FIVE A DAY!

An important part of Abbeywood’s ethos is providing sustainable, healthy food. We have planted fruits, herbs and vegetables in this garden with the intent of using our own local produce for dining in the garden café.

Developed over the Winter of 2013, further Borders and Bed Extensions have been made in subsequent years due to increased demand for Vegetables and Cut Flowers.

Examples include:

Fruit Trees – Apple, Pear, Plum and Quince.

Soft Fruit – Blackcurrants, Redcurrant and Gooseberries.

Herbs – parsley, thyme, sage, basil, mint, chervil, fennel, tarragon, marjoram, rosemary, dill and coriander

Spring vegetables – cabbage, cauliflower, broccoli, leeks, radishes, spring onions and potatoes

Summer vegetables – french beans, runner beans, beetroot, spinach, broccoli, cabbage, carrots, celeriac, chard, courgettes, cucumbers, garlic, onions, shallots, peas, peppers, chillies, squash, radishes, spring onions, sweetcorn, salad leaves, tomatoes, aubergines and celery

Autumn vegetables – leeks, parsnips, cabbage, radishes, salad leaves, broad beans, beetroot, carrots, Jerusalem artichokes, tomatoes, courgettes, sweetcorn, broccoli and spinach.