Herb Gardening!

When designing herb gardens I start by making a sun/shade study of the site to determine the best location for my plot. There is usually a need for some type of dividing element or screen, so pineapple and strawberry guava provide a nice natural element for the purpose, as well as giving back to us in the form of the their delicious fruit.

Once my beds are laid out to my satisfaction, I start with the basic herbs that any chef would need; Italian parsley, sweet basil, rosemary, oregano and thyme. Mint is also a basic but should be kept in a pot as it can become invasive.

Some of the more unusual choices I like to incorporate are: tasoi, black kale, winter savory and sorrel. Tatsoi is used as a micro green and is a member of the cabbage family. Black kale has a smooth rich texture and is a nice alternative to green kale. Black kale makes a tasty salad using lemon and olive oil.

Founded in 1992, Environmental Concept provides landscape design and installation services to the finest residential and commercial properties in Southern California. We are known for our specialty gardening and work closely with our clients to create personalized outdoor environments that are beautiful, functional and sustainable.

 All images copyright 2012 Sarah Barnard.

Edible Gardens in Los Angeles

So I’ve noticed as of late that we have been receiving many requests for vegetable and herb gardens. One of the great things about Los Angeles is that we can plant a lot of herbs and vegetables throughout the year, even in the winter.

We get our seeds from http://www.reneesgarden.com/. They have the best selection of heirloom varieties which I love. I like to seed about 40% of the garden while planting the remainder from “starts.” It’s great to see some foliage when the work is done, and I actually feel like the seeds are coaxed by the existence of life near them.

Some of the best edibles to plant for the fall and winter season in Los Angeles are:

Peas-Doesn’t everyone love peas, if not, then plant sweet peas for fragrance
Swiss Chard-One of the healthiest greens and very tasty with a bit of soy sauce
Spinach-So many uses
Onions-need I say more? The basis of all great cuisine, garlic and butter being the second runners up.
Mizuna- yummy Japanese green and great with ponzu dressing (and maybe a saketini)
Spring Mix greens-something you always need in your fridge
Parsley-Italian is my favorite and I use it almost every day
Oregano-just best when it’s fresh
Cilantro-Also a must in my kitchen
Johnny Jump ups and violas-are edible and pretty. I have candied them and used as decoration for cakes!
Companion planting through the use of calendula, garlic and rosemary inter-planted with the insect-prone plants is a wonderful preventative and also adds that “cottage garden” effect to the potager.

Always use organic soils, amendments, sprays and fertilizers in your edible garden, and your produce will taste it’s best. If there is one bit of horticultural advice I give to all of my clients in edible gardens as well as in the landscape, it is “always put the right plant in the right spot, and it will perform happily for you.”

So, whether you are an experienced gardener, or if you’re the type of person who wants to just leave a basket by the door to be filled with your home grown herbs and vegetables, your food can be grown in your own yard.

###

Environmental Concept provides earth-friendly landscape services to fine residences and commercial properties in Los Angeles, California. Tania Gybels brought her unique perspective to the world of Los Angeles horticulture in 1991. Her work has been featured on HGTV and Oprah. For more information, please visit http://www.envconcept.com/