We hope our gardens are full of delicious vegetables, requiring water, light, and fertility. Why not think of our delicious vegetables as decorative or “ornamentals” as well as “edibles”? You can eat them and enjoy looking at them in your garden too.
Some things we grow for flavor can be gorgeous, like herbs. For instance, basil flowers are pretty in the garden and it is easy to pick off the leaves so the plant continues to produce annually . If you have seen the “Purple Ruffles” basil variety you know it’s exactly that, purple colored, with ruffled leaves. You might not want to harvest it as it is so pretty in your garden but do use it just as you would any other type of basil.
I’m always delighted to see sage in bloom. The purple flowers are lovely and since it keeps producing all year as a perennial plant, sage can grow rampant as it keeps producing more aromatic leaves. Another perennial is fennel. Its foliage makes a lovely tea and the bulbs at the base are a tasty vegetable.
A great thing about herbs is you can grow them in pots. Mint and a variety of vegetables are also easy to grow in pots. Tomatoes, peppers, and most leafy greens thrive in these gardening containers. Some flowers are ornamental plants that can also be edibles. Nasturtium leaves and flowers can be added to salads. Other flowers are edible too, but not all, so do some research before adding them to your diet.
A small vegetable garden can be beautiful. As long as plants receive the basics when in containers, they will be productive.
Super easy one-serving soup
- 1 large kale leaf
- 1 large broccoli raab leaf
- 1 medium clove of garlic
- 1 teaspoon Better Than Bullion® (reduced sodium or any variety)
1. Chop the vegetables.
2. Put bullion and vegetables in a deep soup bowl.
3. Pour 1 ½ cups of boiling water over mixture.
4. Allow to sit for 10 minutes.
5. Eat and enjoy!