Growing edible plants can be as simple as filling a container with a 4-pack (or three) with gorgeous leafy greens instead of impatiens. In a few weeks you can scissor off some of the bounty to add to a summer supper or salad. It’s a replenishable feast; and one that is as attractive as a planter filled with flowering plants. Using ornamental, edible plants means they are never out of flower.
In the containers above, textures and colours range from the frothy, airy foliage of bronze fennel, to the smooth waxy sheen of a red cabbage, while bright green parsley makes a striking contrast with red lettuce leaves.