Do you have limited garden space, yet yearn to grow both radishes and roses? Time to try foodscaping, the artful combination of cultivating vegetables, fruits, and ornamental plants. Also called edible landscaping, this practice offers the best of all worlds for small or minimally sunny properties, or where a traditional vegetable garden would look out of place—say, in a front yard.
The easiest way to cheer up your kitchen in the middle of winter? Grow herbs indoors. With a few fresh sprigs at your fingertips, you can add instant flavor to everything from smoothies to soups.
Most herbs do well in pots, but not all thrive inside: bay, mint, Italian parsley, chives, and variegated lemon thyme are a few of your best options. Below, we offer expert advice to ensure you’ll have a steady supply of these five hardy favorites all season long.
Don’t be fooled by the spring green of the leaves in that picture. My sorrel plant is thriving in pale, verdant color right now, in December. As all of my other herbs have given up, sorrel has become my go-to aromatic, especially since I discovered that the more I pick it, the better it grows.
Last year when I was shopping for fall-to-winter plants that would brighten up the front of my house, I balked at the cost. Flats of pansies and small pots of mums seemed exorbitantly expensive when I realized they’d only last a month or so before it got too cold. Even the coleus and dusty miller on sale at the greenhouse seemed pricey.
My Walla Walla sweet onions are ready for harvest, but that doesn’t mean they are quite ready for storage. Onions require a period to “cure” before you can store them away for the winter. The curing process ensures that each onion develops a tight, dry, papery outer wrapper that locks in the onion’s flavor and prevents rot.
I love late summer for the food. It is prime harvest time in the garden and this weekend I squealed with delight when I realized it was time (finally!) to harvest my Rattlesnake bush beans. These gorgeous heirloom snap beans produce wide cream and purple streaked pods that are crunchy, juicy, and amazing grilled. Plus they are pretty enough to put on a post card.