Full June Garden Tour

#FlowerBouquet #DesignerVideo #gardendelight #gardenjournal

Hello everyone, and welcome back 
to Blissful Spaces! I can’t believe summer is almost here—but here in Zone 
8, it’s basically arrived. It’s hot! In today’s video, I’m sharing 
my favorite summer gardening techniques that help me increase my 
year-round yields while keeping pests in check. Because yes—this is the 
season when they show up everywhere. I’ll also be showing you my go-to 
harvesting strategy and how I use companion planting to double the output from a single space. Let’s jump in. One of my favorite techniques is harvesting 
the outer leaves of greens like kale, lettuce, collards, onions—even tomatoes. This 
allows the inner leaves to continue growing, keeping the plant healthy and 
producing for much longer. When done right, companion planting 
adds even more benefit—doubling your yield and improving pest resistance. 
It’s like having two gardens in one. And yes—my hydrangeas are blooming beautifully. It’s a perfect day to be in the 
garden. Even the chickens agree. Now, I know what you’re thinking: 
gardening must take hours of weeding, pruning, and watering, right? But what if 
I told you my garden thrives on neglect? No tilling.
No rigid schedules. Just healthy soil, smart planting, and 
a whole lot of letting nature lead. This isn’t laziness—it’s alignment with nature. I plant in layers. I mulch deeply. I 
let weeds guide me—they reveal what my soil needs. And the result? Less 
work, fewer pests, and more food. Some highlights from the garden: My dragon fruit plants are reaching new heights. My eucalyptus is bouncing back 
strong after a good prune—fragrant, pest-resistant, and great for bouquets.
The firecracker reds are in bloom, drawing in hummingbirds morning and evening.
Over here, my no-dig beds are thriving. I’ve got a mix of snapdragons, squash, cabbage, blackberries, 
raspberries, basil, and marigolds—all helping each other grow. I plant perennials on purpose to 
reduce work and increase harvests year after year. My philosophy? Let go of perfection. A 
little wild is good. Nature doesn’t do straight lines, and neither does this garden. I’ve got cucumbers climbing up fences, tomatoes 
from saved seeds, watermelon and cantaloupe sprouting up, and onions going to seed—which 
is fine because they’ll reseed themselves. Same with my arugula and cilantro. I let them 
flower and drop seed right into the soil. This is how I get a self-sustaining 
cycle—season after season. This year, I planted fewer tomatoes since we’ll be 
traveling, but the ones I do have—Sweet 100s, Sun Golds—are coming along beautifully. My petunias, nasturtiums, and chamomile 
are also flourishing. I love that chamomile seeds itself so easily. It’s like 
nature’s gift that keeps giving. I even have a food forest forming 
with minimal effort. Some plants I let stay in the ground after harvest 
just to collect seed for next year. My lavender is coming back. The roses 
are climbing. My strawberries are still producing, and yes, the chive blooms are edible. Every inch of my garden is used—collards, 
kale, cucumbers, fennel, eggplant, carrots, oregano, and peppers are all 
packed into pockets of space. This isn’t just gardening—it’s 
resourcefulness. It’s intention. And it’s joy. Let’s talk about one of my 
favorite blooms: peonies. My Sarah Bernhardt peonies are finally in 
full bloom—massive, ruffled pink blossoms with the softest fragrance. A true heirloom, 
and they’ve been worth every year of waiting. Yes, you can grow peonies in small 
gardens or containers. Just give them: Full sun (at least 6 hours)
Good drainage Proper spacing (2–3 feet apart)
And plant the eyes no more than 1–2 inches deep. Be patient. Once they establish, 
they’ll bloom beautifully for decades. This garden is more than food and 
flowers. It’s a practice in slow living, soil care, and beauty in the everyday. Every seed has a story. Every 
bloom reminds me to be present. If you’re dreaming of a garden full of life—whether it’s peonies, 
tomatoes, or herbs—you’re in the right place. This isn’t just gardening. This 
is the future of food—organic, local, homegrown, and soul-nourishing. If you enjoyed this, give it a like, tap 
subscribe, and follow for more from Blissful Spaces. Let me know in the comments what you’re 
growing this season. I’d love to hear from you. And remember: Even the smallest garden can 
grow something truly beautiful. Stay loving, be kind, and stay healthy. See you in the next garden video.
Blessings from BlissfulSpaces.