Create a simple edible garden that can be transplanted inside or outside depending on season. Go bold with your plant choices, and you can have a dramatic, eye-catching container, even without flowers. Keep this planting as a centerpiece on your outdoor table for garnishes and herbs at arms' length.
A: Swiss chard (Beta vulgaris cicla 'Bright Lights') — 2
B: Basil (Ocimum basilicum 'Purple Ruffles') — 1
C: Ornamental pepper (Capsicum annuum 'Medusa') — 2
D: Golden oregano (Origanum vulgare 'Aureum') — 2
E: Variegated sage (Salvia officinalis 'Icterina') — 1
If you're tired of the same old vegetable side dishes, grow Swiss chard. You'll find dozens of different ways to serve it, cooked or raw. 'Bright Lights' produces plants with a rainbow of colors, including gold, pink, orange, purple, red and white. It's slightly less frost tolerant than other chard varieties.
Basil dishes up classic Italian flavor in eye-catching bushy plants suitable for garden beds or containers. Grow this tasty beauty in a sunny spot, and you'll reap rewards of flavorful foliage in shades of green, purple, or bronze. Ocimum basilicum 'Purple Ruffles' is an award-winning selection that has eye-catching wavy, purple leaves. It is a tough annual that works well in pesto, salads, or garnishes.
This ornamental pepper plant hosts upright fruits in multiple colors. Medusa peppers are edible and are very mild and sweet. We added one plant of medusa peppers in the front of our pot for color and texture.