My 2016 Midwest Edible-Garden Plan


| 5/3/2016 9:04:00 AM


Tags: small space garden, perennial gardening, edible gardening, Melodie Metje, Kentucky,

My Spring Garden

My spring garden.

There are veggies and herbs I keep in my garden year after year and then there are the “experiments”. I have my standby’s but I love trying new things each year.  New varieties or just new kinds of edibles.  I try new varieties to find the ones that are most prolific for my garden conditions and new tastes to enjoy.

The perennials in the garden are the back bone of a garden. They come back year after year with no effort on my part. They are the first up in the spring and the last to leave in the winter. If the winters are not harsh, many are harvestable year round.

Edible Herbs and Vegetable Perennials

Herbs: lavender, bay laurel, rosemary, thyme, sage, mint, thyme, oregano, salad burnet, common chives, garlic chives, tarragon, horseradish, garlic, Elephant garlic, and leeks. For more on growing herbs, Start a kitchen herb garden!

Vegetables/Fruits: potato onions, Egyptian walking onions, blue potatoes, French sorrel, blood veined sorrel, chard, cultivated dandelions, 9 Star broccoli, strawberries, apples, figs. Corn salad and sprouting broccoli usually comes back from their own seed.




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