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Edible Landscape Gardens

This demonstration garden, managed by the Penn State Extension Philadelphia Master Gardeners, is a living classroom for community groups and visitors in the practices of intensive gardening.

The Edible Garden was designed with brick lined raised beds, crushed shale pathways, an arched trellis that welcomes you into the garden, as well as a sitting area for an outdoor classroom. This classroom teaches children and adults how to grow food and eat in a healthier way.

Entering the garden, you will find raised bed plots which demonstrate intensive cultivation practices for growing vegetables, herbs and edible flowers through three seasons.

Starting in April, an intensive succession of spring crops is planted, beginning with cool weather vegetables such as cabbage and lettuce. This is followed in May and June with hot weather vegetables, including string beans, cucumbers and tomatoes. In August and September, cool weather plants and seeds go in, followed by garlic in October.

In addition to the vegetable garden, you will find a perennial culinary herb and tea garden, an annual herb garden, as well as berries and figs. Use of complimentary colors and a variety of textures and shades of green make this garden a visual oasis of interest as well as a cornucopia of good eating.