Landscape Design Using California Native Plants That You Can Eat
This garden is full of the California native and drought tolerant edible plants. California native White Sage and Elderberry alongside low water Rosemary
There are many good reasons for including California Native plants in your Southern California landscape design. California Native Plants are adapted to our regional climate, which leads to stronger, healthier plants that require less inputs, less water, fertilizer and pest problems. Using plants found in nature in your specific region help provide habitat and forage for native fauna, allowing for us to live in harmony with our surroundings. Southern California boastes one of the greatest levels of bio diversity of plants in the world, so looking to landscape with California native plants we are provide with a wide array of options.
Including edible plants to your landscape also provides a host of benefits. Growing your own food insures you are getting the freshest and most nutritious food. Edible gardens reduce waste by cutting down on packaging and emissions from shipping and trucking. Lastly including edible plants in your garden design is fun. There are so many beautiful plants that contain interesting flavors not available in stores.
So why not combines the benefits of growing California natives with the benefits of growing edible plants and plant California native plants that you can eat. Because California Native plants invite in native fauna such as birds and insects, problematic pests are kept at bay and pollinators are there to do there work. Therefor growing California native plants also aids in growing more tradition edible crops which tend to be more susceptible to pests problems and require pollination.
As a lifelong foodie and plant nerd I have read a lot of foraging books on cooking with native plants. Many of the recipes seemed forced and un-appetizing. In this article I am looking to plants that are legitimately delicious that come from plants that will add beauty to your landscape.
Before we jump into what plants to plant, and how to eat them I want to share a note on food safety in designing and edible landscape. Grow in places protected from excessive exhaust and or dog and cat droppings. Be careful of areas where lead paint has been used or possible soil contamination has occurred. Avoid pressure-treated wood or other toxic materials.
The first plants we are going to look at are Salvias commonly known as sages. We are all familiar with culinary sage, Salvia officinalis, but there are 100 of plants in the Salvia genus, many of which are native to California and many of with are filled with appealing flavors and aromas. Listed below are four Salvias that typify the Southern California back country, are beautiful and are full of pleasant flavors.
A mix of Blue, Black and Purple Sage
Salvia mellifera – Black Sage
• Origin: Southern California in coastal sage scrub and chaparral on sunny dry slopes.
• Evergreen
• Blooms light blue in early spring-early summer
• 3-5 feet tall and 3-6 feet wide
• Full sun to light shade
• Low water needs
• Tolerates a wide range of soils
• Cold hardy 20-25 F
• Attracts birds and butterflies
Salvia leucophylla – Purple Sage
• Origin: Southern California in coastal sage scrub and chaparral on sunny dry slopes.
• Evergreen
• Blooms purplish pink in summer
• 4-5 feet tall and 6-10 feet wide
• Full sun
• Very low water needs
• Tolerates a wide range of soils
• Cold hardy 15-20F
• Attracts birds, bees and butterflies
Salvia clevelandii – Blue Sage
• Origin: Southern California in coastal sage scrub and chaparral
• Evergreen- drought stress deciduous
• Blooms violet in summer possibly into fall
• 4-5 feet tall and 4-5 feet wide
• Full sun
• Very low water needs
• Tolerates a wide range of soils
• Cold hardy 15-20F
• Attracts birds, bees and butterflies
• Very strong sent
Salvia apiana - White Sage
• Origin: Southern California in coastal sage scrub and chaparral
• Evergreen
• Blooms white fading to pale pink spring-summer
• 4-5 feet tall and wide
• Full sun
• Very low water needs
• Can handle a wide rage of soils
• Cold hardy 20-25 F
• Great for bees and humming birds
White Sage
In the kitchen you can use these natives as you would culinary sages: fry leaves in butter and sprinkle on puréed soups, use on poultry and in stuffing. Harvest flowers and sprinkle on salads to add color and pops of flavor. These plants make great garnishes for cheese plates and can be dried to make tea. Other non-culinary uses for these plants include making smudge sticks ( usually made with Salvia apiana /White Sage) and in floral arrangements.
