An Edible Landscape

by Scott Smith

I’ve been working on making my perennial border more edible. So far I’ve planted some oregano that survived the winter in a terra cotta pot and a couple of eggplants – ‘green goddess’ and a white variety whose name I can’t remember now. I’ve also planted several packets of Hungarian Blue Bread Poppies. I haven’t seen a single sprout yet, but I let the first planting dry out so that one is probably on me.

Hungarian Blue

gardenguides.com

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