From invasive root systems to aggressive self-seeding, I will share why urban gardeners should Avoid Planting these in the Ground. These 15 Fruit Trees & Edible Plants can take over your garden, damage nearby structures, or require constant maintenance. Planting fruit trees and edible plants in the ground might seem like the best way to grow them, but some plants can quickly become a headache in urban gardens!
If you have limited space or an urban garden, this will be important info to know BEFORE you plant these in the ground! In this post, I’ll explain why these plants are better suited for containers, raised beds, or controlled areas, helping you avoid common gardening mistakes.
Fig Trees
Figs are delicious and easy to grow, but their strong root systems can cause major problems. They have the potential to damage pavers, concrete, and even underground drains as they search for water. If planted in raised beds, they can take over the space, outcompeting other plants.
A better option? Grow figs in a pot. This allows them to focus on fruit production rather than excessive growth. You may find they fruit quicker and more prolifically in a pot when they focus more on fruit production than on establishing their size. If you have plenty of space, you can plant them in the ground—just keep them away from structures, driveways, and pipes.
Kumquat Trees
Kumquats are a fun citrus tree, but for many gardeners, they end up being more ornamental than practical. While they produce masses of fruit, the small, tart fruits are best suited for jams, chutneys, or cocktails—not for everyday snacking.
A small potted tree will be much easier to manage and will give you great harvests to experiment with. Rather than a full-sized tree overloaded with fruit that becomes a chore to harvest.
Blackberry
Blackberries are known for their invasive growth habits. They send suckers underground, making them hard to contain, and if their stems bend over and touch the ground, they root and spread even further.
To keep them under control, grow blackberries in containers or install a deep garden edge to prevent runners from escaping. Otherwise, they can quickly take over your garden or spread into neighboring gardens or properties.
Blueberry
Blueberries thrive in acidic soil, which can be challenging to maintain in the ground. Without consistent soil pH, they may struggle to produce fruit.
Growing blueberries in pots allows you to control soil acidity, ensuring healthier plants and bigger harvests. Plus, container-grown blueberries take up less space and can be moved easily.
Grafted Passionfruit
Grafted passionfruit vines are notorious for causing problems in the garden, especially for beginner gardeners. The rootstock can take over, killing off the main plant and leaving behind a non-fruiting, invasive vine. The suckers can spread over 50 meters, making them extremely difficult to remove once established.
For a hassle-free option, grow non-grafted passionfruit vines to avoid rootstock takeover.
Mint
Mint is one of the worst plants for spreading aggressively. It sends out underground runners that allow it to jump containment and take over nearby garden beds. Even in pots, it can escape through drainage holes and establish itself in the soil.
Since a single plant can produce more than enough for home use, keep mint contained in a pot or raised bed to prevent it from becoming invasive.
Elderberry
Elderberry bushes are great for their medicinal berries and flowers, but they send out suckers that make them difficult to control. Even if you try to remove them, they can keep coming back for years.
If you’re growing elderberries in a small space, consider pots or designated garden areas to manage their spread.
Goji Berry
Goji berries grow fast and aggressively, spreading through self-seeding and suckering. While they are packed with nutrients, they can quickly take over garden beds if not regularly pruned.
For better control, grow goji berries in a pot to keep them manageable.
Jerusalem Artichoke (Sunchoke)
Jerusalem artichokes send out underground tubers that spread rapidly and uncontrollably. Once established, they are nearly impossible to remove.
To prevent them from taking over, grow sunchokes in large containers or contained garden beds where they can be harvested easily.
Yarrow
Yarrow is a fantastic medicinal herb. It also attracts a lot of beneficial insects and pollinators to the garden. However, it has an aggressive spreading growth habit in the garden. It spreads throughrunners under theground that can invade neighboring properties and garden beds. Yarrow can be hard to get rid of once a patch is established.
If you want to grow Yarrow in an urban garden, try containers or root barriers to keep it in check.
