Food for Thought – Edible Garden

Food for Thought – Edible Garden

This gorgeous edible garden makes you think twice about traditional row sowing. Why not create a stylish veggie garden that serves not only as a functional food source but also as a relaxing chill space where you can share and enjoy your edibles with friends.  The best part is that you too can easily get the look, here’s how.

Food for Thought – Edible Garden
  • Vertical landscaping elements, such as the gazebo, provides that homely outdoor room feel. With a comfy bench, this can become a favourite spot to sit and relax. The gazebo also offers the ideal structure to grow a climbing rose. The wooden tee-pees also add to the vertical element and will be very useful for many climbing plants. You could use any other pillar or frame you like to achieve some height in the space. . In this garden, the tall Tuscan rosemary has been used to fill the tee-pees and is a refreshing new twist to sculptured gardening. Beans, peas, tomatoes and many more edibles would also work wonderfully.
  • The different levels in the design offer a clever way of making any space look larger and more interesting.
  • The strong blue colour on the back wall is very dramatic and contrasts with the lime coloured gazebo and tee-pees. It also shows up the plants in the garden, especially the architecturally shaped grey-leaved artichokes in the bed against the wall. The blue flowering plants connect with the wall while the patches of yellow and gold pop brightly. The pink chandelier and cushion are striking and draw the eye to the seating area.

Tip: Repetition is a strong design principle that is often overlooked. Notice how the tin and terracotta pots are repeated amongst the wooden planters. This repetition throughout the design helps to enhance the overall look.

Food for Thought – Edible Garden

Get the look with some of the edible plants in this landscape that you may or may not have tried:

  • Did you know that roses are closely related to apples, apricots, pears and peaches? They are almost completely edible and some parts even downright yummy. Don’t let those thorny stems fool you, they too are edible. When using the fresh rose petals you mostly only need to remove some of the older petals and not completely strip the flower. Petals can be used as:
    • Colourful dessert garnish or added to a salad.
    • Candied and then used as a tasty garnish.
    • Chopped into a summer sorbet or frozen in ice cubes.
    • Used in syrups, jellies, perfumed butters and sweet spreads.
  • Braai rosemary, otherwise known as Tuscan Blue rosemary. Rosmarinus officinalis ‘Tuscan Blue’ is an upright rosemary that grows to between 1.2m and 1.5m high. They can be planted in obelisks or tee-pees of about the same height or shorter as a fun way of growing them. The reason they have adopted the name ‘braai rosemary’ is because they have tall, strong upright stems that are amazing to cut and strip as braai kebab skewers. This is a fun project to try with the kids. Whether you use meat and veggies or melon and strawberries, the flavour of rosemary infuses subtly into the food from the skewers. Visit the following page to learn more about this family fun idea:

Fresh rosemary leaves or stem tips with young leaves, can be used in many dishes – here are just a few:

  • With potatoes and roast veggies
    • Chicken, game, lamb and veal
    • Biscuits
    • Salad dressings, sauces, herb butters and oils

Tip: There are also pink and white flowering upright growing rosemary plants, a creeping rosemary, and the old favourite ‘McConnel’s Blue’.

  • Although fennel is not new to Italian cuisine it is trending as the go-to vegetable and herb to be used in many dishes, from appetisers to desserts. The leaves, flowers, seeds and its bulbous base are all edible. Eaten raw or cooked, it is savoured for the subtle aniseed and liquorice notes. In the landscape, fennel or Florence fennel Foeniculum vulgare, is a gorgeous plant with fine, ferny foliage and tiny bright yellow flowers. The ferny foliage is a wonderful contrast to large-leafed plants. It is easy to grow and is often planted among roses to keep the aphids off the roses since they are a host plant to aphids.

Tip: Bronze fennel has an exquisite purply colour, which is a fabulous colour to use in the garden and in your food.

Edible faves: An edible garden wouldn’t be complete without basil in the summer and violas in the winter. There are so many delicious new basil varieties that can be sown or purchased in October. Make sure you keep some open spaces and pots ready for this versatile herb. The striking little flowers of Viola hederacea are beautiful as an edible garnish. Lastly, the amazing Meyer lemon is a dwarf variety that is ideal for small gardens or large pots.

Food for Thought – Edible Garden

Take inspiration from “Get the Look” and add your own creativity to the design – Life is a Garden, so live it to the full.

Visit the Life is a Garden website  www.lifeisagarden.co.za  for more gardening inspiration.

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