Microgardens can be created on roofs, balconies, small patios, fire escapes and small landscaped areas, using edibles as decorative and ornamental features instead of strictly edible plants, says urban gardener Melinda Myers.
Forget about store bought horseradish sauce. You can make your own from plants or root cuttings placed in well drained soil in the spring or fall. The cold-hardy perennial is one of the easiest to grow edible plants and when it is minced up with a little cider vinegar and beet juice, it adds a flavorful zing to mayonnaise, salsa, hummus or sushi (use it instead of wasabi paste).
SCAD Back40 features both ornamental and edible plants including these tomatoes which may eventually end up on students' plates at a SCAD dining hall or be contributed to America's Second Harvest of Coastal Georgia.
Trade out your tired patio tomatoes and peppers for cool season spinach, lettuces, kale and parsley. Mix them with pansies for an edible fall container planting, says Cameron Watkins of C. Watkins Garden Co.
Garden or shelling peas are super easy to grow and bring a lot of nutrition to the dinner table. Peas contain nearly every vitamin and mineral you need and are a low glycemic index veggie, helping to stabilize blood glucose. Packed with fiber, they also make you feel full longer. The trickiest part of growing garden peas is knowing when to harvest. Pods should be full and firm to the touch, which is a clue the peas are fully formed. If the pod is soft and the sides press in easily, the peas haven’t yet filled out. This variety is ‘Feisty,’ which is a tendril or afila type of pea. The vines produce more tendrils than leaves. With fewer leaves, pods are easy to spot and pick. The tendrils are edible and make a beautiful garnish or salad green.
This garden's palette was inspired by house's exterior. Paths invite exploration through the various edible plants. Garden beds on either side of the walkway were raised slightly, then planted with purple smoke bush and silver olive trees to give the residents more privacy.
Squash, leafy greens and onions are the top edibles that millennials plant organically, according to The Home Depot’s 2015 Fall Gardening Survey. Lauren and Josh Swanson were surprised by this pumpkin plant that sprouted in the middle of their Texas yard.
Designer Jamie Durie created this outdoor dining room for a California couple who were eager to combine two passions: gardening and entertaining. A pergola provides shade and gives this outdoor space a secluded feel while a wall covered in edible-plant-filled pouches puts fresh veggies within easy reach.
Kale stands up to early frosts, and actually tastes differently (and better) after frost nips leaves. These edible plants also survive light snowfalls, bouncing back to offer tasty leaves after snow melts. In wintry regions, choose kale varieties that stand up to snow, such as ‘Red Russian’ or ‘Winterbor.’
Plantings for a retreat can also include things that serve up a taste explosion, like this hanging basket cherry tomato (Tomato ‘Terenzo’ F1). Plant breeders are developing more and more edible plants for containers, including strawberry, blackberry, raspberry and blueberry. You can easily raise tomato, pepper, English peas or greens in pots. With all of these crops, eating sun-ripened produce becomes part of your retreat experience. As you shop for edible plants to grow in containers, look for plant tags with words like "snacking," "patio," "pot" or other size indicators (mini, dwarf, Tom Thumb, Wee Be Little). If you look up plant names online, most descriptions should include specific tips about best pot size for growing.
The French Country-style family room features windows or French doors on three sides of the space that open up to the wraparound garden and ocean view. The garden is filled with edible plants and show flowers, including cutting beds and climbing roses, citrus trees and lavender bushes, grape vineyards and raised vegetable beds.
Ancient turnips (Brassica rapa) are edible plants with a single roundish or conical lower or underground stems, planted by seed in late spring and late summer to grow during the coolest part of the season. The most common varieties have one- to five-inch diameter white roots, sometimes with purplish shoulders where sunlight hits them, and solid, crunchy white or pale yellow flesh.