What’s hot this spring in the gardening world?

Blended gardens, where vegetables and herbs are planted in flower beds.

“The focus is back to the land,” says Ethne Clarke, author of numerous books, including Herb Garden Design and Hidcote: The Making of a Garden (to be released in July).

“Edible estates transform your front lawn into an ornamental but productive space, as lettuces and parsley mix with roses and petunias,” Clarke says. “Planting mini-vegetables and being able to say, ‘I grew it myself,’ is hip and cool.”

Here are two examples of blending:

  • Plant mint and fragrant thyme varietals in between the cracks of stone pathways.
  • Grow strawberries for a delightful edible groundcover around trees.

Fruit-bearing shrubs and trees provide color, privacy and a fruitful bounty that mingles with veggies and perennials. Garden centers are reporting an increase in demand for fruit-bearing shrubs like blueberries and raspberries as ornamentals—and Briggs Nursery in Elma, WA, is introducing the first-ever pink blueberry, to be called the “Pink Lemonade” (see photo). The pretty-in-pink berries are as delicious and rich in antioxidants as their blue cousins.