Edible Landscaping – Landscaping with Taste

Creative landscape made with assorted organic vegetables.

The modern trend is to no longer banish the vegetable garden to the far corner of the back yard.  Rather, homeowners are now putting vegetables and fruit trees or bushes on display as part of an elegant, edible, landscape design.  So while this is a modern trend, an edible landscape is really an ancient practice dating back to medieval monks and ancient Persians growing a rich array of vegetables, flowers, fruits, and herbs for edible, medicinal, and ornamental virtues.  It was also a long practice of English gardens which was reinstated in 2009 by Queen Elizabeth when she had an organic edible landscape installed within the Buckingham Palace Garden which includes heirloom species of beans, lettuce, tomatoes, and other edibles.

While an edible landscape doesn’t need to be as elaborate as the Queen’s, an edible landscape does use attractive, food-producing plants in a well-designed garden plan around the home and/or living area in the same way that ornamental plants are used.  It may also incorporate ornamental plants. As a result, the edible landscape offers fresh, affordable food, a variety of foliage and colors, and sustenance for bees, butterflies, and birds.  As this trend grows, there are a growing number of professional landscape companies getting into the business of helping homeowners plan their landscape to include edibles, courses for certification as agriscaping educators and professionals, and any number of books and online articles providing information.  Interestingly enough, some subdivision developers now offer buyers a choice of either traditional landscaping or agriscaping for their new home.

Design is what separates edible landscaping from traditional vegetable gardening.  Whether ornamental or edible, design should be pleasing to the eye and draw one into the garden to experience it.  Instead of rows of vegetables which lead one away like a highway, the same space can be made very attractive (and edible) by incorporating basic landscaping principles  starting with a center of interest and then curving other plants around it—the same way one would plan an ornamental garden.  Add a few flowers, a trellis for beans/peas or cucumbers, an arbor for grapes, a bench, a bird bath, a fruit or nut tree, garden ornaments and voila!  It’s an ornamental edible landscape!

Planning an edible landscape incorporates the same design values of traditional landscapes. Carol Venolia writing for Mother Earth Living, says start small, choose plants appropriate for your climate zone, and offers the following design tips:

  • Create primary and secondary focal points.
  • Use plantings and hardscaping (such as paths and patios) to define spaces for various uses and experiences.
  • Work consciously with color, texture and seasons of blooming and fruiting when choosing your garden’s palette.
  • Pay attention to how you lead the eye from one part of the garden to another.
  • Except for featured specimen plants, create groupings of plants to avoid a busy, random appearance.
  • Explore the aesthetic potential of plants: Grow vines on arbors; create edible landscape walls with vines and shrubs; espalier fruit trees; use containers as accents; grow decorative borders of edibles.
  • Make plants do double duty by shading your house in summer and admitting sunshine in winter, reducing your home’s energy use.

For inspiration, one need not look far.  Following recent trends, many public gardens have incorporated edible gardens into their landscapes.  One of the best can be found at the Regenstein Fruit and Vegetable Garden at the Chicago Botanical Garden.

So whether to save money, provide better-quality food for the family, know what you eat, reduce carbon footprint, involve family, or simply to try something different, edible landscaping is a trend that provides environmental benefits and returns a bit of sanity and security to chaotic times.  However you do it, Happy Gardening!

A few resources for further reading or to help get you started:

Designing and Maintaining Your Edible Landscape Naturally by Robert Kourik

Edible Estates: Attack on the Front Lawn by Fritz Haeg et al.

Edible Landscaping: Now You Can Have Your Gorgeous Garden and Eat it Too by Rosalind Creasy

Edible Landscapes (The Seed) by University of Nebraska-Lincoln Extension et al.

Gaia’s Garden: A Guide to Home-Scale Permaculture by Toby Hemenway

The Incredible Edible Landscape by Carrie Wolfe, Iowa State University Extension and Outreach

Landscaping with Fruit: Strawberry ground covers, blueberry hedges, grape arbors, and 39 other luscious fruits to make your yard an edible paradise by Lee Reich

Landscaping with Fruits and Vegetables by Fred Hagy


Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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This year, it seems like winter has a grip on us and just will not let go. One thing that does make me feel like spring is coming is looking at the lettuce at the grocery store and dreaming about planting some out in my garden.

