Eat what you sow with edible plants

Edible plants have a reputation as the homely workhorse of the home garden, raised up and tucked into a corner where they won't detract from the aesthetics of the rest of the landscape. But it doesn't have to be that way, said Leslie Bennett, owner of Pine House Edible Gardens in Oakland, California, and co-author of “The Beautiful Edible Garden” (Ten Speed Press, 2013).

“If you can actually incorporate the edibles into your garden aesthetically using hardscape, you can really build it in as a beautiful part of your entire garden,” said Bennett.

Rather than uninspiring rows or 4-by-4 squares of dirt, a vegetable garden can be a pretty bed set along manicured pathways and raised and contained with food-safe wood or stone to tie together other elements in the landscape — in plain sight! Ugly tomato cages and wire stakes can be replaced with bamboo ladders or vibrant spirals and trellises that offer the same function but add to the design of the garden.

If your edibles are a part of the lawn and garden, they will be easier to access and care for and you'll notice any fruit or vegetables ready to harvest, Bennett says.

Try planting these four flavorful favorites — start small with pantry staples and edible flowers that are multifunctional in the garden:

Celery

Celery is a compact, tidy plant that offers pretty color in garden beds. Harvest only what you need for a meal.

Onion

Green onions, chives and shallots are fairly easy to grow, look nice and — like celery — you can harvest what you need for meal preparation.

Herbs

Enjoy fresh thyme, sage, basil and oregano in the kitchen and as a fragrant and beautiful addition to garden beds or in containers.

Edible flowers

Look for flowers that have edible leaves and blooms. Not only are they pretty and tasty, they triple as pollinators.