Growing Edibles
TIPS IN THIS CHAPTER
47. Drought-tolerant gardening
50. Regrow food from kitchen scraps
52. Gardening in the public right-of-way
DROUGHT-TOLERANT GARDENING
A FEW EASY TRICKS FOR DEALING WITH DROUGHT
With many parts of the world suffering from drought, it is more important than ever to work out your own solutions for smart, sustainable growing that prevents water waste. It starts with plant selection. All herbs and vegetables need water and sunlight, but there are a number of herbs and vegetables that do remarkably well with little water.
To create a drought-tolerant herb and vegetable garden, you will need to plant in well-drained but moisture-retentive soil. Adding organic soil amendments to your ground and container plantings saves water and watering time because a garden with richer soil typically needs less water. Using techniques such as intensive planting will keep moisture at the root level for a longer period of time (see Tip 21, shown here). Have your soil professionally tested first to see what it might be lacking before making a final determination on soil amendments. Adding compost, worm castings, and other organic amendments to the soil followed by annual mulching will all help hold moisture and nutrients in the root area.
Water before 9 a.m. or after 7 p.m. to take advantage of reduced water evaporation rates. Use drip systems whenever possible; they are more water-efficient than hose-watering and sprinklers. Also, planting earlier in spring and later in fall means plants will be exposed to cooler weather and have less demanding water schedules. Planting taller plants such as eggplant (aubergine) and tomatoes next to leafy herbs and vegetables that tolerate shade well—such as chard and mustard greens—will help conduct heat better. Cooler gardens need less water.
Drought-Tolerant Vegetables And Herbs
Why not select the strongest candidates?
Amaranth
Broccoli
Chards
Chinese cabbage
Eggplant (aubergine)
Garlic chives
German chamomile
Lavender
Malabar spinach
Mustard greens
Oregano
Peas and beans: asparagus bean, black-eyed peas, garbanzo beans, snap and pole beans, tepary beans
Peppers
Rhubarb
Rosemary
Sage
Thyme
Tomatoes
Winter savory
TOMATO PLANT DEPTH
LOWER STEMS WILL TURN INTO HEALTHY ROOTS
While there are hundreds of varieties of tomatoes, there are two common types of tomato plants, each of which have unique growing forms: indeterminate and determinate. Choosing the best way to plant tomatoes does depend on its category.
All tomatoes perform better when you plant them in a well-drained site with full sun (at least 6 hours). Before planting, amend the soil with organic material to help retain water around the root system. Then dig your hole, place organic fertilizer in the hole, and plant the tomato. Stake or support the plant, then water at the base of the plant—not on the leaves—keeping the soil regularly moist throughout the season and mulching to prevent calcium deficiencies. Rotate crop locations annually. Increased production and root development can occur with additional feedings throughout the season using organic fertilizers, such as rotted manure and fish emulsion.
Determinate tomatoes should be planted in a hole using the above-mentioned soil amendments. Do not plant it too deep or the short, stocky plant will not be high enough above the ground to be supported. Grafted tomatoes have the same soil needs, but the graft line on the plant must be planted above the soil line, with no vining branches touching the ground or the plant will revert to its original form and not perform well.
Indeterminate tomatoes, however, can be planted in a unique way that will increase root production, conserve water, and enhance organic nutrient absorption. This, in turn, will build a stronger root system and plant, enabling the plant to perform better over the tomato-growing season.
Laying non-grafted indeterminate tomatoes on their sides in a trench at planting time can increase root growth along the stem, giving the plant a boost in growth and production.
EDIBLE HERB FLOWERS
FLAVORFUL HERBS WITH COLORFUL AND DELICIOUS FLOWERS
Herbs have some of the most beautiful flowers in the garden world, and they are edible. Instead of wasting these flowers by letting them dry up at the end of their life, rescue them for waste-free gardening and beautiful salads. Harvest the flowers and use them for cooking, salads, or drinks any time in the growing season. Make an herb produce more flowers by following the tips below.
