How can I blend edible plants into my Japanese garden design?
I'm really excited about the possibility of creating a Japanese garden that not only looks beautiful but also grows some of my favorite ingredients! As a former chef, I have a passion for using fresh, homegrown produce in my cooking. I'm in a small urban garden space, and I’ve been exploring ways to integrate edible plants like herbs and vegetables into the aesthetic of a traditional Japanese garden. I’ve already tried planting a few dwarf citrus trees and some herbs, but I’m unsure how to keep the overall look cohesive while also making the space functional for cooking. I love the idea of using plants like shiso or even some purple-tinted Japanese vegetables that could complement my garden's aesthetics. Can anyone help me with tips on selecting the right plants that fit the Japanese garden theme while still being practical for my kitchen? Also, how can I arrange them so they don't clash with the traditional elements like rocks and water features? I’d really appreciate any insights or examples from your own experiences! 🌱