Edible Gardens is a project rooted in agroecology — an approach that applies ecological thinking to agriculture and landscape design.

It looks at natural, social, and economic elements as one living system, aiming to grow food and beauty in ways that are sustainable, resilient, and community-centered.

While part of work happens at the desk, planning, researching, teaching and coordinating; Edible Gardens also stays grounded in the rhythm of the seasons.

Between February and April, we carry out pruning of fruit trees and olive trees, and light maintenance in gardens and vegetable plots. In October and November, the focus shifts to the olive harvest and pruning ornamental perennials.

Launched in 2022, Edible Gardens offers:

• Design and planning for gardens, edible landscapes, and small-scale farms,

• Consultation and collaboration with private clients, public institutions, and fellow professionals,

• Workshops, one-on-one mentoring, or hands-on collaboration about gardening and small scale food production.

This is a project where design meets practice, and where growing food is also about growing connections.

A core goal of Edible Gardens is education: training people to care for natural spaces with the same ethics and principles that guide the project itself —
care for the earth, care for people, and fair sharing of resources.

The aim is to grow not just gardens, but skilled, thoughtful stewards of the land.

Need help? Get in touch now.