Landscaping is an important part of caring for our home. It adds an abundance of color and texture to the outdoor living space. Many of the plants are not only attractive to us but also to wildlife. Observing nature has been found to improve our mental and emotional state. A yard teeming with birds, squirrels, and butterflies makes us feel energetic and alive.
The challenging part of landscaping is managing all the maintenance that goes with it. Many ornamental plants are non-native and require extra care: more frequent watering, fertilizing, and pest and disease interventions. The grassy lawn becomes a haven for weeds and grub worms; all of which have to be dealt with. Then, there is the mowing, edging, pulling weeds…where does it end. We end up asking ourselves is this even worth it? In response, many people opt for a barren yard, composed of a lawn, some sparse bushes along the front of the home, and a tree or two (because who wants to mow around trees, right?).
Okay, that is one way to go about it but you still have to maintain the grass or pay someone else to. In this post, we will discuss a different way of maintaining your outdoor living space. Is it easier? Probably not in terms of time commitment. It is, however, a landscape that will give back…over and over again. This special type of landscaping is called foodscaping. It is so called because the end result of the landscaping…is food!
If you are going to spend time and energy maintaining your yard, why not make it count? You can have delicious, unique varieties of organic food right outside your door.
This option is better for the environment and reduces your food bill significantly. For me, it was a no-brainer.
At this point, we have removed most of our lawn and created a beautiful food forest. This is a specific type of edible landscape that mimics the natural ecosystem created in a forest. Our pollinator post describes the levels of the forest garden in detail.
Even the non-edible plants in your yard serve an important purpose of attracting pollinators to the garden. Lots of pollinators means more blooms, higher pollination rates and thus more food. Also large plants like trees or timber bamboo add stability to your foodscape. Many species can be propagated from cuttings saving you money.
See how we propagated our gorgeous blue timber bamboo from cuttings using this surprisingly simple technique. Botanical giants, like these, act as a windbreak for your more delicate specimens and give off shade. If you plan it right, you can utilize this shade to reduce the effects of weather stress on young plants. Birds will nest in your food forest and will help to keep nuisance insects at bay.
What Is Foodscaping (And Why Does It Matter)?
Foodscaping is a method of gardening that involves creating an edible landscape. As we previously mentioned, it doesn’t necessarily mean that every plant in your landscape is edible. Instead, you mix in edibles with your ornamentals in a way that is aesthetically pleasing. In fact, many food producing plants are quite beautiful additions to your garden.
There are garden ornamentals that you may not realize are actually edible. For years we had a gorgeous flowering Kousa Dogwood tree that went to fruit every season. I always thought to myself, I wish these little fruits were edible. I found out later that the fruit is edible and I had let it fall to the ground and rot every year. What a waste! A little self-study will keep that from happening in the future.
What I love about foodscaping is that it challenges you to try new things. What we think of as food is dictated by what we see in the produce aisle at the grocery store or farm market. Since planning our foodscape, we have tried so many new things and enjoyed them. Eating the same old stuff can get boring and with each new addition to the garden, we get to experience a whole new flavor profile.
Building an edible landscape is a great way to provide for yourself and lessen your individual impact on the environment. Since, most of these plants are perennials, you only have to prepare the soil and plant once. It’s not the same as having to till the soil and get the veggie patch ready each year. Instead, you build it into your existing flower beds as a, sort of, bonus.
Another idea for foodscaping involves adding mounded gardens with perennials such as asparagus, hostas (harvest young shoots), sunchokes, leeks, kale, berry bushes etc. You can add seasonal vegetables and herbs in the spring. Mounded gardens are lower maintenance because they have a built in composting and moisture retention system. To learn more see our post on planning your hugelkultur (mound garden).
If you get really inspired, like we did, you’ll expand your garden beds further and further out. As I mentioned before, our lawn is almost gone. I look forward to the day that we don’t have to mow at all. I would much rather spend my time peacefully pruning my plants, amending soil with compost and harvesting the bounty. Plus, I am allergic to the fresh grass cuttings and won’t miss the watery eyes and sneezing!
