We had a peach tree growing up (I grew up about 20 miles west of Boston), and it was lovely. Quite easy to preserve, too - the two of us in Seattle bought a big box of peaches at the farmer's market. Half went into the dehydrator, which were tasty as snacks later; the other half (sliced) went into the freezer, where they made us a lovely pie just last week. Dried pears are also tasty, and I'd assume you could pull the same trick with freezing slices.
I love growing the various types of choy. They are pretty easy, and sooooooo tasty. One type (I forget which) was so hardy that when we pulled up its head, a new one grew from the remaining roots and we ate it again. 2 for the price of 1! :D
Apricot or plum trees seem like a nice idea to me -- I'm unsuccessfully trying to start an apricot now from a bareroot, so I'm biased.
Strawberries, given an opportunity, will spread aggressively, as will mint, so be warned. I'd list them as actually worse than raspberries on the containability front.
As bang-for-the-buck goes on mints, I'm a fan of spearmint: strong and definitively minty flavor, good-sized leaves, and easy to maintain. Chocolate mint is basically a novelty rather than a culinarily useful herb, but can be fun.
Apricot! I didn't have that on my list. I haven't seen them locally though, so I don't know how easy they'll be to find. I'm pretty tempted to get a plum and an apple, and very uncertain what the third one should be.
I've grown both mint and strawberries never found them too hard to contain, but I've also always taken precautions anyway. I've had more problems with oregano, which went to seed and came up Everywhere. But that at least made me feel no guilt in using tons of it.
I actually liked having the mint go out of control. I planted it so far from the rest of my garden that all it edged out was grass and it made a great smell when we mowed.
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Strawberries, given an opportunity, will spread aggressively, as will mint, so be warned. I'd list them as actually worse than raspberries on the containability front.
As bang-for-the-buck goes on mints, I'm a fan of spearmint: strong and definitively minty flavor, good-sized leaves, and easy to maintain. Chocolate mint is basically a novelty rather than a culinarily useful herb, but can be fun.
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I've grown both mint and strawberries never found them too hard to contain, but I've also always taken precautions anyway. I've had more problems with oregano, which went to seed and came up Everywhere. But that at least made me feel no guilt in using tons of it.
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