Edible Potted Gardens 2012

How about growing your own vegetables and herbs this season?  This is a convenient and cost saving way to enjoy your own fresh foods.  Salad greens and edible flowers provide beauty and function.  When you want to use them – simply cut, pinch, or tear some off for your salad or culinary needs!

Phil & Bertha Display Culinary Pots

See the pictures below, wave petunias and sweet potato vine here with a tomato plant!  The second picture shows tomatillo plants planted with annual color.  The third picture shows annuals planted with lavender and rosemary plants.  Look how beautiful!

I will show examples of items to include in your pots on my gardening segment with Bertha Lynn today on Channel 7 (thedenverchannel.com) at 11:30 a.m.


Cool season selections include:  kale, lettuce, & violas.  Warm season selections include:  herbs, strawberries, pansies, nasturtiums, mustard greens, tomatoes, cucumbers, and zucchini plants.

Tips:  Select plants that have similar light and water requirements.  Fertilize with a good all-purpose fertilizer specifically for vegetables.

These also make great hostess gifts!

Flowers that are safe to eat (be sure to wash the blooms if you get from a nursery or florist):  Borage, Chive blooms, Daylilies, Nasturtiums, Pansies, Calendula, Roses, Summer and Winter Squash blooms, and Violas.

If you’re not sure what your flower is – don’t eat them!

Don’t eat:  Daffodils, Foxglove, Lilies other than Daylilies, Morning Glories, Peonies, Poinsettias, or Tulips.

Watch as Bertha and I will make a planter of edible plants and flowers!  If you would like to incorporate these edible potted gardens in your landscape this year, please call Designscapes Colorado at 303-721-9003 or at info@designscapes.org.

This entry was posted in Gardens, Pots & Planters, Designscapes News