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.