THE EDIBLE LANDSCAPE
When we consider our options for landscape plantings, we usually think of Yews, Azalea, Boxwood, Maples or Dogwood. Typically those plants are chosen because they have desirable characteristics, such as spring flowers or fall color that may enhance our yards or add value to our properties. When we hear the words Grape, Apple, Pear, Gooseberry or Blueberry we most likely think of the supermarket or the increasingly rare local farm. However, these edible plants can add character and a whole dimension to the yard or garden. The incorporation of food-producing plants in the landscape is called edible landscaping. These landscapes combine fruit trees, berry bushes, vegetables, herbs, edible flowers and ornamental plants. Edible landscaping can be used with all garden styles and can include anywhere from 1-100% edible plants.
Like all plants used in the landscape, edible plants grow best in certain conditions. Many fruits and vegetables do best where they receive at least 6 hours of full sunlight a day. Most like well-drained soil. The parts of your yard that have these conditions are good places to start an edible landscape. To begin, consider a fruit tree where you might have planted a shade tree. Where you need a deciduous shrub, plant a currant or blueberry. Where you have always had chrysanthemums, plant bachelor's buttons. Edible plants come in all shapes and sizes and can perform the same as common landscape plants.
Many common landscape plants can survive with minimal care. Most edible plants, however, require slightly more attention to produce well. They may require extra watering, pruning, fertilizing, or pest management. The time required, however, need not be exorbitant. Fruit tree, for instance, may take only a few hours a year, while the yield could be substantial. It is best to treat edible landscaping as a hobby and not a chore. You may find yourself checking on your plants more than they require, just because you want to see how they're doing. If you are concerned about being overwhelmed, just start small.
There are many reasons to incorporate edible plants into the residential landscape. These include:
• To enjoy the freshness and flavor of home-grown, fully ripened fruits and vegetables
• To control the quantity and kind of pesticides and herbicides used on the foods you consume
• To save on grocery bills
• To grow unusual varieties not available in stores
• To get outside, interact with nature, and have fun
. The possibilities for edible landscaping are endless. By incorporating just one or many edible plants into a home landscape, you can develop a new relationship with your yard and the food you eat. Here are some simple ways to include edible in the landscape:
• Put pots of herbs on the patio
• Include cherry tomatoes in a window box or hanging basket
• Build a grape arbor
• Grow nasturtium, violas, borage, or calendula and include flowers in salads
• Eat your daylilies
• Plant a fruit tree in the corner of your yard
• Grow Red Cabbage
• Plant colorful pepper varieties (e.g., Cherry red, Habanero) alongside flowers
• Tuck lettuce, radishes, or other short-lived greens into a flower bed
• Replace a barberry hedge with gooseberries
• Put basil with coleus in a planter
• Try yellow or ‘Bright lights’ Swiss chard
• Grow chives around a mailbox of light post.
• Train raspberries up your fence
Edible landscaping offers an alternative to traditional landscaping that is designed solely for aesthetics. Edible landscapes can be just as attractive and produce fruits and vegetables for the home. Consider installing an edible landscape, or incorporate some elements into existing yards and gardens.
Recipe for Currant Jam:
Ingredients:
• 3 lbs. fresh red or black currants, washed & stems removed
• 3 cups sugar
• Sterilized canning jars
Preparation:
1. Put the berries and 1/3 cup of water in a large saucepan and cook 8 minutes over med-high heat. Remove from heat and mash the fruit.
2. Strain through a fine sieve into a large measuring cup, pressing on the solids to remove the juice. It should yield 4 cups of juice. Discard the solids. Place a small plate in the freezer
3. Pour the juice into a saucepan and stir in the sugar. Place over med-high heat and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, about 20 minutes
4. After 20 minutes, remove plate from freezer and place one tablespoon of the jelly on it. If it ripples when you push it with your finger it is ready.
5. Remove the jelly from the heat and skim off any foam. Ladle the jelly into the sterilized jars and wipe rims. Seal well.
6. Meanwhile, bring a large pot of water to a boil. Using tongs, carefully place the jars in the boiling water. Allow to sit for 10 minutes.
7. Remove the jars and let them cool. Press the center of the lids as they should not give. Sealed jelly jars will keep up to 1 year