The Atlanta Botanical Garden has created a beautiful area of colorful landscape gardens and a green wall (below) constructed entirely of edible vegetables, fruits and herbs. The Edible Garden, which first opened in 2010, was created to demonstrate 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 weekend cooking events. Any harvested food not used in educational programs is donated to local charities.

The garden boasts a colorful array of vegetables 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 and raspberries in the fall.

Could this provide a catalyst for a new sustainable garden design of your own?