THE OAKWOOD EDIBLE BED
INFORMATION LAST UPDATED:
1 September 2025
The Oakwood Edible Bed is a project of REAP, a community organisation based in the Roundhay, Oakwood and Brackenwood districts of northeast Leeds, and the produce is free and available to all.
If you would like to be involved, even in a small way, please get in touch with REAP through their website, and you would always be welcome to lend a hand on the Edible Bed by, for instance, just tweaking out the odd weed if you happen to be passing.
I have put this webpage together to keep everyone up to date on exactly where we are and what we hope to be doing.
The rough plan below is where I think the perennials should be by the end of the season. For instance, I have planned to drastically reduce the incidence of Lemon Balm. Therefore if you go down to help and see a self-seeded clump of Lemon Balm which is not in the plan, please feel free to tweak it out. [I have temporarily physically marked the clumps to stay by laying two crossed sticks over them]. Same applies with chives, oregano, borage, fennel, etc.
Also, I have used Ai to generate the plant information, if anyone can suggest any edits or additions based on your own expert knowledge, then please do let me know.
And if you have any expertise in any particular horticultural field [pruning soft fruits spring to mind at the moment] please don't hesitate to share.
Some jobs that I am currently getting on with, which you might like to join in with:
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Water the new plantings [runner beans, cavolo nero, peas, lavender during the heat waves.
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Clear all weeds - especially some established ones to the clock end behind the currant bushes I haven't got around to yet, but also new self seeded annual weeds which keep appearing. I have left the marigolds to themselves as they are bright and jolly and the bees like them - they can come out next season when we need the space.
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Transplant some autumn crop seedlings from the small raised bed when they are mature enough.
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Reduce the incidences of herb clumps to the locations shown on the plan.
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Prune the soft fruit bushes [at the correct time of course]
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Turn the compost heaps occasionally
Click on a location on the above plan for full details of what is growing there, or choose the vegetable from the list below.
But please be aware that we haven't got absolutely everything on the plan yet ....
but we're working on it......
THIS IS AN ORGANIC BED - NO FERTILIZERS OR CHEMICALS ARE USED, BUT WE WOULD RECOMMEND THAT ALL PRODUCE IS WASHED BEFORE USE
REDCURRANT
Origin: Redcurrants (Ribes rubrum) are native to parts of Western Europe, particularly the United Kingdom, France, and Germany.
Uses: Redcurrants are commonly used in jams, jellies, syrups, sauces, desserts, and baked goods. They can also be eaten fresh, used as a garnish, or infused into beverages.
When to Harvest: Redcurrants are typically ready for harvest between late June and early August. Look for plump, firm berries with a vibrant red colour.
ALL THE REDCURRANTS HAVE NOW BEEN HARVESTED FOR THIS YEAR [2025]
WHITECURRANTS
Origin: Whitecurrants are native to Europe and parts of Asia, where they've been cultivated for centuries. They belong to the same family as blackcurrants and redcurrants.
Uses: Whitecurrants are commonly used in desserts, jams, jellies, syrups, and sauces. They can be eaten fresh or cooked, and their sweet-tart taste adds a unique flavor to various dishes.
When to Harvest: Whitecurrants usually ripen in late summer to early autumn, depending on the cultivar and region. You can tell they're ready to harvest when the berries turn a translucent pinkish-white colour, and the stem starts to dry out.
THE BUSHES ARE FULL OF FRUIT FOR PICKING JUST NOW. FAST GETTING PAST THEIR BEST
RUNNER BEANS
Origin: Runner beans (Phaseolus coccineus) originated in Central America, where they were grown for both their edible pods and ornamental value.
Uses: Runner beans are primarily grown for their delicious, tender pods that can be eaten fresh, cooked, or preserved. The beans can be used in various dishes, such as salads, stir-fries, soups, and stews. The flowers and young leaves are also edible.
When to Harvest: Runner beans are generally ready to harvest from late summer to early fall, about 60-70 days after sowing. Pick the beans when they are young and tender, usually when they're around 6-8 inches (15-20 cm) long, and before the beans inside start to swell.
NOW PRODUCING PLENTY OF BEANS READY FOR HARVESTING [BUT MANY PICKED BY LADY TODAY, SO NEED TO WAIT A LITTLE LONGER [31 AUG 2025]
CAVOLO NERO
Origin: Cavolo nero is native to the Tuscany region of Italy and has been cultivated there for centuries.
