In 2018 we grew a wide variety of vegetables, herbs and edible flowers throughout the year, including the following:
Vegetables: broad beans, lettuce, arugula, summer purslane, carrots, radishes, turnips, parsnip, broccoli/bimi, Chinese cabbage, Savoy cabbage, spring onions, pea shoots, bok choy, fennel, sugar snap peas, pea shoots, fenugreek, tomatoes, chili peppers, koolrabi, potatoes, spinach, swiss chard, beans, zucchini, onions, shallots, cucumbers/pickling cucumbers, pumpkins, lamb’s lettuce, spinach, Asian salad mix, turnip greens, celery, celeriac, Jerusalem artichoke and ramenas.
Herbs: basil, chives, chervil, tarragon, dill, basil, oregano, thyme, sage, pineapple sage, rosemary, southernwood, stevia, leaf fennel, mint, lemon balm, lemon verbena, parsley, coriander, lovage, shiso, bay leaf and anise hyssop.
Edible flowers: calendula, nasturtium, cornflower, borage, pumpkin/squash and many herb flowers.
Here is a photographic overview of our harvests throughout the 2017 growing season, taken by harvester Sarah Essbai.