Purple and Green Partners
Last week I got to spend the morning atop Noble Rot, a fabulous Portland wine bar with an extensive rooftop garden. I don’t have time to post a full tour today, but I wanted to give you a sneak peek of some really pretty edible plant combinations I saw up there. The head gardener, Marc Boucher-Colbert, intensively plants many of the garden’s beds with herbs and salad greens. I was struck by both the contrast in color and texture of ‘Purple’ bok choy and ‘Delfino’ cilantro, which has delicate feathery leaves like dill. Isn’t it just gorgeous?
Another bed sported alternating strips of a chartreuse mizuna and ‘Ruby Streaks’ mustard greens, one of my favorite salad greens. It bolts pretty quickly, even in cool weather, but its flower buds taste delicious stir fried!
Even though I prefer green lettuces, I always grow a few ruffly red varieties because they look phenomenal next to green plants. Marc planted these lettuces next to rows of chives and I loved how the spiky green chives looked next to the low red lettuces.
If you’ve got some pretty edible plant combinations in your own garden, I’d love to see some photos! Please just email them to me, or if the photos are up on your own blog you can leave a link in the comments.
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