Edible Landscaping with Rosalind Creasy bio picture
  • Rosalind Creasy – Edible Landscaping

    Gardening can be easy, healthy, inexpensive, and best of all, in can be done just about anywhere. As far back as 1970, Rosalind Creasy was a pioneer in the field of Edible Landscaping.Her work has since revolutionized the way that many of us think about gardening. Cooking from the garden, eating organic, and eating fresh are all possible and not as hard as you might think.

    In this website, you can see some of Rosalind's best tips on making the most of your home garden, along with various recipes and advice. 

    Rosalind's new book, Edible Landscaping, was published in November of 2010 and is now in its third printing.

GWA Conference Chili Encounter

Two weeks ago I was at the Garden Writers Association conference lin Raleigh, North Carolina, receiving my Hall of Fame Award for lifetime contributions to the field. We toured many gardens, both private and public and attended seminars on blogging, Twitter, Facebook (looks like I have a head start!). There was, of course, the usual tradeshow with new garden products for 2009. As I was standing at one tradeshow booth photographer Mark Turner caught this nice chili gentleman as he came up and gave me a hug. Who says gardening can’t be fun?


June 24, 2010 - 7:42 pm

Bonnie E. Smith - Dear Ms Creasy,

Your website is beautiful. I am Chairperson for the El Cerrito Garden Club and I would like to extend an invitation to you to be our Guest Speaker for the March 10, 2011 meeting. Your presence would be very special and appreciated.

Please contact me as soon as possible, preferably, before the end of the month. My phone number is (510) 704-8477 or by email misssmittie@sbcglobal.net.

Thank you for your prompt response.

Bonnie E. Smith, Chairperson
El Cerrito Garden Club

Fall Lecture Schedule

Pomegranates, lemons, and persimmons make up my fall harvest.

Pomegranates, lemons, and persimmons make up my fall harvest.

Fall Lecture Schedule 2009

October 1st, 2009

Lecture for the Florida Nursery, Growers, and Landscape Association Tradeshow in Orlando. I am the lunchtime speaker from 11:45 to 1:00PM. The topic of my presentation is “The Power of Edibles in Today’s Landscape Industry.”

October 25th, 2009

Lecture for the Association of Professional Landscape Designers in Sacramento, CA. The title of my lecture is Edible Landscaping: The New American Garden.”

December 12th, 2009

Lecture at Prusch Park in San Jose, CA for the California Rare Fruit Growers: “Edible Landscaping: The New American Garden.”

Tentative Spring Lecture Schedule 2010

My spring lecture season starts in January this year with presentations at the Los Angeles Botanical Garden and then a few weeks later—at the largest organic farming conference in the country—EcoFarm, in Asilomar, CA.

In February I will be speaking at Powell Gardens in Kansas City, MO and in March I have a speaking engagement planned at the San Francisco Landscape Show and a few days later at the University of Illinois Extension Service in Champagne.

More lectures are in the planning phase and I will update all pertinent information with specific times and titles as the season nears.

Hope to see you soon,

Rosalind Creasy

September 17, 2009 - 7:31 am


December 13, 2009 - 4:19 pm

Rebecca Davies - Dear Ros,

It was great to hear your lecture at Prusch Park yesterday. You are always so inspiring and the gorgeous photos!! I hope I will be able to help the City of San Ramon keep the Crow Canyon Gardens alive and well. (Near old Mudd’s Restaurant site)

Also, FYI, the Lucie Hupp’s Rose Petal jam should be kept in the refrigerator until consumed as it was a “Freezer type” jam.


Becky Davies

Harvesting tomatoes from your edible landscape

Tomato Harvest

Tomato Harvest. Celebrity, Early Girl, Enchantment, Green Zebra, and Sungold varieties.

Summer is drawing to a close here in my edible landscape and I’ve been busy harvesting the last of the tomatoes.  We all have an elegant sufficiency of tomatoes sometimes…so, what to do?

I suggest you throw a “garden pizza party”.  You supply the pizza dough and veggies from your garden such as eggplant, zucchini, peppers, and tomatoes (of course!).  Add in some fresh herbs like basil, cilantro, thyme, oregano, and rosemary and you’re ready.  Set up your kitchen assembly line style and let your friends design their own pizzas.  To get you started, here is one of my favorite tomato pizza recipes with a Mexican flair:

Mexican-Style Pizza with Cilantro

This unusual pizza marries the best Southwestern seasonings with Italian basics. It’s dynamite! You can use any homegrown great tomato for this recipe but paste (roma types), if you can get good ones, are quite meaty and make your pizza less soggy. If you want you can substitute pepper Jack cheese that is pre-seasoned with jalapenos and leave out the minced jalapenos.

Serves 4.

Mexican Pizza

Mexican Pizza

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, sliced
  • 3 large cloves garlic, pressed, divided
  • 1 uncooked 10″ pizza shell, your own or a commercial one
  • 1/3 pound (1 1/4 cups grated) Monterey Jack cheese
  • 1 to 6 teaspoons minced jalapeno peppers, to taste
  • 3 to 4 ripe tomatoes, sliced
  • Freshly ground black pepper to taste
  • 3 to 4 finely chopped tablespoons of fresh cilantro
  • 1/3 teaspoon cumin seeds

Preheat the oven to 400°.

Heat a medium skillet, add olive oil. Add the onions and two cloves of pressed garlic and sauté them over low-to-medium heat until the onion is soft and translucent, about ten minutes.

Place the pizza shell on a baking sheet. Grate the cheese and distribute it evenly over the pizza shell, reserving about 1/2 cup of cheese for the top. Spread the onions and jalapeno peppers over the cheese. Slice the tomatoes and place on top of cheese and onions. Grind black pepper over the tomatoes. Mix the chopped cilantro with remaining clove of pressed garlic and distribute mixture over the pizza. Sprinkle cumin seeds and reserved 1/2 cup of cheese over the pizza.

Bake for approximately 20 minutes or until the cheese is bubbling and the crust is light brown. Cut pizza into 8 slices and serve immediately.