This banana pepper sports shiny leaves, and colorful fruit in various stages of ripeness.

As you approach the design of your edible schoolyard landscape, the biggest challenge may be narrowing your list of potential plants! What follows is not an exhaustive collection, nor does it list all the ornamental characteristics of each plant, but it's a good place to start. Don’t feel constrained to stick this list either: If you and your students find tomato plants laden with variously colored fruit an attractive feature, then they qualify as ornamentals for your landscape!

Cautions

As you may well know, not all the parts of common food plants are edible, and in fact may be quite toxic. For instance, potato vines, rhubarb leaves, and apple seeds all contain poisonous substances. We’ve divided this list of edible ornamentals by plant parts, so please make it clear to students that they should restrict their nibbling to the listed plant parts (you could even label your plants with this information). Fortunately, our taste buds provide a good warning system: If a plant part is especially bitter or astringent, it may well be poisonous, and the flavor puts us off from eating very much of it!

Any flower that isn’t poisonous or does not cause allergic reactions is considered edible. But just because a flower is edible doesn’t necessarily mean it tastes good, so experiment to find out which you and your students like. In the process, follow these cautions:

• Not all parts of edible flowers are necessarily edible. For all but violas, Johnny-jump-ups, pansies, and nasturtiums, remove sepals (green parts at base of flowers) before eating.
• Have a positive I.D. a flower before eating it. Many plants share common names, so be sure to purchase seeds and plants only of those identified by their Latin names.
• Don't eat flowers if you have asthma or allergies.
• For best flavor, remove pistils and stamens from blossoms.
• Edible ornamentals should not be treated with pesticides.
• Additional cautions are noted throughout the list below.

Annual Plants with Edible Fruit:

• Eggplant – Tidy bushes with shiny, variably shaped fruits in a range of colors: white, green, orange, pink, and purple.

• Okra – Green or purple foliage is the backdrop for hibiscus-like blossoms followed by quirky, upward-pointing pods of green or maroon. Large or dwarf varieties available.
• Peanut – Perky green plants with bright yellow flowers. They have a fascinating growth habit: After pollination the flower stalk elongates, touches the soil, and fruits (peanuts) develop underground.
• Pepper – Shiny fruits in a wide variety of colors (red, orange, yellow, green, purple), flavors (sweet to hot), and shapes (bell, banana, bonnet, berries, etc.).

• Dwarf banana – Tropical plant with evergreen foliage, sweet smelling flowers, and edible fruit. Adapts well to containers.
• Strawberry – Excellent ground cover or border plant with runners that spreads by long stems called runners. Features white or pink flowers and delicious fruits.
  

Vines

A kiwi vine with striking foliage

• Grape – Hardy, vigorous vines can cover a large area quickly. Many varieties to choose from, adapted to a wide range of environments. Look for varieties with disease resistance. Grow on a strong trellis or arbor. Fruit matures in late summer to early fall. Require annual pruning for good fruit production.
• Kiwi – An attractive, vigorous vine for an arbor or trellis. Fruit ripens in fall and is high in Vitamin C. This plant is dioecious – male and female flowers appear on separate plants — so you’ll need to have one of each to ensure pollination and fruit set. Require pruning.
  

Shrubs

• Blackberry – Shrubs have long canes that grow to heights of five to 10 feet tall. Look for varieties with thornless stems — they don’t spread like the thorny types do. Fruit matures in mid to late summer.

• Blueberry – Attractive, low-maintenance shrubs with good fall color. Range from four to seven feet tall. Fruit matures in early to mid-summer. Requires acidic soil. Has few pests other than hungry birds.
• Elderberry (Sambucus canadensis) – Hardy native shrub with attractive foliage and large clusters of spring flowers. Fruit matures in late summer and is good for jellies, jams, and pie. Caution: Unripe fruit and other parts of the plant are toxic if ingested.
• Pineapple guava – Evergreen shrub growing to 15 feet tall. Has attractive and unusual red flowers, which are also edible. Produces small blue fruits that taste like a blend of pineapple and strawberry.
• Raspberry – Shrubs ranging from four to six feet tall. Summer and fall-bearing varieties are available. Red types are vigorous spreaders that require annual pruning. Black raspberries are not vigorous spreaders.
• Rose – Beautiful blooms go without saying, but several species (R. rugosa, canina, eglanteria, and pomifera) are also prized for their tasty rose hips. They’re high in Vitamin C and make a tangy jam and an ingredient for tea. Some species are vigorous spreaders.

Trees

• Apple – Small trees with beautiful white to pink spring flowers. Many different varieties available adapted to varying climates.
• Apricot – Small- to medium-sized tree with attractive white or pink spring flowers. Fruit matures in early to late summer.
• Cherry – Depending on the species, these range in size from small shrubs to medium-sized trees. Some produce tart fruit good for pies, and others feature sweet fruit for fresh eating. All feature spectacular spring flowers. Fruit matures in the summer to early fall depending on the variety.
• Crabapple – Have a wider range of flower color than apple trees. Look for varieties that feature large, tasty fruit that’s good for jelly.
• Citrus – Tropical fruits that are sensitive to cold weather. Some, such as Meyer lemon, limes and satsumas, can grow well in containers – bring them inside for the winter.
• Fig – Small trees with interesting lobed leaves reach 10 to 30 feet tall. Fruit matures in mid-summer to fall.
• Kousa dogwood – Attractive tree that grows 20 to 30 feet tall. Showy white flowers are followed by tasty red fruits in mid- to late summer.
• Loquat – Small evergreen tree with large glossy leaves, fragrant flowers, and fruit that matures in spring.
• Pawpaw – Small native tree ranging from 12 to 20 feet. Fruit has a custard-like texture with a flavor resembling banana.
• Peach – Small tree 15 to 20 feet tall. Beautiful spring flowers and summer fruit.
• Pecan – Large shade tree needing soil with excellent drainage. Nuts mature in late fall.
• Pear – Medium to large tree with attractive spring blooms. Fruit matures during the summer and fall.
• Persimmon – Small tree; native and oriental varieties available. Some varieties have very attractive foliage and good fall color. Fruits mature in the fall.
• Quince – Shrub-like tree growing to 15 feet tall. Beautiful spring flowers. Fruit matures in fall and is used for jellies.
• Shad/Serviceberry (Amelanchier spp.) – Shrubs or small trees have attractive, smooth gray bark, abundant white spring flowers, followed by red blueberry-like fruits. Spectacular reddish-orange fall foliage.