Malabar Spinach
This fast-growing vine can take over trellises and nearby plants. It also self-seeds aggressively, meaning it will pop up all over your garden. It is also more ornamental than edible so you don’t need to have it regrowing everywhere.
For better management, grow it in containers or a dedicated trellis space.
Lemon Balm
Lemon balm is one of my FAVOURITE herbs. It is part of the mint family and spreads rapidly through self-seeding. Once established, it can take over veggie patches.
Keep it pruned to stop flowering and contained by growing it in pots rather than directly in the ground.
Choko (Chayote Vine)
Chayote vines are a great perennial vine but do grow extremely fast, climbing over fences, trees, and garden beds. They also regrow from tuberous roots, making them hard to remove once established.
To prevent it from taking over, grow choko in containers or on a dedicated trellis.
Loquat
Loquats are delicious, but birds spread their seeds, causing them to self-sow aggressively. These trees also grow large, shading out other plants and taking up valuable space.
If you plant a loquat tree, be prepared for regular pruning and fruit netting.
Nasturtium
While nasturtiums are great companion plants, they self-seed aggressively and can quickly take over garden beds. In warm climates, they may become invasive.
To keep them in check, grow nasturtiums in pots or confined spaces.
Where & How to Plant Instead:
1. Large Pots & Containers 🪴
Great for invasive trees like figs, bamboo, or mulberries.
Controls root spread and makes maintenance easier.
Use at least a 50L (13-gallon) pot with good drainage.
2. Raised Garden Beds 🌱
Ideal for shallow-rooted plants that need better soil structure.
Prevents aggressive roots from spreading into pathways or damaging pipes.
Use deep beds (40cm/16” or more) for trees like bananas or certain berry bushes.
3. Root Barrier Systems 🚧
Works well for trees with aggressive or spreading roots (e.g., willows, mulberries).
Install a thick plastic or metal barrier at least 60cm (24”) deep around the root zone.
4. Espalier Against a Fence or Trellis 🌿
Perfect for space-saving and controlling growth (e.g., citrus, apples, pears).
Improves air circulation and prevents disease.
Train branches horizontally along wires or a fence.
5. Food Forest or Dedicated Zone 🌳
Some trees, like guavas or loquats, spread but work well in food forests.
Plant in designated areas where spreading isn’t an issue.
Use companion planting to balance growth and improve soil health.
6. Grow Bags or Air-Pruning Pots 🛍️
Good for trees like figs or pomegranates that do well in restricted root spaces.
Promotes healthy root structure and prevents circling roots.
Use 40L+ fabric pots for long-term growth.
Planting in the ground
While these plants can all be great additions to your garden, planting them directly in the ground can lead to maintenance headaches and invasive growth. By growing them in containers or designated areas, you can still enjoy their benefits without the stress of keeping them under control.
Have you had trouble with any of these plants? Leave a comment below and share your experience! Don’t forget to subscribe to my YouTube channelfor more gardening tips. 🌱
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Creamy hummus loaded with crispy kale chips and edible flowers, this is a great way to use up your excess Kale harvest. Perfect for entertaining, served with toasted bread, pitas, or spooned onto a salad wrap. If you’ve got kale growing like crazy in your winter garden, this one’s for you! This Loaded Kale Hummus is a fresh, vibrant twist on classic hummus and one of my favourite ways to use up a big harvest of leafy greens. It’s packed with flavour, rich in nutrients, and makes the perfect colourful addition to snack platters, wraps, grain bowls or a simple piece of sourdough.
Ingredients from the Garden
Kale: Use any variety you have! I often mix curly and Tuscan kale for colour and texture.
Fennel fronds: Optional but adds a soft, aniseed freshness.
Edible flowers: Calendula, viola, nasturtium, or blue cornflower all work beautifully for a colourful finish.
Easy Swaps
Swap chickpeas for white beans or lentils if you’re using what you’ve got on hand.
Add a little cumin, za’atar, or preserved lemon for extra flavour.
If you like heat, add fresh chilli on top!