Uses: This versatile vegetable can be enjoyed raw in salads, sautéed, braised, or added to soups and stews. It pairs well with ingredients like garlic, lemon, olive oil, and nuts.
When to Harvest: Typically, cavolo nero is harvested when the leaves are large and dark green. Leaves can be harvested individually as needed or the entire plant can be cut down to about 2-3 inches above the ground, allowing it to regrow.
READY TO HARVEST: JUST A FEW LEAVES AT A TIME THOUGH TO GIVE THEM CHANCE TO RECOVER [31 AUG 2025]
RHUBARB
Origin: Rhubarb is thought to have originated in China and Tibet, where it was used for medicinal purposes. It later became popular in Europe, especially in the UK, as a culinary ingredient.
Uses: Rhubarb is primarily used in desserts, with its tart flavour complementing sweet dishes. It's often paired with strawberries, apples, or ginger and can be enjoyed in pies, crumbles, tarts, jams, and sauces.
N.B. Rhubarb leaves are toxic due to the presence of oxalic acid, which can cause adverse health effects if consumed in large amounts. Eat the stalk only.
When to Harvest: Generally, rhubarb is harvested between late spring and early summer, when the stalks are firm and brightly coloured. The end of July is usually considered the time to stop picking for the best results. Avoid harvesting all the stalks at once to prevent stressing the plant. Instead, twist off the outermost stalks as needed, leaving at least one-third of the stalks on the plant to promote regrowth.
RHUBARB IS USUALLY PAST IT'S BEST BY END JULY, BUT SOME STALKS STILL LOOKING USABLE [31 AUG 2025]
LEMON BALM (Melissa officinalis)
Origin: Lemon balm is native to the Mediterranean region and has been cultivated for over 2,000 years. It has a long history of use in traditional medicine and cuisine.
Uses: Lemon balm is known for its calming and soothing properties, often used in teas, tinctures, and essential oils to promote relaxation and reduce anxiety. It also has culinary uses, such as flavouring salads, soups, and sauces, and can be added to baked goods or made into a pesto.
When to Harvest: Lemon balm can be harvested throughout the growing season, but the ideal time is just before the plant flowers, typically in late spring or early summer. You should collect leaves in the morning when their essential oil content is highest.
We have a policy of trimming the flowers off some of the herbs, like lemon balm, oregano, etc, as this concentrates the energy into the leaves, which are more tasty/ aromatic as a result. Some clumps we leave to flower for the sake of the bees. Please therefore harvest only from the clumps with no flowers.
PEAS
Origin: Peas (Pisum sativum) were one of the earliest crops cultivated by humans, with evidence of their use dating back to the Stone Age. They originated in the Mediterranean region, specifically in the area around Greece, Turkey, and the Middle East.
Uses: Peas are a versatile and nutritious vegetable, often used in soups, stews, stir-fries, salads, and side dishes. They can be enjoyed fresh, frozen, or dried. Additionally, pea shoots and tendrils can be eaten in salads or as garnishes.
When to Harvest: The timing for harvesting is when pods are well-rounded and peas have developed, usually about 60-70 days after sowing.
Make sure to harvest peas regularly to encourage continuous production and enjoy their sweet flavor at its peak!
READY TO HARVEST AS PODS SWELL UP ONE AT A TIME, BUT NOT IN USABLE AMOUNTS. JUST TRY A TASTE! [31 AUG 2025]
BRONZE FENNEL
Bronze fennel (Foeniculum vulgare var. virens) is a unique variety of fennel with a beautiful bronze-purple foliage. Here's a summary of its origin, uses, and when to harvest:
Origin: Bronze fennel is a variety of common fennel (Foeniculum vulgare) that originated in the Mediterranean region, specifically in areas around the Mediterranean Sea. It has been cultivated for centuries for its culinary and medicinal properties.
Uses: Bronze fennel is primarily used as an ornamental plant due to its striking bronze-purple color. However, like other fennel varieties, it has a mild anise-like flavor and can be used in cooking. The leaves and seeds can be added to salads, vegetable dishes, and fish recipes, while the bulb can be eaten raw or cooked.
When to Harvest: You can harvest bronze fennel leaves throughout the growing season, starting from early summer to early fall. For the best flavour, it's recommended to pick the leaves when the plant is young. Seeds can be collected in late summer or early autumn, while the bulb is usually ready for harvest about 80-90 days after planting.