These two kale varieties provide a strong structural element and create an annual hedge that students can also browse. Pair them with brightly colored sunflowers for an eye-catching effect.

Plants with Edible Leaves (Annuals unless otherwise noted):

• Basil - a number of different varieties are available, including some with deep purple leaves and curly foliage. Produce attractive flowers (although if harvesting leaves it is best to remove flower buds and encourage vegetative growth). Various flavors available: lemon, lime, anise, and cinnamon.

• Cabbage – A diverse selection available, including varieties of different sizes and colors (red, purple, and white).
• Dill – Airy foliage with attractive yellow flowers. Attracts butterflies
• Fennel – Fine-textured foliage in green and bronze. Tastes of anise. Attracts butterflies.
• Kale – Finely curled leaves providing seasonal color with varieties available in a range of reds, purples, and greens.
• Lettuce – A wide range of varieties available, providing many different colors (reds, purples, and all shades of greens) and textures to the landscape. Cool-season crop for spring and fall harvest.
• Malabar spinach – A vine with thick, dark green leaves that can be harvested throughout the summer. Grow on a trellis or in a hanging basket.
• Parsley – Biennial herb. Some varieties have frilly, decorative leaves and an attractive mounding growth habit.
• Sage – Evergreen perennial herb. Many varieties of different colors, including shades of green, purple, and even a tricolor variety with variegated pink, green, and white foliage.
• Swiss chard – The variety 'Bright Lights' features plants with stems and leaf veins of various bright colors, including yellow, pink, red, orange, purple, white, and green.

Plants with Edible Stems:

• Jerusalem artichoke – Perennial plant with sunflower-like blossoms and edible underground stems (tubers).

• Rhubarb – Perennial vegetable with deep red stems. Harvest throughout the summer for use in sauces and pies.
• Asparagus – Perennial vegetable with edible shoots in the spring. During summer and fall the plant has attractive fern-like foliage.
  

Bounty from the edible landscape!

Annual Plants with Edible Flowers:

• Calendula/pot marigold (Calendula officinalis) – Blossoms of yellow, gold, orange, and bicolor flowers that have a tangy, peppery flavor.
• French marigold (Tagetes patula) – Varieties ‘Lemon Gem’ and ‘Tangerine Gem’ have best flavor.
• Johnny-jump-up (Viola tricolor) – Tiny three-colored blossoms have a wintergreen flavor. Spread readily from seed. Caution: Do not eat in large amounts.
• Signet marigold (Tagetes signata) – features white, gold, yellow or red colored flowers with a citrus flavor. Caution: may be harmful if eaten in large quantities.
• Nasturtium (Tropaeolum majus) – Compact plants or trailing varieties with edible lily-pad like foliage and blossoms. Flowers range from white through yellows and dark red. Blossoms are sweet with a peppery watercress flavor. Contain Vitamin C.
• Pansy (Viola x wittrockiana) – Popular bedding plants. Different varieties sport a full spectrum of solid and multicolor flowers. Cool-season annuals.
  Petunia (Petunia hybrida) – Summer-blooming flower that comes in a wide range of colors and has a mild flavor.
• Pineapple sage (Salvia elegans) – Scarlet-colored flowers have a sage flavor with pineapple undertones
• Scented geraniums (Pelargonium spp.) – Blossoms of white, red, pink or purple have a wide range of flavors, such as apple, lemon, orange, depending on the species and variety.
• Scarlet runner beans (Phaseolus vulgaris) – Tall, vigorous bean vines with orange- to scarlet-colored flowers with a mild, raw bean flavor. Require a tepee or trellis at least 8 feet tall.
• Sunflower (Helianthus annuus) – Flowers of white, yellow, orange, burgundy, or multiple colors. Unopened buds taste like a mild artichoke. Flower petals are bittersweet.

Perennial Plants with Edible Flowers:

• Artichoke – Immature flower buds are very mild and sweet. The plant itself has attractive gray-green foliage.

• Chives – Blossoms are white, lavender, or purple with a strong onion flavor.
• Pinks (Dianthus spp.) – Pink, white, and red flowers have a spicy, clove-like flavor.
• Daylily (Hemerocallis spp.) – Comes in a wide range of flower colors. Buds and blossoms have a mild asparagus or summer squash flavor.
• Violet – (Viola odorata) – Perennial with violet or white flowers that have a sweet flavor.

Trees and Shrubs with Edible Flowers:

• Apple – has white to pink colored flowers with a floral to slightly sour taste.
• Elderberry (Sambucus canadensis) – Sweet white flowers. Caution: Remove stems completely before eating.
• Hibiscus (Hibiscus rosa-sinensis) – Orange, red, or purplish red flowers with cranberry and citrus overtones; slightly acidic.
• Plum – Pink to white colored with a mild flavor of flower nectar.
• Rose – White, pink, yellow, red, or orange with a highly perfumed, sweet to bitter flavor.