The arboretum's Kitchen Garden is also blooming, all the edible flowers and plants thriving.

The garden is maintained and harvested by arboretum volunteers who also make wonderful chutneys, relishes and jams, pick and dry herbs and preserve figs.

Vegetables and herbs are grown organically in the Kitchen Garden and the Sensory Garden and figs are harvested from the fig forest.

The Friends of the Arboretum's Harvest Group is selling that produce as well as plants and seeds at a market stall on Saturday from 10am to 2pm.

There will also be vegetable and flower seeds and dried figs and herbs as well as a range of small plants including poppies, pumpkins, cacti, artichokes, silver beet, nasturtiums, marigolds and strawberries. Fake white butterflies to keep away the real thing will also be for sale.

All proceeds go towards arboretum projects.

Harvest stall convenor Colette Mackay said the kitchen garden had bounced back after a rough start to the year.

"Everything is growing quite well now, but earlier in the year, the smoke from the bushfires affected the figs, it affected the flowers, we didn't get as much fruit or vegetables," she said.

Yet 10 months later and with plenty of rain, the garden had recovered and was bursting with life.

"Everything in the garden is edible, including the flowers," Mrs Mackay said.

"We've designed the gardens with our stalls in mind because everything that's grown in the garden we can harvest to sell. It's a lovely garden to be involved with"

The stall will be COVID-19 conscious, so no cash sales, just card.

The Kitchen Garden is located beyond the National Bonsai and Penjing Collection.