Green Wednesday: Edible Perennials and Eco-Certified Lodging
By Aileen Carroll, U.C. Master Gardeners of Napa County / Kathleen McElroy, Environmental Contributor
Green Wednesday: Gardening and Ecological Insights
Every Wednesday Napa Valley Features brings you Green Wednesday, featuring articles from environmental voices and the UC Master Gardeners of Napa County. These contributors share research-based horticultural advice, insights on sustainability and climate topics relevant to our region.
Summary of Today’s Stories
In "Edible Perennials Provide Beauty and Bounty," Aileen Carroll highlights how perennial plants such as fuchsia, scented geraniums and pineapple guava can create beautiful, low-maintenance edible landscapes in Napa Valley.
“You create a garden that delights your senses — sight, smell, taste and touch — while also providing an ongoing harvest with less work.” — Aileen Carroll
In "Green Lodging Comes to Napa Valley," Kathleen McElroy explains how a new certification program helps local hotels adopt sustainable practices through guidance and verification from Visit Napa Valley and Napa County.
“We all have to be invested in our community and look at things from an environmental standpoint.” — Jenny Toomer
Edible Perennials Provide Beauty and Bounty
By Aileen Carroll, UC Master Gardener of Napa County
NAPA VALLEY, Calif. — When most people picture a summer edible garden, they imagine raised beds overflowing with ripe tomatoes, bell peppers, juicy melons and, of course, an endless supply of zucchini. While there’s nothing wrong with this classic image of abundance, you might consider a different approach — one that easily embraces beauty, longevity and low-maintenance deliciousness.
Instead of replanting annual vegetables every year, why not explore the world of edible perennials? These are plants that live on year after year, offering beauty and bounty without the need for constant reseeding or replanting. Even better, many of them double as ornamentals, making them as pleasing to the eye as they are to the palate.
If the idea of wandering out into your garden and enjoying a little snack any time of day sounds appealing, read on for some of the best edibles you can grow right here, thanks to Napa Valley’s Mediterranean climate.
Fuchsia plants are beloved for their bright, pendulous flowers, but they also produce edible berries. Every flower has the potential to deliver a sweet, juicy fuchsia berry. If you enjoy the gentle flavor of violet, cucumber or pear, you’re likely to appreciate the subtle taste of these berries, as well. The fruits range in color from light green to deep purple-black when fully ripe.
A personal favorite is Fuchsia boliviana, which produces large fruit about the size of a green grape that easily pops off the stem when ripe. It’s the perfect snack as you stroll through your garden, or it can be the star ingredient in a tasty homemade jam.
Another lesser-known edible is longevity spinach (Gynura procumbens). This tropical perennial is a vigorous, low-growing plant that can trail along the ground or climb a trellis with a bit of support. Its fleshy, mild-tasting leaves are traditionally used in herbal medicine to help manage blood-sugar levels and support overall wellness.
Even if you’re not in it for the health benefits, longevity spinach is a tasty addition to your edible landscape. Pluck off a leaf or two as you pass by for a nutritious snack or toss them into salads, stir-fries or sandwiches. Protect it from frost and this easy-care plant will offer food year-round.
Scented geraniums (Geranium species) were all the rage during the Victorian era, and it’s time to bring them back into fashion. Not to be confused with the common flowering “geraniums” that are actually from the genus Pelargonium, these scented varieties have leaves that smell like rose, lemon, orange, nutmeg and even apricot. Unusual varieties can be found at locally owned garden centers and even at our local farmers markets.
The leaves of scented geraniums make a delightful herbal tea. Just steep them in hot water or pop a few into a jar of cold water to make a fragrant “sun tea” that you can chill and enjoy on a hot day. The leaves also lend their delicate flavors to baked goods, sugars and syrups. Plant them in an area where you can easily caress their leaves and release the scent, such as beside a garden gate or in a container on a patio.
Pineapple guava (Feijoa sellowiana) is a popular choice for evergreen hedges in the Napa Valley. Most people recognize its small green fruits, which taste like a mix of pineapple, mint and bubblegum. But few realize that the flower petals are also edible — and truly delicious. They have the sweet flavor and silky texture of marshmallows, making them a whimsical and tasty garden snack.
For those interested in herbal wellness, jiaogulan (Gynostemma pentaphyllum) is a must-grow. This beautiful, delicate vine resembles Boston ivy or Virginia creeper but is thankfully far less aggressive. Known as the “herb of immortality” in some cultures, jiaogulan is used to make a mild, slightly sweet tea that is said to promote longevity, energy and resilience.
Jiaogulan thrives in partial shade and can be grown in containers or allowed to climb a small trellis. Break off a leaf and enjoy the minty, sweet taste that the raw foliage offers.
If some of these plants sound a little too adventurous, you can still bring an edible element to your garden through flowers. Many common blooms have edible petals that can quickly elevate an appetizer plate, salad, cocktail or dessert.
Dianthus, calendula, bachelor buttons, agastache and English lavender are just a few examples. Not only are they gorgeous, but they also provide nectar for pollinators and a touch of whimsy to your meals.
It’s important to note that many plants sold as ornamentals are not grown with edibility in mind. Pesticides, fungicides and chemical fertilizers used in commercial nurseries may not be safe for human consumption. If you plan to eat from your garden, either grow your own plants organically from seed or cuttings or purchase them from reputable nurseries that use organic practices. When in doubt, let the plant grow in your own garden for a full year before harvesting and consuming.
By incorporating perennial edibles into your landscape, you create a garden that delights your senses — sight, smell, taste and touch — while also providing an ongoing harvest with less work than traditional annual vegetable beds.
