 If you grow your own herbs or regularly buy fresh bunches, you have probably experienced that moment when they start to wilt before you've used them all. One of my favourite ways to avoid this waste is by making a shrub.
A shrub is an old-fashioned drink concentrate made by infusing vinegar with fruit, herbs, flowers or spices. Long before refrigeration, shrubs were used to preserve seasonal produce and create refreshing drinks that could be enjoyed for months. Today, they offer a simple and delicious way to reduce food waste while creating something special. The beauty of shrubs is their flexibility. A handful of mint that's about to fade, rosemary from the garden, lemon balm, thyme, lavender or even edible flowers can all be transformed into something special. Instead of composting those last few herbs, you can capture their flavour and enjoy them long after the growing season has ended. Making a shrub is a wonderful reminder that reducing waste doesn't have to feel like a chore. Sometimes it simply means looking at ingredients differently and finding creative ways to extend their life. Simple Herb Shrub Recipe Ingredients
* While traditional shrubs include honey, you can make a lighter version without it. I often use mine in salad dressings, marinades or diluted with water, where the herb flavour shines through without needing much sweetness. Method
How to Serve A little shrub goes a long way.
Whether you use herbs from your garden, your windowsill or the back of the fridge, shrubs are a simple way to reduce waste, preserve flavour and enjoy the best of the season. Enjoy Geraldine Fitzpatrick
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 When people think about reducing waste, it can feel like everything needs to change at once. In reality, the easiest way to begin is to focus on one small area. This month, we’re looking at the bathroom.
Bathrooms are often full of single use plastic. Bottles of shampoo, conditioner, shower gel and hand wash all add up over time. The good news is you don’t need to replace everything overnight. Start with just one product. You might choose to switch your hand wash to a refill option. Bring back your empty bottle, top it up, and keep using it again and again. It’s a simple habit, but one that quickly becomes part of your routine. Or you might try a shampoo bar or a bar of soap instead of liquid products. They last longer than you might expect, take up less space and remove the need for plastic packaging altogether. It can feel like a small change, but it’s often the one that surprises people the most. Not every swap will suit everyone, and that’s okay. The goal isn’t perfection. It’s finding what works for you and building from there. Once one change feels easy, the next one will too. Making the switch to a more natural and low waste lifestyle doesn’t have to be complicated. It can start with one bottle, one bar, one small decision. And when it’s easy to refill or pick up alternatives as part of your usual shop, those small changes tend to stick. Geraldine Fitzpatrick  Sometimes the best zero waste ideas come straight from our customers, and this one is too good not to share. One customer told me how she makes the most of a large 2.5kg tin of chickpeas, turning it into a weekly staple with very little waste.
When she gets the tin home, she drains and rinses the chickpeas, then pats them dry. From there, she portions them into freezer bags in sizes she knows she will use. This means she always has ready to go chickpeas on hand, without the risk of any going off in the fridge. Each week, she takes out a portion to make fresh hummus. It’s quick, easy and far more economical than buying smaller tins or pre made options. It also cuts down on packaging and makes meal prep that bit simpler. It’s such a practical reminder that buying in bulk can work really well when you have a simple system in place. A little bit of preparation at the start means less waste, more convenience and delicious homemade food throughout the week. Small habits like this can make a big difference, and we love seeing these ideas shared within our community. Geraldine Fitzpatrick  March and April bring one of nature’s most generous gifts, wild garlic. Found growing in shady woodlands and along hedgerows, it is a perfect example of seasonal, local food that requires no packaging and very little effort once you know what to look for.
