If you’re lucky enough to call a neighborhood home where the freedom to cultivate front yard vegetable gardens is stifled, you might be wondering how to circumvent such restrictive policies. Despite the importance of food security in today’s world, it’s not uncommon for local authorities to impose such limitations. However, there is a way to outsmart these regulations and grow your own edible delights without drawing unwanted attention.
Certain plants are so innocuous-looking that they won’t raise any eyebrows if spotted in your front yard.
Hostas (Hosta spp.)
It’s not widely known that hostas are a type of edible plant, but I only discovered this fact a couple of years ago after I had already removed many of my own hosta plants to make way for raised vegetable beds – a costly mistake, indeed. When the tightly curled leaves emerge in spring, it’s the perfect time to harvest them. The young leaves can be eaten raw, much like you would spinach or rapani, while older ones are best cooked in a similar manner.
For a unique twist, try dipping these edible hosta leaves in tempura batter and frying them – a surprisingly tasty treat!
Daylilies (Hemerocallis spp.)
Daylilies, often admired for their stunning beauty, also hold a culinary secret. While they’re commonly found in gardens worldwide, few may realize that these lovely flowers can be a valuable food source. However, it’s essential to clarify that not all lily varieties are edible. Tiger lilies (Lilium lancifolium), for instance, resemble daylilies but are actually toxic. To avoid any confusion, consult local gardening experts or seek guidance at your nearest garden center.
Nasturtiums (Tropaeolum spp.)
These delightful plants are not only visually stunning but also make excellent companion plants that can thrive alongside a wide variety of other species. The best part? Every component of this plant is completely edible. From sautéing the stems to enjoying the leaves and flowers raw, or even pickling the buds into tangy capers, there’s no part of this plant that can’t be consumed.
If you’re planning a secret edible garden, consider planting these lovely specimens virtually everywhere.
Hang them in baskets, tuck them into your raised beds, and indulge in their culinary delights whenever the mood strikes.
Jerusalem Artichokes (Helianthus tuberosus)
Sunflowers’ vibrant cousins, sunchokes, bring a burst of sunshine to any garden. Their bright yellow petals and dark centers make them a natural fit alongside black-eyed Susans and other flowers. But what’s truly remarkable about sunchokes is their edible tubers, which are not only abundant but also packed with nutrients. While they’re undoubtedly delicious, it’s essential to approach them with caution.
Some people may experience stomach upset after consuming sunchokes, so start with small servings to gauge your body’s reaction.
Violets (Viola sp.)
Imagine a spring morning, where the soft purples of violets blanket your yard, creating a breathtaking landscape that’s not only aesthetically pleasing but also bursting with edible goodness. What’s even more fascinating is that both the leaves and blooms are not only tasty but also an excellent source of vitamin C, making them a valuable addition to any culinary endeavor.
If you’re looking for an alternative to traditional grassy lawns, consider incorporating violets as one of your groundcover options. These adaptable plants can thrive in both sunny and partially shaded environments, making them an ideal choice for homeowners seeking a low-maintenance yet visually appealing outdoor space that also happens to be edible.
Pistou Basil (Ocimum basilicum “pistou”)
While Genovese basil is known for its large leaves, this compact cultivar takes a different approach. Instead of producing sprawling foliage, it yields diminutive leaves that are perfect for filling in gaps between other decorative plants or serving as ground cover. This low-growing habit makes it an excellent choice for mixed planters or containers. In addition to its aesthetic appeal, basil is also a valuable companion plant for marigolds and peppers.
Planting the three together can create a thriving and harmonious garden ecosystem.
Ground Cherries (Physalis)
As the seasons change, nightshade fruits mature within vibrant orange or yellow blooms that eventually surrender to stunning papery husks. These versatile fruits seamlessly integrate into various garden landscapes, offering a sweet-tart crunch that’s hard to resist. For those who adore tomatillos and have a color scheme featuring red, orange, or yellow in their front yard, incorporating these eye-catching beauties is an absolute must.