LAVENDER
Origin: Lavender (Lavandula) is a flowering plant native to the Mediterranean region, the Arabian Peninsula, and parts of Africa. It has been cultivated for centuries for its ornamental, medicinal, and culinary uses.
Uses: Lavender is widely used for its soothing scent and beautiful purple flowers. It is commonly used in aromatherapy, perfumes, cosmetics, and as a natural remedy for anxiety, insomnia, and skin irritation. The flowers and leaves can also be used in cooking and baking to add a floral flavor to dishes, drinks, and desserts.
When to Harvest: Lavender is typically harvested in the summer months, usually between mid-June and mid-August when the flowers are fully open and the essential oil content is highest. Harvest the flowers in the morning, after the dew has evaporated, to ensure the best quality.
THE NEW PLANT IS NOT YET ESTABLISHED ENOUGH TO SUPPORT ANY HARVESTING
MINT
Origin: Mint (Mentha) is a perennial herb native to Europe, Africa, Asia, and Australia. There are many different varieties, including peppermint, spearmint, and chocolate mint, each with their own distinct flavor and scent.
Uses: Mint is widely used for its refreshing taste and aroma. It's a common ingredient in teas, drinks, desserts, salads, and sauces. Mint is also used in cosmetics, toothpastes, and mouthwashes for its cooling and invigorating properties. Additionally, mint can be used as a natural remedy for digestive issues, respiratory problems, and headaches.
When to Harvest: Mint can be harvested year-round, but the best time is usually in the early morning, after the dew has dried. Snip off the top few inches of the plant, avoiding the woody stems, to encourage new growth. Harvest before the plant flowers for the most flavorful and aromatic leaves.
BORAGE
Origin: Borage (Borago officinalis) is native to the Mediterranean region and has been used for centuries in both culinary and medicinal contexts.
Uses: Borage is known for its edible flowers and leaves, which have a cool, cucumber-like flavor. The flowers are often used as a garnish in salads, drinks, and desserts, while the leaves can be cooked like spinach or used in soups and sauces. Borage also has medicinal uses, such as treating respiratory ailments, reducing inflammation, and promoting lactation.
When to Harvest: Borage leaves and flowers can be harvested throughout the growing season. For the best flavour, pick young leaves before the plant flowers, and harvest flowers when they are fully open. To promote regrowth, regularly prune the plant and harvest only one-third of the foliage at a time.
GLOBE ARTICHOKE (Cynara cardunculus var. scolymus):
Origin: Globe artichokes originated in the Mediterranean region, specifically around the areas of Sicily, Italy, and North Africa. They've been cultivated since ancient times for their edible flower buds.
Uses: Globe artichokes are primarily grown for their large, edible flower buds, which are often enjoyed as a delicacy in many cuisines. The heart and base of the bud are the most tender and flavorful parts, while the outer bracts can be peeled and eaten as well.
When to Harvest: Globe artichokes are typically ready to harvest in late summer to early fall, around 3-4 months after planting. Look for plump, firm buds with tight, compact bracts. Harvest the buds when they reach their full size, but before they begin to open and turn purple. Cut the artichoke stem about 1-2 inches below the base of the bud to remove it from the plant.
JERUSALEM ARTICHOKE or SUNCHOKE (Helianthus tuberosus), also known as sunchokes:
Origin: Jerusalem artichokes are native to North America, primarily the central and eastern regions of the United States and Canada. They were a significant food source for Native American tribes before being introduced to Europe in the early 1600s.
Uses: The edible tubers of Jerusalem artichokes are often eaten as a root vegetable, cooked in various ways such as boiling, roasting, or frying. They have a nutty, sweet flavor and can be used in soups, stews, salads, or even as a substitute for potatoes. The plant can also be used as animal fodder, and its flowers attract pollinators.
When to Harvest: Harvest Jerusalem artichokes in late autumn or early winter, after the foliage has died back following the first frost. The tubers can be left in the ground and dug up as needed, as they store well in the soil. For best results, harvest when the soil is moist, and use a garden fork to carefully loosen the soil around the tubers.
Be aware that Jerusalem artichokes can be invasive in some areas due to their rapid spread through underground tubers, and can give rise to some indigestion problems including noxious wind.
SAGE
Origin: Sage is native to the Mediterranean region, with a long history of use in both culinary and medicinal contexts by ancient civilisations like the Greeks and Romans.
