Edibles in Your Landscape

Edibles in Disguise!
Vegetables and herbs want to grow where it’s sunny. But often, the sunniest spot is the front yard–a place where most of us wouldn’t want to install what is, basically, a working farm. But kitchen gardens can be both pretty and productive. Ivette Soler (www.sunset.com) recommends these herbs that will blend beautifully in your front yard garden:
Basil (Ocimum basilicum): This annual and attractive culinary herb is used in many cuisines. Each variety has a slightly different flavor, so you have an excuse to grow several. Purple-leafed varieties like ‘Red Rubin’ are particularly decorative.
Fennel (Foeniculum vulgare): A perennial edible with licorice-flavored seeds and young leaves. Wispy and tall, the plant’s fronds sway in the wind, adding movement to the garden.
Artichoke (Cynara cardunculus): Grow this “superstar of front-yard food,” as Ivette describes it, even if you don’t like eating its big flower buds. Its architectural structure, downy leaves, and softball-size purple flowers are all highly ornamental.
Sage (Salvia officinalis): The mounding shape and gray leaves of this perennial Mediterranean herb make it a great front-row ornamental.Plant sage and succulents together for maximum impact.
Lavender (Lavandula angustifolia): A small aromatic evergreen shrub of the mint family, with narrow leaves and bluish-purple flowers. Lavender has been widely used in perfumery and medicine since ancient times. Many varieties to choose from and all aromatic.
Get creative with your front yard space and include herbs and even some vegetables!

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