When we think of ground covers, we often think of things like grasses, sedums, and other fast-spreading, low-growing plants that cover or creep along the earth. Essentially, they function as living mulches to reduce weeds and retain moisture by blocking sunlight.
But in a vegetable garden, where I’m trying to maximize production of my land in a way that’s beneficial to the ecosystem as well, I sometimes feel like a layer of mulch — even if it’s organic mulch like compost or straw — is a wasted opportunity to do something more.
There’s no denying the importance of mulch: In addition to smothering weeds and conserving water, it reduces soil erosion and helps curb the spread of disease in a garden (by preventing soil from splashing back up onto the leaves). It also keeps the garden neat and tidy, and most organic mulches eventually break down and add nutrients back into the soil.
But is there a better way to mulch in a vegetable garden so you can fully utilize every square inch of growing space?
Yes! Try edible ground covers.