Foodscaping takes time, planning, and a lot of effort in the beginning. There can be quite an investment of money as well if you buy all of your plants.
There are other ways to add plants to your gardens without breaking the bank though. One cost effective way is to grow your plants from seeds. You can also thin your existing plants and trade with friends and neighbors for cuttings or transplants from their gardens.
As you go along, your excitement builds and fuels your motivation to keep going. It has been a year of hard work building this garden. Did we enjoy every minute of it? No. Florida is hot and buggy. Sometimes I thought…I must be crazy! Looking out the window or walking around the property now, it was worth every second I spent working on it. Seeing layers of plants with interesting foliage and flowers makes my heart sing.
When you build something like that, you feel an incredible sense of accomplishment and purpose. There is something more steadfast and enduring about this extraordinary landscape. Ideally, you would get to enjoy it forever but even if you have to move on, you have built something that will benefit the next family and that matters a lot. A grassy lawn just doesn’t impact us in the same way.
More Than the Produce Aisle Edible Plant Matter
There is a world of edible plant matter out there just waiting for you to discover. Some things in this post may be familiar, while others may surprise you. We were surprised to learn about so many new plants we can eat. The list below will help you learn about the various parts of plants you can consume.
Fruit- The soft, pulpy part of a flowering plant that contains seeds.
Vegetable- A (usually) herbaceous plant (such as the cabbage, bean, or potato) grown for an edible part. Having little, to no, woody tissue of the stem that grows for a single growing season.
Seeds- The ovule of a flowering plant, containing an embryo or rudimentary plant.
Leaves- One of the expanded, usually green, organs borne by the stem of a plant.
Roots- A part of the body of a plant that develops (typically) from the primary root and grows downward into the soil; anchoring the plant and absorbing nutrients.
Shoots- The part of a vascular plant that is above ground, including the stem and leaves.
Rhizomes- A root-like underground stem, commonly horizontal in position. Usually sends roots below the surface and sends up shoots.
Tuber- An underground stem that stores nutrients, sprouting buds from the tuber itself.
Corm- A bulb-like, solid, fleshy underground stem, producing leaves and buds on the upper surface and roots from the lower.
Flowers- The blossoms of a plant.
Flower Buds- The bulge at the axis of a plant, containing the undeveloped leaf or flower bud. Eventually opens into a mature leaf or flower.
How We Incorporated Edibles Into Our Landscape
These are the perennial plants we chose for our foodscape based on our growing zone of 10(A). We wanted to maximize production and reduce maintenance by choosing varieties that work in our environment.
Fruit trees & bushes. The next time you go to the grocery store, calculate how much you spend on fruit. A small fruit tree or bush runs around $45. Your tree will pay you back with harvests of nutritious, organic fruit for many years.
- Kumquat- Tasty orange-like fruits that can be eaten whole.
- Valencia Orange- A sweet, juicy summer orange.
- Mandarin Orange- Small to moderate sized tree with small, sweet fruit.
- Persian Lime- Tangy, seedless lime.
- Limequat- A hybrid of Kumquat and Key lime, zingy citrus flavor.
- Lemon- Sweeter and larger than store bought.
- Musa Banana- Hardy, good growers. Tastes the same as store bought bananas.
- American Elderberry– Native to the east coast. Has black clusters of berries that are sweet and used to make syrups and jams. Strain seeds and only consume fully ripe, cooked fruit.
- Passionflower- Native to North America, is a herbaceous climber producing small tropical tasting fruits.
- Blackberry- Small, sweet berry clusters.
- Southern Grape- Heat tolerant variety of grapes.
Succulents. Don’t discount these plants because of the association with spiny cacti. Some succulents are devoid of spines and make a fine grilled vegetable. Others produce tasty little fruits for your enjoyment.
