Foodscaping: Practical and Innovative Ways to Create an Edible Landscape by Charlie Nardozzi

Author:Charlie Nardozzi [Nardozzi, Charlie]
Language: eng
Format: epub
Publisher: Cool Springs Press
Published: 2015-04-25T04:00:00+00:00

Harvest

Pick leaves one month after planting. Remove the lower outside leaves first. The new growth emerges from the center of the plant. In fall, consider mulching plants to harvest in winter, or digging and potting up some plants to move them indoors to a sunny windowsill. Harvest until the plant is exhausted and then compost it.

Rosemary

Depending on where you live rosemary can be just another annual herb or a magnificent perennial shrub or hedge plant in your landscape. Either way, rosemary is a great foodscaping plant. Its characteristic scent and flavor are delicious cooked with fish, meats, and vegetables. You can harvest whole stems and use them as barbecue skewers on the grill. I particularly love rosemary-roasted potatoes. This shrubby plant has attractive blue-green leaves and beautiful white, pink, or blue flowers. There’s even a creeping version.

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