Uses: Sage is a popular herb in various cuisines, known for its strong, earthy flavor. It's used to season meats, fish, soups, and stews. Sage also has medicinal uses, such as treating digestive issues, respiratory conditions, and inflammation. Additionally, it can be used in aromatherapy and cosmetic products due to its soothing and antioxidant properties.
When to Harvest: You can start harvesting sage leaves from the plant about 60-70 days after sowing or when the plant has established itself and is growing vigorously. Sage can be harvested multiple times throughout the growing season. To ensure a continuous supply, prune off the top leaves or entire stems as needed. Harvest in the morning, after the dew has dried, for the highest concentration of essential oils.
Remember to leave some foliage on the plant to allow it to continue growing and producing more leaves for future harvests. Sage is a hardy herb that can survive well into the colder months, making it a versatile addition to any herb garden.
We have a policy of trimming the flowers off some of the herbs, like lemon balm, oregano, etc, as this concentrates the energy into the leaves, which are more tasty/ aromatic as a result. Some clumps we leave to flower for the sake of the bees. Please therefore harvest only from the clumps with no flowers.
OREGANO (Origanum vulgare):
Origin: Oregano is native to the Mediterranean region and parts of western Asia. Its use dates back to ancient Greek and Roman times, where it was valued for its medicinal and culinary applications.
Uses: Oregano is a popular herb in Mediterranean cuisine, often used in tomato-based dishes, meats, fish, and vegetable dishes. It pairs well with basil, garlic, and olive oil. Additionally, oregano has been used in traditional medicine for its antiviral, antibacterial, and anti-inflammatory properties, treating ailments such as respiratory infections, digestive issues, and skin conditions.
When to Harvest: Oregano can be harvested throughout the growing season once the plant has established itself. It's best to harvest the leaves in the morning when their essential oil content is highest. You can cut the stems back by about one-third to encourage bushy growth and a continuous supply of fresh leaves for future harvests.
Remember to leave some foliage on the plant to keep it healthy and promote new growth. Dried oregano can be a flavourful addition to dishes during winter months when fresh herbs may be scarce.
We have a policy of trimming the flowers off some of the herbs, like lemon balm, oregano, etc, as this concentrates the energy into the leaves, which are more tasty/ aromatic as a result. Some clumps we leave to flower for the sake of the bees. Please therefore harvest only from the clumps with no flowers.
CHIVES (Allium schoenoprasum)
Origin: Chives are native to Europe, Asia, and North America and have been used in culinary and medicinal contexts for centuries.
Uses: Chives are a popular herb in various cuisines, offering a mild onion flavor that complements dishes such as soups, salads, eggs, and vegetables. Their attractive purple flowers are also edible and can be used as a garnish or added to salads. Chives contain vitamins and minerals like vitamin C, vitamin A, and potassium, as well as antioxidants that can benefit overall health.
When to Harvest: Chives can be harvested throughout the growing season, starting about 30 days after planting or once the plant has established itself. Snip off the outer leaves near the base, leaving at least 2 inches (5 cm) of growth to allow the plant to continue producing. Chives will regrow after harvesting, so you can enjoy multiple harvests throughout the season.
For an ongoing supply of chives, it's a good idea to plant several pots or clumps and rotate your harvesting to ensure continuous growth and fresh chives for your culinary needs.
GOOSEBERRY (Ribes uva-crispa)
Origin: Gooseberries are native to Europe, northwestern Africa, and southwestern Asia. They have been cultivated for centuries and were popular in England during the Elizabethan era.
Uses: Gooseberries are versatile fruits used in a variety of dishes. They can be eaten raw, cooked, or preserved in jams, jellies, sauces, and chutneys. They pair well with both sweet and savoury ingredients, making them a popular choice for desserts, pies, tarts, and even salads.
When to Harvest: Gooseberries are typically ready to harvest from late spring to early summer, depending on the variety. Early cultivars can be harvested as early as May, while later ones can extend into July. Look for plump, firm berries with a translucent, greenish-yellow color for dessert varieties, or a deep red color for culinary varieties.
It's best to pick the fruit when it's fully ripe but still firm, as overripe berries can become soft and difficult to work with. If you plan to cook the berries, you can pick them slightly underripe for a more tart flavor. Remember that gooseberries can be damaged easily, so handle them gently when harvesting.