Orach (Atriplex sp.)
The beauty of orach lies in its vibrant colors, which include pink, purple, and lime green. This characteristic allows you to create a stunning border around your garden without giving away the fact that it’s edible. The result is a glorious burst of color that blends seamlessly with the rest of your outdoor space.
Borage (Borago officinalis)
In the world of flowers, there are few that truly stand out as vibrant and edible as borage. This unique bloom is a rare gem in any garden, and its novelty is only heightened by the fact that many people aren’t aware you can eat it. This means that when it sprouts up in your yard, it’s unlikely to raise any suspicions.
Flowering herbs like borage are perfect for a secret edible front yard garden because they defy the conventional expectation of what’s edible – most people associate the term with vegetables, not herbs or brightly colored flowers. And as an added bonus, these blooms attract beneficial pollinators like butterflies, making them a delightful addition to any outdoor space.
Peppers (Capsicum spp.)
Many garden enthusiasts appreciate decorative peppers for the vibrant hues and unique textures they add to the garden. The good news is that numerous edible mini pepper varieties not only tantalize the eye but also delight the palate. One such option is the Blue Filius, which boasts bursts of blue-violet color throughout the garden as well as adding a spicy kick to your dishes.
For those seeking an alternative, Jigsaw peppers feature striking foliage with a creamy-lavender hue and tiny red-orange fruits that pack a flavor similar to jalapeños.
Chrysanthemums (Chrysanthemum coronarium)
Surprisingly, chrysanthemums can play a delightful role in your edible landscaping plans. Their young, tender leaves possess a unique flavor profile that’s reminiscent of rapini, with hints of milder mustard and collards. You can prepare them in the same way you would other leafy greens. Additionally, the fragrant blossoms offer a sweet and subtle taste, commonly enjoyed in tea throughout Asia. It’s essential to note, however, that only Chrysanthemum coronarium leaves are safe for consumption.
Other cultivars may not share this characteristic, and ingesting their leaves could lead to unpleasant consequences. The petals, on the other hand, can be enjoyed without worry.
Rosemary (Rosmarinus officinalis)
The versatility of this hardy herb makes it an excellent choice for creative gardeners. One way to showcase its unique charm is by growing it in topiary pots and trimming it into intricate shapes. This approach not only adds a touch of whimsy to your outdoor space but also allows you to discreetly incorporate culinary herbs along walkways, keeping their presence a secret until you’re ready to reveal the surprise.
Cardoons (Cynara cardunculus)
Cardoons, the charming cousins of artichokes, offer a delightful surprise with their delectable flavor and stunning appearance. While they may not be as widely recognized as their spiky counterparts, they certainly hold their own in terms of culinary appeal and aesthetic charm. For those living in warmer climates, cardoons can thrive in an edible front yard garden, serving as a beautiful addition to your secret garden oasis.
However, it’s essential to note that these plants require a significant amount of heat and sunlight to flourish, making them a perfect fit for zones 8 and above. If you’re fortunate enough to be in the right climate, you’ll be rewarded with the opportunity to harvest ripe flower heads, which can be prepared similarly to artichokes.
Scarlet or Peach Runner Beans (Phaseolus coccineus)
Beans are a delightful addition to any edible front yard garden. The versatility of these runners is undeniable, offering a range of options from early green pods to ripe, juicy beans in soups and stews. While it’s true that the bright red (or peachy) flowers will eventually develop into bean pods come autumn, they’ll be beautifully camouflaged by then amidst their lush foliage.
In the meantime, you can train the vines to cascade over trellises and arbors, drawing in hummingbirds and butterflies for a lively display.
Roses (Rosa spp.)
For a masterclass in camouflaging edible plants, look no further than roses. These iconic garden specimens have been prized for their beauty and fragrance for centuries. And the best part? Rosa rugosa is just one example of how you can reap multiple harvests from a single plant. Harvest the young, fragrant petals in the spring to create delectable treats like jelly, rosewater-infused desserts, and candied delights.
