Culinary plants are breaking out of the vegetable patch and popping up in unexpected places: nestled in flower beds, tucked into sidewalk cracks, or spilling from upcycled containers. Culinary plants like mint, thyme, and garlic can thrive in unique microclimates or unconventional containers. Take it from Brie Arthur, a horticulturist and author who’s turned edible gardening into an aesthetic statement. Hardscapes and vertical spaces create microclimates where herbs thrive, and growing among flowers often disguises plants from hungry critters. “Growing food in small, shady spaces often means thinking outside the garden box,” says edible garden creator Wendi Phan.