*See recipes below for Lemonade Berry and White Sage honey Dijon Dressing
The next plant we will look at is Strawberries. Yes, the original strawberry is native to California. The commercial varieties we commonly know are hybridized for larger fruit but the more nature verities such as Fragaria californica and Fragaria chiloensis ’Chaval have smaller fruit but tasty non the less.
Native strawberry makes a great low maintenance ground cover in a low light garden
Using Fragaria in the landscape
• Low maintenance, great ground cover.
• Shade to sun. exposure. (Flower and fruit more in sun, but requires a little more water.)
• Low water in low light and or heavy soils. (Moderate water in brighter locations.)
• White flowers followed by fruit in spring-summer.
• Cold hardy to at least 10 F
• Weed whip once a year to keep from getting messy
• Great for potted plant arrangements and spilling over retaining walls
In the kitchen use as you would store-bought strawberries. You can use the fruit fresh, dried, or frozen and add to muffins, zucchini bread, smoothies or pancakes. The flowers are great for decorating cakes. Try mixing them with olive oil, balsamic vinegar, and a pinch of salt. Use the mixture as a salad dressing or drizzle over chevre or ricotta on toast for a fruit bruschetta
*See recipes below for Wild berry Jam
Vitus ‘Rodgers Red’ providing beautiful fall color
Grapes also are native to California. With a vining habit this plant works well on a support or can be used as a ground cover.
• Deciduous
• Light shade/Part sun
• Low water needs
• Inconspicuous spring bloom followed by fall fruit.
• Tolerates a wide range of soils
• Cold hardy to 15-degs.
• Attracts birds
California grape- Vitis giriana This grape with its signature fuzzy leaves tinged sliver, originates from Southern California and Channel Islands.
Vitis ’Rodger’s Red Originating from Central California ‘Rodger’s Red brings beautiful fall color to the landscape. With foliage turning brilliant red it provides a last burst of color when many flowering plants blooms are starting to fade.
These plants produce tasty fruit perfect for grazing on while hanging out in the garden. You can preserve Rodger’s Red leaves to make stuffed grape leaves. You can also juice the fruit.
*See recipes below for Wild berry Jam
Lemonade Berries
The next plant is Rhus integrifolia commonly known as Lemonade Berry. Native to Southern California especially near the coast this plant is especially useful in the built landscape.
• Evergreen
• 6-10 feet tall 10-15 feet wide
• Pink flowers in spring followed by edible berries
• Full sun to shade
• Drought tolerant
• Can thrive in sandy soil and with heavy salt spray
• Good for birds
• Helps stabilize slopes
• Good for fire prevention
• Can take hedging
By summer the pink blooms on this versatile shrub turn into strange looking berry. The quarter inch wide disk-shaped fruit is covered with a sticky substance. This substance is extremely sour. You can throw a few berries in water for a refreshing drink, or you can soak a bunch in water, strain out the berries and us the liquid as you would lemon juice or vinegar.
*See recipes below for Lemonade Berry and White Sage honey Dijon Dressing and Lemonade Berry Margarita
Yerba Buena spilling out of pots with California native Sticky Monkey Flower
Clinopodium douglasii or Satureja douglasii comomly known as Yerba Buena is a friendly little plant that brings me a lot of pleasure. More commonly found in nature in the Bay area, its natural habitat does extend down into the Santa Barbara area and is found around creeks and water ways.
• Evergreen perennial herb
• Grow in shade
• Moderate water needs
• 3-6 inched tall and trailing to 3 feet wide but spreads by rhizome
• Great in pots, on stacked boulder retaining walls and as a delicate ground cover
• Small white flowers in spring and summer
This plant has been long used by the Chumash people as a medicinal plant. The leaves contain caffeine so made into tea it has a slight stimulant effect. It also helps with stomach aches. The flavor is a combination of mint and oregano so it is nice on meats and in salad dressings
*See recipes below for Yerba Buena Chimichurri
California Black Walnut tree
The last plant I want to leave you with is Juglans California commonly known as California Black Walnut. This tree once thrived along the river beds of Southern California from Ventura down to San Diego providing vital food and habitat to native birds. Because of the extensive development of Southern California this tree is now endangered. By using this tree in your landscape, you are not only gaining the ability to harvest tasty nuts from your own back yard, but you are doing your part to help keep this species and the animals that depend on them alive.
