I was talking to a friend about their garden, which contains only edibles (by plan - all plants must earn their keep). In winter, the edible garden doesn't have a lot on, of course, unless it's a high activity garden (some of my allotment neighbours have leeks and sprouts and other overwinterers, but they need dedication). But there are evergreen edibles which don't need fuss and planning.
This is an expanded version of my very helpful and I am sure welcome (ho ho) suggestions on evergreening up the edible garden, that I provided to my friend. They do sound, as I said, a bit like Fourth Form at Hogwarts.
Myrtus Tarentina - a lovely dwarf myrtle. Myrtle is used like bay - flavouring for meats and roasts, scent for fires, discard before eating. There are variegated varieties if you want a little brightness, but the leaves are already lovely. The berries can be used like juniper, though mine hasn't flowered yet. It is glossy and attractive, subtly scented and has a very pretty growth habit.
Laurus Nobilis - aka the Bay Tree - grows very enthusiastically in the ground, tolerates even quite small pots, and scents all manner of roasts and stews. Bay is the smell of victory and unprickly Christmas decorations. Mine has little white flowers and black berries, despite being crammed into a pot that's far too small for it.
Pinus Pinaea - Umbrella or Stone Pine Buy a really small one and keep it that way by abusing it. Fresh green growth may be harvested and placed in a dehumidifier and then ground to create a green, strongly pine-scented powder that is high in vitamin C. You might get pine nuts, too, but that may take a while. You can also make Pine Needle tea, and as this article points out, any pine will do, which is just as well, as the one I've linked to is the classic pine nut pine which is not well suited to the UK climate.
Salvia Jamensis - Hot Lips Sage. Green foliage stays on all winter, and even the bright red/pink flowers cling on for a really long season. It's a little madly fragranced for most tastes, but I love it in a cocktail. You could use it in baking or making shrubs I think. Maybe even pickles.
Satureja Montana - Winter Savory - keeps its green all year round, though grows less vigorously in winter. It's my go-to herb to use in any savoury dish. Low growing, likes a bit of rough soil. Better at lasting through winter in edible state than the more standard thymes and sages, though those area great too.
There are doubtless more, but five is enough to start on.
This is an expanded version of my very helpful and I am sure welcome (ho ho) suggestions on evergreening up the edible garden, that I provided to my friend. They do sound, as I said, a bit like Fourth Form at Hogwarts.
Myrtus Tarentina - a lovely dwarf myrtle. Myrtle is used like bay - flavouring for meats and roasts, scent for fires, discard before eating. There are variegated varieties if you want a little brightness, but the leaves are already lovely. The berries can be used like juniper, though mine hasn't flowered yet. It is glossy and attractive, subtly scented and has a very pretty growth habit.
Laurus Nobilis - aka the Bay Tree - grows very enthusiastically in the ground, tolerates even quite small pots, and scents all manner of roasts and stews. Bay is the smell of victory and unprickly Christmas decorations. Mine has little white flowers and black berries, despite being crammed into a pot that's far too small for it.
Pinus Pinaea - Umbrella or Stone Pine Buy a really small one and keep it that way by abusing it. Fresh green growth may be harvested and placed in a dehumidifier and then ground to create a green, strongly pine-scented powder that is high in vitamin C. You might get pine nuts, too, but that may take a while. You can also make Pine Needle tea, and as this article points out, any pine will do, which is just as well, as the one I've linked to is the classic pine nut pine which is not well suited to the UK climate.
Salvia Jamensis - Hot Lips Sage. Green foliage stays on all winter, and even the bright red/pink flowers cling on for a really long season. It's a little madly fragranced for most tastes, but I love it in a cocktail. You could use it in baking or making shrubs I think. Maybe even pickles.
Satureja Montana - Winter Savory - keeps its green all year round, though grows less vigorously in winter. It's my go-to herb to use in any savoury dish. Low growing, likes a bit of rough soil. Better at lasting through winter in edible state than the more standard thymes and sages, though those area great too.
There are doubtless more, but five is enough to start on.
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