Tightly stacked, diverse, and very small! But very productive
It's amazing how much food you can get from a very small space. I concentrate on cut and come again things, and things we use all the time. This space currently has: rocket, silverbeet, beetroot, carrots, parsnip, celery, basil chives, dill, parsley, spinach, cucumber, lettuce, leeks, spring onions, coriander and tatsoi. We harvest from it every dinnertime and whenever we're home for lunch (or for packed lunches).
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