Arugula (two kinds), senposai, green shiso, tah tsai, garlic chives. I'd recommend senposai and tah tsai. The latter seems less attractive to cabbage worms although that might be due to where I planted them this year. Both are suitable for salads and stir fry and have a mild mustard green/bok choi flavour. It's been very hot the past few days and they've started to bolt.

I feel an obligation about my bit of land because it was part of an endangered ecosystem (Garry oak meadow) and should never have been developed. It should have been part of the eco-reserve higher up the mountain. No doubt whoever comes after me will cut everything back again but for now it's bird habitat. It's fenced to discourage the bigger critters.

You'd need to dry the apricots.