Herbs perform best when you plant them in a well-drained site with 6 to 8 hours of full sun. When planting an herb that you want to flower, amend the soil with organic material, dig a hole, place organic flower fertilizer in the hole, then plant the herb. Water at the base of the plant—not on the leaves—keeping the soil regularly moist throughout the season. Mulch regularly to help keep weeds down.
Good soil drainage prevents fungal issues. Heavy manure content or highly rich soil can trigger more leaf growth. Additionally, over-fertilizing produces too much leaf and not enough flowers. Therefore, be sure to follow organic fertilizer package directions when amending the soil.
Herbal edible flowers look gorgeous floating in cocktails or atop salads or desserts. Some edible flowers are spicy, while others are mild—grow and experiment at will. Use just the petals or the whole flower to make a beautiful and artistic statement while entertaining.
10 Flowering Edible Herbs and Their Flower Colors
These are plants that look, smell, and taste good:
Anise hyssop: purple
Dill: yellow
Garlic chives: purple and white
Greek oregano: white
Lavender: lavender
Pineapple sage: red
Purple basil: purple
Rosemary: white and lilac
Thai basil: white and purple
Spearmint: white and pink
Chives make delightful edible raw treats on salads or in dressings. But they also have beautiful, short-lived cut flowers and can be lovely pollinator plants.
REGROW FOOD FROM KITCHEN SCRAPS
CREATE NEW LIFE FOR LEEKS, LETTUCE, AND MORE
Fresh organic vegetables can be expensive unless you grow them from seed yourself. Another way to get new, cheap, organic vegetables is to save your cut vegetable scraps from the compost or waste bin and regrow your own plants. It is important to select organic plants to regrow because organic foods have not been sprayed with growth-inhibiting chemicals. Plus, chemical-free vegetables are healthier for you. This regrowing technique is a great way to contribute to your no-waste lifestyle.
How to Regrow Celery, Bok Choy, Cabbage, and Romaine Lettuce
These vegetables are easiest to regrow, especially when they have been harvested so that the bottom part of their stems stay together and have a bit of root structure remaining. Once you have chopped off the celery stems or the leafy greens, set the remaining base of the vegetable in a bit of water, leaving the top open to the air. Refresh the water in the container several times per week. Once healthy tops start to grow on the plant, place the new plant base in organic soil, water regularly, and wait for it to grow. If needed, transfer it to the garden or a container once it reaches a larger size. Cut the entire plant once it reaches mature size in 60 to 90 days or more.
How to Regrow Lemongrass, Leeks, Fennel, and Scallions
Place the root ends in a vase of water, and change the water daily. Once roots develop, pull the plant out, place it in organic soil, and water regularly. Snip off greenery as needed.
How to Regrow Ginger and Garlic
Place the ginger root or garlic clove on its side in a container of soil. Water and fertilize regularly with organic fertilizer. Both plants take nearly a year to harvest.
How to Regrow an Onion
Plant the onion scrap root end down into the soil. Keep moist. Relocate to a larger planting area once greens begin to sprout.
How to Regrow a Pineapple
Cut the green leafy top off of the pineapple. Leaving the leafy part above the water, soak the bottom of the cut piece in a vase of water. Once roots develop, place the plant in a container with lots of organic material mixed in the soil. Regrowth will take 2 to 3 years.
Leeks regrow particularly well because their root systems are often already developed when collected at the grocer.
SHADE-TOLERANT EDIBLES
SHADE IS A GREAT PLACE TO GROW LEAFY HERBS AND VEGETABLES
Thinking outside the box is easy when you have a little soil, a little water, and a whole lot of determination. Traditionalists believe that full sun is the most important ingredient to success with herbs and vegetables, yet not everyone gets 6 to 8 (or more) hours of sun per day on their yards and balconies. Some get only partial sun and shade (4 to 6 hours of sunlight per day), and others have full shade (less than 4 hours of direct sunlight per day).
