EVALUATION OF AROMATIC GREENS USED AS VEGETABLES FOR THEIR ORNAMENTAL POTENTIAL AND APPLICATIONS

Abstract

Ornamental plants play an important role in landscaping and decoration applications due to their aesthetic value as well as their environmental and psychological contributions. Fragrant greens used as vegetables are an important alternative to landscape designs due to their aesthetic appearance, aromatic scents and potential health benefits. Today, the concept of ornamental plants is not only limited to decorative species, but also includes edible and aromatic plants. For this study, some fragrant greens that can be used in plant design and are edible as vegetables were selected. The aim of this study was to identify edible and aromatic greens that are considered as vegetables such as thyme (Thymus vulgaris), basil (Ocimum basilicum L.), rosemary (Rosmarinus officinalis) mint (Mentha piperita), dill (Anethum graveolens L.), fennel (Foeniculum vulgare) garden cress (Lepidium sativum L.), arugula (Eruca vesicaria L.), onion (Allium cepa L. ), coriander (Coriandrum sativum) plants by examining some morphological (plant lifespan, plant height, flower color, flower shape, leaf color, leaf shape, root structure and propagation method) and ecological (growth rate, water demand, light demand, temperature demand, soil demand) characteristics of the plants and to emphasize the plants that can provide aesthetics and functionality together in landscape designs. With this study, it was concluded that the plants discussed in this study can be used in indoor and outdoor plant designs (balconies, roofs, terraces, vertical gardens, hobby gardens, medical aramotic plants gardens, therapeutic gardens, collection gardens, rock gardens, residential gardens, arid landscapes) and recommendations were developed.