John and I are passionate about food. Early in our relationship we even took a compatibility quiz and both listed eating as a favorite hobby. So it made perfect sense that we converted a previously overgrown bed in our backyard into a productive herb, vegetable, and fruit garden to enjoy fresh, organic produce through summer and into fall.
We cleared away the overgrowth—keeping a small rose bush tucked in the corner—and sowed organic lettuce seeds back in March. We also planted a $9 raspberry bush from Lowe’s. To our surprise, a little peony popped up on its own at the back of the bed, which felt like a lovely bonus. Next we visited our local farmers market (South of the James Farmer’s Market in Richmond) to gather herbs and vegetables and scout inspiration. The vendors had gorgeous blooms and a tempting selection of produce.
The colorful buckets of flowers and bushels of radishes were irresistible, and we couldn’t leave without a big box of fresh strawberries and a bag of arugula. We also brought home eight young plants for the garden—only $10 total: a cherry tomato, a golden tomato, two basils, a zinnia, parsley, swiss chard, and oregano. Paired with our rose, raspberry, peony, and sprouting lettuce, these additions formed a promising start for our backyard vegetable garden.
To ensure year-round interest and structure—even after herbs and annuals die back in winter—we purchased a few evergreens from Lowe’s: two Winter Gem boxwoods and one Cypress King’s Gold. These evergreen shrubs add color and form through all seasons. Back home, we laid everything out to plan a simple layout that balanced production and aesthetics.
With a layout in mind, we prepared the soil. For small beds, you don’t always need a rototiller; a shovel and some elbow grease are often enough. We dug down about eight inches to loosen the soil and then amended it with plenty of compost from our backyard compost bin and a layer of nutrient-rich topsoil. Compost is the single best addition for improving soil structure and soil fertility in home gardens, whether you’re dealing with sandy or clay soils.
After mixing the compost and topsoil into the bed, we raked the surface until it looked evenly blended and ready for planting. We planted each starter with a little extra compost in the hole, then spread mulch across the entire bed to retain moisture and suppress weeds. Mulch also helps regulate soil temperature, which benefits seedlings and established plants alike.
To describe the planting: the three evergreens create year-round structure, the rose sits at the back left, the raspberry occupies the back middle, and the peony lives at the back right. In front, we placed the cherry tomato by the rose, swiss chard near the boxwood, a zinnia between the boxwood and cypress, basil plants flanking the cypress, and parsley to the right of the cypress. Another tomato and our returning lettuce are also in the bed, and oregano sits on the opposite side of the right-hand boxwood.
Here’s a close-up of the vibrant swiss chard next to the peony, which is getting ready to bloom. The combination of edibles and ornamentals makes the bed both productive and visually appealing—flowers attract pollinators and herbs provide fresh flavors for the kitchen.
We already have plans to add trellises for raspberries and tomatoes, power-wash the surrounding brick, and expand with more herbs and vegetables if this first season goes well. For now we’re enjoying the small harvests: fresh basil for pesto, bright zinnia blooms, and soon, raspberries to pick straight from the bush.
It’s especially satisfying that the garden is visible from our sunroom, giving us a daily reminder to use what we grow. From the daybed we can easily glance out and check progress, harvest a few leaves, or simply enjoy the view.
Budget recap: eight herbs and vegetables for $10, three evergreens for $44.94, and mulch/topsoil for about $5—bringing the total to $59.94. For less than sixty dollars we transformed an overgrown strip into a functional and attractive backyard garden that will provide flavor, color, and enjoyment through the seasons.
Do you grow anything edible at home? Whether it’s a container garden on a balcony, windowsill herbs, or a backyard plot, we’d love to hear about your plans and plant lists.