If you want to fill your garden with fresh food this spring/summer season but don’t have much room…these annual edible climbers are the best for vertical gardening in spring! I don’t know about you, but I always feel like I need more gardening space… BUT incorporating vertical plants into your veggie patch or garden can not only maximise the amount of food you can grow but also help shade and protect your garden. I love growing perennial or long-term climbers as they grow to produce more and more fruit each year without having to replant them but…. It’s also fun to have room to mix it up and try different annual climbers each year.
These fast-growing, productive climbing plants make the most of vertical garden space and can transform fences, trellises, and arches into lush, edible walls. Ideal for spring and summer planting, annual climbers are perfect for renters, small gardens, and food forests needing seasonal coverage and abundant harvest. Check out my top tips and plant list below and start growing more food in the same amount of space!
Annual vs Perennial Climbers? Which are better for Vertical Gardens?
I love growing a mix of both! I will share more about perennial climbers at the end of this post. Annual climbers grow for a season, produce food, and then die off. This means you can use the space to grow different things each season, or usually over two growing periods: summer crops and winter crops. Annual vertical climbers are great for….
Fast Results: Most are quick to establish and produce within one season.
Perfect for Temporary Gardens: Great for renters or testing garden layouts.
Seasonal Versatility: Easily rotated out each year to suit changing garden needs.
Creates Shade: Can provide temporary dappled shade for young fruit trees or veggie beds.
Increasing Pollinators & Biodiversity: Lush greenery, flowers, and harvests attract pollinators during the busy Spring & Summer season.
Ways to Support Your Vertical Climbers
Climbers need something to climb, and it’s best to have this installed before you get busy planting your seeds and seedlings. That way, you don’t risk stepping on them or snapping off stems. Below are some of my favourite ways to create trellis and support for my vertical gardens.
Vertical Pre-made Trellises: You can buy panels of pre-made wood or metal lattice or mesh frames. These can either be scrwed to existing fences or supports or add in your own. Star pickets or bamboo poles are often an easy and cost-effective way to go.
A-Frame or Teepee Supports: These are great for a quick and easy vertical garden. They also add interest to a flat space. Bamboo, stakes, branches, or recycled materials can be tied together to create a strong Aframe support. My mum adds an old bicycle tyre to a support post and ties string lines from the tyre to pegs in the ground . It doesn’t need to be fancy as long as it is strong and secure, the plants will cover the structure and look lush in no time!
Fences & Arches: I love archways in the garden as they give space to grow vertically, plus the added experience of walking under them is a little magical. Premade archways are a quick solution, but are often expensive. DIY arch ways can be made from metal cattle panels, timber trelis, branches, or recycled wood, even PVC piping over metal stakes. Chicken mesh, Rio mesh, or fencing mesh can be used to create small vertical supports for one side of your raised bed. This way, you can grow lower plants in the front of the bed and climbers up the back to maximise growing space.
Nets or Strings: Soccer nets or other string-construction nets can be a great DIY idea. Cheap and flexible, great for beans or light vines.
Ensure your structure is strong enough to support mature vines and fruit weight. The great thing about lightweight DIY structures is that they can be used for a season and packed away. This gives you flexibility each season to design your garden. As opposed to perennial climbers, they do better on more permanent structures.
Top 15 Annual Edible Climbers to Grow in Spring/Summer
These plants are either true annuals or fast-growing tropicals, often grown as annuals in warm climates. Check out the links to find more info on how to grow, harvest, and preserve.
Luffa (Loofah Gourd) (Luffa aegyptiaca / L. acutangula) – edible when young and makes natural sponges.
Bottle Gourd (Lagenaria siceraria) – versatile vegetable, produces a lot of food! A vigorous growing vine that is perfect for creating summer shade
Cucumber (Cucumis sativus) – classic favourite with refreshing fruit for summer salads or pickling.
Tromboncino (Climbing Zucchini) – long fruits, mildew-resistant, great summer for creating shade.
Winged Bean (Psophocarpus tetragonolobus) – edible pods and leaves, great shade plant. Thrives in hot, humid conditions.
