I kept my garden theme quite simple - everything is edible: a plethora of herbs; curly-leaf kale; rainbow Swiss chard; and violas.
I wanted to grow kale and chard because I use these ingredients rather frequently whether or in juice, in salads, or as vegetable side-dishes. An awesome characteristic of growing kale and chard: it keeps growing and growing. Some lettuce, for example, is a one shot plant. You plant it and pick-it. And, it's done. With kale and chard, you pluck/harvest the outer leaves and the plant will grow more nutritious leaves. Kale has a long life and will grow through frost even - through to November in some cases. More yummy details on how to grow and harvest kale found here!
Herbs are full of antioxidant-rich and chlorophyll- rich sources making them a joy to use wherever and whenever possible. There truly is something magical about using homegrown herbs in cooking... Everything just tastes astronomically better.
The reason for which I chose violas is because they, like pansies, are full of colour and edible and they are cold-tolerant making them awesome from early-spring through to late fall. It's not often that I use ice in drinks, but when I do, I enjoy making decorative ice. Place half an ice-cube tray full of water with a single viola or pansy. Let it freeze and add more water. The viola or pansy will be frozen in the centre of the ice-cube. When I was a about nine years old, my mom taught me to do this and it has a way of always brings me back to childhood summers. This ice looks particularly beautiful in a pitcher of water that could be infused with garden basil and/or mint, cucumber, and lemon for a refreshing and aesthetically pleasing glass of water! The violas make a beautiful garnish on summer salads also.