The Edible Garden and Outdoor Kitchen is no backyard vegetable patch. It's a feast for the eyes demonstrating that fruits and vegetables are not only healthy, but make beautiful landscape plants.
The garden includes an Outdoor Kitchen where Atlanta's top chefs present Cooking Classes, and, every weekend May through October, the Garden Chef showcases seasonal recipes using ingredients harvested from the Edible Garden. Any harvested food not used in educational programs is donated to local charities.
"Edible gardens are the next wave of what's becoming popular in gardening across the United States," said Mary Pat Matheson, the Garden's executive director. "It doesn't hurt that First Lady Michelle Obama has really moved the idea of growing your own food to the forefront. It's all about making that connection with people."
The garden boasts colorful vegetables to eat 365 days a year, from orange cauliflower in spring to purple beans and burgundy okra in the summer to a kaleidoscope of apples, pears, persimmons, figs, blueberries, blackberries, raspberries and muscadines in fall.
Plant to Plate
The Edible Garden showcases a delicious and dynamic array of fruits and vegetables throughout the year. Read the Atlanta Botanical Garden blog "Plant to Plate" for behind-the-scenes updates from Garden experts and a look inside the Outdoor Kitchen to see what's cooking.
Garden Chef Recipes
The Garden Chef demonstrates seasonal and exciting recipes using ingredients harvested from the Edible Garden. Try one of these delicious dishes with your next meal!