When considering herbs and vegetables for lower light conditions, remember that shade produces “no fruits and no roots.” In other words, large fruiting plants, such as tomatoes, cannot produce abundantly in shade. Neither can root plants, such as potatoes and beets. Growing root vegetables in shade means you will get far more leaf than root. It’s the same with the fruiting plants; you’ll get lots of greenery and very little fruit production. Having said that, perhaps that is what you want? Bull’s blood beets are stunning plants with deep burgundy leaves that are delightful in a salad and present well in ornamental edible containers and beds. Growing for the leaf is as valid as growing for the roots because it still provides beauty and nutrition. The secret to prevent waste with this growing technique is to harvest one-third of the beet leaf crop at a time, let the rest of the plant alone, then come back when that third has grown back in and harvest another third off the plant. It prevents waste as you do not have to pull out the plant and replant it; simply harvest one-third at a time.
Vegetable and herb plants growing in shade have the same soil requirements as full sun plants; rich and well-drained organic matter is perfect. However, the watering needs of plants grown in the shade can be significantly different. Water at the base of the plants with a timed drip system before 9 a.m. or after 7 p.m. if possible, to prevent fungal issues. Growing shade vegetables is easy and a fantastic solution for tight spaces such as balconies, patios, and fence lines.
Shade-Tolerant Herbs and Vegetables
Don’t let shade discourage you.
Arugula
Basil
Beans
Beet greens
Celery
Collards
Corn mache
Endive
Herbs: chives, cilantro, lemon balm, mint, oregano, parsley, scallions, tarragon
Kale
Lettuces
Malabar spinach
Mustard greens
Pak choi
Peas
Radishes
Rhubarb
Spinach
Swiss chard
Turnip greens
These Malabar spinach wire towers at the Chicago Botanic Garden are surrounded by Swiss chard and other vegetables, all growing successfully with 6 hours or less of sunlight per day.
GARDENING IN THE PUBLIC RIGHT-OF-WAY
TURN AN EMPTY STREETSIDE PLANTING INTO A HEAVENLY GARDEN
Across the world, there is an epidemic of common grass growing in city right-of-way properties. Grass can look clean and attractive in public areas, but it requires a lot of maintenance and is quite wasteful because commercial landscape equipment accounts for two-thirds of all gas-powered lawn and garden equipment. This means that cities and corporate and public spaces can have some of the biggest non-road toxic and carcinogenic emissions problems. Benzene, butadiene, and formaldehyde are among the top cancer-causing compounds emitted by landscaping equipment. Carbon dioxide fumes and gasoline vapors also contribute to elevated risk of cancers in our communities.
With all that in mind, creating a beautiful streetside planting for mixed ornamental edibles and perennial plantings makes a lot of sense: You are helping your community build a cleaner ecological environment and building a garden that can improve property value and increase pollinator populations. In order to plant on right-of-way property, you will need to approach your city, your homeowner’s association, or both with a formal plan. Apply for permission, pay any fees, and jump into gardening. If you do not ask permission up front, you may be faced with fines at a later date.
To create a mixed bed of vegetables, herbs, and perennials, start by enriching the soil. Have the soil tested to see if there are chemicals or other concerns for edible crops. With soil test results in hand, build a plan for amendments. Start by killing the grass by sheet mulching or by smothering (see Tip 60, shown here), then amend the soil with organic and natural ingredients as suggested by your testing. Common amendments include rotted manure, compost, and worm castings.
Planting drought-tolerant flowers next to vegetables and herbs is a brilliant idea for a hot, dry, right-of-way area because the drought-tolerant plants work to shade the vegetables and herbs. Tucking the herbs and vegetables in between the sun lovers, beneath park benches, and next to your gates can help create a lovely garden that offers both food and health for the neighborhood.
This behind-the-fence garden is planted for the benefit of the community along a sidewalk. Cabbage is tucked beneath the park bench, cucumbers grow up the climbing frames, and herbs are strewn throughout the bed.