divaqs's Blog
divaqs's posts about: hedge
May 23, 2007 | 10:09 AM PST
Tags: Bay Leaf , edible , hedge , Laurus nobilis , True Laurel , Sweet Bay , Grecian Laurel , Bay Tree , soup
In many landscapes I’ve seen evergreen hedges that are trimmed and maintained to form living walls of foliage. I’ve often seen these hedges maintained between 3 to 10 feet, or sometimes even unmaintained and left to become behemoth walls of greenery. The trend in these hedges is to use an evergreen bush, usually some sort of broad leaf shrub, which can withstand intense pruning.
In my approach to landscaping of using edible plants in traditionally ornamental landscaping techniques, I found an attractive edible evergreen broadleaf plant that can withstand heavy pruning. The plant is called Laurus nobilis, perhaps more recognizable by its common names of Bay Leaf, True Laurel, Sweet Bay, Grecian Laurel, Laurel, or Bay Tree. It is an aromatic evergreen tree, whose leaves are most commonly used in such ways as adding flavor to soups and stews
Bay leaf is best maintained and pruned; otherwise it can reach up to 40 feet high and 32 feet wide. It handles pruning well, and is even successfully kept as a houseplant.
About 2 years ago I planted my bay leaf hedge of 4 plants in a partially shaded area. The suggestion I read was to plant them 10 feet apart, but since I want them to overlap and form a hedge I instead spaced them about 4 to 5 feet apart. When I bought the plants they were about 1 foot high, since then they have exceeded 6 feet. The hedge is now beginning to section off a part of my yard to form a private area that I intend to turn into a veranda. I am planning on maintaining the hedge at about 6 feet and encouraging more overlapping growth in the following years.
I’ve come to use bay leaf a lot, not only in my cooking, but in pest control as well. The aromatic nature of the leaves seems to ward off insects like earwigs and weevils. Whenever I have a box of fruit that needs to sit for a day or more, I put a handful of bay leaves in with it to chase away and keep the earwigs out. I’ve seen grains stored for years with bay leaves in it, in order to discourage insects from invading. I started putting a bay leaf into the forming artichokes in my garden, which has been helpful, since I used to find earwigs in my artichokes, which was a nasty surprise when eating them.
In my cooking, I usually just walk out to my hedge and get any number of needed leaves off one of my bay leaf shrubs, wash them, and include them fresh in my soups. I like the complex and rich flavor that is imparted to my soups when cooked with bay leaf. Once my soup is done, I remove the bay leafs. The bay leaves are fibrous so they aren’t palatable, but I’ve seen them dried and powdered for direct use in the store. I’ve seen or heard of bay leaves used in Indian, Mediterranean, and European cooking, though that is outside the range of my cooking skills. I’ve only personally used them in soups. If you have any good suggestions for cooking, I’d be interested in hearing about it.
I’ve heard from some that drying the leaves and letting them sit for a couple of weeks will increase the flavor; however I have not been able to notice a difference in my cooking between the fresh or dried leaves. So, drying them seems to me to be a waste of work, unless I needed to store leaves for a long time. Since I have a year round supply of more fresh bay leaves then I could ever use, I haven’t bothered drying any. If I were to give bay leaf as a gift of spice to family or friends, I’d probably dry them, since I wouldn’t know when they would need to use them.
Apr 14, 2007 | 10:32 PM PST
Tags: blueberries , hedge , blueberry , evergreen , landscaping
It always surprises me when people assume edibles can't be attractively organized.
Oftentimes making edibles attractive is simply a matter of using the same principles in design with them as is done with ornamentals. An example of this are my evergreen blueberry hedges that line my drive way.
One of my very first projects after moving into my house a little more then three years ago was to rip out the horribly overgrown Junipers and replace them with about 20 evergreen blueberry bushes.
Here is a picture of the "ornamental" juniper bushes that used to line my driveway three years ago.
Personally, I thought they were anything but ornamental.
Today I took a photo of one of the hedge rows that now line my driveway.
The blueberry bushes haven't reached full size yet, but are getting close to forming a hedge. The trick to getting them to form a hedge is planting them a little closer together then is recommended. The recommendations are based on optimizing space for maximum berry production, but my experience has been that even with them spaced closer together I get way more blueberries than my family can keep up with.
This time of year the blueberry bushes have a nice splash of extra color while covered with a large amount of pinkish ribbed bell shaped flowers.
The variety of blueberries I planted for hedges were the Evergreen Sunshine Blueberries, described by my favorite nursery, Raintree Nursery, as:
"A unique evergreen selection with attractive year round foliage and hot pink spring flowers. The bush grows 3-4 feet tall and wide, and produces up to ten pounds of delicious, light blue, medium sized berries. They ripen over a very long season, from early August through early September. Hardiness to 0 degrees F, a very low chilling requirement of only 150 chilling hours and a tolerance for higher pH soils makes this a perfect choice for gardeners in the Pacific Northwest, the South or in California."
I like having a good selection of evergreen plants in the front yard, for year round affect. My blueberry hedges are a big part of that. In the fall there is a time that they shed a lot of their leaves, which shocked me the first time I saw it, since I thought they might have a disease, but after two years of observing this, have come to accept it as normal. Even when shedding leaves in the fall they have new leaves growing, so they are never completely bare.
