Maybe you have a few problem areas in your yard.
Or maybe you are like me and simply dislike cutting grass. As I transition my lawn into an edible garden, I didn’t want to lose the look of a manicured lawn. So, I began looking for ways to keep the green but replace the grass with plants that would add to our food supply.
Here are some of my favorites.
Roman chamomile is a perennial herb grown in U.S. hardiness zones 3 – 9. This low-growing plant only reaches 6 inches making it ideal for a ground cover. With gray-green leaves, daisy-like flowers, and a sweet aroma that resembles an apple, Roman Chamomile is mainly grown for the essential oil extracted from the flowers. It is also edible and the flower heads are often dried to make chamomile tea.
Corsican Mint is one of the easiest ground covers to plant and care for. It is a perennial in zones 7-9 and forms a flat carpet of tiny bright green leaves. It can take light foot traffic, each step releases a minty fragrance. Used in teas and any recipe that calls for mint makes it a great addition to the garden.
Creeping Thyme comes in many different aromas and flavors. From herbal to lemony, in zone 4-8, this plant grows well in any amount of sunlight or shade. However, I live in zone 9 which can get very hot in summer and cause it to die back, so I place this plant where it will only receive morning or evening sunlight.
There are so many herbs that can be used as edible ground cover, do your research and find the colors and smells that will most complement the design of your garden and make your world, your own.
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