Malabar Spinach (Basella alba / rubra) – succulent-like leafy green for warm climates.
Climbing Beans (Purple, Green, Borlotti, etc.) – great for A-frames and Teepee structures.
Chayote/Choko (Sechium edule) – vigorous, edible fruit and shoots. Hardy summer shade plant. It can be perennial in warmer climates.
Cucamelon / Mouse Melon (Melothria scabra) Tiny, cucumber-like fruits with a tangy, citrusy flavor. Fun snacking plant for kids and great in salads or pickled.
Pumpkin / Squash (Cucurbita spp.) Fruits for roasting and soups. Young shoots, flowers, and even leaves are edible.
Climbing Tomatoes (Indeterminate Varieties) – support needed, but highly productive.
Melons (Cantaloupe, Honeydew, Watermelon) – may need individual support slings for the fruit to stop them from dropping when ripe and smashing.
Mini Pumpkins or Gourds – great for a smaller trellis and very ornamental.
Sweet Potato (Ipomoea batatas) – Fast-growing vine with edible roots (tubers), tender young leaves, and shoots. A dual-purpose plant that provides staple carbohydrates and leafy greens through summer.
When to Sow and Planting Tips
Start Seeds Early: Direct sow after frost, or start indoors if needed. Plants that flower and then produce fruit such as melons, pumpkins, and gourds, need the full spring and summer season to grow, flower, and mature their fruit. Plant these in late winter or early spring. If you are likely to get cold snaps or frosts, start them indoors or in a greenhouse until the last frost has cleared.
Get structures installed: Make sure your structures are in place and sturdy before planting out your seeds and seedlings.
Feed the Soil: Mix compost and organic fertiliser into the soil before planting. Quick-growing annual plants require plenty of food and energy to grow.
Mulch: Retains moisture and keeps roots cool during the warmer months.
Train Early: Gently guide vines to supports while young.
Prune Lightly: Remove tangled or unhealthy vines to maintain airflow and access. As they grow, prune off leaves that are in the first 30cm of the soil. This helps reduce bacteria from splashing up onto the plant. Prune old or dead leaves throughout the growing period to increase airflow and reduce wasted energy.
Support fruit: Some large fruits, like pumpkins and melons, may need extra support. Hammock-style nets or string can help take some of the weight off and reduce the chance of the fruit dropping to the ground.
Want More Long-term Vertical Gardening Ideas?
Annual climbing vines are an incredible way to grow more food in less space, add beauty to your garden, and have fun experimenting with new crops each year! I always make room for annual climbers in my raised beds and kitchen garden. I also love perennial climbers for more long-term vertical food and summer shade. Although more permanent, these grow back each year to provide more and more food. Incorporating a mix of both annual and perennial climbers into your garden will help you grow massive amounts of food whilst still having the flexibility and space to try new varieties and plants each year.
Simple, Spray-Free Solutions for Veggie Garden Pest Problems
Just when you think the garden is looking good, the bugs show up in force! I often get asked why the bugs don’t eat my veggie garden, but the reality is they definitely do! If they weren’t, I’d be more worried! Because if the bugs aren’t eating your veggie plants, it means your garden isn’t part of the ecosystem. A few nibbles here and there are normal. Even a good sign that your garden is healthy, alive,and balanced. But.. when pests start taking more than their share, these easy & natural solutions will help you control bugs in your veggie garden.
TopTips for Controlling Bugs in the Veggie Garden
These tips are just second nature to me now, and combined, they reduce the pests in my veggie garden. Allowing me to harvest more of my food without any harmful chemicals or sprays. Each year, this helps improve the strength and resilience of my garden and results in less work for me. I hope these simple solutions help you grow more of your own food at home naturally and sustainably.
Remove the lower leaves
This helps stop slugs, snails, and other crawlers from getting easy access. I check my raised beds every few days. Pick off the lower leaves, both good and the sad, bug-bitten leaves. This allows more light (bugs like slugs and snails love dark, shady, wet spots) and reduces the amount of natural “ladders” up to your veggies. You can always clean off and use your holey veggie leaves to make a delicious, nourishing green soup or garden pesto.
