Parsley

Nicola Galloway wouldn’t be without curly parsley in her Nelson plot, and grows it year round to supply her kitchen.

“I let a few plants go to seed each year then transplant the little seedlings that pop up around the garden,” she says. “It gets used in cooking through the week, to make parsley pesto or salsa verde, sprinkled on soups or stews, and stalks are added to stock.”

In Tākaka, Sol Morgan loves Dalmatian parsley. This self-seeding green grows throughout the year for him, “meaning I have an abundant supply of nutritious parsley for my salads. It also goes really well with pumpkin soup during the cooler months,” he says.