75°
Partly sunny
TUE
 76°
 54°
WED
 78°
 53°
THU
 86°
 56°
FRI
 88°
 54°
SAT
 84°
 54°

Beautiful and edible in Sebastopol

The garden just beyond Lynmar Estate's tasting room in late summer is effervescent — orange and deep purple, bronze and gold, dark red, magenta and chartreuse.

Hummingbirds, finches and bees hover and cruise for nectar, seeds and pollen, choosing among a feast of plants and flowers from orange tithonia or Mexican sunflowers to zinnias, lavender blue anise hyssop to cosmos to amaranth.

The busy botanical congestion in rural Sebastopol is so great that you can barely navigate the narrowing paths without brushing up against leaves or blooms or branches.

Lynmar Estate Winery Garden

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Nine months ago, this overgrown garden didn't exist. All its summer exuberance sprang up during this growing season. It is precisely how garden designer Kate Frey imagined it — a garden cascading with color and foliage, both beautiful and good enough to eat.

"It seems like this was just so wide open and one-dimensional," says Frey, one of the North Coast's most respected garden designers, who began bringing in enriching compost for this ornamental, edible Eden just last fall.

The director of the sustainable landscape program at Sonoma State University and creator of such gardens as the Melissa Honeybee Sanctuary in Healdsburg and the storied gardens at the former Fetzer Valley Oaks in Hopland, Frey was recruited to carry out the commitment of owners Lynn and Anisya Fritz to farming sustainably in this sensitive and scenic spot overlooking the Laguna de Santa Rosa.

She had already done some perennial borders outside the tasting room. But for this new, jubilant display garden bordering a tasting room deck, she chose primarily annuals and among those, especially beautiful herbs and vegetables mixed with flowers that either are edible or attract beneficial birds and insects.

Big pots on the tasting deck are overflowing with knockout plants you can also eat, like Greek mini basil, gold chard, delicate celery and booming architectural statements like red bore kale. Mixed in you might see deep purple petunias, edible nasturtiums and hot chili peppers.

"I wanted to show that you're not giving up anything by having a vegetable garden in terms of beauty or ornamentation. There are wonderful things to eat that are also beautiful," says Frey, whose artistic touch with plants many regard as weeds or wildflowers has won her gold medals at England's prestigious Chelsea Flower Show and an invititation from a Saudi prince to create an ornamental vegetable garden outside of arid Riyadh.

Everything in this new garden is densely planted with lots of mulch to hold down weeds. Each plant is carefully selected to serve a purpose. Each must earn its keep, either as food for the plate or food for wildlife.


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