Outplant the pests
This is probably my top tip and my favourite one! If bugs are hitting one patch hard, I just plant more! and randomly… I always interplant different things, so I’m not offering up a buffet of their favourite foods. The idea is to overwhelm the pests with too much choice and increase your chances of getting a harvest. It works especially well with fast-growing seeds like radishes, asian greens, and lettuce. Saving your own seeds is a great way to have more than enough to go around. So you aren’t so precious about using too many seeds or relying on the 6 seedlings you have purchased.
Sprinkle used coffee grounds
Many bugs hate crawling over gritty textures. I’ve been collecting used coffee grounds from my local cafe for years. By sprinkling them around the base of plants and even fully over young seedlings, I found my losses greatly reduced! It works really well to protect young seedlings from getting ring-barked by slaters/roly-poly, too! It’s free, reduces waste, and adds organic matter too!
Keep your plants well-fed
Healthy plants recover faster from pest attacks and are less likely to get smashed. Top up with liquid compost, worm castings, or even just a light mulch of compost to keep your plants thriving.
Relax and let a few “sacrificial” plants go
Sometimes the best defence is distraction! If a few plants just keep getting hit, I let them go and leave them as sacrificial plants. These often allow good predator bugs like Ladybugs or even birds to come visit the patch. The bugs often will focus on plants that have already been eaten…keeping them off your other healthy plants. It’s a simple way to work with nature and keep the peace in the patch.
Diversity makes it harder for the bugs
I focus on encouraging diversity in all my gardens. I do not plant the same thing all in one bed because if the bugs show up in my veggie garden and decide they like that plant… I’ve just made an easy-access all-you-can-eat buffet for them! Spreading them throughout different gardens makes it harder for the bugs and results in more food for me! Interplanting strong plants such as onion, chives, garlic, or leeks also helps confuse and ward off the bugs. Spreading plants out also reduces the nutritional depletion in the soil, as each plant takes different nutrients from varying depths due to their root growth and nutritional needs.
Control Bugs in the Veggie Garden Naturally
Dealing with bugs in the garden doesn’t have to mean reaching for harsh sprays or quick fixes. With a few simple, natural strategies, you can keep pests under control while still supporting a healthy, balanced ecosystem in your veggie patch. Caring for your soil’s health and your own at the same time.
I hope these tips help you feel more confident tackling any winter pest problems in your own garden! And remember, bug-bitten veggies are totally normal and even a sign that your garden is alive and thriving!
Want More Seasonal Garden Tips Like These?
Subscribe to my Tuesday Tips newsletter and get practical, organic garden advice delivered straight to your inbox each week 😊
If you’ve ever thought… “I wish I had more space to grow fruit,” This one’s for you! I’ve squeezed over 200+ types of fruit and edible plants into my suburban block… and while this may sound a bit crazy and not for everyone 😂 There are a few key tricks I’ve learnt along the way I want to share to help you grow a wider variety of fruit in a small space 🍊🍑🍓 Below are my top 5 tips to grow more fruit in less space..that actually work!
Top 5 Ways to Maximise Fruit in a Small Garden or Urban Space
Grow Fruit Trees in Pots
Pots make it possible to grow fruit trees almost anywhere.. balconies, patios, rental properties, awkward spaces, driveways. Choose dwarf or compact varieties, and you can move them to catch the sun or protect them in winter. Bonus: Potted trees are naturally dwarfed, so less maintenance and pruning.
Use Vertical Space
Increase the number of varieties by growing vertical fruits. Train passionfruit vines along fences, grow berries on trellises, or espalier apples along walls. Vertical growing = more fruit with less garden bed space used.
Try Multi-Grafted Trees
One tree, multiple fruits! Grafted trees can grow many varieties on a single trunk. You can purchase these as fruit salad trees or learn to graft and do it yourself! Each family type can usually be grafted together eg: stonefruit like peach, apricot, plum, nectarine can all go on one tree (except cherries must go with cherries) or citrus mixes. Great for variety, especially in limited space.
