Kitchen gardens and perennial veggies

For someone who loves to cook, living in Brisbane feels like a bit of a dream come true. The subtropical climate makes it possible to grow food all year round, which means that even the smallest garden — or a few pots on a balcony — can become a source of fresh, homegrown ingredients.

With just a bit of care, herbs tend to do especially well here. A handful of pots can be enough for a small tea garden or kitchen corner — peppermint for a calming brew, or rosemary, sage, and Vietnamese mint to bring depth and aroma to everyday meals. There’s something grounding about stepping outside and picking exactly what you need, fresh from your own space.

I've been discovering the wonderful world of perennial greens that many people overlook — plants like Kang kong, Aibika, and Surinam spinach that just keep giving, especially through the warmer months.

Common veggies like tomatoes, capsicums, chillies, chives, peas, beans, and carrots all grow well too, especially with a bit of planning around the seasons.

You don’t need a huge space or an elaborate setup. Just a willingness to start small, notice what grows well, and enjoy the slow rhythm of food grown at home.

Growing food in a Subtropical garden