Perfecting The Edible Patio

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The right-hand part of my front yard near the driveway is both the sunniest and the warmest part of my yard and a perfect place for sun-loving edibles. Full sun makes blackberries, tomatoes, peppers, and squash stay healthy, and the tomatoes are sweeter in full sun. This is edible landscaping at it’s best; both productive, tasty, and beautiful!

Above: starting in the back row, left to right are: a thornless blackberry vine planted in the ground and trained on my wall. The second row includes a  limequat (in a large wooden box), and two blueberry bushes in terra cotta containers. The next row, starting with the wine barrel planted with sweet potatoes, includes a strawberry jar and a bell pepper. In the foreground  are non-edible geraniums and lantana. On the right is an unusual  basil plant, ‘Pesto Perpetuo’.  This is a variegated, perennial basil that doesn’t flower in the Northern Hemisphere.

 

On the other side of the patio are containers with peppers and sweet potatoes, and another wooden box, this one planted with an heirloom, Potimmaron  winter squash trained over my arbors. This French squash has a rich chestnut flavor, especially when roasted. A planting note: these squash can be planted so they trail on the ground, but if you want to grow them vertically, the fruits are heavy so make sure to train them on a sturdy arbor so they won’t blow over on a windy day. These arbors are made with 4″ x 4s” that are set in concrete. Ros Patio 2 squash

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Rainbow chard is one of the most colorful “greens.” To get my choice of chard color choices for my garden, I sow a few dozen seeds from a package in a pot. Once they sprout they reveal their colors and I choose the color transplants I want to use in a decorative red pot say, or planted in back of a row of frilly chartreuse lettuces or kale in my front border.

 

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