Having lived long enough with a barely-used front lawn surrounded by scrubby and lackluster shrubs, this homeowner was ready for a fresh start. Taking advantage of her garden’s full-sun exposure, an edible front garden was created, punctuated throughout with colorful trees, evergreen shrubs, perennials and grasses. At the heart of this garden are three triangular raised beds built with stacked Napa fieldstone. Natives such as Penstemon ‘Blue Springs’ and Sticky Monkey flower are woven throughout and encourage native pollinators to visit. Evergreen plants such as citrus, pineapple guava and Berkeley sedge provide the garden with year-round structure, edibles, color and scent.
* This garden is featured in the forthcoming book Groundbreaking Food Gardens: 73 Plans that will change the way you grow your garden by Nikki Jabour, December 2013