RASPBERRIES
Origin: Raspberries are native to Europe, Asia, and North America. They have been consumed by humans for thousands of years, with evidence of their use dating back to prehistoric times.
Uses: Raspberries are popular for their delicious flavour and versatility in various dishes. They can be enjoyed fresh, baked in pies and desserts, made into jams and preserves, or used as a topping for yogurt, cereal, or ice cream. Raspberries are also used in smoothies, juices, and cocktails.
When to Harvest: Raspberries typically ripen from early summer to fall, depending on the variety. Here are some general guidelines for when to harvest different types of raspberries:
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Summer-bearing raspberries: Harvest from early to mid-summer, usually around June or July.
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Everbearing raspberries: Harvest from mid-summer to fall, with the main crop coming in late summer or early autumn, followed by a smaller crop in early summer.
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Red raspberries: Harvest when they turn a deep, rich red color and separate easily from the stem.
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Black raspberries: Harvest when they are fully black and easily separate from the stem.
Harvest raspberries every few days to ensure you enjoy them at their peak flavor and freshness.
GOLDEN MARJORAM (Origanum majorana 'Aureum')
Origin: Golden Marjoram is a variety of the common marjoram (Origanum majorana), which has its origins in the Mediterranean region.
Uses: Golden Marjoram is primarily used as a culinary herb, adding a mild and sweet flavour to various dishes, especially those containing garlic, chili, and tomatoes. It is popular in Italian, Greek, and Mexican cuisine, and can be used fresh or dried.
When to Harvest: You can harvest Golden Marjoram throughout the growing season, but it's best to pick the leaves in the morning when their essential oil content is highest. To encourage continuous growth, snip off the top leaves or stems, leaving enough foliage for the plant to continue producing.Golden Marjoram is a versatile herb with an attractive golden color, making it a beautiful addition to any herb garden or ornamental border.
GOLDEN THYME (Thymus vulgaris 'Aureus')
Origin: Golden Thyme is a cultivar of the common thyme (Thymus vulgaris), a perennial herb native to the Mediterranean region.
Uses: Golden Thyme is primarily used as a culinary herb, providing a flavorful addition to dishes with its lemony, slightly minty taste. It can be used fresh or dried in a variety of recipes, such as soups, stews, and marinades.
When to Harvest: Golden Thyme can be harvested year-round, but its flavor is typically best during the summer months before it flowers. To promote new growth, snip off the top few inches of the stems, making sure not to cut into the woody part of the plant. Regularly pruning the herb will help maintain its compact, bushy growth habit.
Golden Thyme is a beautiful and versatile herb with vibrant golden-yellow foliage, making it an attractive addition to any herb garden or landscape.
RED RUSSIAN KALE
Origin: Red Russian kale is a variety of Brassica oleracea, which is native to the Mediterranean region and has been cultivated for centuries. This particular cultivar is also known as "ragged jack" or "sweet red" and is prized for its tenderness and mild flavor.
Uses: Red Russian kale is primarily used as a leafy green vegetable in salads, soups, and other dishes. Its tender leaves make it a great choice for baby greens, and its vibrant color adds visual interest to any dish. Use young leaves for salad, chopped mature leaves for cooking.
When to Harvest: Red Russian kale can be harvested at various stages of growth, depending on your preference. For baby greens, harvest leaves when they are about 2-3 inches long. For mature leaves, wait until they are 6-14 inches long. Harvest kale before temperatures drop below freezing to ensure the best flavour and texture.
SPRING CABBAGE
Origin: Spring cabbage (Brassica oleracea var. capitata) is a type of cabbage that originated in Europe, with a history of cultivation dating back thousands of years. It's believed to have been domesticated in the Mediterranean region before spreading to other parts of the world.
Uses: Spring cabbage is a popular vegetable used in various dishes around the world. Its crisp texture and mild, sweet flavour make it perfect for salads, stir-fries, sauerkraut, and coleslaw. Use it as a side vegetable for soups, etc. It can be enjoyed raw, steamed, braised, or roasted.
When to Harvest: Spring cabbage takes around 60-90 days to mature, depending on the variety. It should be harvested before it goes to seed, when the head feels firm and dense, usually when it reaches its mature size (around 6-10 inches in diameter). Harvesting too early may result in small, loose heads, while harvesting too late can lead to split or cracked heads. Keep an eye on the weather, as cool temperatures can prolong the growing season, while warm temperatures can speed it up.