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.

Holidays With your Edible Landscape – Halloween Fun

Crocodile with Hubbard squash and gourd eyes

Crocodile with Hubbard squash and gourd eyes

Winter squashes are nutritional powerhouses that are not only luscious and sweet; in the kitchen they are extremely versatile. Over the years I have studied this vegetable and cooked dozens of different types. Today, I would say, my favorites are the sweet butternut, I find it the easiest to peel and the cubes are great for roasting; Kabocha (Japanese chestnut squashes) that have such dense flesh and meatiness that are perfect for baking and pureeing; and, I love the acorn types for their rich mellow flavor that pairs so well with all type of nuts and brown sugar.

Today, winter squashes are enjoyed in most parts of the world. In Mexico, where they are native, winter squashes are made into a puree and baked inside empanadas, and the seeds are roasted and salted or added to candies, even ground into their famous mole sauces. Italians add winter squash cubes to risotto and soups, and they mashed and seasoned the pulp with herbs and spices to fill raviolis. In gay Paris they use the heirloom pumpkin Rouge Vif d’Etampes to bake a rich leek and cheese soup and create a rich gratin by layering the squash and baking it with cream and hazelnuts.

In this country, for centuries the Native Americans have roasted whole squash in the coals or added the cubes to stews along with venison or turkey and flavored them with chilies. The colonists grew and cooked winter squash as well. They mashed the flesh and sweetened the pulp with sugar or molasses and made them into pies and puddings, which were served as a side dish to the meal with other vegetables and starches. Not until the twentieth century were pies and puddings accepted as dessert items. Who knew?

Enjoy winter squash for the next four or five months, then next spring, after all threat of frost is over, choose your favorite varieties and plant them in great soil and in full sun. I’ll post photos of how to include these exciting plants in your landscape and give you some growing hints.


Neighborhood kids harvesting pumkins from my garden


Harvest of pumpkins at Tra Vigna Restaurant in Napa


White pumpkin jester "jack-o-lantern" with chilis

Winter Squash Recipes


Baked Winter Squash with Maple Nut/Seed Butter

A wonderful compliment to squash is a nut or seed butter. The rich flavors seem meant for each other. You can make your own nut or seed butter, or many types are available in natural foods and specialty stores.

Basic baking directions are given below; the time will vary and the number of people served will depend on the size and variety of squash.

  • 2 acorn or other small squash (about 1 1/4 pound each), or 1 medium squash (about 2 1/2 pounds)
  • 3 tablespoons each dairy butter, nut or seed butter, and maple syrup

Place squash on a baking pan and bake at 350 F. for 3/4 to 1 1/2 hours, until soft. You may want to turn the squash a couple of times for more even cooking. Cut in half and remove seeds, (save to wash and toast for snacks if you like), and strings; if using 1 squash, cut again to make 4 servings. Put back on baking pan cut sides up. In a small saucepan, melt dairy butter, add nut or seed butter and syrup, and stir to mix. Spoon mixture into squash cavities and coat surfaces. Return to oven for about 10 minutes to heat through before serving. Serves 4

Classic Home-Grown Pumpkin Pie

Some pumpkins do not make good pies. Select a pumpkin bred for pies, not a Jack-o-lantern type. If you can’t find a good pie pumpkin use a Butternut squash, they make great “pumpkin” pies.

  • 1 3/4 cups pumpkin puree (see below), or squash
  • 3/4 cup white or brown sugar
  • 1 cup milk or cream
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon allspice or cloves
  • 3 eggs
  • 1 unbaked 9-inch pie shell

Preheat oven to 350 degrees F.

To make your own pumpkin puree: Cut pumpkin or squash in half, remove seeds and strings, and place cut-side down on a greased cookie sheet. Bake at 350 degrees F. until very soft, 1 hour, or longer, and let cool. Remove skin and any coarse fibers, and puree flesh in a blender, food processor, or food mill. One small to medium pumpkin makes about 1 quart of puree.

Place all the ingredients except pie shell in a blender and blend. (You may have to do this in 2 batches, depending on capacity of blender. If so, mix the batches before pouring into the pie shell.) Pour into 9-inch pie shell. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake 45 minutes longer or until set and a knife inserted into the middle comes out clean. Let cool at least 1/2 hour before serving. Makes 1-inch 9 pie.

October 27, 2009 - 2:15 am

Kari Lonning - Wonderful crocodile! It’s fun to see people play with their food! (found your blog because of a tweet from @betweenthelimes)

December 3, 2009 - 9:41 pm

Claudia dos Reis - Lovely! I received the Mother Earth today, and the most beautiful picture was yours, specially that one with the rooster!
I am looking it, and thinking about my own garden that I will have. My garden, like you can see in the pictures (http://claudiaswildgarden.blogspot.com/)is small but is a refugee for many wild birds in the village. I planning to get a bigger place to work on these ideas with children, and conservation at same time. I am selecting good ideas like that ones you have. Beautiful!

December 4, 2009 - 6:51 pm

DOROTHY RIENKS - May I add another ‘recipe’or two?
When I ‘clean’ out my pumpkins or squashes, I roast all the seeds and stringy pulp to the point of almost charred and grind the result to powder in my blender.
The powder goes into a fairly large-holed shaker and is added to cream soups as garnish, to salads for crunch and on many things instead of salt. Delicious nutty flavor. AND nothing goes to waste (my mantra)
Raw pumpkin pulp whipped with equal amount of glycerin or yoghurt makes a nice soothing facial/mask. spread on and let set for 10 minutes and rins off with cool water. Skin glows.

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