Alexis Harley

I pick rock samphire (Crithmum maritimum), mint and the leaves of society garlic from spring to autumn and chop them finely and chuck them in a lentil salad. They’re great perennials in my Mediterranean climate.

I pick chard/silverbeet continuously all year round. The one plant manages to live for years if I keep pinching out the going-to-seed spikes and harvesting the outermost leaves. My sorrel is five years old and never dormant. I have a sprouting broccoli that appears to have perennialised itself (now three years old, and keeps generating more sprouts each spring (and leaves all year round if you don't mind  your kale-substitute a bit leathery)). Full disclosure: I'm in South-Eastern Australia, and Winter is a pretty mild affair.

Good blog post recently on Rusty's honeybeesuite site about the silliness of extracting honey - from a commercial point of view, at least - when comb honey routinely sells for three times the amount of extracted honey. Of course, old manky three-seasons-old ex-brood comb isn't very appetising to most of us, so parting the honey from the wax is preferable in at least some instances.