An ambitious design emphasizing edible gardening and sustainability set apart the B&Q Garden at the 2011 Chelsea Flower Show
Designed by Laurie Chetwood and Patrick Collins and winner of Gold, the garden boasted the tallest form to appear at Chelsea: A 27-foot high tower representing one of the garden’s 5 demonstration zones, with plants comprising edible selections – either entirely so, or species chosen for their edible stems, roots, leafs, buds or fruit.
The tower’s vertical surface displayed an alluring pattern in hues from chartreuse to mossy to pea green, complemented by colorful blooms as accents cascading from balconies. The horizontal plane came alive with beds of delectable leafy vegetables, fragrant herbs and roses.
The garden includes Insect Hotels of recycled materials, created by young people from UK Youth.
Allée of lime trees yielding flowers that can be used to make tea.
Zone 3: A rain harvesting system with water butt and water tower to provide water year-round.
Chelsea-goers new to the idea of edible, sustainable gardens, and for all of us who long ago caught the Grow Your Own wave, the B&G garden’s bounty presented pleasing juxtapositions, bringing to the fore wild strawberries and borage, chamomile and chives, rosemary and pinks, violets and lavender, together with a trove of veggies and those inventive insect hotels. An all-round delight for beneficial insects, birds and London wildlife. As an educational model, the garden presented plenty of ideas to mull over.