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.

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.


Tune in to Gardening by the Yard on HGTV for a tour of my summer garden

Last August, I gave Paul James, the host of the HGTV show Gardening by the Yard, a tour of my garden and showed him how you can have a beautiful as well as edible landscape.  The show (Episode 1906) will be airing on August 23rd at 7:30AM (PST/EST) on HGTV.   Mark your calendar and set your DVR so you don’t miss it!

Prior to coming to my garden, the producer wanted to make sure I had enough edibles growing. So, I did a quick tally and here’s what I had (watch for them as Paul and I tour the garden):

* 8 different types of fruit
* 20 kindsof vegetables, including 15 varieties of peppers.. and
* 28 different herbs and seasonings

Gardening by the Yard website

The picture below gives a little preview of what my front garden looked like.  You can see the cherry tomatoes just ripening on the arbor over the front steps and my containers of figs, kumquats, and lemons–a welcoming edible landscape!

My front garden last August

My front garden last August

August 1, 2009 - 8:32 pm

Katie - Great! I can’t wait to see it. I was lucky enough to find your book in a used bookstore and have read it over and over thinking and dreaming about how to make my yard beautiful and edible. I am really looking forward to seeing your beautiful yard!

August 24, 2009 - 11:49 pm

jamie shoop - i just watched gardening by the yard….absolutely fabulous! i have never seen anything so beautiful.

September 16, 2014 - 10:50 am

Gardening By The Yard Paul James - […] Tune in to Gardening by the Yard on HGTV for a tour of my … – Last August, I gave Paul James, the host of the HGTV show Gardening by the Yard, a tour of my garden and showed him how you can have a beautiful as well as edible …… […]

The New York Botanical Garden Seed Savers Garden

The last weekend in June I was at The New York Botanical Garden’s opening of The Edible Garden, their summer long exhibition.  Saturday morning I gave a lecture on heirloom vegetables and antique flowers and how to incorporate them into your edible landscape.  Then, I was in the Seed Savers Garden for the rest of the day, answering questions and teaching people how to save their own seeds.   The New York Botanical Garden will offer many more events featuring edible plants throughout the summer, such as their Edible Evenings: A Celebration of Wine, Beer, and Food featuring well-known chefs, demonstrations, and food and wine samplings.    You also may want to check the progress of my Seed Savers Garden and attend some of the other edible landscaping presentations like the Home Gardening Center Demonstrations on Saturdays and Sundays.  If you are particularly interested in seed saving make sure you visit the Seed Savers’ website and if you want to get started right away, the gift shop at The New York Botanical Garden has a large selection of Seed Saver seeds.

The following photos show the initial planting of the garden I designed in March and how it looked on opening day.  I will update you with photos of the same garden as it grows throughout the season.

Signing books on Saturday afternoon - &copy TalismanPHOTO, The New York Botanical Garden

Signing books on Saturday afternoon - © TalismanPHOTO, The NYBG

Laying out the chives - &copy Ivo M. Vermuelen, The New York Botanical Garden

Laying out the chives in a geometric pattern to add some edible landscaping style - © Ivo M. Vermeulen, The NYBG

View of the raised beds - &copy Ivo M. Vermeulen, The New York Botanical Garden

Three raised beds with curly kale, young basil, Bull's Blood beets, new teepees for cucumbers and tomatoes - © Ivo M. Vermeulen, The NYBG

Basil Beds - &copy Ivo M. Vermeulen, The New York Botanical Garden

The raised beds on the opposite side include the chive diamonds, triangles of basil, Bull's Blood beets, and tomatoes - © Ivo M. Vermeulen, The NYBG

Copyright Ivo M. Vermeulen, The New York Botanical Garden

Sign describing the Seed Savers Garden - © Ivo M. Vermeulen, The NYBG

March 14, 2010 - 9:06 am

joy - Hi,
I live in South Texas and would love information to grow figs and lemons in container in my front yard. where can I get specific information about the size of the planter and best time to plant?