It has been wonderful to see so many chefs and students on the rooftop during the last month. Even though the weather hasn’t been fantastic, the plants have been enjoying the extra rainfall and are now ready for harvest.
So what’s new?
- Flowering blackcurrant sage sprigs - the flowers are beautiful and edible. The leaves smell of blackcurrant and can be used in tea, stuffing or with fish.
- Lemon verbena - this can be used to make anything from sorbet to soap.
- Chocolate mint
What’s ready to be harvested?
- Chives and chive flowers
- Chocolate mint, Moroccan mint
- Edible viola flowers (about 200 individual flowers)
- Salt bush (about 20 sprigs)
- Fennel fronds (about 25 sprigs)
- Rosemary (about 40 sprigs)
- Thyme (about 100 grams)
- Pea shoots
Finally, there have been a few additions to the garden. Elaine’s quinoa, amaranth and stevia have been planted, along with Master Chef Eric’s salad burnet and angelica. These plants are young and not ready for harvest until the autumn. Still to come — wild garlic and buckwheat will be introduced in the weeks ahead. Sean, head gardener on behalf of InMidTown.org, says: "The fennel has reached monstrous proportions and is two metres tall. The flowers are just beginning to form so if you are after some garnish, now is the time to head upstairs. In two weeks, the fennel will be in full, yellow bloom and the flowers are edible. Finally, the wildflower meadow is in bloom and full of bees, insects and other wildlife."
Follow Sean on Twitter @urbanskyfarmers and view some pictures below.