Plant High-Density Style
You probably know by now this is something I practice in my gardens… but there is method to my madness. Fruit trees don’t need to be spaced as far apart as you think. You can either have x2 fruit trees “correctly spaced” or x4 closer together. This means you will need to prune them smaller, resulting in less fruit on each tree, but more trees means more variety AND may extend your fruit season. I don’t need 1000 oranges, I’m happy with 20 😄 This works best by combining dwarf fruit trees and #5 👇
Succession + Seasonal Layers
Grow fast fruiting crops like Cape Gooseberry, Papaya, Tamarillo, and Bananas between slower ones. You’ll get harvests while your trees are still establishing. It’s all about planning for layers and timing. Then, after a few years, once your main fruit trees, say Avocado or Mango, start taking up the space, you can cut the short-lived crops out to make space.
Start Small and Grow in Less Space
You don’t need a huge property to enjoy an abundant, homegrown harvest. Even a small courtyard, rental garden, or suburban backyard has the potential to grow a diverse mix of fruit when planned strategically. Start with just one or two of these tips, like adding a potted citrus or training a passionfruit vine, and see how much more you can grow. With each season, you’ll learn more about your microclimate, sun patterns, and fruit tree behaviour, which will help you maximise your space even further. Over the years, I have edited many of my fruit trees by removing ones I don’t enjoy as much as I thought I would. I have even created multi-grafted fruit trees to then remove one of them to make room for a new tree…But I still get to enjoy the same fruit just on one tree.
Your Backyard Fruit Jungle Starts Here
Urban gardening isn’t about sacrificing abundance; it’s about designing smart, layered systems that work with the space you have. By thinking vertically, embracing container gardening, and planting with both time and growth habits in mind, you can enjoy a steady harvest of fresh fruit almost year-round.
If you’ve ever juiced a bunch of lemons and felt a twinge of guilt tossing out those beautiful yellow peels, this one’s for you. These lemon zest sprinkles are a vibrant, aromatic way to get even more out of your citrus and add a burst of flavour to your meals. As a home gardener and low-waste kitchen enthusiast, I’m always looking for ways to use every part of what I grow or harvest. Lemon zest is one of my favourite zero-waste flavour boosters, and these dehydrated lemon sprinkles are a must-have in my pantry.
Not only does this recipe help reduce food waste, but it’s also a great way to preserve the bright taste of citrus for use all year round, especially when your lemon tree is loaded and you’re making juice in batches.
Sustainable, Simple, and Full of Flavour
✔️ Uses up leftover lemon skins after juicing
✔️ Easy to make with just one ingredient
✔️ Stores well and lasts for months
✔️ Adds fresh, zesty flavour to sweet and savoury dishes
✔️ A perfect DIY pantry staple for low-waste living
How to Use Lemon Zest Sprinkles
This citrusy powder is so versatile! Here are a few of my favourite ways to use it:
It also makes a beautiful homemade gift when packaged in a recycled spice jar with a handwritten label!
What You’ll Need
3–4 lemon skins (or more if you’re batch prepping)
A dehydrator or oven
A spice grinder, food processor, or Nutribullet
Clean, dry jar for storage
Tip: Use organic lemons or those from your own garden to avoid wax and pesticides.
How to Make Lemon Zest Sprinkles
Step 1: Wash and Peel After juicing your lemons, give the skins a quick rinse. Carefully peel or slice off the outer yellow part of the skin. Try to avoid too much of the bitter white pith.
Step 2: Dehydrate Lay the peels on a tray in your dehydrator or on a baking tray in the oven. Dry at around 45°C (113°F) for 2–4 hours, or until the peels are crisp and snap easily.
Step 3: Blend Once completely dry, add the peels to your spice grinder or blender. Blitz until they turn into a fine powder.
Step 4: Store Transfer to a clean jar—this is a great use for old spice jars or small glass jars with tight lids. Store in a cool, dark place.
Lemon Zest Sprinkles
Prep Time: 5 minutes
Cook Time: 3 hours2 seconds
Total Time: 3 hours5 minutes2 seconds
If you have used lemons for juicing then this is a great way to get the most out of your lemons.
Ingredients
3-4 Lemon skins
Instructions
Wash and peel or carefully slice off thin pieces of the lemon skins. Use organic lemons or fresh from the tree.
