Everyone loves the natural beauty of flowers and ornamental foliage. However, edible plants provide us with more than just attractive foliage – delicious homegrown food right at our fingertips. A seasonal edible planter offers fresh ingredients year-round, no matter the temperature.
Choose cool-season vegetables such as arugula, spinach, kale, carrots and herbs. You’ll not only enjoy the stylish décor, but you can eat it, too. Mix edible plants with ornamental in your container for added appeal.
Make an Edible Garden Planter for Fall
Step 1: Add soil and plants
Fill a large planter three quarters full with potting mix, and then start adding plants. Follow the classic recipe for filling a planter “thriller, filler, spiller.”
Begin with plants that take up the most room or grow the tallest. Kale, cabbage, cauliflower, broccoli, or chard are perfect thrillers. Plants such as kale and chard come in a surprising range of colors and textures, so explore your options. Choose one or two of these “thriller” plants.
Next add the “fillers” and “spillers” to fill in the gaps and spill over the edges. Frilly herbs and greens, such as arugula, mustard greens and fennel, come in various colors and make pretty fillers. Use three or four of these fillers around the thriller.
Thyme, mint or tarragon are also available in several varieties and make a nice spiller. Nasturtium, which has edible flowers, is another great spiller option. Plant multiple herbs around the edge of the container.
Feed with an organic fertilizer specialized for vegetables. Place in full sun and keep well-watered.
You don’t have to grow in a round container. Vertical systems can be perfect for fall vegetables.
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