In Growing Mindful, Joann Calabrese describes her garden as a “grazing garden” where she’s intentionally planted fruits and vegetables easy to pop into the mouth.
“My grandchildren love to be able to nibble on plants as they move about the garden. In spring there are leaves of young dandelion, overwintering kale, violets and chives, followed by strawberries and peas. By summer there are raspberries, currants, goji berries, cherry tomatoes, nasturtium, borage, and other edible flowers.”
Tasting a berry or tomato just after its been picked is a great way to practice mindfulness in the garden, connecting with the plant by fully experiencing its flavor.