In the ever-evolving world of gardening, enthusiasts are turning their attention to a delightful array of trends that enhance the visual appeal of their green spaces and contribute to sustainable, locally inspired practices. The latest buzz in the gardening community centers around sowing seeds of plants and vegetables indigenous to the region, celebrating the unique flora that thrives in the local environment.
Gardening aficionados are rediscovering the beauty and resilience of plants that are naturally inclined to flourish in our region. By embracing the indigenous flora, gardeners are not only fostering biodiversity but also establishing a connection with the rich tapestry of their local environment.
The idea is to create gardens that are not just visually stunning but also ecologically sustainable, supporting the delicate balance of the nature at our doorstep.
The Perennial Plant Association - a trade association that unites growers, retailers, landscape designers, contractors, educators, and other related experts - named Phlox ‘Jeana’ as its 2024 Perennial Plant of the Year.
Native to the Southeastern United States and known for its lavender-pink tubular flowers, it reaches three to four feet in height, blooms from mid to late summer, and has lance-shaped, medium-green foliage. With good disease resistance, it thrives in well-drained soil, preferring full sun to partial shade. It also attracts pollinators and is a resilient, low-maintenance choice for gardens.
Colors Galore
Another trend taking root in 2024 is the strategic integration of vibrant-colored flowers into garden designs. Enthusiasts are leaning towards hues that not only serve as eye-catching adornments but can also be harvested as cut flowers.
Gardening experts say the color trend for 2024 seems to be a vibrant lime green variation. From foliage to flowers, this refreshing hue is making its mark, infusing gardens with a sense of vitality and rejuvenation. As gardeners experiment with this trendsetting shade, the garden becomes a canvas of colors and a reflection of contemporary aesthetics.
Experts also point to a growing interest in cultivating vegetables and plants in darker shades. From purple tomatoes to carrots that resemble jewels from the earth, gardeners are exploring the aesthetic appeal of deeper, richer tones.
This trend adds a touch of mystery and sophistication to the garden, challenging traditional notions of vegetable varieties and pushing the boundaries of visual diversity.
Visualize a garden bursting with lively blooms that double as stunning arrangements for your dinner table. It's a celebration of nature's beauty that extends beyond the boundaries of the garden, bringing joy and color into homes.
Edimentals: Both Ornamental and Edible
Imagine a captivating cut flower garden that not only enchants with its visual beauty but also tempts the taste buds. Step into the realm of edimentals, where plants seamlessly blend ornamental charm with culinary utility.
With a kaleidoscope of lively blossoms and luxuriant foliage, these multifunctional marvels inject a fresh dose of thrill into the realm of gardening, providing a harmonious blend of aesthetic delight and mouthwatering yields.
Many of these plants also happen to be perennial, meaning they’re more low-maintenance than the typical annual vegetables, which can be both time-consuming and water-intensive.
“Edimentals are in the sweet spot of plants that both look nice, are edible, and generally live for three years or longer,” says Harry Holding, the 2023 winner of House & Garden Rising Star award for garden design.
“Traditional food growing is more of a seasonal annual cycle, but with edimentals, once you’ve planted it or sown seeds, they are resilient and have longevity."
One of the key ideas behind edimentals is that you can integrate them with other forms of planting, such as a perennial border, rather than devoting a set amount of space or time to the growing of vegetables.
“Edimentals mean a hands-off, low-maintenance approach,” continues Harry. “They're not hugely time-consuming or water intensive, and they are also less demanding of space, for those interested in eating from their garden area without a particular space to devote to food crops.”
Listed below are several edimentals that can be cultivated in our local gardens that fall into this low-maintenance category.
Hostas Certain varieties are renowned for their ornamental value in gardens and boast edible shoots and young leaves. The entire plant is edible, and you can even keep it in your vegetable garden. From the young shoots that appear at springtime to the lilac flowers that come out towards the end of summers - you can cultivate hostas and eat whichever part of the plant that appeals to you.
Daylilies or Hemerocallis Every part of the daylily plant is edible - you can pluck the young shoots, boil the tubers like potatoes, or spruce up your salads with its bright flower petals. They are great for salads, stir-fries, or as garnishes. Please note that while daylilies are edible, lilies can't be eaten because they are poisonous.
Dandelions Every part of the of the dandelion is edible including the flower, roots, stems and leaves. You can harvest the blooms and leaves to make salads and sautéed dishes and use the roots to make tea or even a type of coffee. And dandelions are high in iron, calcium, thiamin, antioxidants, beta and alpha-carotene, and vitamins A, B6, E and K.
Stinging Nettle Despite stinging hairs, young nettle leaves are edible and nutrient rich. They can be cooked and incorporated into various dishes including curries, herb soups, and sour soups. They are also popular steamed.
Sorrel All green leaved varieties of sorrel are edible. This includes the Pink-sorrel and similar species with pink flowers and larger leaves, as well as yellow flowered species that are fairly common in flower beds. The leaves, with a tangy flavor and lemony taste, are suitable for salads or cooked dishes, especially for fish.
French Sorrel (Rumex Scutatus) A culinary herb originating in France that is typically used in salads and other leafy mixtures, French sorrel has a lower oxalic acid content than common sorrel, and therefore has a slightly milder acidic flavor with a hint of lemon. It is used in salads, soups, and sauces.
Wild Leeks or Wild Ramps Wild leeks and ramps are the same plant, a type of wild-growing onion generally presented fresh with the green leaves attached to the small white bulb. Ramps can be eaten raw, like green onions or scallions, but they're frequently cooked down, like leeks. They have a garlic-like taste.
Good King Henry (Blitum Bonus-Henricus) This perennial plant, related to spinach, has a mild flavor suitable for salads or cooking. The edible parts of this plant are the young arrowed-shaped leaves, young flowering shoots and young flower buds. Leaves can be cooked like spinach, steamed, sauteed or boiled. Shoots can be cut as soon as they appear and cooked like asparagus. Flowers can be sauteed in butter.
Sea Kale (Crambe Maritima) Sea kale can be consumed in both raw and cooked applications such as blanching, boiling, steaming, roasting, frying and sautéing. Young leaves, stems, and seed pods can be used raw in salads or as a garnish to add a bittersweet flavor. They taste like a cross between asparagus and celery.
Wild Garlic (Allium Ursinum) Also known as ramps or ramsons, all parts of wild garlic are edible raw and cooked. The subterranean bulb can be treated as a small onion or calçot, and the early shoots work as salad leaves or scatter herbs. The bigger leaves can be chopped and eaten raw or cooked like spinach. Ideal for salads, pesto, kimchi, and cooked dishes.
Perennial Vegetables Traditional vegetables like asparagus, rhubarb, and artichokes are considered edimentals due to their perennial nature, providing edible parts year after year.
As we enter 2024, get ready to get your hands dirty, pick up your gardening equipment, and embark on the adventure of nurturing a garden that is not just a feast for the eyes and palate but also firmly connected to local style and the hottest trends.