Edible ground covers are a smart choice for vegetable gardens, as they boost fertility by conserving moisture, prevent soil erosion, smother weeds, repel pests, and feed the pollinators.
Their lush green leaves are reminiscent of lily pads, and when they bloom, the flowers attract pollinators all day long, making them a good option as a ground cover for berries, cucumbers, and other crops that need more than just wind for pollination.
Herbs like oregano are ideal for in-ground garden beds that see some foot traffic. This type of ground cover can tolerate a little trampling and still be effective as an ornamental and edible plant.
As a ground cover, it stays a brilliant green year-round and the clumps can be lifted, divided, and replanted elsewhere when you need to fill in some space in your garden beds.
The heart-shaped leaves, petite yellow flowers, and immature green seed pods can all be eaten fresh, used as seasonings for salads and sauces, or steeped in hot water and sweetened with honey to make wood sorrel tea.
It’s true that you would need several plants to harvest a single cup of alpine strawberries. But, I promise that it is worth the effort once you’ve tasted them!