Loaded Kale Hummus
Ingredients
Hummus
2 cups chopped Kale
1½ cups cooked chickpeas, drained and rinsed (or 1 can)
⅓ cup smooth tahini
2 tablespoons olive oil
½ teaspoon sea salt
2 1/2 tablespoons fresh lemon juice, more to taste
2-3 Roasted garlic cloves
6 tablespoons water, or as needed to blend
Crispy Kale Topping
2 cups chopped Kale
1 TBSP Olive Oil
1/4 tsp Salt
1/2 tsp paprika or smokey seasoning
Edible flowers to serve*
Fennel fronds to serve
1/4 tsp chilli flakes
Instructions
Preheat oven to 180 degrees. Wash and dry off Kale.
Add two cups of chopped Kale (approx 2cm square chunks) to a mixing bowl.
Add 1 TBSP oil and massage into the Kale. Sprinkle on the 1/4 tsp salt and the paprika and stir to combine. Add to a baking tray along with the whole cloves of garlic (unpeeled lightly coat in oil).
Bake until Kale is crispy (10minutes). Check if the garlic is soft and if not remove the kale and cook the garlic for a further few minutes.
Set the crispy kale aside in a bowl.
Add all the hummus ingredients into a mixer or blender including the roasted garlic (remove the peels first). Blitz to combine. Taste and add extra salt or lemon juice if needed.
Pour the hummus into a bowl and load up the crispy Kale chips on top. Sprinkle over edible flowers and optional chilli flakes and serve with warm toasted bread.
Notes
Edible flowers I used are: Onion flowers, pansies, calendula, cornflower, chrysanthemum, and nasturtium.
Toasted nuts and seeds would also be delicious additions.
Drizzle a little extra olive oil to serve.
Storing Kale Hummus
This hummus keeps in the fridge for up to 5 days in an airtight container. The crispy kale topping is best enjoyed fresh, but you can make a fresh batch quickly if needed. You can also freeze the base hummus (without toppings) for up to 3 months, perfect for quick snacks or lunch prep.
Garden to Plate
If your kale is getting ahead of you this season, blanch and freeze chopped kale in small handfuls so you’re ready to make this hummus (or green smoothies, soups, etc.) anytime. You can also substitute other leafy greens like silverbeet, beet greens, or parsley if you’re harvesting those instead.
Simple and so delicious this really is the best Kale salad! Garden-to-plate in a couple of minutes. Kale can be a struggle for many people to like but the curly edges and small dimples are amazing for holding on to flavours. This dressing is so easy and full of flavour it can be used on any of your garden salads.
The Best Kale Salad
Prep Time: 5 minutes
Total Time: 5 minutes
Simple and so delicious! This Kale salad is a staple garden-to-plate recipe.
Ingredients
4 cups chopped Kale (I used the Tuscan Variety)
2 TSBP Nuts or Seeds (Pumpkin and Sunflower)
3 Fresh Calendula Flowers
3 Fresh Nasturtium Flowers
1/4 tsp Salt
1 pinch dried chilli flakes
Salad Dressing
2 TBSP Lemon Juice
1 tsp Olive Oil
1 1/2 tsp Maple Syrup (or Honey)
Instructions
Wash and chop the Kale into 1cm strips. Add to a mixing bowl.
Toast the nuts or seeds in a dry frying pan - medium heat - for 2-3 minutes until slightly golden.
Mix together the dressing and massage into the kale with your hands until fully coated.
Sprinkle the salt, chilli, and calendula petals over the Kale and mix.
Add the salad to a serving dish and sprinkle over the seeds and Nasturtium Petals.
Enjoy!
Notes
Serve with a protein of your choice or pan-fried Haloumi or enjoy it on its own!
Ssubstitute edible flowers for what is available in your garden.
It’s no secret in Australia and New Zealand that the price of lettuce has lost the plot.. $7.50 – $12 for a whole lettuce or $7 a bag 150gram mixed leaves. Now, obviously, this varies from place to place but these 18 substitutes for lettuce will allow you to have salad and sandwich greens all year round! You may already have some of these growing in your garden.
