The days when vege patches were hidden down the back of the garden are over, and about time too, says Rachael Matthews from HEDGE Garden Design & Nursery in Wellington (www.hedge.co.nz). In 2012, she won the Student Designer of the Year title at the Ellerslie International Flower Show for her innovative vege garden (above).

 

Start with structure

 

• Rachael approaches the design of an edible garden in exactly the same way as other garden: “I look to create the structure first.” That might mean dressing up boundary walls with steel mesh to provide a framework for espaliered fruit trees, grapevines, or a diamond pattern of criss-crossed columnar “Ballerina” apples.

 

• Plant edible hedges of feijoas or blueberries or clip Myrtus ugni into dense balls or cloud topiary.

 

• Aim for at least four vege beds for a balanced design and easy crop rotation.

 

Find Creative Solutions

 

• “Instead of using boring bamboo canes for bean poles,” says Rachael, find sculptural alternatives – from flax storks to bulrushes or bespoke steel structures.”

 

• No room for a triple bay compost bin? Sweep your green waste under the carpet – or in the case of Rachael’s award winning Ellerslie exhibit, under a trapdoor in a wooden boardwalk. “I’m also a fan of bokashi bins and worm farms for city gardeners.”

 

Design Basics

 

• Position vege patches – herbs and salad green in particular – close to the kitchen and outdoor entertaining areas.

 

• The construction materials – rusty steel, concrete, and untreated timber – will determine whether your garden looks rustic or contemporary. “The type of material you chose for your paths also makes a difference.” Use bark chips for an informal finish, or concrete paving for a modern design.