Shade Tolerant Vegetables

I had a friend who grew up on a farm, and even now, years later, she refused to plant anything unless it has some sort of utility. To earn a place in his garden, plants need more petals enough, they have to deter pests or provide a source of food. Today, people are increasingly planting in gardens like combining useful food plants with flowers in an effort to introduce more home grown food in their diet.

This mixture of food and flowers is also very convenient for those who have small yards or even a balcony. A few years ago, people lived on food from their gardens, like my friend with peasant roots. commercial food production has resumed and people have transformed their gardens by planting grass and flowers of ornamental plants. Now, however, we see a merger of the two as homeowners will return to their base. Often, the fruit trees are selected on ornamental varieties. Fences and trellises are now adorned with grapes, and vegetables are planted in the middle of summer annuals. Even landscapers have noticed the difference, with applications for edible landscape designs are becoming more frequent.

Here are some tips to help you think like a gardener plant edible

Add color by planting red cabbage, yellow peppers, eggplant purple or rainbow chard. The combination of these nutritious plants with flowers attracts insects more useful and increases the production of flowers and vegetable yields. Some plants like garlic when they are planted next to roses, provides a natural insecticide for aphids repel.

Instead of ornamental shrubs, blueberries try their delicious fruit, fall color and maintenance. Others include Saskatoon / Juneberry, currant, elderberry or blue. Hazel when trimmed, make wonderful hedges, and strawberries make a delicious ground cover.

To fill these vast areas, try horseradish, Jerusalem artichoke or with its showy yellow flowers.

Shade tolerant vegetables include beets, Brussels sprouts, cabbage, garlic, leaf lettuce, spinach, turnips and radishes. Once you taste the flavor in your dishes here, you will be more your crop each year.

Edible flowers are both decorative and delicious when added to salads and soups. Some of my favorites are:

Capucines - adds a peppery flavor to the salsa and gazpacho.

Anise Hyssop - Anise sweet flavor of black licorice.

Basil - The flowers have a sweeter taste like, as the leaves.

Bee Balm - Use leaves and flowers to make tea with a flavor Earl Grey.

Borage - Large shrub with purple flowers star shaped the taste of cucumber are wonderful in soups and salads.

Calendula - The bright orange flowers taste like saffron with a peppery flavor that adds a golden color to foods.

Carnation - Has a peppery, spicy.

Chamomile - the same taste with apple and makes a relaxing tea that is easy on the stomach.

Chicory - The beautiful bright blue flowers tolerate the worst growing conditions. The roots can be used to make a coffee substitute, the buds can be pickled like a caper, and young leaves make a beautiful addition to a salad.

Chives - The flowers have a taste of sweet onion and cut stems are a nice addition to soups, salads or just about any recipe, you must add the onions.

Pansy - Flowers have a sweet mild taste sour.

Violet - sweet as nectar.