Many of these 18 lettuce substitutes have more nutrients and multiple uses so you can get more out of the food you grow. Lettuce is often used in sandwiches and salads so for today’s lettuce alternatives I will share which ones are best for these two main uses.
Calendula is an edible flower and the leaves are also edible. Calendula leaves do have quite a strong flavour but you can add a few of these to your salads or sandwiches. Calendula flowers also have many healing qualities as well as attract pollinators to the garden. An amazing multi-use plant to add to your edible garden.
Nasturtiums thrive well in most soil types and you will often see them spilling out onto the street from gardens or popping up in the wild. They have quite a weed-like growth because they are so easy to grow and self-seed. The whole plant is edible including the leaves, flowers, and seed pods. Nasturtium leaves are great for salads and are also the perfect size and shape to add to sandwiches. With a natural peppery flavour, Nasturtiums are a great substitute for lettuce.
3. Baby Beetroot Leaves
Baby Beetroot leaves can be harvested a few off each plant to use in salads and sandwiches. Beetroot leaves can have beautiful red veins or be entirely red depending on the variety. A beautiful and nutritious substitute for lettuce.
4. Rocket / Arugula
Rocket or Arugula is a popular substitute for Lettuce. Rocket has a distinct peppery taste and is delicious in salads, sandwiches and served on top of pizzas. Rocket grows quickly so if you plant both Rocket and Lettuce seeds you will have Rocket ready to eat while you wait for the lettuce to get established.
5. Kale
Kale is a popular substitute for lettuce and can be grown all year round in many climates. Kale comes in many varieties some are better than others for salads and sandwiches. My favourite is the Tuscan Kale as it has a softer texture. Choose the smaller leaves and chop Kale up finely to add to salads and sandwiches.
6. Purslane
Purslane is an edible weed that has succulent-like leaves. Purslane thrives in dry climates and is often popping up in my gardens in Perth. Purslane is a great addition to salads and sandwiches as an alternative to lettuce.
7. Sweet Violet
Sweet violets are known for their delicate purple or white flowers and beautiful fragrant scent. The sweet violet leaves are also edible and can be added to salads and sandwiches. They do have a bitter flavour so it can be a good idea to mix a few with other greens.
8. Rainbow Chard
Rainbow chard is a fantastic versatile green to grow during the colder months of the year. Baby rainbow chard leaves can be picked and used in salads and sandwiches. Larger leaves contain more oxalic acid so it is recommended to blanch them first.
9. Celery
Celery is a fresh, crunchy and hydrating vegetable just like lettuce. Celery leaves and stalks can be used in both salads and sandwiches.
10. Cabbage
Cabbage is a great all-around vegetable that has many culinary uses. Finely sliced cabbage is a deliciously fresh and crunchy substitute for lettuce. A little bit of Cabbage goes a long way so it is a very economical vegetable.
11. Asian Greens/ Bok Choy, Tatsoi, Choy Sum
Asian greens such as Bok Choy are great additions to your edible garden because they grow fast, can be harvested multiple times from each plant and are versatile in the kitchen. Use the softy leafy ends in salads and sandwiches and the thicker stems in soups or stir-fries.
12. Dandelion Greens
Dandelions are another edible weed. Choose young dandelion greens to add to salads and sandwiches as a substitute for lettuce. Always make sure you identify weeds correctly and only forage from places you know have not been sprayed with chemicals.
13. Sweet Potato Leaves
Sweet Potato Leaves are abundant green in the garden. Use the young leaves in a salad or blanch or stirfry the larger leaves.
14. Spinach
Spinach is another popular substitute for lettuce and is a versatile plant to have in the garden. Baby spinach leaves are best for raw salads or sandwiches due to the oxalic acid contained in the plant.
