Beltrami County Master Gardeners

INTEGRATING ORNAMENTAL AND EDIBLE PLANTS

Betty J. Magnan

Beltrami County Master Gardener

While I was sitting in the garden gazebo the other day, I started 

to reflect on the changes that have taken place in our garden 

landscaping over the years. The most notable change, which occurred 

this growing season, has been the integration of edible plants among 

the ornamentals. This year was the first time I made a concentrated 

effort to place vegetables and herbs among the shrubs and flowers, 

both by in-ground planting and in containers.

  Near the wild flower area, there are two types of tomatoes growing 

in recycled five gallon containers and a 3 foot x 3 foot. raised bed 

which had contained a planting of spinach. This week I seeded it with 

Burpee’s Heatwave Blend, a heat resistant loose-leaf lettuce.

   In the east-facing bed, chives are adding a lovely fountain-shape 

with blossoms of lavender creating a nice contrast to its neighbor 

the tall, vertical Canterbury Bells.

  The south-facing bed, which is closer to the house, has two 

patches of four mixed sweet peppers each and also a basil plant 

growing next to daylilies, Mexican heather and pixie lilies. Both 

peppers and basil are within easy access of the kitchen door. There 

is a pot of chocolate mint sitting on a table, also near the entry. I 

can seldom walk by without rubbing a leaf and inhaling the delicious 

chocolate-mint aroma.

  The areas on both sides of the patio reap the results of the 

chamomile self-seeding last fall. The abundance of chamomile with its 

daisy-like flowers creates a cottage garden effect. The fact that I 

had nothing whatever to do with this design keeps me humble and 

reminds me that Mother Nature often knows best. One of the containers 

of mixed flowers is home for a variegated lemon thyme which adds 

interest by its attractive foliage and the opportunity to savor its 

special scent.

  Some gardeners have planted rhubarb, with its brightly colored 

stalks and large showy leaves, as a decorative, as well as edible, 

focus point in a mixed bed. In one horticulture magazine there was a 

photo of ‘Bright Lights Yellow’ Swiss chard with its crinkled 

leaves, yellow-orange stems adding color and texture near other 

brightly hued flowers. The same article suggested that salad greens 

would make leafy fillers between low-growing perennials or annuals. 

There seems to be no limit as to how integrating edibles into the 

landscape can be accomplished. Adding height to an area might be done 

by growing vining tomatoes on tripods or trellises. Imagination is 

all that is required.

  Depending on the width of your garden bed, you could add all 

season structure by planting non-running fruits such as black currant 

or gooseberry bushes. Just think of the tasty preserves you could 

cook up in your kitchen!

  As I have found out, it is possible to have flowers, herbs and 

vegetables in a small space and not have to sacrifice attractiveness. 

Horticulturist Felder Rushing is a great believer in growing 

something that you can cook: “When filling containers with greenery 

and flowers, why not plant them with something that’s good to eat?”

  Whether integrating edibles into pots or as in-ground plantings 

you will be creating a visually attractive outdoor space that 

includes things you can grow, harvest and consume. Right now I’m 

visualizing a salad of tomatoes, vinaigrette, sprinkled with fresh 

basil, a slice of crusty bread and a glass of  hmmm.  Yum!