When I look at the variety of lettuce available at the store, it seems like there must be almost endless number of different types. Actually, there are really only five different types of lettuce.

    • Leaf lettuce (sometimes called loose-leaf lettuce)
    • Romaine (sometimes called Cos lettuce)
    • Crisphead lettuce
    • Butterhead Lettuce
    • Stem lettuce (sometimes called Asparagus lettuce)

Leaf lettuce has crisp leaves arranged loosely on a stalk.   Most home gardeners that grow lettuce have leaf lettuce in their gardens. It is the most widely planted salad vegetable.

Cos or Romaine

Cos or Romaine lettuce can be easily recognized as it has an upright rather elongated head. It is great as an addition to tossed salads.

Butterhead lettuce

Butterhead lettuce may be less familiar but are typically smaller, loose headed, and have soft and tender leaves. This too makes an excellent addition to tossed salads.

Stem lettuce is not always available at our local grocery stores. It is actually an enlarged seed stalk often used in Chinese dishes. Sometimes it is stewed or creamed.

The lettuce that everyone seems to be familiar with is the Crisphead lettuce. This type is found in nearly every grocery store—think iceberg lettuce. It seems odd to me that this most common lettuce is actually one of the most difficult to grow. Start this in the garden very early in the spring, as it is very sensitive to heat. If the lettuce is not mature before the hot weather arrives, the lettuce will often die.

Sometimes callers want to know why the lettuce they grew in the garden is bitter. This often happens when the weather turns warmer and stalks for seeds begin to grow. If you wash the lettuce and store it in the refrigerator for a couple of days, the bitterness will dissipate.

Store your lettuce in the coolest part of your refrigerator. The first shelf near the back wall of the refrigerator is usually the coolest spot. Avoid placing the lettuce near pears, bananas, or apples. These fruits give off ethylene gas, which can cause the lettuce to develop brown spots and decay. Discard any lettuce that has black spots or seems slimy.

Due to the composition of lettuce, (94.9% water) there is no way to successfully preserve it. Enjoy lettuce fresh and often.  And remember that spring will be here eventually.


Liz Meimann

I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.

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Gardening for Food Pantries

Food insecurity exists to some extent in nearly every community.  People who are food insecure not only experience food shortage, but they usually are unable to include fresh fruits and vegetables for a healthy diet because they are out of reach.  Either produce costs too much or is not available.  It doesn’t have to be this way.  By sharing our garden or orchard surplus or planting a dedicated giving garden, home, community, and school gardeners can help food banks, pantries, and community food distribution programs provide fresh produce to ease this problem.

A giving garden can be a whole garden, a row or two as championed by the Garden Writers Association’s Plant a Row for the Hungry, or even one container dedicated to growing healthy (organic if possible) vegetables or fruits for those in need. Or it can be a planned effort such as a Master Gardener garden program done alone or in conjunction with another organization. Every donation, no matter how big or small, makes a difference to someone in need.  Besides helping to fill food banks, pantries, and programs, raising vegetables and/or fruits to donate is rewarding for everyone involved, including children, so it can be a family affair.

Before planting, you will want to do a little research.  Contact local food banks, pantries, or distribution programs to find out if they will accept local produce, what fruits and vegetables they prefer, and when and where to drop off donations.  Once you know the details of donating, purchase seeds or plants for the preferred produce, plant, and tend your garden.  Often the most sought after produce is some of the easiest to grow.

