Table of Contents
- Favorite Fruits
Apple, Cherry, Crabapple, Peach, Pear, Plum, Quince
- Nuts & Berries
Almond, Blueberry, Chestnut, Hazelnut/Filbert, Pecan, Walnut
- Herbs & Vines
Bay Tree, Grape, Kiwi, Lavender, Mint, Nasturtium, Rosemary, Sage, Thyme
- Hot-Country Choices
Fig, Kumquat, Lemon, Lime, Orange, Olive, Pomegranate
Pawpaw, Persimmon, Prickly Pear, Yucca, Rose, Sunflower
- Preserving the Harvest
Excerpt from page 7
I love the fact that my yard fees me. It's a lush and colorful landscape, but it's also designed with eating in mind. In this edible landscape, there's usually something ripe; and when the weather grows cold, my cupboards and freezer are filled with the rest of the harvest.
The edible yard combines beauty and practicality: beautiful form in the garden with bounteous crops to eat fresh or preserve for year-round enjoyment.
I'm not interested in ripping out the front lawn to plant zucchini and tomatoes. Sure, both those plants are useful to grow, but where's the beauty? How does that summer-green tangle look in the dead of winter?
No, I propose a new way to visualize and plan a home garden, no matter the size. A way to use the garden more efficiently thatn ever, both to add definition, color, and texture to garden space and to maximize garden space for food production.