Layout the skins on a tray and dehydrate using a dehydrator or oven at 45degrees for 2-4 hours until completely dry.
Add the dry peels to a spice blender, food processor, or Nutribullet and blitz to a fine powder.
Place in a jar. I save my spice jars to recycle for future homemade spices such as this.
Notes
Add to sugar for a lemon sugar or add to your dishes for a fresh zesty flavour. Great in salad dressings, stirfry or even on top of ice-cream or yoghurt.
Low-Waste Kitchen Tip
After using the zest, the remaining lemon peel (especially the pith and leftover pulp) doesn’t have to go to waste. Here are two great options:
Compost it: Citrus adds acidity to your compost and breaks down well when chopped.
Make citrus cleaner: Soak the leftover peels in a jar of vinegar for 2–3 weeks to make a natural, homemade all-purpose cleaner. Strain and store in a spray bottle.
This lemon zest sprinkle recipe is a beautiful example of how simple, low-waste habits can add flavour and sustainability to your kitchen. It’s one of those small swaps that turns scraps into something useful, aromatic, and delicious. Next time you juice a few lemons, don’t toss those peels, dry them, blend them, and sprinkle some sunshine on your next dish.
Kumquat and custard scrolls are delicious! If you have a Kumquat tree overflowing with fruit, then whip up a batch of Kumquat jam and make these scrolls. There’s nothing quite like a tree dripping with golden-orange kumquats in the middle of winter. These tiny citrus gems are tart, tangy, and packed with flavour, and if you’ve ever grown your own, you’ll know how quickly they can go from “a few ripe fruit” to an overwhelming abundance.
When your kumquat tree is loaded and you’re wondering what to do with all that fruit, this kumquat and custard scroll recipe is a must-try. It’s comforting, simple, and a great way to preserve and use your homegrown harvest. These scrolls are soft, sticky, and filled with a beautiful mix of creamy custard and zesty kumquat jam—perfect for a weekend treat, morning tea, or a garden-inspired dessert.
Why Kumquats Deserve a Spot in Your Garden
If you’re new to kumquats, they’re small, oval citrus fruits that can be eaten whole, skin and all! Their skin is sweet while the inside is tart, making them ideal for marmalades, jams, and even fermenting. They’re also compact and make wonderful trees for small backyards, pots, or food forests.
Kumquats fruit prolifically through the cooler months, adding much-needed colour and freshness to a winter garden. But because they’re so tangy, many gardeners are left scratching their heads over how to use them all. This recipe is one of my favourite ways to turn that vibrant tartness into something sweet, creamy, and utterly delicious.
Kumquat & Custard Scrolls Recipe
These scrolls are super easy to make and don’t require yeast or rising time, so they’re perfect for a quick baking session. All you need is a batch of homemade kumquat jam, thick custard, and a few pantry basics.
1 cup thickened custard (store-bought or homemade)
Kumquat and Custard Scrolls
Yield: 8-10
Sweet, tart, creamy, and crunchy these Kumquat and custard scrolls are mouthwatering and delcious.
Ingredients
2 cups self-raising flour
2 TBSP icing sugar
80 grams of butter
1/2 cup milk
1/2 cup Kumquat Jam (see recipe below)
1 cup thickened custard
Instructions
Preheat oven to 200 degrees celsius.
Mix flour, icing sugar, and butter until it forms a breadcrumb texture. Add milk and form a dough.
Roll out on a floured bench to a rectangle shape rough 30cm long.
Add cooled set custard on top and spoon on your kumquat jam. Mix slightly.
Then roll the long side to form a long roll. This is quite tricky but just do your best.
Then cut into 8cm pieces and place in a greased oven dish with the cut side down.
Spoon on any extra mixture that has fallen out. Bake for 20mins until golden.
Allow cooling before removing them so the custard has set again.
You can also brush with extra jam to glaze.
Make Your Own Kumquat Jam
You’ll need kumquat jam for this recipe, and making your own is incredibly rewarding. You can bottle up the sunshine of your citrus tree and use it in scrolls, toast, cakes, or even savoury dishes like glazed roasted vegetables.
