Photo credit Lynda Felton
As we throw open our doors and windows to the outside and invite nature in, we are reminded that not only do leafy greens and herbs provide nutrition, growing our own edible garden is an amazing way to freshen our space for spring and summer. Plants also help clean the air and connect us to the food chain.
Just imagine being able to freshen up a guest’s cold drink by stepping outside to pick a sprig of mint. Or instantly elevating a fresh tomato sandwich with a few leaves of the freshest basil. And that’s just the beginning.
Mix it up
Photo credit Lynda Felton
Growing an edible garden is easy. You can start most plants as seeds or simply by purchasing them as seedlings from a garden centre. And remember, all edibles thrive in strong sunlight.
Our homes are our sanctuaries. You can further take the already low stress out of container gardening by embracing the Japanese concept of Wabi-Sabi. This philosophy can be distilled into three points: nothing lasts forever, nothing is ever finished, and nothing is perfect.
And while the life cycle of plants may be transient, we still want to give our edibles a nice, permanent home. We chose weather-resistant square and rectangular cement planters. Why? Because they are versatile enough for indoor and outdoor use and different sizes let you display a few types of gardens together.
One note: if your planter doesn’t have drainage holes, we recommend layering the bottom with 1 1/2 inches of crushed rock before adding container soil.
Eye opener
Photo credit Lynda Felton
Everything you bring into your living space should engage the senses. We’ve decided to arrange our edible gardens by use, starting with this perfect cocktail mix of Mojito Mint, Lemon Verbena and Rosemary.
The play of height and textures between the plants in this trio provides a strong visual look. The three also smell amazing together. Again, all plants have a life cycle, and these herbs will last longer inside than outside. They also spread, so limit the number of plants per container to one of each.
This garden also elevates the most essential act, drinking. Adding a sprig of mint, verbena or rosemary will immediately enliven any refreshment – whether it’s an alcohol-free lemonade or a Martini.
Herbal essences
Photo credit Lynda Felton
We call this arrangement of Columnar Basil, Lemon Thyme and Sage our “Scratch and Sniff Herb Garden.” These fragrant and flavourful plants show a range of gorgeous leaf textures, which in turn provide a tactile as well as a visual treat.
We also chose these three herbs because they adapt well to any menu. Sprinkle them into sour cream, yogurt or hummus to add fresh zest to a dip. When crushed, they are also the building blocks of a basic barbeque rub. Sage and thyme can also be dried and saved for off-season use.
Salad days
Photo credit Lynda Felton
Photo credit Lynda Felton
The most colourful of our container gardens is our salad mix of Baby Bok Choy, Italian Kale and Mini Romaine Lettuce. This mélange of leafy greens displays an array of creamy veins and purply foliage – each providing such a different taste experience.
We also chose this group because they work with many different meals. You can juice them, stir fry them, use them to add crunch to a sandwich or even toss them together to make a salad. When you are ready to eat them, the key is to snip off the older, outside leaves first.
A few other pointers to help your edible container garden growing: Keep plants misted and watered so that the soil is always slightly moist to the touch. If you want to try a different combination, look for plants that have three different looks, either in height, volume or colour, to keep your garden visually interesting. And remember the goal of your garden is to find tranquility in the ordinary. Whatever your choice, becoming part of the circle of life offers its own poignant beauty.