Last year was our first real attempt at growing an edible garden. To be honest, “farmer” might be too grand a title for us, but we enthusiastically planted herbs, vegetables, and fruit in a small backyard bed we created just for that purpose. For two people who aren’t always great with plants, it felt like an ambitious project—and it worked. Now that spring has returned and the local farmer’s market is open again, we replanted favorites and added several new varieties.
When we started this season, the bed looked a bit neglected. The daffodil leaves from last year were floppy and overgrown, and a few stubborn leaves remained tucked among the evergreen shrubs. A little raking, trimming back old stems, and clearing debris made the area manageable, and then we began arranging the new herbs and vegetables we picked up at the market on opening day.
We chose some familiar plants this year: three sweet basil plants, two Roma tomato plants, and two Riesentraube cherry tomatoes. New additions included two chive plants, mint, rosemary, cilantro, and one Charleston bell pepper. Some plants returned on their own—our oregano and parsley came back from last year—so they didn’t need replacing. The raspberry bush we planted last year is perennial and has come back strong; we expect fruit from it in a month or so.
We also planted several foundation shrubs last year that help the edible bed feel more established and year-round. The peony and rose bushes that came with the house anchor the back row in front of a frosted window, while Winter Gem boxwoods and a feathery Cypress King’s Gold in the front row give structure and balance. With those larger plants already in place, we spaced the smaller herbs and vegetables among them to create a cohesive, balanced look.
Our planting approach was simple and practical: low-growing herbs went in the front, and taller, roomier plants like tomatoes were placed toward the back where they can spread and climb. We grouped like herbs together—for example, all three basil plants share a spot, and both chive plants were planted side by side—to make maintenance and harvesting easier.
A useful tip we learned for mint: plant it in a container and bury that pot in the ground. When the container is hidden, the mint looks like other herbs, but its roots remain confined so it won’t take over the entire garden. We buried a green pot in one corner to keep our mint from spreading uncontrollably.
After planting, we mixed in some backyard compost to give the young plants a nutrient boost and topped the bed with mulch to conserve moisture and suppress weeds. Simple labels made from popsicle sticks keep things organized and add a charming, homegrown touch. With those finishing steps, our edible garden felt complete and ready for the season.
From the sunroom above, the garden now has a neat, layered look: taller shrubs and fruiting plants toward the back, mid-height herbs and veggies in the middle, and small, low-growing herbs at the front. The combination of perennials and seasonal edibles makes the bed attractive year-round while still providing fresh ingredients during the growing season.
Since these photos were taken, we’ve already harvested and enjoyed oregano, rosemary, and a lot of basil—fortunately basil regenerates quickly. Friends and family are already asking for tomatoes; homegrown tomatoes are easy to share and always impress. Shortly after mulching, the peony also began to bloom, adding another lovely touch to the garden.
On cost: last year we spent under $60 preparing the soil and planting the foundation shrubs along with the first round of herbs and vegetables. This year’s additions cost about $19, including two bags of mulch. Considering the retail price of store-bought herbs and berries, an entire season of homegrown fruits, vegetables, and herbs for that amount is a great value—especially for about an hour of planting and mulching.
Even if you don’t think you have a green thumb, an edible garden can be surprisingly low-maintenance. Regular watering when things look dry and basic seasonal care is usually enough to keep plants thriving. If you’re considering starting your own edible garden, know that it’s doable and rewarding.
Our backyard irises—planted by the original homeowners decades ago—are also back in bloom and filling the air with a pleasant fragrance. They aren’t edible, of course, but they add to the charm of our backyard growing space.
So that’s our garden update. What are you planting this season? Any favorite fruits, vegetables, or herbs you always grow? If space is limited, container gardening or windowsill herbs can be surprisingly productive. We’d love to hear what’s thriving in your garden and any tips you’ve learned along the way.
P.S. We used free backyard compost to enrich the soil and also collect rainwater to help water the garden naturally. Small, sustainable practices like these make gardening easier and more eco-friendly.