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.
http://www.youtube.com/watch?v=vYdo7hcvcAA&list=UU-2MJlKSq9_pYk5-bdvMhnw&index=10&feature=plcp
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.