I really like this! But it says “Great for flowers and succulents in bright light, or ferns and ivies in low light“. Hmm, so are we sure I can’t grow something edible in there? I mean, besides edible flowers? What about herbs?
And let’s not forget about this Flickr find!
Originally I wanted something like this surrounding my patio stairs:
{via Country Living UK}
that really opened my eyes about edible landscaping. I now literally see possibilities everywhere!
Gave me an idea for a similar idea at my house in the side yard by the wrap around porch. It could make such a delightful courtyard sort of effect between our two houses. Will have to work around the neighbors nut tree they just planted {not sure how big it will get}. I wonder if I could get them on board, but if not, I could probably figure out how to make it work just on my own side {though I think it would look better if we both did it}.
Hmmm…. this could be do-able. I will have to think about it some more.
This project by Slow Food Nation at San Francisco’s City Hall Building is brilliant! The food grown there will be donated to those with limited access to healthy, organic produce through a partnership with local food banks and meal programs.
I think it is a great, practical model for any city to follow.
This looks like it could be a fun project to enhance your garden with a beautiful {and edible} water feature. Here are a few of the basics mentioned in the book:
A 25-gallon container will yield approximately the following crops:Lotus~~plant in April, it will produce 5-6 edible roots when harvested during October or November of the second year during its dormant season. Roots of lotus can be french fried like potatoes.
Chinese water chestnuts~~ plant 30-40 of these will grow numerous sedgelike, hollow stems to 2 feet or more from bulbs in the first year. Then when dormant you can harvest about a hundered chestnuts. Save a few to plant the next year.
Violet-stemmed taro~~ Only the tubers are edible. Plant in April 5-6 of these. They grow 5-7 inch leaves on violet stems about 2 feet high that go dormant about six months later. Harvest during dormancy and you can get enough for about two dishes of poi.
Watercress~~practically an instant crop. Pinch off leaves and tips but leave enough stems, roots and leaves that they will continue to grow rapidly.
The book suggests an ecosystem for this type of container garden that keeps everything in harmony. It includes:
1. Oxygenating plants~~to replenish the oxygen. Choose from various species of Elodea (sometimes called Anacharis) which are best for most containers.
2. Water lilies~~the pads provide surface coverage that prevents loss of oxygen and helps keep the water cool.
3. Snails~~they eat algae, fish waste and decaying matter to discourage algae growth
4. Fish~~they eat pests such as aphids, flies, mosquito larvae and other insects. But don’t overfeed with commercial fish food as it will change the water balance too much.
[Picture insert] For each square yard of surface area your water garden should contain:Oxygenating plants: 2 bunches of 6 stems each
Water lily: 1 medium to large plant
Snails: 12 ramshorn or trapdoor water snails
Fish: 2 fish, each 4-5 inches long
And as always, please be careful with children and pets around water.
{via The Landscape Makeover Book by Sara Jane Von Trapp
{image via Wikipedia}
This is a large scale potager at Villandry, France. It is gorgeous! Obviously mine will be on a more modest and smaller scale.
What exactly is a potager? According to W ikipedia it is:
“The traditional kitchen garden, also known as a potager, is a seasonally used space separate from the rest of the residential garden – the ornamental plants and lawn areas. Most vegetable gardens are still miniature versions of old family farm plots, but the kitchen garden is different not only in its history, but also its design.
The kitchen garden may be a landscape feature that can be the central feature of an ornamental, all-season landscape, but can be little more than a humble vegetable plot. It is a source of herbs, vegetables, fruits, and flowers, but it is also a structured garden space, a design based on repetitive geometric patterns.
The kitchen garden has year-round visual appeal and can incorporate permanent perennials or woody plantings around (or among) the annual plants.”
