DIY Garden Tutorial: Build an Easy Enclosure for a Wild Patch in Your Garden

When you find a patch of wild plants you want to keep track of and protect, surround it with a simple enclosure to mark the spot.
DIY Garden Tutorial: Build an Easy Enclosure for a Wild Patch in Your Garden
A few branches and pins are all it takes to keep track of a patch of wild plants. Ngoc Minh Ngo
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Take advantage of a certain “weedy” patch that is already ripe for opportunity or a fallow area that is hard to “maintain.” Some wild or semi-wild things already grow there: dandelions, chickweed, or even common milkweed. My friend who lives in a suburb told me she wanted a wildish area, but her husband doesn’t like things that look unkempt, so she was nervous about having an area that looked “out of control.”
She settled on an area of about 15 square feet, tucked off to the side of the main yard. A portion of an existing vegetable raised bed or other ornamental garden bed would also easily work. 
Starting small allows for adjustments. At this early stage, the plot has every potential—or maybe no potential—so you don’t want to create something too permanent until you see how things shape up. I usually test things out first because plants will thrive where they want to be, with a little bit of nudging. 
It’s a good idea to mark off the area because, if you are like me, one or more of the following may happen:
  • Over the winter, I forget where it is and it ends up permanently lost. 
  • Unless I am always on weed patrol, other family members may trample all over it, or friends may take their dog for a walk through it. 
  • Whoever is doing the mowing or weed-whacking cuts it down so that it is uniform with the surrounding area. 
I try to mark off sections that have a cluster of interesting plants that I want more of: yarrow, wild spearmint, wild ginger. Mark off the chosen area with any visible barrier, such as fallen branches, vines, bushes, even small tree trunks. I use young pitch pine and juniper saplings and branches to mark off an outline and create a barrier for this area. When things start happening in the patch, I go one step further and create a sturdier enclosure as a boundary. I make these with materials I have on hand, and they can be as neat or messy as you like. I move the posts of the enclosure easily to reconfigure the shape or increase or decrease the area depending on how the “test” patch is growing.

Enclosing a Wild(ish) Patch

This project will yield one enclosure for a 9-foot (2.74 meter) long by 11-foot (3.35 meter) wide patch.
Materials 
  • For the length: 2 to 4 branches or sapling trunks, 9 feet long and at least 2 inches diameter 
  • For the width: 2 to 4 branches or sapling trunks, 11 feet long and at least 2 inches diameter 
  • 24 steel rebar pins, 18 inches long and 3/4 inch (1.9 centimeter) diameter, with pointed ends 
  • Hammer or mallet
Lay four of the sapling trunks (two of each length) on the ground in a rectangular shape. 
Position six pins diagonally opposite each other so there are three pins on each side of the first trunk, driving them into the ground with a mallet so that they hug the trunk in place. Leave approximately 24 inches between pins. If a pin hits a rock or root, move the pin a little to the left or right. This method is extremely forgiving. Repeat with the remaining pins on the other three trunks. 
Stack the second four saplings on top of the lower set of trunks, adjusting the pins if necessary to hold the stack in place and so that the saplings do not roll out. 
Start with a minimum of two sapling trunks stacked on each side and then continue to stack over time or as you find more woody material.
Excerpted with permission from “Into the Weedsby Tama Matsuoka Wong, published by ‎Hardie Grant Publishing, March 2024, RRP $32.50 Hardcover.
Tama Matsuoka Wong
Tama Matsuoka Wong
Author
Tama Matsuoka Wong is the New Jersey-based author of "Foraged Flavor," which was nominated for a James Beard Award, and co-author of "Scraps, Wilt, and Weeds," which won the IACP Food Matters award. As a master forager for some of New York City’s most prestigious restaurants, her deep knowledge of wild produce informs her impeccable taste in their flavors and uses.
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