EDIBLE LANDSCAPING

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The fiery fall colors of an Oriental chestnut (Castanea mollissima) , Asian pear (Pyrus pyrifolia) , cherry (Prunus avium) , or peach (Prunus persica) are as impressive as those of virtually any ornamental shade tree.

Ripe Oriental persimmons (Diospyros kaki) hanging on the bare branches of a fog-shrouded tree are indeed a magical sight. The glossy green leaves and spectacular fall color add their highlights in season.

If you like the formal look, both rosemary (Rosmarinus officinalis) and the silver-grey-leaved pineapple guava (Feijoa sellowiana—for warm-winter climates) are easily sheared to almost any form. The genetic dwarf peaches and nectarines are well behaved, dense, shrublike fruit trees. The hot pink, double flowers of the genetic dwarf `Garden Beauty' nectarine are some of the most dazzling to be found.

An edible landscape can be small, but elegant and picturesque. Consider the appeal of the landscape planted by Helen Malcolm-Neeb near Big Sur, California. A radiant mixture of colorful red chard, two kinds of lettuce, narrow-leaved chives, and edible violas mingles with the ornamental blossoms of alyssum. All are arranged, reminiscent of a flower bouquet, beneath a young miniature `Garden Prince' almond, which displays a delicate pink blossom each spring.

It's time for the prejudice against edibles as ornamentals to wither and be replaced by the respect they deserve as landscape plants.

Taste Appeal

My garden is beautiful, but it is also for flavor. Different, better tastes. The kind of flavor no grocery store could possibly offer.

Homegrown tastes best. My reason for starting to garden was to have those homegrown tastes no money can buy. A store-bought `Granny Smith' apple is good, but one fresh-picked from the tree and fully ripe is superb.

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