10 edible ground covers

Why do we need edible ground covers?

Edible ground covers are probably the most overlooked when it comes to growing food. The purpose of ground covers is to keep the soil protected. Most home gardeners have heard of and have been told the importance of mulch but they may not realise that ground covers can do the job of mulch and live on continuously protecting the soil. Edible ground covers have the added bonus of providing us with food!

Strawberries

Fragaria sp.

Strawberries make for an excellent ground cover choice and who doesn't love strawberries? They are a natural ground cover that sprawl and spread by underground runners or through seeds. They can quickly establish themselves when growing in their favoured conditions. Strawberries prefer full sun but there are varieties like the alpine strawberry (Fragaria vesca) which does better in part shade. Strawberry plants create an incredible thick layer of green leaves which protect the soil from the elements and as a bonus they produce tasty food.

Warrigal greens

Tetragonia tetragonioides

An Australian native, warrigal greens, also known as New Zealand spinach is an extremely versatile ground cover. It can tolerate full sun or shade and can does really well in poor sandy soil. Warrigal greens are a great sustitute to spinach because they can be used in much the same way as other spinach varieties. Unlike spinach which is an annual, warrigal greens is a perennial, meaning it will live on for many years. Just be aware that warrigal greens are high in oxalic acid so it needs to be cooked before being eaten.

Sweet potato

Ipomoea batatas

Sweet potatoes can form a thick layer of leaves along the ground as their vines spread which helps to keep the soil protected. Sweet potatoes are delicious in soups and curries or cut up and roasted and unlike potatoes, which are not in any way related, sweet potato leaves can also be eaten making them an even more versatile crop. Sweet potato leaves make for a delicious spinach alternative. If you’re short on space you can grow them in containers and raised garden beds and help them to climb up and cover bare vertical spaces using trellises.

Rosemary prostrate

Rosmarinus officinalis 'Prostratus'

Rosemary is an incredibly versatile herb for the kitchen and is a bee attractant with its beautiful flowers. Rosemary makes an excellent shrub or pot plant but did you know there are also varieties of rosemary that creep along the ground. Prostrate forms of rosemary do just that. Reaching to only about 50cm high but 2 metres wide this is perfect for covering up bare patches in your garden or even to cascade down a rock wall, raised bed or from a hanging pot. Prostrate rosemary is also edible, just like your regular shrubby varieties.

Pig face

Carpobrotus glaucescens

Another Australian native, often found growing at the beach, is the pig face or carpobrutus. Pig face are succulents that love full sun and sandy soil. Pig face produce beauttiful pink purple and yellow flowers that are a bee magnet, before producing a small salty tasting kiwi fruit. But you don't have to wait for the small fruit to eat this, the leaves are also edible and are perfect for adding into stir fries as an alternative to beans. The leaves can also be pickled.

Chamomile

Chamaemelum nobile

Chamomile is a low-lying ground cover which sends out beautiful white and yellow daisy-like flowers. Best grown in sunny positions either in ground or in pots. Often called Roman chamomile, this variety is a perennial, unlike German chamomile (Matricaria recutita) which is an annual. Roman Chamomile has been cultivated to make tea for hundreds if not thousands of years due to its calming properties. A cup of chamomile tea has been known to aid in stress and anxiety and support sleep. To make chamomile tea, harvest flowers and use either fresh or dried. Dried chamomile has stronger and better scent and flavour than fresh.

Native violets

Viola hederacea

The third Aussie native on this list, the white and purple flowers of these violets are really pretty and are a perfect ground covers for shadier spots. These guys are perfect because they can spread very quickly and help to cover a bare area. The flowers are edible and are not really used as a main, but are best used as a garnish. These flowers look great atop a chocolate cake, on top of a salad or even frozen in ice cubes.

Nasturtium

Tropaeolum majus

Nasturtiums make incredible groundcovers because they spread like crazy very quickly. Nasturtiums can even become a bit invasive and take over completely if left unchecked.Nasturtiums are also really great edible choice because the entire plant is edible. The leaves, flowers and seed pods can all be used in various ways making them a great option to have. The leaves can be eaten raw in salads or used to make mini tacos or dumplings. They can also be ground up and used to make pesto. Use flowers on top of salads or cakes for a vibrant splash of colour and make poor man's capers with the seeds, an alternative to capers, by pickling the seed pods.

Oregano

Origanum vulgare

Oregano is an evergreen perennial that will naturally spread quickly in a full sun to partly shaded spot. It will also do extremely well in a pot on a balcony. This herb comes from the Mediterranean so it does well in poor soils and can go longer periods without water. Oregano is a super versatile herb in the kitchen used in all kinds of Mediterranean dishes and sauces.

Mint

Mentha

Mint is an absolute winner because it spreads via underground runners and can cover an area very quickly. In fact, mint can become super invasive and outcompete other plants. For that reason the best place to grow mint is in contained gardens and pots. Mint is perfect at the base of a potted fruit tree. There are so many varieties of mint to choose from and they are easy to incorporate into deserts, drinks or dinners.