Harvest your produce at its prime as you would for yourself and practice safe-handling.  Many who are served by food banks and pantries are at a higher risk for foodborne illness as they include children, the elderly, and those with compromised immune systems.   Here are a few tips from Michigan State University Extension to minimize food safety risks when donating produce:

  • Wash hands for at least 20 seconds with soap and hot water before handling produce.
  • If pesticides were used on the product, be absolutely certain that you have followed the instructions on the pesticide label for application and safe harvest times. If you are unsure, discard the produce in the garbage—do not compost, eat or donate it.
  • Inspect each item of produce carefully. Discard any items that have signs of insects, bruising, mold, or spoilage. If you wouldn’t buy it, toss it!
  • Brush off as much mud and soil as possible from the produce.
  • Only use clean, food-grade containers or bags to store and transport produce.
  • Keep different types of produce separate.

If you have to wait a day or two to deliver your produce, refrigerate the produce so that it will stay as fresh as possible.

Some food banks offer donation receipts that you can use at tax time so remember to ask for a receipt if that is something you want. Gardeners who donate produce from their gardens or orchards to nonprofit organizations for distribution to people in need are protected from criminal and civil liability by the federal Bill Emerson Good Samaritan Food Donation Act. Under terms of the act, donors are protected from civil and criminal liability should the product donated in good faith later cause harm to the recipient.

For additional help on donating and handling produce, download this free fact sheets from Michigan State University: Donating Produce. If you are interested in a Master Gardener program, contact your county extension office.

Mother Teresa said it best, “If you can’t feed a hundred people, then feed just one.”  Donating garden surplus or harvesting from a giving garden can do just that.

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Up with Strawberries!

During the spring, summer, and fall months, I repeatedly hear,  “ What do you have in your front yard—those white columns inside of a black fence?”  What these curiosity seekers are asking about are my strawberry towers—strawberry plants grown UP or vertically instead of in a bed.  And the fence????  “You know how strawberries run!”  Not, it’s to protect the plants from the deer and rabbits that enjoy the plants and fruits as much as I do.

Several years ago, we were traveling through Minnesota and came upon a pick-your-own strawberry farm in August.  Out of curiosity, we stopped.  Inside of a green house, we found pots atop pots of strawberries being grown vertically, not in the typical low-grow patch.  And hanging on those plants, were a plethora of huge, red, succulent strawberries.  It didn’t take me long to decide that this was a much better way to grow strawberries than in the garden bed we had.  I became almost giddy with excitement as I imagined not fighting weeds, rodents, bugs, and rotting strawberries.  And best of all, no “strawberry stance” back-bending or down-on-your-knees work looking under every leaf or reaching to the middle for another berry.

My husband spent considerable time researching where to purchase the strawberry towers we had seen in Minnesota and found them at  Agro-Tower.  We initially ordered one set of six to try them out. To keep the pots together and sturdy, my husband attached a metal pipe to the center of a tractor wheel weight.  The metal pipe slips through the center of each strawberry pot with the first pot resting on the weight; the tractor weight made a very sturdy anchor.  Each pot has six open cups to hold a single strawberry plant.  When stacked on top of each other, the openings are alternated so the plants receive adequate light and water and allow the fruit to hang out of for easy picking.  With success our first year, we ordered three additional sets.

However, it is not necessary to purchase containers as they can be an investment.  All kinds of containers can be used for growing strawberries.  In the process of searching for the towers, we came across numerous DIY web articles and u-tube videos showing different styles of towers and containers. The University of California’s master gardener’s page shows how to make bucket planters.  Strawberry plants easily adapt to small spaces so containers are perfect as long as the plants get sun and plenty of moisture and nutrients. Depending on the tower height and configuration, you can have dozens of plants in less than one square foot making them ideal for the patio or deck or as a piece of “art” in the flower garden.

Growing strawberries in tower containers is different than growing in a garden so you’ll want to keep the following tips in mind. (For additional information, check out Growing Strawberries in Containers.)

  1. Ever-bearing strawberry varieties are best for containers.  They bear some fruit in mid-June and occasionally through the summer; they give a good harvest late summer and into the fall right up to frost if the plants are carefully cared for.
  2. Potting soil is a must to provide good drainage and nutrient distribution.
  3. Purchase new plants and potting soil each season to avoid disease from the previous crop.
  4. Add a good vegetable and flower fertilizer to each container before planting. Fertilize frequently throughout the season to keep the plants healthy and productive.
  5. Trim the runners off when they start to appear. However, if you have a missing plant in your containers, you can lay a close runner on the missing area and let it take root.  Trimming the runners promotes growth and more berries in the fall.
  6. Keep the fruit picked off as the berries mature. This is definitely not hard to do!!

