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for eating in salads, some for using in sauces and some for roasting. My aubergines will be so plentiful, I won’t need to buy any again (no matter how many aubergine parmigianas I make). I’ll grow enough garlic to hang in plaits around my kitchen and my

. Undeterred, I thought I’d try something else for 2013: yew, Taxus baccata. I’m very fond of yew; I love seeing gnarled old trees in graveyards, exploring the patterns and fissures of their bark. Left alone, yews can grow for centuries. One specimen