April/May/June - Apples, passion-fruits, pineapple fejoas, chokoes, strawberries, blackberries, capsicums, strawberry guavas, pumpkins, tomatoes, lettuce, sweet potato, rainbow chard, watermelon, eggplants, grapes, tatsoi, pak choy, bok choy, beetroot, pomegranates, Jerusalem artichokes, pears, apples, Brazilian cherries
August/September - Spinach, lettuce, strawberries, sweet potato, capsicum,
passion-fruit, rainbow chard, cauliflower, snow peas,
beetroot, pak choy, bok choy, basil,
kohlrabi, radish, mulberries, loquats, pumpkins, pepinos.
- Apricots,bananas, mulberries, beans, beetroot, capsicum, cape gooseberries,
spinach, basil, marjoram, strawberries, garlic, beetroot, broccolini, broccoli,
figs, lettuce, onions, grapes, blackberries, raspberries, tomatoes, potatoes, pepinos, loquats, peas
- lettuce, grapes, goji berries, beetroot, raspberries, pak choy, basil, oregano, spinach, tomatoes, figs, cucumber, onions, strawberry
guavas, bok choy, rhubarb
Plants harvested year round - basil, celeriac, chives, chillies, French sorrel, garlic
parsley, kale, lemongrass, marjoram, mint, oregano, rosemary, sage, spinach, spring onion, sweet potato, thyme, warrigal greens
This list is to assist us to remember and notice what we are harvesting and when. As we have kept developing and moving towards a food forest we are incorporating more and more perennial plants that we can also harvest all year or without replanting. We expect to always have some annuals but want the bulk to be perennials as they are more sustainable ad cause less damage to the soil structure and eco-systems.