I find that the fruit quality is better when grown in containers.   Strawberries that sit on damp ground start to rot or seem to bring the potential for rot with them even after harvest so their shelf life is really short.  By keeping them up in the air, they dry quickly and are not in contact with diseases and funguses in the soil that cause rot.  Nearly every berry is perfect when plucked from the plant and have a longer shelf life in the refrig.  I store them unwashed in an open container in the refrigerator fruit drawer.  When I get too many to eat fresh, I wash, stem, place them on a cookie sheet, and pop them into the freezer for a couple of hours before I bag and return them to the freezer to use for smoothies, jams and other recipes throughout the winter months.

So if you enjoy red, ripe, juicy, sweet strawberries (high in vitamins and antioxidants, too) from the garden but detest the effort it takes to grow or pick them in a bed, consider going “up with strawberries!” I think you’ll be glad you did!

PS – Vertical gardens are good for some vegetables and herbs, too.

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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When should I harvest garden crops?

You may have noticed when reading canning recipes list only unblemished fruits and vegetables at their peak size and degree of ripeness. You may wonder what the best size and degree of ripeness is for some of the vegetables you planted.  Sometimes it is hard to keep up with the weeding and regular care of the garden and it is easy to let some vegetables grow past their prime.  Here is a short list of common vegetables and descriptions of when they are at their best for food preservation.  I’ve used some information from the University of Nebraska-Lincoln Extension; you can check with them for more information.

  • Cherries: Sweet cherries should be fully colored with the stems firmly attached. Sour cherries should be sampled to determine proper harvest time. Be sure they are fully colored and flavorful as they will not ripen further after harvesting.
  • Peaches: The background color of the peach skin is your best guide. Pick when the background color changes from green to yellow. The reddish color on the skin is not a good guide. Taste to be sure.
  • Plums:   Pick when the flesh begins to feel soft. The skin changes color before the fruit is ripe.
  • Strawberries: Pick when the fruits are uniformly red and beginning to soften.
  • Beans:  Pick when they are small in diameter and crisp enough to snap when picked.
  • Beets: Pull when the roots are between 1 ¼ and 2 inches in diameter. Some, but not all, beets will still have good quality when a bit larger.
  • Broccoli: Harvest when the head is fully developed but before the yellow blossoms open.
  • Carrots: Pull carrots when they are ¾ to 1 inch in diameter. Larger carrots can become woody.
  • Cucumber: The end use of the cucumber will determine when to pick. Pickling cucumbers are ready for sweet pickles when they are 1 ½ to 2 inches long. Dill pickles require 3 to 4 inch long cucumbers. For slicing choose cucumbers that are 7 to 9 inches long. Do not allow the cucumbers to yellow or become too mature.
  • Kohlrabi: Harvest these when the stem is 2 to 3 inches in diameter.
  • Okra: The pods are best when they are 3 to 5 inches long. Be sure to wear gloves when harvesting as the plants are spiny.
  • Onions: Green onions can be pulled any time. Onions for storage should be pulled with half of the tops are dried and the bulbs are at least 2 inches in diameter.
  • Summer Squash/Zucchini: Pick these when the fruit is young and tender. Your fingernail should easily pierce the skin of the squash. Use zucchini when they are 1 ½ inches in diameter and between 4 to 8 inches long. Check your garden every day as zucchini grow so very fast.
  • Sweet corn: Pick when the cob is filled with kernels and still in the milky stage. Use a fingernail to pierce a kernel. A milky liquid should be released. The silks should be dry and brown. Preserve within 4 hours of picking for the best possible result.
  • Tomatoes: Pick when the fruits are fully colored and firm. During hot weather you may want to pick tomatoes that are only pink and allow them to finish ripening inside the house.

