He also grew vegetables out the back, the usual tomatoes and cucumbers, and different varieties of spinach, carrots and corn, growing alongside fragrant herbs like rosemary, basil, coriander and mint.
“John and I had a good system going, where I would do the planting, and he would do the picking,” Scott says.
“In this garden, every tree, every shrub, every flower, every cutting has family history attached to it.
“It became very important for John to keep Rosemary’s legacy alive, right up until the end.”
What an incredible legacy it is.