Leah Heiser, Flowerscape Director
This post is the fourth of a 5-part series to offer suggestions on designing a sensory garden. The plant and flower suggestions here will appeal to the sensory garden design for taste.
Food is linked to powerful memories and feeling thanks to a connection between the mouth and nose and the part of the brain dealing with emotions.
Discover the pleasure of growing food with your own hands, having only to walk out your back door to access it, and then sharing your homegrown delights with your friends loved ones. It’s an interactive experience.
Choose Plants That Appeal to Taste
Include fruit-bearing trees and shrubs into your landscape. Blueberries offer wonderful spring blooms and fall color for wet sunny sites.
Strawberries can create a low maintenance ground cover.
If you have Sugar Maple trees in your yard, tap them each February for maple syrup. Black Walnut trees can also be tapped; however they have a 60:1 ratio compared to the 30:1 ratio of sugar maples.
Vegetables can be intertwined with perennials to make the most of small spaces. Rubarb and asparagus are great perennial vegetables that produce year after year and add nice texture to gardens. Produce can be harvested from early spring to late fall, depending on the crops planted.
Plant herbs in pots near your kitchen door. You will use them more if they are easily accessible. Plants like Allium schoenoprasum (chives) are great, cause they produce fun purple flowers that are edible, along with the stalks, and add to the visual of your garden as well.
Echinacea (Purple Coneflowers), Hibiscus, Rose and Calendula are useful plants, too, as they can be harvested for tea.
Next and final post in this sensory garden series:
How to Design A Sensory Garden Part 5: Touch