Artful Herbs

Moving gardens from the ground to the wall

Wait for a table outside of Pizzeria Mozza, and it's impossible to miss the cilantro, parsley, sage, chicory and beets sprouting from the wall.

This edible display isn't just for show; at some point, all that fresh greenery makes it onto your plate.

Designed by Jim Mumford and his San Diego-based landscaping company, GreenScaped Buildings, this new vertical garden blooms with 20 different types of herbs and lettuces.

The Mozza wall is so successful, Mumford says he'll double its size in May. And the attention it's received has led him to do more projects throughout Southern California and even Las Vegas.

You don't have to be Nancy Silverton or Mario Batali to get one: The edible gardens are good for the home, too. All you need is direct sunlight, space for an irrigation drip line, and the time and patience to keep it maintained.

The systems cost between $50 and $150 per square foot and come in a variety of herb and vegetable combinations. Pick and choose between blends like oregano, basil, sage, rosemary and chives (Italian), or fennel, dill, tarragon, arugula and sage (Greek). Or get inspired and create your own medley.

You'll spruce up your home and spice up your cooking at the same time.