Building a food forest in New York starts earlier than most people expect. I’ve started seeds indoors in November and loved how ready they were by spring.
The right varieties handle indoor beginnings beautifully. Starting now sets you up for a lush, productive season once warm weather returns.
1. Alpine Strawberries
Imagine biting into tiny, intensely flavored strawberries that taste like candy straight from your garden. Alpine strawberries are perfect for New York gardeners who want a productive ground cover in their food forest.
Starting them indoors in November gives these slow-growing plants plenty of time to develop strong roots. They tolerate shade better than regular strawberries, making them ideal for planting under taller trees.
Once established outdoors, they’ll produce fruit continuously throughout the summer months.
2. Pawpaw Trees
Did you know that North America’s largest native fruit grows right here in New York? Pawpaws taste like a tropical blend of banana, mango, and custard, yet they’re completely cold-hardy.
Starting seeds indoors in November mimics natural conditions, as pawpaw seeds require stratification. Use tall pots because these trees develop deep taproots immediately.
Within a few years, your food forest will feature these unique understory trees producing delicious, nutritious fruit.
3. Lovage
Here’s a perennial herb that tastes intensely of celery but requires almost zero maintenance once established. Lovage grows tall and vigorous in New York gardens, providing flavorful leaves, stems, and seeds.
November is an excellent time to start these seeds indoors, giving them a jump on the growing season. The plants will reach several feet tall and live for decades in your food forest.
Every part is edible, making this a truly valuable addition to any garden.
4. Sorrel
Tangy, lemony sorrel leaves add a bright punch to salads and soups throughout the growing season. French sorrel is a perennial that comes back year after year in New York gardens.
Sowing seeds indoors in November means you’ll have robust plants ready for early spring transplanting. The plants tolerate partial shade, making them perfect for the understory of your food forest.
Harvest leaves continuously from spring through fall for months of fresh, zesty greens.
5. Walking Onions
Ever seen an onion that plants itself? Walking onions form tiny bulbs at the top of their stalks, which eventually bend down and root themselves.
Starting these quirky perennials indoors in November gives them a head start for your New York food forest. Both the underground bulbs and the topsets are edible, providing multiple harvests.
They’re incredibly cold-hardy and will naturalize throughout your garden, spreading to new areas each year without any effort from you.
6. Turkish Rocket
Looking for the earliest spring greens imaginable? Turkish rocket emerges when snow still covers the ground in New York, providing fresh salad leaves weeks before anything else.
November indoor sowing allows these perennial greens to develop strong root systems before winter. The slightly spicy leaves resemble arugula but are much more cold-tolerant.
Plant them in your food forest understory, and they’ll return reliably every spring with almost no maintenance required.
7. Good King Henry
Before spinach became popular, European gardeners relied on Good King Henry for their greens. This perennial vegetable produces edible leaves, shoots, and flower buds throughout the season.
Starting seeds indoors in November gives plants time to establish deep roots before facing New York winters. The plant thrives in partial shade and tolerates poor soil conditions.
Once established in your food forest, it returns faithfully each spring, providing nutritious greens with minimal care or attention.
8. Caucasian Spinach
Imagine a perennial spinach that climbs like a vine and produces tender greens for months. Caucasian spinach is a rare but rewarding addition to any New York food forest.
November is ideal for starting these seeds indoors, as they benefit from the extra growing time. The vining plants can climb trees or trellises, making efficient use of vertical space.
Harvest young leaves continuously from spring through summer, and the plant returns bigger and stronger each year.
9. Skirret
Once a staple of colonial gardens, skirret produces sweet, carrot-like roots that taste faintly of parsnips and nuts. Starting seeds indoors during November gives these slow-growing perennials a significant advantage.
Skirret thrives in New York’s climate and produces clusters of edible roots each fall. The plants also have attractive flowers that benefit pollinators in your food forest.
After a few years, you’ll have established clumps that provide reliable harvests with almost no maintenance required.
10. Perennial Kale
What if you never had to replant kale again? Perennial varieties like Daubenton’s kale keep producing leaves year after year in New York gardens.
Starting cuttings or seeds indoors in November ensures robust plants ready for spring transplanting. Unlike annual kale, these varieties don’t flower and go to seed, instead focusing energy on leaf production.
They tolerate cold exceptionally well and provide fresh greens nearly year-round, making them invaluable for any food forest focused on sustainability and abundance.