Remember that if you need any advice or recipes to preserve these or any other fruits and vegetables you can call us and we will be happy to help. Happy gardening.


Liz Meimann

I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.

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What if my rhubarb freezes?

A sure sign of spring at AnswerLine are the calls from people concerned about the safety of their rhubarb plants. It seems like every year we have a week or so of really nice temperatures that allow the rhubarb plants to grow vigorously. Then the temperatures take a dive and we have a frost or freezing weather.  There is an old wives tale that says rhubarb that has frozen is poisonous and that you should destroy or dig up your plants to stay safe.

That old wives tale is just that; a tale that is not correct.   If your patch of rhubarb freezes, the fleshy part of the plant will freeze.  After a day or two, the frozen leaves and stems will become soft and blackened.  This is a result of the damage that freezing and thawing cause to the plant.  Most people, when they pick rhubarb, are particular and choose the nicest, freshest looking stalks.  They would not choose softened, black, or mushy stalks.  Those stalks should be pulled and discarded; this is something most people would do without thinking.

Remember, only the stalks or petioles should be eaten because the leaves contain moderately poisonous oxalic acid.  It is generally recommended that home gardeners stop harvesting rhubarb in early to mid-June. Continued harvest through the summer months would weaken the plants and reduce the yield and quality of next year’s crop. The rhubarb stalks may become somewhat woody by mid-summer, but they don’t become poisonous. Sometimes we have callers wanting to harvest enough for a crisp or a pie during mid-summer.  We tell them to look for some smaller, tender stalks that could be pulled.  If the rhubarb patch is an older, established patch pulling a few stalks should not cause permanent damage to the patch.

Enjoy your rhubarb.


Liz Meimann

I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.

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Visit an Iowa Farm

Photo courtesy of and permission by Bloomsbury Farm, Atkins, Ia

Would your family enjoy visiting an operating farm?  A farm visit can be a tremendous learning experience and also great family fun.  Seeing how a farm operates and the effort that goes into growing crops or raising livestock provides appreciation for the food we consume daily or becomes an eye-opening experience on seeing non-traditional crops being grown.  Further its a great opportunity to try new products, foods and beverages produced from those crops.

If this sounds like something you’d like to do, check out Visit Iowa Farms at www.visitiowafarms.org where you will find a listing of farms across the state willing to host visitors.  The Visit Iowa Farms program is administered by the Value Added Agriculture Program of Iowa State University Extension and Outreach.

Users of the site can find a farm by adventure type, county, or distance from a specific location.  Agritourism has continued to grow in Iowa and according to the 2012 Census of Agriculture, there were 275 farms in the state open to the public.  Agritourism in Iowa has been growing steadily.

The site is also useful to farmers wanting to list their operation on the Visit Iowa Farms website.  Besides registering, there are also resources for business planning, marketing, and legal and regulation considerations as they set up and publicize their agritourism operation.

For more on what to do and see in rural Iowa, download the Iowa Tour Guide (2015) which gives many ideas and even planned tours through the state to see agriculture in many different forms.  Agritourism is all about connecting travelers or curiosity seekers to life down on the farm.  Check out the opportunities!  You’ll be amazed!

Photo courtesy of Jean Marie Martin and provided with permission by Loess Hills Lavender Farm, Missouri Valley, IA

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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African Violets

violet1 We have had a few questions about African violets lately and since they are one of my favorite houseplants I thought it might be interesting to learn a bit more about them.   I bought 8 African violets nine years ago for my son’s wedding rehearsal dinner.  Now, I only have one plant left.  I’d like to get more African violets but I’d like to know what I did wrong that killed the other 7 plants.

According to Richard Jauron, Iowa State University Extension Horticulturist, the best window to place the violet near is either north or east facing. This was good news for me as we recently did some rearranging at our home and my last surviving violet moved from a south window to a north window.  I was concerned for the health of my plant but now I know that the move shouldn’t harm my plant.

