Radishes, rainbow chard, purple kale and spider mums.
This just in: A New Kind of Hors d’Oeuvre
When entertaining, Debra recommends impressing your guests by gathering edible flowers and food from her garden plan to craft a simple, but unique amuse-bouche. The guests can snack on the centerpiece before the main meal is served – but only if your garden is organic!
I owe an (edible) bouquet of thanks to fellow garden writer Niki Jabbour for including my “Edible Cutting Garden” plan in her new book Groundbreaking Food Gardens (Storey Publishing, 2014). Along with planting plans and designs contributed by 72 others, this is an inspiring reference book that will change the way home gardeners thank about growing food.
Here’s a sneak peek of the pages featuring my project, and some ideas for how to incorporate edibles into your floral designs.
Debra Prinzing’s Edible Cutting Garden — a half-circle design based on an ornamental garden I created in Seattle, circa 1998-2006.
Each section features different edible categories — from herbs to fruits/berries to veggies and more.
This garden shown above was based on a design I made and installed behind the Seattle home where we lived from 1998 to 2006. I love the feeling of a half-circle patio. This one is paved in tumbled bluestone and measures about 12 feet wide by 6 feet deep. Two paths branch out on either side, like arms reaching toward the rest of the garden. The paths divide the 6-foot-deep crescent border into three sections.
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