How to recognise it Wild garlic has long, soft green leaves and a very distinct smell. The easiest way to identify it is to gently crush a leaf between your fingers. If it smells strongly of garlic, you are on the right track. Later in the season, it produces small white star-shaped flowers. Always be careful not to confuse it with similar-looking plants like lily of the valley, which are not edible, so when in doubt, rely on the garlic scent. How to forage responsibly Take only what you need and leave plenty behind so it can continue to grow and spread. Pick leaves from different plants rather than clearing one patch, and avoid pulling up the bulbs so the plant can regenerate year after year. A small handful goes a long way. How to use it Wild garlic is incredibly versatile. You can chop it fresh into salads, stir it through potatoes, blend it into pesto, add it to soups or mix it into butter for an easy flavour boost. It brings a gentle garlic taste without being overpowering. How to store it Fresh leaves will keep in the fridge for a few days, but if you have a good haul, there are plenty of ways to preserve them. You can freeze it chopped, blend it into pesto and freeze in portions, or dry it for later use. Another simple option is to make wild garlic oil or butter, which can be stored and used over time. Wild garlic is a lovely reminder that some of the best food is growing right around us. Foraging, when done thoughtfully, connects us to the seasons and helps reduce reliance on packaged ingredients. It is zero waste at its most natural. If foraging is not for you, you can also drop in to The Urban Co-op and pick up locally foraged wild garlic leaves, making it easy to enjoy this seasonal treat without the guesswork. Geraldine Fitzpatrick  It is easy to overlook the flavour-packed liquids left behind in jars, but that last bit of oil from a tuna jar or the tangy juice from kimchi can be surprisingly useful. Instead of pouring them down the sink, you can turn them into ingredients that add depth and character to everyday meals.
The oil from a tuna jar is already infused with savoury flavour, which makes it perfect for drizzling over roasted vegetables, stirring into pasta, or using as a base for a quick salad dressing. It adds richness and seasoning without needing extra ingredients. Even a small amount can transform a simple dish. Kimchi liquid is just as versatile. It carries all the bold, fermented flavour of the kimchi itself and can be stirred into soups, stews, fried rice, marinades or sauces. A spoonful can bring a dish to life and reduce the need for additional seasoning. Using every last drop is a simple zero-waste habit that saves money, reduces food waste and makes your cooking more creative. Sometimes the most flavourful ingredient is the one we almost threw away. Enjoy! Geraldine Fitzpatrick  Zero waste does not always mean buying something new. Sometimes it is about seeing the potential in what already exists. This month we are delighted to share the story of one of our suppliers Natallia, who creates beautiful, practical door mats from old t shirts.
The process is simple but thoughtful. The t shirts are washed, cut into long strips and then knitted by hand into textured mats. What might have ended up in landfill is transformed into something useful and long lasting. Each mat is completely unique, with colours and patterns shaped by the original fabrics. They are durable, washable and perfect for busy doorways. Some people also like to use them as bath mats, thanks to their soft feel and absorbent nature. Products like these show how creativity can play a powerful role in reducing waste. By choosing reused materials and supporting local makers, we keep textiles in use for longer and give everyday items a second life. Geraldine Fitzpatrick  When I first started thinking about switching to more environmentally friendly products at home, it felt quite overwhelming. There seemed to be so much to change, and I wasn’t sure where to begin. What really helped was breaking it down into small, manageable steps and reminding myself that it didn’t all have to happen at once.
One of the easiest places for me to start was with cleaning products. Swapping out chemical dishwashing powders and household cleaners for gentler, eco-friendly alternatives felt achievable and made an immediate difference. These products clean just as well, without the harsh chemicals, and they’re kinder to our homes and the environment. Refillable cleaning products made the change even simpler. Reusing my bottles and topping them up with natural liquid cleaners reduced plastic waste and felt like a positive, practical habit I could stick with. Taking things slowly made the whole process far less daunting. By focusing on one area at a time, greener living started to feel doable and even enjoyable. Small changes really do add up. The real bonus for me is that I can make these changes easily at The Urban Co-op, where I can refill what I need and choose greener options all in one place. Geraldine Fitzpatrick  Epsom salts are one of those simple everyday items that do far more than most people realise. They are inexpensive, easy to store, and completely plastic free when bought in bulk or paper packaging. By choosing a product that works in more than one area of your home, you reduce waste and cut down on unnecessary purchases.
Annes is a big fan of Epsom salts baths for her health routine! Not only does it help to give her the benefits of the magnesium support she doesn’t waste the water afterwards but uses to water the house plants inside and outside in the polytunnel! Wait until it cools down first though! Geraldine Fitzpatrick |
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June 2026
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