Last year we tried our hand at gardening. To be precise, we planted herbs, vegetables, and fruit in a small backyard bed we created just for that purpose. “Farmer” might be a stretch, but for two people who aren’t always great with plants, it felt like a big goal—and it worked. Now that spring is in full swing and the local farmer’s market is open again, we replanted a mix of new items and old favorites. You can read about how we prepped and planted our edible garden in our original planting post and check a later update about how the garden grew. Below is this year’s edible garden update.
When we started this spring the bed looked a bit rough: floppy daffodil leaves, last season’s foliage still clinging to the evergreen shrubs, and general untidiness. A little raking and trimming of old stems tidied things up quickly. Once the bed looked less unkempt, we began arranging the new herbs and vegetables we picked up at the farmer’s market on opening day.
This year’s plants included some repeats from last season—three sweet basil plants, two Roma tomato plants, and two cherry tomato stalks (Riesentraube)—alongside new additions: two chive plants, mint, rosemary, cilantro, and a Charleston bell pepper. Some plants surprised us by returning on their own: oregano and parsley came back without needing to be replanted. The raspberry bush we planted last year, being a perennial, returned and has been thriving since warmer weather arrived; we expect fruit in a few weeks.
We already had several evergreen and flowering shrubs in the bed from last year’s landscaping, which help the space look full and intentional year-round. In the back row a peony and a rose bush—both inherited with the house—frame the planting bed. In the front row we have two Winter Gem boxwoods and a feathery Cypress King’s Gold that lend structure and help the smaller herbs and veggies appear more established.
The raspberry shrub sits between the peony and the rose and will eventually anchor the back row even more as it grows. With those sturdier plants in place, we spaced the smaller herbs among them for a balanced look. Low-growing herbs were planted near the front so they remain visible, while taller or sprawling plants like tomatoes were placed toward the back and in spots with room to fill out. We also grouped like plants together—basil together, chives together—so maintenance and harvesting are easier.
Mint requires a special mention. It spreads aggressively, so we planted it in a pot and buried the pot in the ground. The pot’s rim is hidden below the soil, so it blends visually with the rest of the bed while keeping the mint’s roots contained and preventing it from overtaking neighboring plants.
After planting, we amended the soil with free backyard compost to give the new plants nutrients and topped the bed with mulch to retain moisture and suppress weeds. We labeled each plant with small popsicle sticks, which is both practical and charming. The resulting edible bed looks neat and intentionally homegrown, with herbs and vegetables nestled between larger shrubs that remain attractive outside the growing season.
From the sunroom the garden reads as a tidy, productive patch. Since these photos were taken we’ve harvested plenty of oregano and rosemary and have been using nearly all of the basil—a relief since basil tends to be eager to disappear into recipes. Friends and family have already asked us for tomatoes; they make a great casual gift and are fun to share when you grew them yourself.
Almost immediately after we mulched, the peony began to bloom, bringing a bright pop of color to the bed. Our backyard irises—planted by previous homeowners decades ago—are also back in bloom and add a fragrant, nostalgic flair to the space.
In terms of cost, we kept the garden budget-friendly. Last year’s initial investment for soil prep and foundation shrubs was under $60, and this year we spent $19 on new herbs, veggies, and two bags of mulch. Considering the retail price of single containers at stores, an entire season’s worth of fresh herbs and produce for that price makes gardening an efficient way to extend your pantry and enjoy fresher flavors.
Gardening turned out to be easier than we expected. Our thumbs weren’t always green when we started, but routine watering and occasional care have kept the bed productive. If you’re thinking about starting an edible garden, it’s approachable: plant mixes that suit your climate, keep roots of aggressive plants contained, use compost and mulch, and group plants with similar needs together. Small spaces can be surprisingly productive with the right choices and a little planning.
So that’s our spring garden update. What are you planting this season? Do you have favorite herbs, vegetables, or fruit that you return to each year? Any container or windowsill gardeners making smart use of limited space? We’d love to hear about what’s growing in your garden and any tips you’ve found useful.
Psst—if you’re curious about how we water the garden for free, check our post on building a rain barrel and our guide to creating a simple backyard composting bin for more sustainable garden practices.