Kumquat Jam
Yield: 3 jars
Prep Time: 4 hours30 minutes
Cook Time: 10 minutes
Additional Time: 15 minutes
Total Time: 4 hours55 minutes
Kumquat jam is a great way to use and preserve your harvests. Add this jam to pikelets or baking for a delicious citrus flavour.
Ingredients
4 cups chopped Kumquats
5 cups of water
1 1/2 cups sugar
1/2 lemon
Instructions
Wash and chop your Kumquats and keep the seeds as you will need them to use as natural pectin.
Place the Kumquats and water in a pot.
Get all your seeds and make a little bag from cheesecloth or in a strainer. You want the seeds to be submerged in the water but not dispersed throughout as you will be discarding them later. Let the seeds and kumquats sit in the water for 4hrs to release the natural pectin. Remove the seeds and discard.
Place a saucer or plate in the freezer to test your jam out at the end.
Bring the pot to a simmer for 30mins. Add in the sugar and stir. Bring the pot to boil for 5min.
Test your jam by putting droplets onto your frozen plate. They should thicken as you run the end of a spoon through the droplet to check. If it doesn't look like it is set add some fresh lemon juice, reheat, and stir. Test again. I repeated this a couple of times and it started to look set.
Spoon hot mixture into hot jars (heat mine in the oven to sterilise 120 degrees for 15 mins and the lids in a bowl of boiling water).
Turn the jars upside down to cool and help the lids seal.
Refrigerate and enjoy.
Watch the video
Why Grow Kumquats at home?
Here are some of the many reasons to grow Kumquat
Hardy, low-maintenance fruit tree
Perennial
Ornamental and edible
Prolific producer
Dense busy shrub
Grows well in pots and containers
The whole fruit is edible
Great for making jams and preserves
Popular Kumquat Varieties
Nagami – Japanese variety with small oval-shaped fruit. Bright orange when ready. Sweet skin and tart flesh. 1-2 seeds in each fruit ( my favourite).
Meiwa – Larger round orange fruits. Sweet skin and flesh. A hybrid of Nagami and Marumi varieties.
Marumi – Round fruits that are quite sour or tart. Mainly used for preserving.
Variegated Kumquat – Stand out ornamental variegated leaves and fruit. Variegation disappears on fruit usually once ripe. Also known as Calamondin or Calamansi.
What to Make With Excess Kumquats
If your kumquat tree is overflowing with fruit and you’re wondering what to do with them all, you’re not alone! Kumquats are a wonderful citrus to grow, but their short season can leave you with more fruit than you know what to do with. Thankfully, these small citrus gems are incredibly versatile — perfect for both sweet and savoury recipes.
Here are some delicious ways to use up your extra kumquats:
Make a quick kumquat jam – perfect for toast, yogurt bowls, or as a swirl in baked goods like scrolls or muffins. (I used mine in these Kumquat & Custard Scrolls!)
Candy them – sliced thin and simmered in sugar syrup, candied kumquats are beautiful on desserts or cheeseboards.
Add to salads – thinly sliced fresh kumquats add a pop of tang and sweetness to green or grain salads.
Preserve them – kumquats can be fermented, turned into marmalade, or preserved in honey for winter immunity boosts.
Dehydrate them – sliced and dried kumquats make a bright, citrusy snack or addition to tea blends.
Use in sauces or glazes – cook them down with honey or vinegar for a punchy topping to chicken, tofu, or roasted veg.
And of course, if you’re baking, kumquat and custard scrolls are a delicious and unexpected way to transform your harvest into something cozy and irresistible.
TIP: Don’t forget — even if you’re not using the whole fruit right away, kumquats freeze well or can be zested and juiced for future use.
Garden to Plate
There’s something incredibly satisfying about using your own homegrown ingredients in a recipe from start to finish. These kumquat and custard scrolls are a sweet reward for your gardening efforts, and they showcase just how versatile your backyard harvest can be. If you make these, I’d love to see them! Tag me on Instagram or leave a comment letting me know how they turned out—and if you’ve got other creative ways to use kumquats, share them too.
