Whatever your level of expertise and whatever your interest, we hope Vegetable Expert will become your one-stop resource for the information you need - when you need it.

We know from personal experience that growing your own vegetables can be hugely rewarding. But it can also go wrong - especially if you don't have a reliable expert on hand to offer advice. That's why we created this site. Vegetable Expert tells you just how to make it work for you and your family.

From planning your patch to nurturing your greenhouse seedlings, we're with you every step of the way. We're continually adding new articles, covering everything from watering systems to organic pest control. Our panel of expert writers is available to answer your queries, too. Just send us your questions using the 'Contact Us' page. We look forward to helping you become a vegetable expert...

Our concern was that there was no single UK resource for interesting features and practical advice on this subject.

Our features and articles are written by experts - who have experience, or a particular interest in this area.

Our Background

VegetableExpert was founded by John Rowlinson, the founder of PtS.

John, through PtS, is involved in a number of ventures including software and property companies. A percentage of revenue from these activities goes towards funding VegetableExpert and a number of similar sites.

Our focus is simply on having experts create the highest quality information possible that is widely read.

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Latest Comments
  • Rabby
    Re: Pickling Onions and Shallots
    I've been doing my own pickled onions for myself and my family for 30 years and I di them the same every year . I have about 10 of…
    16 February 2017
  • MrsF
    Re: Pickling Onions and Shallots
    I've done my 1st jars of onions today using 1/2 a 4kg pack of Parrish's onions. I'm using Sarsons pickling vinegar with…
    30 October 2016
  • Silverfox
    Re: Pickling Onions and Shallots
    When making a brine for pickles you need a tablespoon of salt for every pint of water, leave pickles in for no more than 24hrs. 3…
    28 October 2016
  • Pickles
    Re: Pickling Onions and Shallots
    I live in Spain and am having great difficulty in buying pickleing onions, anyone got any idea where I can buy them as I need…
    16 October 2016
  • Ian
    Re: Pickling Onions and Shallots
    Hi, I am in the process of doing some pickle onions. Yesterday I made a brine solution with approx 5 ltrs water and went a bit…
    5 October 2016
  • Minety15
    Re: Pickling Onions and Shallots
    Hi, I've been given a jar of pickled shallots and they are soft, does anyone know if it's possible to crisp them up again…
    30 September 2016
  • Iron Horse Cowboy
    Re: Growing Squash and Pumpkins
    Hello. Will Spaghetti Squash and Sweet Baby Pumpkins cross pollinate? I have something that looks like a squash on my…
    8 August 2016
  • Rehbok
    Re: Growing Squash and Pumpkins
    I have planted a few butternut squash on my newly acquired allotment and they are going mad! I have loads of squash forming on each…
    28 July 2016
  • JoJo
    Re: Pickling Onions and Shallots
    @Hannah - I prefer dry salt rather than brine. Leave them for 24 hours then rinse ,dry and bottle. Your next batch should be good,…
    10 November 2015
  • Hannah
    Re: Pickling Onions and Shallots
    I have been on a rampage of pickling onions, The recipe I have is to top and tail the onions, leaving the skins on for removal…
    9 November 2015
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