Adam Potts
Jarrod Baumann, a landscape architect from San Francisco, has been incorporating ornamental and edible plants into his designs since 2006. Baumann is currently working on a number of exciting Sonoma projects, including the redesign of Vintners Resort grounds which features a farm-to table restaurant and a collaboration between a Michelin starred chef. Baumann shares with us his thoughts about gardens that go beyond just being decorative.
Do you have a strong culinary component in your projects? My clients get a little bit of whatever I’m into, and it’s something that I’m researching like crazy right now. I am super passionate about integrating edible plants and herbs throughout the garden—not limiting them to one specific area.
Give an example. In Los Altos, I planted apples, pomegranates, and mandarins with roses all along a double lot driveway. When I’m out in my own garden pruning roses and can also pick a few blueberries as I’m walking down the road? That’s fantastic.
You’re taking gardens to another level! I love the idea of gardens giving something back. When a plant flowers, I feel like it’s giving back…
