Edible Landscaping Basics

Edible Landscaping Basics: garden with paths

Image source: iStock.com/BasieB

Edible Landscaping Basics: cabbage in balcony box

These cabbages add delicious decoration to a balcony box. Image source: iStock.com/danishkan

Who doesn’t love getting a two-for-one? That’s one of the benefits of growing edible plants: Many vegetables and herbs do as much for your landscape as they do for your dinner table. Steal these expert tips to create your own edible landscape, no matter where you live.

1. Even apartment dwellers without a balcony can grow herbs, lettuces, and more in a window box on a sunny sill.

2. Grow edibles in containers of all shapes and sizes, even if space is not limited. Mix textures and heights for a pleasing combo, and feed them with Miracle-Gro® LiquaFeed® Tomato, Fruits & Vegetables Plant Food to keep the colorful bounty coming.

3. Container gardening is not just for beginners. It often becomes the method of choice for busy families or seasoned gardeners looking to make every inch of their landscape productive and beautiful. For best results, be sure to fill pots with premium potting mix, such as Miracle-Gro® Potting Mix.

4. If you have a yard, you can grow directly in the ground or opt for raised beds. Bed layout and how the garden relates to the landscape are features that take the design to the next level.

Edible Landscaping Basics: rosemary on deck

Well-tended rosemary bushes in pots are a vibrant, aromatic accent to any deck or patio. Image source: iStock.com/adrianam13

5. Let vegetables and herbs take the place of ornamentals. Think of using eye-catching plants like Lacinato kale, purple basil, or curled parsley where sweeps of annual color would normally be planted.

7. Use low-growing herbs like thyme as a ground cover.

8. Try rosemary, lavender, or germander as a clipped hedge to add structure to the landscape.

9. Introduce stately vegetables and herbs to the perennial border to serve as a backdrop for other plants. Try okra, artichokes, lemongrass, and fennel.

10. In fall, fill voids in the landscape with cabbage, kale, or collards. Plant in large groups, as you would annuals or perennials. When weather warms, replant with basil, eggplants, or peppers.

Article written by By Rebecca Reed