Savor a summer salad of lettuce, cucumber and tomato grown
in your garden, with a sprinkling of orange nasturtium petals across the
top. Grow honeysuckle (Lonicera
japonica) on a trellis and strawberries as a ground cover and
combine the flowers and fruit for a sorbet. Enhance steamed green beans
with the complimentary taste and color of tulip petals. Line a sunny path
with lavender and use the flowers and leaves to flavor sugar.
a garden of edibles. Contain the area with a fence of espaliered fruit
trees: you will have fruit, spring flowers, summer green and winter
pattern. Plant a lilac near the back door and add the flowers to frozen
yogurt. Back the colors of a summer garden with a black-leafed elderberry
and use the flowers to flavor vinegar.
Scatter painted wooden obelisks throughout to support
beans, peas and tomatoes. Tall hibiscus and hollyhocks would enhance the
obelisks, and the flowers of both are edible: make hibiscus tea and
combine hollyhock petals with pears for a salad. Compliment these
verticals with daylilies, and use the buds and flowers in soups.
In the fall , the leaves of many
blueberries turn red or
yellow. Grow colorful squash nearby and perhaps one or two crabapples,
their branches hung with tiny red or yellow fruit; (in the spring use the
flower petals in a Waldorf salad).
Mums and sunflowers add fall color and edible
flowers: include chrysanthemum petals in a stir-fry of bean sprouts and
peppers, and sunflower petals and seeds combine with chives, garlic and other
ingredients in a pasta dish.
Vegetables, fruit trees and shrubs, and most edible shrubs
and perennials enjoy rich soil and need supplemental water. Fertilizers
and soil amendments need to be organic. Good air circulation, desirable
insects and bees will help keep the garden healthy and productive.
herbs could join the lavender
along the path. Rosemary and thyme are evergreen, providing color and
scent all year. Rosemary flowers embellish chicken, lamb and veal; and
the flowers of thyme blend into soft cheeses and butter.
The center of the garden should be a patio
with a table
for meals and comfortable seating for meal planning. Decorate the patio
with containers of annuals and vegetables. Lettuce sown in a pot can be harvested
summer. Basil provides color and pesto. From September through
April winter pansies (Viola
wittrockiana) offer flower petals to be candied and used on
For scent plant pinks,
fennel, hyssop and roses near the patio. Underplant the roses with
chives and Allium tuberosum, which
will help keep the roses healthy and provide flowers. On a summer
evening, serve salmon cooked with fennel. Start with a cold drink
embellished with hyssop petals. Include a salad of lettuce and rose
petals. Add chive florets to butter melting over a vegetable. For
dessert, decorate some crème frâiche with vibrant pink and red petals of pinks
(Dianthus) and spoon it
over fruit. Sit in the midst of your garden and dine on your delightful