Blooming Shrubs for the Spring Kitchen Garden

Not every plant in the kitchen garden needs to be edible. There are shrubs that give structure and beauty to the garden even if you are not harvesting food. These are images from my front yard edible garden in early spring with some of my favorite spring blooming shrubs. The vibrant yellow flowering shrub is a great alternative to forsythia and it is edible. This is the Crandall clove currant. Surely all of these flowers now will mean buckets of American black currants in late summer.

Viburnum x carlcephalum ‘Cayuga’ (Korean spice viburnum) blooms in early spring. Place it near a walkway because of it’s luscious fragrance.

Fothergilla gardenii (Dwarf fothergilla) is a small shrub native to the southeast U.S. We planted it in mass at the front of the house and it forms a nice backdrop for the rest of the garden. It’s a trouble free plant that looks lovely spring, summer and fall.

4 Responses to “Blooming Shrubs for the Spring Kitchen Garden”
  1. Naomi says:

    So gorgeous! I saw the dwarf fothergilla at our zoo and a couple gardens here in KC and fell in love with them! Also, I’ve got to find me a clove currant. How pretty.

  2. Jennifer says:

    Dwarf fothergilla is one of my favorite shrubs- oh, the fall color! We ordered bare root clove currants from Raintree Nursery last year. I love them!

  3. I’ve been looking all over for one of those Crandall clove currants. I will find one someday.

    • Jennifer says:

      I ordered mine from Raintree Nursery. It arrives as a “stick” and I planted during late winter (early spring). I am still thoroughly enjoying them! Keep the faith….