Each of us will have our own style of gardening. Some gardeners enjoy a running carpet in a single tone – say a border filled with red petunias or a, overall, formal style.
For me, I prefer the more naturalistic style of gardening and want to have as many wildlings, colours and forms as possible.
The current trend for naturalistic gardens is an extension of the English, tranquil style of the early 20th century Arts and Crafts gardens, where neat, manicured lawns and box edgings would have enhanced the mixed flower borders.
Whereas, the contemporary grassy milieu contains annual grasses such as Sorghum nigrum “black witches broom”, Briza maxima “quaking grass”, Eleusine coracana “green cat”, Lagurus ovatus “hare tail” scattered through with wild meadow flowers.
Although one section of our garden is referred to as our English annual garden, which in spring will – hopefully – be a living palette of colour with a relaxed atmosphere, it is, however, surrounded by a raised bed, which contains, perennials, climbers, shrubs and trees.
Throughout the various borders of our garden, I interplant with a whole host of bulbs, annuals and lovely edible plants for both spring and summer glory. There is even great activity throughout the winter months.
But today, I shall talk about some of the edible plants I shall sow in the shrub borders for spring wonder. Which will not only act as gap fillers but can delight in their culinary and, where applicable, medicinal attributes.
Where better than to start than with Tanacetum parthenium, which is commonly called “feverfew”.
The 18-inch tall, happy-go-lucky daisy flowers occur above pungently aromatic yellow-green leaves.
Fill a muslin bag with its dried leaves to act as a first-class moth repellent. Fresh leaves are just what you need to relieve an insect bite, simply rub them over the aggrieved area.
To aid digestion, make an infusion of one teaspoon of dried leaves in one cup of boiling water and leave it to cool.
Then simply take regularly, one teaspoon at a time.
Make sure that you harvest the young leaves before flowering, for the bitter properties intensify after flowering.
I wouldn’t be without Ocimum basilicum “Purple Ruffles” which I’m sure you will recognize by its common name – basil.
This is an ostentatious plant for the border and grows between 18-24 inches tall. This flavoursome herb, with ruffled, dark purple-black leaves, adds dramatic contrast to pastel tones.
The leaves are pungent with a spicy, clove-like aroma making them an important ingredient in salads, soups and stews; or simply eat it with tomato and mozzarella cheese.
For a mild garlicky flavour that combines onion and garlic in one, try Allium tuberosum “garlic chives”, which is also known as “Chinese chives”.
The long flat leaves provide a great culinary ingredient – much like chives – in salads, potato and vegetable dishes, or simply chopped with cheese or yoghurt.
The snow-white heads of starry flowers are quite, enchanting.
For a snow-flake-look, go for Cuminum cyminum, more commonly called “cumin”. This upright exquisiteness has feathery leaves and crowded umbels of tiny white flowers.
The seeds of the plant are a must for any respectable curry. Use the seeds whole or ground in other oriental dishes.
When used to season meats it is simply divine. Add whole seeds to pickles to enhance their flavour. To make grinding easy, use a pepper mill.
For a herbal blend of blue, pink and white, then Hyssopus officinalis “Tricolour Mixed” (hyssop) is a perfect candidate.
This marvellously aromatic herb with a pungent rosemary-like flavour is perfect for meat dishes, salads and beans. In the border, this eye-catching plant will lure the bees and butterflies. Pick the leaves, as you require them.
When thinking Italian cuisine, then Origanum vulgare, which is more recognizable as “oregano” or “pot marjoram”, is an essential ingredient for an array of dishes, including tomato-based pasta sauces and vegetables – not to mention stuffings and sausage meat.
Taken as a tea it is marvellous in soothing a sore throat. The tall, bronzy foliage of Foeniculum vulgare purpureum (bronze fennel) is highly attractive.
In the border, the coloured foliage is admirable with old-fashioned roses. Try planting it together with the sweetly scented, porcelain-pink blooms of our Bahrain rose, which you can purchase from a number of Bahrain’s garden nurseries.
Although sweet bell peppers appear willy-nilly in our garden, which are donations from our garden compost and I love their decorative effect, I have invested in a packet of Capsicum annuum “Mini Bell Mixed”.
For it includes golden-orange, red and a wonderfully dark chocolaty colour. The plants promise to be dwarf-sized, compact and produce a bountiful crop of small “blocky-shaped” fruits throughout an extensive growing season. We shall see!
A Poblana type that I shall try is Capsicum annuum “Meek and Mild”. In its bottle-green, youth-stage the fruits are said to be mildly pungent and slightly sweet and ideal for stuffing and roasting. When fully ripe, and good for sauces and powders, it is almost ink-black.
From the ridiculous to the sublime, I have a packet Capsicum annuum “Heatwave” (cayenne pepper). Christopher Columbus is credited with discovering the cayenne pepper.
It’s a colourful, ornamental mixture, containing red, yellow and orange fruits. The packet guarantees a “mind blowing” flavour experience!
Last year our Swiss chard “Bright Lights” (Beta vulgaris – Cicla Group Bright Yellow) went on and on. So many friends, after a visit, went home with bundles of it. It’s wonderful when used to give leaf variation in the flower border.
Its huge, paddle-shaped crinkly leaves are a serious green to an inky-black, which are lit-up by their multihued stalks in sun-yellow, orange, coral-pink, reds, mauve and purple.
There are a multitude of vegetables and herbs from which to choose that will look, so, good grown in the border and, or, in containers.
So if you don’t want to go to the trouble of creating a vegetable garden, simply sow what your heart desires in pots or in the flower or shrub borders.