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Because once established, perennial garden plants (defined as those plants that normally live more than two years) give a consistent look to the landscape year after year, and are generally easy to care for. They will become the foundation of your edible landscape design.

Of course! While the plants in shade gardens might be different from those normally grown in full sun, there are many edible plants that love shade (and a few that require

Garden hedges are simply a row of shrubs planted to form a screen, divider, or barrier. Hedges provide privacy, act in place of fencing, keep animals in or out, visually set off an area of the yard, or form a backdrop for other, more showy plants. Hedges can be formally trimmed, or left to grow in more natural shapes.

If your climate is right, edible cacti and succulents are extremely low-maintenance plants -- and delicious, too! magnificent

You're not alone! The number one section on this website since it began has been the pages on growing herb gardens

During one of the first forays into the garden center this spring, I spotted a long table covered with scented geraniums. These lovely Pelargoniums make for beautiful, easy-to-grow plants in the garden, and they're delicious, too. Just like other edible flowers, scented geraniums add more variety to the vegetable bed.

Today, though, I discovered some pretty impressive plans for making your own hydroponic garden inside a sunny window. I found it on LifeHacker, who gave a link to the creators, WindowFarms. Their website announces that "Window Farms are vertical, hydroponic, modular, low-energy, high-yield edible window gardens built using low-impact or recycled local materials."

Here is an interesting book that argues quite sensibly that canning and freezing are inefficient uses of energy and take many of the nutrients out of the food in the process. Typical books about preserving garden produce nearly always assume that modern "kitchen gardeners" will boil or freeze their vegetables and fruits. It's worthwhile investigating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition.

Well, you had to figure it would happen. As soon as the resurgence in interest in learning to grow your own food began a few years back, could a growing interest in food preservation be far behind? Back when I was certified as a Master Gardener in LA County, they had discontinued their Master Food Preserver program…but now it's back and back with a Bang! With only 18 seats to fill for this year's program, they received over 100 applications! Never fear…there's always next year.

My ultimate favourite dish recipe from my garden would be Raita - an Indian condiment made with a mixture of yoghurt and vegetables