Edible gardens are gaining in popularity across the nation and new gardeners are hungry for planting and design tips. I encourage people to get the most of their yards and take advantage of every inch of sun-kissed space.

To maximize the use and benefit of your yard, consider taking your herbs and vegetables out of the garden plot and mix them in to the landscape where they can rub shoulders with ornamental plants. Edible plants are just as beautiful as annuals and can supply color if you allow some of the plants to flower. I do.

Check out these space saving ideas from my Southern California garden:

Train a dwarf lemon tree against your fence for fruit, color and fragrance (photo above right.)

A mature, well pruned apple espalier can double as a living fence. Wood never tasted this good!

Enjoy the luscious taste of a pineapple guava grown in a pot and placed within the garden bed.

This small 3' x 6' foot garden bed hosts a potted, dwarf Citron tree, 6 bronze fennel plants, 6 Thai basil plants, 6 parsley, a bunch of red onions, garlic and beets! Don't sacrifice style and beauty in the edible garden. You want something nice to look at while your food grows in.

A close up of my beloved Citron. Can't wait to squeeze it into a summer drink!

Dwarf kumquats don't need much room and look how much fruit they reward you with!

Dwarf and compact Meyer lemons are ideal for a "mini orchard." Mix these prolific "fruiters" directly in the mixed border. I accompany them with lavender and ornamental grasses for a low water, aromatic garden.

Yes, there is room in your yard for fruit. Look for varieties labeled, "dwarf," "compact," "espaliered," and "patio size."

Vegetables that look delicious in the mixed garden include eggplant, try Burpee's "Purple Blaze" eggplant, with its neon purple and white striped skin. If you can't get enough purple in the garden, try "Pinot Noir" peppers with its rich purple glaze.

"You can have your garden and eat it too!"