5 Easy Edible Landscaping Ideas 5 Easy Edible Landscaping Ideas

Bring functionality to your yard or garden by planting edible landscaping. There are many varieties of common plants and flowers that are both lovely to look at and delicious to eat.

(For more information, check out Planting an Edible Landscape.)

Artichokes

Artichokes are actually edible flowers, though they are cooked and eaten like vegetables. These plants have wonderful greenery and can be planted within your landscape.

Herbs

Plant herbs in any small spaces in your gardens or created a dedicated planter garden for ornamentation. Consider different types of mint, which bring a pleasant arom, as well as rosemary, parsley and basil.

Flowers

There are a multitude of colorful and edible flowers available. Marigolds, carnations, mums and clover are just a few varieties that you can add to salads, pastas or soups.

Honeysuckle

The honeysuckle plant is available in a bush or vine variety. In contrast to some other edible plants, the honeysuckle has edible nectar while the berries it produces can be mildly poisonous. These flowers offer a sweet aroma and a dainty visual appeal.

Fruit Trees

There are many types of fruit trees that grow in every type of climate or condition. While trees may take several years to produce fruit, proper care will ensure abundant crops and lovely blossoms year after year.

Hidden Dangers

When eating plants beyond just basic fruits and vegetables, keep in mind that there are risks. Not all parts of all plants are edible; in fact, some parts of otherwise edible plants are poisonous. Before eating, completely research the plant to ensure that you do not accidentally ingest something that might harm you.

Only use organic pesticides and fertilizers on the edible plants in your landscape. Each plant or flower will absorb whatever it is given and pass that chemical on to you when eaten. When ingested, any chemicals can be harmful to you.

Too Much?

You can eat too much foliage, at least where your new landscape is concerned. When you are first introducing flowers or stems and leaves into your recipes, it is wise to be stingy with the new ingredient. Your body may need time to adjust to the new foods.

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