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Photo courtesy of Plani-Paysage
LANDSCAPE
Placing legged beds a good distance from trees and shrubs that otherwise could be used by various animals as launch-pads into vegetable patches seems to have done the trick. “We picked cedar to avoid growing food within treated wood,” Hilton adds. “And raised beds ensure our soil remains organic.” The family currently has basil, thyme, oregano, sage, mint, tarragon, lovage, marjoram and other edible herbs lushly growing in one bed, while another brims with various lettuces bordered by strawberry vines. “The pink f lowers in spring are spectacular,” Hilton notes.
Other beds are devoted to a variety of tomatoes and climbing beans. The modestly priced experiment proves how food gardens can be made a part of any backyard landscape. “And I love grabbing a bunch of greens for lunch as I walk through the garden from my office at the rear of the property back towards the house,” Hilton says. “So we’ll definitely incorporate the beds in our elaborate plans.” She’s finding the strongest demand for garden edibles among parents who want to teach their children about growing sustainable, healthful food. “We have the kids plant radishes so they can harvest them within 10 days,” she says. “They love it!” •
Photo courtesy of Artistic Gardens
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THE OUTDOORS ISSUE