At Aguas Blancas, the vegetable garden reflects the same philosophy on a larger scale, a productive landscape that blends structure with spontaneity. Raised bed gardens and open soil areas host a rotation of seasonal crops: leafy greens, root vegetables, aromatic herbs, and edible flowers. Each bed is planted for diversity, with companion species that protect and nourish each other.

The kitchen garden is managed organically, using compost from the site itself and irrigation adapted to local conditions. Beyond its yield, it creates a sensory experience of colour, fragrance, and texture changing through the seasons. The result is a space that not only provides fresh ingredients for the kitchen, but also illustrates how beauty and productivity can coexist naturally.

This food forest is designed as a full Successional Agroforestry System, where trees, shrubs, herbs, and groundcovers grow in coordinated layers. The system begins with fast-growing pioneer species, such as sunflowers, tithonia, ricinus and boldo, that build organic matter, attract biodiversity, and prepare the soil.

In the next years, medium and high-strata trees gradually take over: papaya, leucaena, eucalyptus, paulownia, melia and other supportive species create shade, structure, and biomass, allowing the productive fruit trees to establish. By working with succession and natural stratification, the food forest regenerates the soil, manages water efficiently, and provides long-term abundance for self-consumption.

At our aromatic garden in Santa Gertrudis, we created a compact yet abundant herb space designed for everyday use and long-term regeneration.

The garden combines Hierba luisa, several Salvias, thyme, mint, oregano, lavender, and rosemary, arranged to maximise fragrance, resilience and year-round harvests. With improved soil structure, natural compost, and efficient irrigation, the garden thrives with minimal inputs.

Every plant is chosen for both culinary and ecological value, turning this 10m² plot into a living, aromatic ecosystem that supports biodiversity while offering fresh herbs directly at the home.

Currently in the design phase for our own office, this vertical garden explores how an unused wall can become a productive living landscape. The concept combines aromatic herbs, edible plants and Mediterranean species, creating abundance within a small footprint.

Designed around sunlight, seasonal conditions and efficient irrigation, the garden will provide colour, fragrance and fresh ingredients throughout the year. As both a working garden and a showcase, it demonstrates how vertical growing can bring productivity and biodiversity to terraces, courtyards and other spaces where ground space is limited.