- Banana Yucca- A cactus-like succulent that bears banana shaped fleshy fruits.
- Dragon Fruit- Cactus with long climbing stems that produces a showy, red tropical fruit.
- Spineless Prickly Pear Cactus- Edible spineless pads that can be grilled or sauteed as a vegetable. Edible fruits.
- Purslane- Wild edible (weed) with small mucilaginous pads. Can be eaten raw or cooked.
- Aloe Vera Barbadensis Miller– Edible variety of aloe. You have to learn how to prepare it to remove the yellow latex (digestive irritant). Clear gel is edible and soothing to the stomach.
Perennials with edible greens. Many perennials have edible greens that add variety of flavor and texture to a dish. These plants are probably not what comes to mind when you think of greens. You won’t see them in the produce aisle at the store but they are delicious nonetheless. You can steam, saute, or use in salads and green drinks as you would any other greens.
- Cranberry Hibiscus- Is a perennial ornamental plant with dramatic glossy maroon foliage. Add the lemony tasting leaves to your salads.
- Longevity Spinach- Is a herbaceous shrub growing about 12 inches in height and spreads like a ground cover. It grows in a warm climate but can be grown in pots and brought indoors during winter. It can be used as you would any other spinach.
- Nasturtium- Is an herbal plant with both edible greens and flowers. The greens have a punchy taste of radish and kale mixed. These are grown as annuals up north and perennials from zone 9-11. They are a beautiful trellis plants with cascading deep green foliage.
- Moringa- Is a fast growing, drought tolerant and disease resistant tree. The leaves are incredibly nutritious having 7 times more vitamin C than oranges, 15 times more potassium than bananas, and are loaded with 46 different antioxidants. It is a heat loving tropical tree that can be grown in zones 10-11 outdoors. If you live north of zone 10, you can still grow Moringa in a pot and move indoors during cold seasons.
- Sweet Potato Vines– Are grown for the delicious tubers (sweet potatoes) but the leafy vines produce an edible green. Boil for a few minutes, to remove any bitterness, and enjoy as a cooked green. Sweet potatoes are easy to grow. Source a healthy sweet potato from the grocery store, scrub to remove any chemicals, and plant in a pot. Water a couple times a week and soon you’ll see small purple leaves emerging. They love heat so plant in a sunny location after the last frost.
- Sorrel Hibiscus– The leaves of this beautiful flowering bush are edible and great in a salad. The fruits (roselles) are tangy and full of nutrition.
Bog garden. There is an area of my yard that is very wet during Florida’s rainy season. Instead of fighting with nature, we decided to work with it. That is how the bog garden happened. I started researching bog plants and found four that were worth cultivating.
- Cattail- The pollen is a good source of protein and can be added to baked goods. The fibrous roots can be dried and ground into a flour. You can boil them to release the starch and use it as a thickener for stews. The young shoots can be used in stir fries.
- Broadleaf Arrowhead (Wapato)- A water plantain, with starchy rhizomes that are edible when well cooked. Do not eat raw.
- Pickerel Weed- Young leaves can be eaten raw and starchy seeds can be ground into flour, boiled as a grain dish, or eaten like nuts.
- American Lotus- Starchy tubers and seeds are edible. Grind seeds into flour and add to baked goods. Tubers can be baked and taste like sweet potatoes.
Perennial Herbs. These plants are easy to grow and have so much to offer. You can use them for cooking spices, teas, and herbal tinctures for various ailments.
- Bee Balm (Wild Bergamot)- Flowers can be made into a tea and leaves can be added to salads or cooked foods for hints of mint and oregano flavor.
- Oregano- An aromatic spice with robust flavor, great for Mediterranean cooking.
- Society Garlic- Clumping, herbaceous perennial. Use rhizomes and leaves as a replacement for garlic and chives.
- Spearmint- A minty, aromatic spice that is great for hot or iced teas and summer salads. Adds a cool, refreshing aspect to any dish.