Events
Workshop: Join UC Master Gardeners of Napa County for a workshop on “Adding New Excitement to Your Succulent Garden” on Saturday, July 26, from 10 a.m. to noon at the University of California Cooperative Extension, 1710 Soscol Ave., Napa. Learn how to add interest, structure, biodiversity and movement to your succulent garden with companion planting. Register here.
Library Talk: UC Master Gardeners of Napa County with Napa Public Library will host a free talk on “Beautiful and Protective Firewise Landscaping” on Thursday, Aug. 7, from 7 to 8 p.m. via Zoom. Learn how to make your home more firewise and how to landscape with fire safety and resilience in mind without sacrificing beauty. Note that the meeting will not allow entry after 7:15 pm. Register to receive the Zoom link.
Workshop: Join UC Master Gardeners of Napa County for a workshop on “Cool-Season Vegetables” on Saturday, Aug. 9, from 10 a.m. to noon at the University of California Cooperative Extension, 1710 Soscol Ave., Napa. Now is the time to plan for a harvest in fall, winter and early spring. This hands-on workshop will help you understand which vegetables thrive in cool or even cold weather and why you need to start planting while the weather is warm. Register here.
Tree Walk: Join UC Master Gardeners of Napa County for a docent-led tree walk of Fuller Park in Napa on Sunday, Aug. 10, from 10 to 11:30 a.m. Historic Fuller Park is an arboretum with many exotic and native trees planted over the past 120 years. Meet at the corner of Oak and Jefferson streets in Napa. Registration required.
Help Desk: The Master Gardener Help Desk is available to answer your garden questions on Mondays and Fridays from 10 a.m. until 1 p.m. at the University of California Cooperative Extension Office, 1710 Soscol Ave., Suite 4, Napa. Or send your questions to mastergardeners@countyofnapa.org. Include your name, address, phone number and a brief description of the problem. For best results attach a photo.
Aileen Carroll is a UC Master Gardener of Napa County.
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Green Lodging Comes to Napa Valley
By Kathleen McElroy
NAPA VALLEY, Calif. — Napa Valley is both a premier tourist destination and a leader in promoting environmentally friendly businesses. One of the latest examples combining the best of both is a certification program called Napa Green Lodging. The program was created by Visit Napa Valley in partnership with the County of Napa and the California Green Business Network.
Linsey Gallagher, president and CEO of Visit Napa Valley, and Rachel Miers, Visit Napa Valley’s director of community and industry relations, described the 1-year-old program.
“The pilot phase of the program has generated lots of enthusiasm and interest in the hotel and resort community,” Gallagher said. “Today, six properties throughout the valley, large and small, are taking part ”
The California Green Business Network, a rigorous statewide program created by the California EPA and California Recycle, manages the standards, which include requirements related to energy, pollution prevention, solid waste, water waste, transportation and community. The County of Napa and Visit Napa Valley manage the certification process.
Because the Napa Green Lodging Program serves as a concierge to help each business understand how to qualify for certification and to go above the baseline and excel, it needs to learn about each hotel and how it operates.
“Hotels are complex businesses with many different parts,” Miers said. “Auberge du Soleil, for example, one of the initial properties to attain certification, is a hotel, spa, resort and restaurant.”
As Miers noted, the certification program must navigate these complexities. She provided examples of the changes a lodging might need to make. Transportation measures might include encouraging less employee driving by providing a carpool program and dedicated carpool parking spaces as well as incentives for bike-riding. Hiring local vendors and having regular recycling and waste audits are examples under other parts of the program.
“Since hotels need to meet county and statewide standards, it means going to each business to look at their products and talk to their suppliers,” she said. “Swapping cleaning products is challenging because they must be non-toxic. Larger hotels affiliated with a group may have more difficulty switching products than a small, local hotel.”
Visit Napa Valley, the official destination marketing organization for Napa County, has sponsored and funded the pilot phase of the program.
“The partnership with Napa County gives additional integrity to the program,” Miers said. “Sustainability planners from Napa County inspect each of the properties to verify that they have met the standards.”
Jenny Toomer, general manager of the River Terrace Inn, explained how the property became the first hotel in Napa Valley to qualify for the innovative program.
“The River Terrace Inn is a Noble House Hotels and Resorts property,” she said, explaining that Noble House is already a participant in the Green Key and Green Seal environmental certification programs.
After learning about the Napa Green Lodging Program, Toomer suggested participation to her company, and the executive team agreed enthusiastically.
“Napa Green Lodging helped to streamline the process, which takes time and research, she said. “It also had to make sense financially. Rachel Miers was a huge resource. She worked with the U.S. Ecolab, which is a corporate partner. Rachel found cleaning chemicals that are environmentally friendly. Since there are not many of these available for industrial use, Ecolabs is now having conversations about developing more.
“We all have to be invested in our community and look at things from an environmental standpoint,” Toomer said. “Visit Napa Valley has developed an amazing program, Napa Green Lodging, to help our hotel and resort community succeed.”
Actions You Can Take
Contact Visit Napa Valley if you have guests coming to town to identify all lodgings that have undergone certification.
Ask your favorite hotels and lodgings to look into participation in the Napa Green Lodging program.
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Kathleen McElroy is a retired educator and a member of Napa Climate NOW! Napa Climate NOW! is a local nonprofit citizens’ group advocating for smart climate solutions based on the latest climate science, part of 350 Bay Area. For more information: napa.350bayarea.org
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Thanks for the article. What strikes me is that the program plays around the edges of sustainability but isn’t coming close. Has the hotel shifted its HVAC systems to heat pumps? Has it shifted away from gas water heaters to heat pump water heaters? Has it increased its insulation and done many of the smaller things that move it toward being energy neutral?
Aileen, what an interesting article! I really learned a lot!