Transplanting the violets into larger pots may have caused the death of several violet2other plants. Apparently violets prefer smaller pots.  Violets will bloom and grow better in a smaller pot.  Small cuttings that are ready to be potted should be potted into 2” pots.  The plant can be transplanted into a 3” pot once good roots are established.  The plant should remain in this size pot until the plant measures 9 “diameter.  I know that I transplanted into larger pots before my violets reached this size.

I did remember to use potting mix designed for African violets and I am very careful when watering the plant to not splash water up onto the leaves. I wait until the soil seems dry before watering and I don’t over-fertilize either.

I’m excited to use what I’ve learned when I purchase my next violet.


Liz Meimann

I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.

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What to Do with All Those Fall Leaves

20161108_102513bThe wind is a blowin’ and the leaves are a fallin’.  It’s that time of the year to rake those leaves OR not?  Most people rake their leaves because their neighbors do and they want to avoid the condescending glares for not doing it OR they were taught that leaves can suffocate a lawn.  For years, we have been raking and bagging leaves because when leaves pile up with wet, heavy snow, it can mean problems for the grass below due to suffocating or snow mold (a fungal disease that attacks turf). So how should fall leaves be managed?

To begin, it is no longer acceptable to send leaves off to the landfill where they take up space and generate harmful gases.  So if your town or county doesn’t offer leaf composting as part of its leaf removal program, other options need to be considered to keep the leaves out of the waste stream, appease your neighbors, and better your lawn or garden. K-State Research and Extension offers some great solutions for getting rid of fall’s abundant leaves that include mulching, composting, stockpiling, and incorporating.

If you’d rather not rake and bag, mow mulching may work for you.  The leaves are mowed and left on the turf to degrade and returned to the soil. Research at Michigan State (MSU) has shown leaf mulching to be efficient and benefit the lawn when properly done. Besides cutting down on the need for fertilizers and other chemicals, the decomposing pieces of leaves cover bare spots between turf plants where weed seeds germinate. MSU research has shown a reduction in dandelions and crabgrass  after adopting this practice for just three years.

Composting may require raking or mowing with a catcher.  The horticulturalists at Iowa State University Extension and Outreach offer some great suggestions on constructing and managing compost piles.  While this option will take some time, the leaves will be reduced to wonderful organic matter usable in the garden.

Shredding and stockpiling leaves in bags or containers allow the leaves to be used as garden mulch the following spring and then tilled into the soil at the end of the season for added organic matter.

Leaves can be incorporated into the garden in the fall; Mother Nature will compost them over the winter.  To do so spread a couple inches over the garden and work into the soil.

Not all of these solutions will work for everyone, but with a little thought, we can all do our part to keep the leaves out of the waste stream, be a good neighbor, and benefit our own lawn and gardens.

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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What are hedge apples used for?

Osage Orange
Osage Orange

I, like many of you I’m sure, have seen what we refer to as hedge apples appearing in grocery stores, farmers markets, and garden centers recently. Have you wondered where they come from and if they’re good for anything? I have!

The yellow-green fruit, commonly called hedge apples, is produced by the Osage-orange tree. The female trees produce 3-to-5 inch-diameter fruit which ripens in September and October and falls to the ground. Other cultivated members of the Osage-orange family include the mulberry and fig.

I have heard many people say hedge apples are great for pest control. They put them around the foundation of their homes or in the basement to deter cockroaches, spiders, boxelder bugs and crickets. This however seems to be folklore. There is no scientific research to support hedge apples are an effective insect repellent.

Hedge apple, or Osage-orange, trees are not related to apples or oranges and their fruit is inedible. The milky juice present in the stems and juice may cause irritation to the skin so be cautious if you are handling them.

The most common use for hedge apples that I could find in my research was found with the wood. It is extremely hard, heavy, tough, and durable. Many archers consider the wood to be the finest wood for bows. It is also used for fence posts and furniture.

Marcia Steed

I graduated from Iowa State University with a degree in Home Economics Education. I enjoy spending time with my family and friends and traveling.

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