Edible Garden

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Real Estate

Many years ago, I got interested in herb gardens.  I bought a book “Edible Landscaping. Now You Can Have Your Gorgeous Garden and Eat It Too!” by Rosalind Creasy.  Later, I discovered the author actually lived in my town of Los Altos.  So, I drove by her house a few times to check it out and admired her landscaped edible yard.

In the recent years because of the drought we have been experiencing here, dreary yellow and brown front lawns appearing here and there in the Bay Area neighborhoods.  Very soon, I joined "Grow Food, Not Lawn" movement.  After about 6 years, our south-facing front yard has been transformed into a vibrant edible garden that produces many herbs, vegetables, and fruits, plus birds, hummingbirds, butterflies, lady bugs, rabbits, squirrels, and bees. *

Gardening is a great way to spend time outdoors, add utility and beauty to your environment, and, definitely an activity that burns lots of calories.  It is also a stress reliever and actually a form of meditation. I can assure you that for sure!  Plant edible herbs is a wonderful way to ease into gardening.  This can be done either in front of south-facing windows or outdoor in a sunny spot.  The result is the fresh veggies and seasoning for food, beautiful colors and foliage, and can even lower my blood pressure.

To start an edible or herb garden is not a complicate thing at all.  I remembered some years ago I was so excited to finally bought a rare-find garlic plant and only realized later the sprouting garlic cloves on my kitchen counter could be planted instead.  The $6 garlic plant and sprouting garlic cloves clicked together. I learned fast, actually, we can grow just about any store-bought produce with roots or that is sprouting on its own on your kitchen counter top or refrigerator!  Just cut about 1" from the base of the roots and plant them in good soil in a sunny spot! 

Because now I know how and what can be saved from my kitchen to the garden, I am constantly looking for spots in my plant-life-rescue-center garden for the new arrivals.  In my edible garden, there are fennel, green onion, garlic, onion, ginger, celery, horseradish, potato, chili peppers, mint, goji, swiss chard, chives, thyme, basil, sage, oregano, parsley, tarragon, tomato, radish, artichoke, lettuce, squash, bell pepper, cucumber, green beans, strawberry, alpine berry, blackberry, nasturtium, lavender, rosemary, bay leaves, aloe vera, catnip, roses, grape vines, loquat, fig, guava, apricot, lemon, lime, orange, grapefruit, etc.  Most of them just come back year after year, including those volunteer tomatoes and green beans. 

These plants not only make beautiful showy display in the yard, but also a great food bank for both human and wild lives too!

* Of course, I need to give my husband Phillip credit for his tireless caring and endless labor of love to make our edible garden flourish beautifully and abundantly!

*** All the pictures are taken from my yard ***



cilantro thyme chive basil mint

Cilantro, basil, chives, thyme, chocolate mint

lemon orange mint

Lemon, orange, peppermint



artichoke flower

Artichoke flower


Celery, garlic, green onion


Daikon Turnip



Garden of Life