Landscaping is typically candy for the eye, not for the mouth.
By growing the right plants, your landscaping can be as tasty as it is beautiful. If you want to infuse gustatory appeal into your outdoor shrubbery, you’ll find no shortage of delicious and attractive plants to do so.
Plant these following herbs, fruits and vegetables to add that missing element of edibility to your landscape.
Incorporate a fig tree into your yard to please both you and the neighborhood animals. The tree grows large glossy leaves and produces the purple treat you know and love. Use the saccharine fruit for fig jam or desserts.
Tip: Spread mulch to safeguard the trunk from the spinning blades of your walk behind mower and grass trimmer as well as to inhibit weed growth.
The pineapple guava plant blooms in a burst of protruding red-yellow stamens and pink-white petals. Also known as Feijoa sellowina, the plant produces tangy green guava fruits that ripen in autumn, according to Edible Landscaping Made Easy. The fruit lends itself well for use in pies, pastries and tarts.
Tip: Pineapple guava is tolerant of drought, but needs regular water for the fruit to successfully flourish. Be sure to eat the thick and spicy petals directly from the plant for a fresh treat.
The hardy asparagus plant thrusts up from its crown and branches out in high plumes. Depending on the species, tiny reddish-orange berries sprout from the plant in summer, according to Designing Edible Gardens.
Tip: Don’t eat these sprouts. If you’re tired of the green colors in your landscaping, try the Purple Passion variety of asparagus.
Crimp-leafed kale is a non-heading cabbage that ranges from deep green to burgundy. Plant kale in the spring—its flavor will sweeten in the cold weather of winter, according to Garden.org. A month after planting, you can harvest the baby greens for use in salads. Kale is perhaps one of the healthiest veggies around; it’s brimming with vitamins, iron, calcium and other beneficial phytonutrients.
Tip: Try it in soups or stews.
Globe artichokes are one of the most aesthetically attractive edible plants one can add to the garden. The jade green artichoke receptacles are the spiky, bulbous parts from which the flowering purple filaments bloom. Use these tasty vegetables for salads, grilling or the always popular spinach-artichoke dip.
Tip: Artichokes often grow best from purchased seed that has been grown under controlled conditions. If you cultivate your own seeds, the mature plant may differ from your original seed stock.
The purple herb lavender flourishes in well-drained soil under a full, shining sun, according to Garden.org. The most popular variety is the intensely fragrant English lavender that can grow up to three feet tall and wide. The English lavender variety is evergreen and produces purple, white or pink flowers.
Tip: Harvest the flowers when they’re one-third to fully blossomed. Once dried, flower buds can be used in food and teas.
- Who needs chocolate on Valentine’s Day? (thebubbaeffect.wordpress.com)
- Asparagus: Nutrient Filled Vegetable (nelsontheadventurer.wordpress.com)
- The Magical Properties of Plants (bringtheboss.com)