15. Chickweed
Chickweed (Stellaria media) is an edible weed that grows in abundance during winter. Chickweed has small delicate leaves and flowers and loves to grow in moist shady spots during winter. Chickweed has a mild fresh flavour similar to sprouts and makes a delicious lettuce substitute. Chickweed is also a popular feed for chickens.
16. Carrot & Radish Tops
Carrot tops and Radish tops can be finely sliced to add to salads. The younger leaves will be more tender than the older larger ones. Finely slice and drizzle with salad dressing. They can also be wilted down in the pan to soften first. The tops also go great in a Garden Pesto to dress your salads.
17. Watercress
Watercress grows in abundance during the winter months and is a great substitute for lettuce. Watercress does have a strong peppery flavour so it can be good to mix a little with other more mild greens and a dressing. Watercress is also good for soups and stir-fries. Watercress can be foraged but always ensure you have a safe source with no chemicals contaminating it.
18. Parsley
Parsley is a common herb that is often under-utilized. Parsley can be delicious chopped up fine in a salad or added to a sandwich! Flat leaf parsley is my favourite variety for this.
Sustainable Living Alternatives
The great thing about growing food is you have access to so many parts of the plant that are often discarded. Learning what parts of the plant are edible and how to use them can help you double your food supply overnight!
There are many more options than this so let me know in the comments if you use any of these or if you use other plants as lettuce substitutes in your garden. That will help others that find this post and are looking for more ways to expand their food source.
Of course, grab yourself some lettuce seeds too, and get your own little salad bar growing. I like to grow mixed loose leaf varieties and then I pick one or two leaves of each plant. Combined with other greens from your garden you can make your salad greens go a whole lot further.
NOTE: It’s important to note that some greens from the garden do contain higher levels of oxalic acid than others. This can block the absorption of some nutrients. Oxalic acid is reduced by cooking which is why many leafy greens such as spinach and chard are cooked first. This is mainly only a problem if you eat a lot of that plant. So by chopping up a little from each and choosing the younger leaves you can reduce the amount of oxalic acid consumed.
Beautiful and delicious floral shortbread with subtle flavours of orange and thyme. This basic shortbread recipe can easily be adjusted to add seasonal edible flowers and herbs from the garden. The perfect treat to impress your guests and enjoy with tea or coffee in the garden.
Botanical Shortbread
Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 1 hour
Total Time: 1 hour40 minutes
Fresh, subtle flavours infused in soft melting biscuits. These botanical shortbread biscuits can be made using seasonal edible flowers and herbs.
Ingredients
250gram butter
1 cup icing sugar
3 cups flour
2 tbsp orange juice
2 tbsp ( 1 orange) zest
1 tsp chopped fresh thyme
1 /2 cup edible flowers
Instructions
Beat sugar and butter until very pale yellow/white and creamy.
Grate the zest of one large orange and add to the mix along with 2 TBSP of juice.
Mix through the flour to make a soft dough.
Wrap or cover the bowl and refrigerate for at least 1 hour.
Preheat the oven to 140 degrees. Lightly dust a baking tray with flour.
Remove the dough and lightly knead to bring it together.
Roll out the dough on a lightly floured surface to approx 1 cm thick (easier to manage using 1/2 the dough at a time)
Sprinkle over edible flower petals and fresh thyme leaves (removed from the stalk).
Gentle roll over the flowers. Some may not stick so just lightly press into place. Cut out shapes using a cookie cutter and place on to the baking tray.
Merge the leftover edges and re-roll out and continue to cut shapes. The second roll will incorporate the flowers into the dough so you may want to add extras on top.
Bake for 15-20mins or until very slightly starting to go golden. You want to keep them pale so they don't become too dry and crumbly. Remove and allow to cool on a wire wrack.
Notes
Edible flowers I used: Pineapple Sage (red flowers), Calendula, Rose, Sweet Violet, and Nasturtium.
Use seasonal edible flowers and herbs: other options to try are Lemon and Lavender, Lemon and Rosemary, or Mint.
