“What can my garden produce?”

This question is one that I encourage you to consider.

We often talk of modern agriculture in terms of vast quantities and monoculture when in fact a compelling argument can be made for small-scale production and diversity in this day of dwindling natural resources, and less arable land. A typical farmer may have only economic expectations for her plot of land; while a home gardener may be only concerned about the visual appeal of his landscape. Both of these extremes still exist to be sure, but times are changing.

Edible landscaping has been around for a long time, but a renewed interest in all things culinary has brought this concept to center stage within the past two decades. And it's not as if we don't have many choices. Note some of the myriad themes, styles and purposes in gardening for food production employed by different cultures around the world.

The more traditional approach has been to set aside a small sunny plot to accommodate a seasonal vegetable garden for growing annual crops and herbs. One step beyond this is the planting of woody fruits and berries. Completing the picture, and of recent interest, is the concept of mixed plantings containing both ornamental and edible subjects. These also need not be mutually exclusive.

Bay Area author Rosalind Creasy got this ball rolling with her 1982 publication The Complete Book of Edible Landscaping, in which she offers great ideas for plant combinations and seasonal interest, in addition to finding edible uses for common ornamentals. More recently, and of special interest to coastal Californians is the excellent Golden Gate Gardening, by Pam Peirce. This book contains truly a wealth of information, including planning, preparation, pests and pitfalls; and continues with recipes, tips for microclimates and lists of resources.

Whatever your bent, whether it be floral or comestible, give it some thought; and think outside the bed.

– Paul