Edible landscaping dolls up the terrain
while cranking out the tasty goods

By LORI HALL STEELE
Pretty is as pretty does, as they say, and when it comes to landscaping, many edible cultivars get four stars for both face value and sterling behavior—they doll up the terrain while cranking out the tasty goods.
      Since Victorian times, and particularly since World War II, non-farmers increasingly shied away from trees, shrubs and plants that bear edible goodies. Those times, however, are a-changing. More and more Northern Michiganders are opting for blueberry hedges over cedar or yew. Herbs are increasingly scattered through blowsy flower beds. And grapes increasingly adorn arbors and pergolas.
      Hardcore edible-landscaping enthusiasts (permaculturists) see it as a land-happy, Earth-loving choice, a mutiny on agribusiness, a guarantee that food is pesticide-free and not genetically altered. But for most people, edible landscaping is simply an opportunity to have your cake—or blooming pear tree—and eat it too. “It’s the multitasking of the plant world. How much more can you ask for?” says Traci Cruz, owner of Big Belly Farm in Empire.
      Take Laura Kirby’s juneberries. In spring, they’re spattered with white blossoms (“it’s like snow”), then the shrubs begin producing berries that become jams and pies. In fall, they’re ablaze in red, and in winter, the branches are a stark steely gray.
Kirby, an advanced master gardener in Traverse City who’s lectured on edible landscapes, prizes the convenience of easy pickins’ and the beauty of it all, and she cuts her food costs to boot. “What do raspberry bushes cost—$2?” asks Kirby. “Last year they were $5 a pint at the store—and those had traveled.” Not to mention, she knows what was sprayed with pesticides, and when.
      Her yard is full of berries, vegetables and herbs that intermingle with glamorous non-food-bearing plants. Lycopene-rich tomatoes mix with bedding plants; green pole beans bear sweet purple blooms then produce crunchy Atkins-approved side dishes; kales and cabbages strike architectural poses before hitting the dinner table.
      To plan an edible landscape, Cruz suggests starting with trees—maple and hazelnut are fine choices for this region—then work down to shrubs, vines and low growers. Some grocery store staples are surprisingly beautiful, year-round. High bush blueberries, for instance, have a tawny red bark that “glows almost in the wintertime,” Cruz says. And when sunsets catch on summer squash, the bold velvety leaves almost look frost-covered.
      Worried about droppage? Don’t be, unless you’ve got massive acreage, i.e. an orchard or farm. Otherwise, you’ll be able to eat, or not eat, what’s grown without much mess, and the birds and other wild friends will take care of the rest. In fact, a bigger problem could be beating birds to the berries. In some cases, you may need needing to protect the bounty.
      When selecting plantings for edible landscaping, check with experts at gardening stores to ensure you’re getting the right cultivar for your yard. Ask about requirements for sun, drainage and cross-pollination. Consider your site carefully, and ask about size. Dwarf apples or cherries tend to fit backyards better.
      Also consider maintenance. How much work do you want? Some plants and trees are fussy, and need lots of attention—pruning, spraying, sweet-talking, Valentine’s gifts—so be careful what you’re signing onto. Simply asking can save work later.
      Black raspberries, for instance, require less nurturing than red raspberries. Many heirloom varieties tend to be hardier and require less spraying. Native plants tend to be more disease resistant. And hybrids may be self-pollinating, more disease-resistant or otherwise have some of the work already checked off.
      Or, to cut maintenance, plant self-sufficient spreaders like mint or thyme (which can be ignored) or those with Darwinian survival skills (which can tolerate abuse). Kirby accidentally drove over her Rugosa roses—she uses the hips for vitamin C-rich tea—with an SUV. They returned to life within three weeks.
      The move to edible landscapes “is a trend—maybe not a big trend, but a definite trend,” says Gordon Everhard, landscape designer for Garden Goods in Traverse City. “People are becoming more attuned with using these things in their landscapes.”


Easy pickins’
Among Northern Michigan’s top edible-landscape choices are dwarf apples and cherries, chives, thyme, rhubarb and elderberries. Edible flowers that do well here include lavender, violas, pansies and peppery-tasting nasturtiums.
Northern Michigan’s Stella Otto, a regular contributor to Northern Home, is a respected author of two books related to edible landscaping, “The Backyard Berry Book” and “The Backyard Orchardist: A Complete Guide to Growing Fruit Trees.”
Cathy Fenlon, MSU Extension’s master gardener volunteer coordinator, also recommends “The Complete Guide to Edible Landscaping, “ by Rosalind Creasy, and “Edible Flowers, from Garden to Palate,” Cathy Wilkinson Barash.

Published in Northern Home & Cottage

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