Italian designer Alessio Fava’s Mondobruto is a sculptural terrarium series that imagines what happens when nature reclaims brutalist architecture.  Each miniature world pairs handcrafted concrete forms with live mosses and plants that slowly colonize the rigid geometries inside sealed glass environments. Inspired by Japanese moss cultivation, the living installations reflect on impermanence, decay, and the quiet persistence of nature.  #mondobruto #explores #tension #between #brutalism

Fresh fava–also called faba–beans in Spain. The season for harvesting fresh faba beans in this region lasts from September into November. CREDIT: Carlos Castro/Europa Press via Getty Images. Get the Popular Science daily newsletter💡 Breakthroughs, discoveries, and DIY tips sent every weekday. Beef production is a significant source of planet-warming greenhouse gasses, and its land use often leads to deforestation. Plant-based food products are thus widely considered to be a more sustainable alternative. But there’s one problem: to most people, they don’t taste nearly as good as a juicy ribeye steak.  In particular, people don’t like fava beansbecause of their bitterness and the dry sensation they cause in the mouth, according to a Finnish consumer study reported by the University of Helsinki.The legume, however, has incredible potential. It’s highly nutritious and provides a great source of amino acids. What’s more, dried faba beans have more protein than red meat, and some studies have even suggested that eating them improves the motor skills of patients with Parkinson’s disease. “People avoid faba beans in cooking and in the food industry especially because of their bitterness. In their current form, faba bean products have not sold very well either,” Fabio Tuccillo, a sensory and consumer scientist conducting his doctoral research at the University of Helsinki, explained in a statement. “They are often also heavily seasoned to cover the bitter taste. Therefore, it is important to identify the compounds that cause unpleasant flavours.” The idea is that if scientists discover the compounds behind these flavors, they can modify them through new technologies, processing methods, and even plant-breeding approaches to make fava beans a better-tasting ingredient for plant-based foods. In this spirit, Tuccillo reveals in his doctoral thesis that the bitterness and mouth-drying feeling is associated with compounds called vicine and convicine, in addition to several amino acids including phenylalanine, according to the university. He also identified compounds responsible for the beans’ cereal-like smell.  Fava beans “can be used in a diverse range of food products, such as bread, pastry and other products. Once we know how to reduce the unpleasant flavour and sensation, we can produce increasingly pleasant faba bean raw materials,” explained Tuccillo, who is defending his doctoral thesis today. “Improving the sensory quality of raw materials made from faba beans is necessary, if the aim is to succeed in the food market with products supporting sustainable development and plant-based diets.”  Perhaps we’ll all be enjoying delicious fava bread sooner than you think.  #why #fava #beans #taste #gross

Get the Popular Science daily newsletter💡 Breakthroughs, discoveries, and DIY tips sent every weekday. Forget traditional garden rows and Pinterest-perfect raised beds. A new wave of gardeners—fueled by the rise of “chaos gardening”—is embracing a freer, wilder approach. Culinary plants are breaking out of the vegetable patch and popping up in unexpected places: nestled in flower beds, tucked into sidewalk cracks, or spilling from upcycled containers.  What is chaos gardening—and why is it so popular? Chaos gardening is the ultimate plant-lover’s rebellion. It’s low-stakes, low-structure, and high-surprise—perfect for gardeners who crave creativity over control. By scattering seeds or tucking plants in overlooked spaces, growers often discover new, more sustainable ways to cultivate food. It’s also a celebration of adaptability. Culinary plants like mint, thyme, and garlic can thrive in unique microclimates or unconventional containers. Mushrooms can grow on food scraps. And grain? That can thrive in your front yard. Take it from Brie Arthur, a horticulturist and author who’s turned edible gardening into an aesthetic statement. “As an avid food grower, I love experimenting with unusual crops like fava beans, sesame, turmeric, and rice!” she says. “Grains are a fun and practical food crop to include in gardens and containers—they are beautiful, bountiful, and always spark conversation. Brie Arthur is a horticulturist and garden enthusiast. Image: Courtesy of Brie Arthur The case for culinary plants outside the garden box Planting edibles outside traditional beds isn’t just unconventional—it’s often more effective. Herbs like basil, parsley, and nasturtium attract pollinators, while tucking garlic near ornamentals can reduce pest pressure. Hardscapes and vertical spaces create microclimates where herbs thrive, and growing among flowers often disguises plants from hungry critters. Mushroom grower and educator Misilla dela Llana takes it a step further. She grows oyster mushrooms on food scraps like corn cobs, garlic stalks, coffee grounds, even wine corks and bamboo toilet paper. “So far, I’ve had great results from garlic stalks and corn cobs producing multiple flushes of mushrooms,” she explains. “The bamboo TP experiment resulted in beautiful bouquets of oyster mushrooms!” She’s also integrated wine cap mushrooms into raspberry and dahlia beds, where they decompose organic matter and nourish surrounding plants—an edible garden that feeds itself. Yes, you can grow edible mushrooms kind of anywhere. Images: Courtesy of Misilla dela Llana Where to tuck edibles: Creative planting spots In the Flower Bed Along Walkways and Driveways Under Shrubs or Trees In Containers You Forgot You HadWendi Phan. “I repurpose unexpected objects, elevate containers, and grow vertically to guide plants toward the sun.” Her DIY tall garden bed on wheels is a great example of how to make tight spaces productive. Climbing and Trailing Chaos with a purpose This gardening trend is more than quirky—it’s adaptive and empowering. Misilla’s garlic growing approach is wonderfully low effort. “While garlic is grown as an annual crop, it’s a perennial, and the bulbs can be left in the ground to multiply,” she says. She also grows garlic from bulbils, tiny clones that develop on the scapes of stiff-neck varieties. It’s slower but more economical and disease-resistant. Winter sowing, for example, lets gardeners get a jump on the season while building resilience. “Winter sowing saves time, money, work, and space,” says Misilla. “I’ve noticed that plants are hardier and more resilient when exposed to adverse conditions outdoors in the early stages.” In zones like the Pacific Northwest’s 8b, she starts as early as December using recycled milk jugs and other DIY cloches. Another creative and decorative example comes from Michelle Akbashev of Everyday Gardening Tips, who turns bay laurel into a container showpiece. “Bay laurel makes a surprisingly perfect centerpiece for your decorative container,” she says. “It’s not only beautiful but also edible, perfect for snipping fresh leaves right from a pot near your kitchen.” Paired with Primo Wild Rose Heuchera and Evercolor Everillo carex, her low-maintenance combo delivers year-round impact. Your yard, your rules If it grows and you enjoy it, you’re doing it right. Whether you’re harvesting cherry tomatoes from a hanging basket, cultivating mushrooms on corn cobs, or tucking thyme between stepping stones, edible gardening doesn’t need to follow the rules. So go ahead—scatter seeds, repurpose that rusty wheelbarrow, or plant garlic between your dahlias. Culinary plants are thriving in wild new places—and your garden can be one of them. #embrace #fun #growing #culinary #plants