• 15-30 feet tall and wide
• Deciduous
• Pendulous inflorescence of green flowers in spring followed by harvestable fruit in fall
• Full sun to part shade
• Low to moderate water use
• Allelopathic (inhibits the growth of other plants around its base)
• Thrives in sandy loam
This tree produces black walnuts, they are much like the ones you find on your grocery store shelf bit a little smaller with a slightly stronger flavor. From October to December the green fleshy fruit fall to the ground. Once the green flesh falls away you are left with blackish brown pods ready to harvest. Crack the shells and eat away. Because the fruit is smaller it is difficult whole nuts leaving you nut pieces. Small and mighty these nut pieces are tasty and can be used the same way as you would commercial walnuts. The outer fruit flesh can also be used to produce a brown colored natural die.
A key feature of sustainable design is stacking functions, meaning that every element should serves multiple functions. Using native plants that produce food embodies this principle. By adding any of these plants to your landscape you helping close the gap that exists between the built environment and the natural one allowing us to live in harmony with nature.
Edible California Native Plant Recipes
Lemonade Berry Margarita
Serves two
· 1/3 cup Lemonade Berry mix*
· 1/3 cup Tequila
· 1/3 cup Triple Sec
· 1/2 cup soda water
· A few squeezes or splashes of orange juice
· Optional dish of salt (for salting the rim)
Salting the rim is optional. To do so, pour a generous amount of salt (preferably kosher salt) in a dish. Put a little water in another dish, then lightly dip the rim of the glass in the water, and then in the salt.
In a measuring cup, measure out equal parts Lemonade Berry mix, Tequila and Triple Sec. Pour the mix over ice in two salted glasses and finish with soda water and a splash of orange juice, or a squeeze from a fresh orange, depending what you have on hand.
Lemonade Berry and White Sage honey Dijon Dressing
· 1/2 cup olive oil
· 1/4 cup Lemonade Berry mix*
· 1/4 cup honey
· 1 tablespoon Dijon mustard
· 3 White Sage leaves
· 2 Cloves garlic
· 1 teaspoon salt
Blend the ingredients until the garlic is fully chopped, and use it on your favorite greens. This dressing is particularly good on arugula and or kale with nuts, chevre, or shaved parmesan and apples, pears, grapes or persimmons.
*For Lemonade Berry mix put 1/2 a cup of freshly harvested Lemonade Berries in a glass with 3/4 of a cup of water. Stir well then strain out the berries, saving the remaining sour water. Can be made beforehand and stored for 2 weeks in fridge or frozen in ice cubes for up to 6 months. Thaw cubes as needed.
Wild Berry Jam
· Use any combination of Native strawberry berries and or Native grape fruit
· Cook grapes for 10 minutes.
· Let the mixture cool.
· Using cheese cloth or a fine mesh strainer, strain the mixture.
· Stirring frequently reheat strained grape mixture and add strawberries, and cook for another 10 min.
· Add and equal amount of sugar to cooked fruit.
· Cook for about an hour
· Every 10 min spoon a little on to a plate to test if it stops running when cool.
· Pour hot mix in sterilized jar. Sterilize jars by submerging them in boiling water for 10 minutes.
Keep up to 6 months in fridge
Yerba Buena Chimichurri
· 1/2 cup olive oil
· 1/4 cup finely chopped parsley
· 2 tablespoons finely chopped Yerba Buena leaves
· 3 tablespoons red wine vinegar
· 4 cloves garlic
· 1 teaspoon salt
Remove the lower lighter colored portion of the parsley stem. Finely chop the leaves and remaining stems with the Yerba Buena. Put the chopped mixture in a bowl with olive oil, red wine vinegar, pressed or chopped garlic and salt. Mix thoroughly.
This sauce makes a great marinade for meats, can be tossed on potatoes for roasting, or used to dip bread in. Add a little more vinegar, and it makes a tasty salad dressing
Sweet Smiling Landscapes, Landscape Design
https://www.sweetsmilinglandscapes.com
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