First cab off the rank is Broccoli. We harvested 8 heads like this one 3 weeks ago. Because it was so fresh, it lasted in the fridge for over 2 weeks. As a bonus, it was bug free! The next batch will be harvested this week and it looks even better.
These are crunchy green Sugar Snap Peas. Today we picked a couple of kg. These are great cooked or raw in a salad. I am picking Snow Peas as well. I will sow about 6-7 times in a season and eat them for almost 6 months in a year.
These green plants are Rocket. They have a peppery taste and are easy to grow. You can also eat the flowers. They taste peppery as you would expect but give you a burst of honey on the tongue.
A favourite in our house is Coriander. The trick with this little baby is to sow it every couple of weeks and pick it young. If you get a hot day or 2 or let it dry out it will start to flower and it will not be as good.
Basil. Make a pesto for goodness sake! We also make a mean basil salad of fresh leaves, spring onions, tomatoes, avocado, olives, feta and toasted walnuts. Use a oil and balsamic dressing. Oh yes! I planted seedlings last weekend.
Parsley is a herb that we cook with all the time. Chop it and chuck it into your scrambled eggs. There is also Dill, Asparagus, Chives, Oregano, and Spring Onions. All shades of green that will tittilate the taste-buds and give you energy.