Put your yard to use with foodscaping

Unless you’ve got prize-winning hydrangeas, this spring might be a good time to transform your landscaping from beautiful to useful by transforming your garden beds into mini-farms.

Foodscaping is the practice of using edible plants to add colour and character to your yard—rather than flowers, you plant easy-to-grow fruits, veggies and herbs that will look great and help cut down your grocery store spending for the summer months. 

Here’s how to plan out your grocery-cutting garden:

  • Look at your lighting. Most vegetables need about six hours of sunlight a day, so take a walk around your garden and look for the sunniest spots.

  • Plant what you eat. The most popular garden veggies are also the easiest to grow—tomatoes, peppers, cucumbers, zucchini, and squash are all relatively low maintenance but produce tons of food.

  • Strategic placement. Think about how often you’ll have to harvest your garden and put the most fruitful plants (think cherry tomatoes) in heavy-traffic areas of your garden so you have easy access to watering and picking. End-of-season crops like potatoes and squash can be placed in less frequented areas since they don’t require a lot of fuss.

And if you do have stunningly beautiful flower beds, consider using greens like lettuce, kale and cabbage as an edible border.