- Green Onions- Easy to grow from store bought scallions. Add a kick of spice and savory warmth to your dishes. Great as a topper for soups and noodle bowls.
- Rosemary- An aromatic evergreen shrub that is native to the Mediterranean. Adds an earthy, piney flavor to soups, stews, rice dishes, and salads.
- Thai Basil- A beautiful and aromatic, flowering herb. Add this to your rice dishes and soups to add a sweet basil with a hint of anise flavor.
Flowering plants. Many, but not all, flowers have edible parts. Take precautions when consuming flowers. If you are allergic to ragweed or daisies, you may have similar reactions to other flowers. When trying something new, you can sample a small amount to check for a reaction.
- Sugarcane– A beautiful, tall grass that flowers in the fall. It has stalks that resemble bamboo with lovely ornamental grassy tops. The stalks are cut and boiled to make molasses.
- Yarrow- A perennial herb with delicate clusters of flowers. Adds a pleasant floral taste in tea.
- Spanish Lavender- It is strongly scented, only requiring a small amount in tea blends or as a cooking spice.
- Chrysanthemum- Edible greens boiled for max 30 seconds. Young, small leaves are tasty raw. Dried flowers can be made into a lightly floral tea.
- Marigold– Dry the orange flower petals and grind to a powder. Sprinkle over rice dishes to add color and flavor. Remove stems and whites of petals (they tend to be bitter).
- Passionflower (Maypop)- Native to North America, fruits are edible with a tropical punch-like flavor.
- Goldenrod- Perennial, wild edible. The leaves are edible raw or cooked and the flowers can be added to a salad or tea blend.
- Canna Lily- This is not a true lily as the name suggests. The blooms are edible and nice in a salad. The starchy roots can be cooked as a vegetable in a stew.
- Common Daylily- The shoots are edible in place of leeks, the unopened flower buds taste similar to green beans, the flowers can be dried and added to soups, and the corms can be prepared like potatoes (has a sweet, nutty flavor). Note: There are many varieties of Daylilies but only the Common Daylily is edible.
- Milkweed- Pods have an edible white substance with a similar texture to cheese (boil first). Young shoots can be sauteed.
Vegetable Plants. These are your more traditional kitchen garden plants. They are seasonal and will have to be replanted each year.
- Cucamelon- Bears small cucumber-like fruits with a crisp and tangy taste. Resistant to most diseases that affect other melons and cucumbers in Florida.
- Seminole Pumpkin Vines- A heat tolerant Florida native bearing smaller, tasty pumpkins.
- Everglades Tomatoes- Indeterminate variety with tiny, sweet tomatoes. Florida native, heat tolerant. Sort of perennial in the sense that they tend to re-seed themselves.
- Peppers- Jalapenos, banana peppers, green and red peppers. Any of these grow really well in Florida.
- Red Snake Beans- This is a climbing plant that produces long red bean pods that taste similar to green beans. You can cook them the same way, but they shouldn’t be eaten raw.
Resources for Foodscaping
Check out these links:
The Survival Gardener | The Official Site of Famous Gardening Author David The Good
Quit Working So Hard – Plant a Food Forest Instead! – Mother Earth News
There are many plants that we have included in our food forest. Yours will be a mix of your own preferences and what you can grow in your area. The idea is to have a diverse group of plants that you will love looking at and caring for. You can employ techniques like composting and companion planting to increase your yield, decrease your workload, and produce healthier harvests.
Conscious planning and planting of our gardens offers us a better way of living. Not only will we enjoy the unique beauty of our yard but also scrumptious homegrown foods as a result. We will gain incredible nutrition from our harvest and an abundance of interesting flavors and textures. Moreover, we will save a lot of time and money at the grocery store and who doesn’t love that!?
Check back for more detailed posts about each of the plants listed above. We want to show you how easy and fulfilling it can be to foodscape. There is an initial investment of time and money but the rewards make it all worth it! Stay tuned.