Then, as autumn arrives, take advantage of the rose hips’ bounty by making jam, ketchup without the nightshades, tea, medicinal preparations, homemade cosmetics, and more.
Passionflower (Passiflora incarnata)
The quintessential garden is often characterized by the majestic presence of passionflower plants, which can thrive in abundance with minimal care. The unusual yet striking appearance of these plants, boasting vibrant purple blooms and lush green foliage, is a sight to behold. When conditions are just right, the flowers will mature into delectable passionfruits, making them a treasured addition to any garden. But that’s not all – the leaves can also be harvested for medicinal purposes.
Passionflower is a highly valued ally in natural medicine, offering antispasmodic and sedative properties that can be harnessed as a tea or tincture to alleviate symptoms of anxiety, insomnia, menstrual cramps, and other common afflictions.
Mint (Mentha spp.)
Whether it’s adding a burst of freshness to salads, tabbouleh, or sipping on a soothing tea, mint is an incredibly versatile herb that’s a must-have in many kitchens and gardens. Its leaves can be used in everything from savory dishes to sweet treats, and even as a garnish to elevate the presentation of any meal.
With various varieties to choose from, you’re sure to find one that suits your taste buds – whether it’s the cooling peppermint for desserts or the classic mint for more savory applications. And let’s not forget about chocolate mint, which is essentially a match made in heaven! Just remember to keep your mints contained by planting them in pots, as they can quickly take over an entire yard if left unchecked.
Chives (Allium schoenoprasum)
Culinary herbs like chives may be a staple in your kitchen, but they also have a secret talent – producing stunning pink-purple flowers. When planted among other blooming plants, their blossoms seamlessly blend in without stealing the spotlight.
Not only do these gorgeous blooms attract pollinators, but they’re also a flavorful addition to omelets, soups, salads, and pickled goods. Plus, you can harvest the greens like spring onions or use them as a finishing touch for your favorite dishes.
But that’s not all – chives make excellent border plants! Pair them with dark blue hosta varieties for a harmonious display of complementary hues and textures.
Chicory (Cichorium intybus var. sativum)
While some may view this wildflower as a nuisance, it’s actually a hardy perennial with both aesthetic and practical value. When roasted, the roots of this versatile plant develop a rich, caramel-like flavor, making them an ideal addition to beverages or a coffee substitute. One of its greatest advantages is that it blends seamlessly into an edible front yard garden, where its beauty can be appreciated without arousing suspicion.
In traditional cottage gardens, for instance, chicory’s delicate blooms can be tucked in amongst daisies and asters, creating a charming and unexpected display. When cultivating this plant for its sweet roots or vibrant blue flowers, ensure you’re growing the sativum variety. Be aware that the edible ‘endive’ leaf chicory (Cichorium endivia) has a different flavor profile, with paler blooms and a more bitter root.
Kale (Brassica oleracea)
With their vibrant hues and textures, kales and cabbages can bring an undeniable pop of color to any garden. In fact, some varieties are specifically grown for their ornamental value, rather than being solely edible. When selecting kale or cabbage plants for your front yard garden, consider opting for stunning options like Scarlet, Dazzling Blue, or Curly Roja. These will add a touch of whimsy and visual interest without sacrificing the deliciousness that these plants have to offer.
The best part? With kales and cabbages, you can reap the rewards of your garden without giving away any secrets. Simply step outside for some routine maintenance, and return with an armful of fresh greens ready to be cooked up for a quick and easy supper. And if you’re feeling extra clever, you can conceal these edible delights among your flowers or other plants, keeping your neighbors none the wiser.
By incorporating kales and cabbages into your front yard garden, you’ll have access to an abundance of fresh, delicious produce without sacrificing aesthetics. Your garden will burst with color, fragrance, and hidden treasures – all without arousing suspicion from your neighbors.
