HOW TO START A GARDEN
If you are thinking about starting your first garden, you have come to the right place.
Growing a vegetable garden is not rocket science, and the most common reason for garden fails is poor soil. As long as you start with great soil, I am confident you will have a productive garden.
I grow a lot of the foods we eat. Over the years, I have had much success and many busts in the garden. From this, I have learned volumes about how to grow food.
RAISED BEDS
Pests & Problems (1) Using Neem Oil as a Fungicide & Pesticide
A simple raised-bed garden is easy to manage and provides a wonderful hobby as well as (practically) free, fresh produce.
Raised beds can be constructed from bricks, concrete, wood, or metal. A couple of beds can easily be built in a short time. Once in place, raised beds make gardening simple.
Fill the beds with rich soil and plant.
Raised beds make chores like weeding, harvesting, top-dressing, and watering easy because you can focus your efforts on the growing space. You do not need to fuss with paths. Simply plant grass or spread gravel (or mulch) where you will walk around your beds.
START SMALL
Creating a garden that is too large is a mistake made by even the most experienced gardeners. It is easy to get swept away with the dream of growing every species available, but the reality of a garden that is too large is often a miserable summer.
- If a garden is too large, weeds get out of control.
- Harvesting can feel like a burden.
- The garden will become unmanageable and unkempt.
- Instead of being a place of joy and relaxation, the garden will become an unruly eyesore.
- And ultimately, buckets of produce will go to waste.
To avoid the nightmare of a garden that is out of control, start small. If you find yourself bored and wanting to spend more time in the garden, you can add a couple more beds (or rows).
GROW WHAT YOU EAT
There is no point in growing eggplant, collard greens, or asparagus if your family doesn’t eat them.
When considering what to grow, consider the foods your family enjoys and eats often. Begin your garden with some of those and expand from there.
I am going to list a few of my favorite farm-fresh goods to grow. This list is not at all exhaustive; it is just a beginning point to get you started.
Herbs
Herbs are, by far, the easiest plant to grow in a home garden. Herbs are somewhere between edible vegetation and medicine. Because of their potency, bugs typically stay away from them. This is one of the reasons herbs can be used as companion plants to keep the insects off more vulnerable varieties.
Many herbs can be found growing wild and are often viewed as weeds. They are far from weeds and quite useful if you know what you’re looking for. The fact that herbs have strong flavors/ aromas and easily grow in the wild makes them the perfect match for the beginning gardener. Even if you forget to tend to them they will probably be just fine.
Fresh herbs are also one of the most overpriced items in the grocery store. At most local nurseries an herb seedling (baby plant) can be purchased for under $4.00. That one herb plant can potentially provide you with all the fresh herbs you could want for the year (or years to come if it is a perennial). Growing a bed of herbs can provide fresher, more fragrant, more diverse and more potent herbs for your home use. You’ll be able to season your meals like a pro, fight sickness (as many herbs can be used medicinally) and even grow fresh herbs year-round depending on your climate.
Fresh herbs can easily be dried or preserved into salts for long term storage.
My Favorite Herbs to Grow:
Basil – There is nothing quite like fresh basil. Basil is delicious on a fresh salad, it’s a must-have for all things Italian and the leaves are often eaten straight off the plant by my children. The dried, weak stuff sold in tiny jars doesn’t even begin to compare. Fresh basil can be started from seed or seedling in a home garden or in pots. It grows well and easily. I often end up with a giant basil bush before the frost kills it in fall. Basil is an annual and must be replanted each spring. Harvest entire stems or leaves alone as desired.
Rosemary – This wonderful herb is delicious on roasted potatoes, pork, and many Thanksgiving staples. Rosemary is a perennial in many areas so it comes back year after year. Rosemary can be transplanted into your garden. Entire sprigs of rosemary can be used for brines, marinades, sauces, and gravy. To season potatoes or other dishes dice your rosemary up very fine.
Cilantro – Salsa would not be the same without cilantro. I cover my guacamole, tacos, enchiladas, and Mexican anything with fresh cilantro. I also love a creamy cilantro-lime dressing on a fresh salad. Cilantro is a cool-season crop. It grows well in spring, fall and sometimes winter (depending on how cool your area drops). Cilantro can be easily grown from seed or seedling. Mine always reseeds itself annually. Use cilantro leaves as needed to season.
Thyme – Thyme says Thanksgiving to me. I also love fresh thyme in scrambled eggs with diced fresh tomatoes on top. Thyme is a breeze to grow in most areas. Seedlings can be transplanted into your garden or pots. Thyme is a perennial and will usually come back bigger every year. Harvest stems as needed. To remove leaves, hold the tip of the stem and run fingers down the stem (backward) the leaves will slide off. Use as desired
Oregano – I cannot have a garden without oregano. I use it by the bucketful for my fresh spaghetti sauce and grab fists of it every week for the kitchen. Be careful where you plant oregano. It tends to spread and take over if it is not contained or pruned regularly. I have relocated enormous amounts of oregano to random places on my farm because it won’t quit reproducing. Oregano is a perennial and will come back with vengeance year after year. Harvest stems as needed. To remove leaves from stems hold the tip of the stem and run fingers down the stem (backward) the leaves will slide off. Dice leaves & use as desired.
Dill – Dill makes wonderful pickles, dips, and salad dressings. Although it prefers cooler weather, dill will cooperate all summer if given a shady place to grow. Dill is an annual that usually must be replanted each season. Entire sprigs of dill can be chopped or used whole.
Chives – Chives are life in the kitchen. They add brightness to almost any dish. They provide a brilliant pop of color and won’t overpower your meal. If a recipe calls for onions and I happen to be out of them, chives make a lively substitute. Chives are delicious on omelets, potatoes, anything Mexican, salads, dressings, dips, savory meals and they make my chutney-cream cheese dip amazing. To harvest, cut a few stems off the plant just above the ground. Rinse and use scissors to snip tiny, chive-rounds right onto your dish. Chives are another perennial that will come back bigger and better every year. A seedling can be transplanted into a garden or pot.
Stevia – Yes, stevia is a plant. It is an herb. It grows easily and is the sweetest thing you have ever put in your mouth. Stevia is great for brewing a naturally sweet tea. Seedlings can be transplanted into a garden. Harvest leaves as needed.
Lemon Balm – Lemon balm is evil. I have evicted lemon balm from my garden because it decided that it should grow in every square inch. Lemon balm is not only a perennial, but it is also unstoppable. This is one herb you may want to put in a pot even if you have a garden. Be careful where you put the pot, because the lemon balm will somehow travel out of the pot and into your garden if it is in close range. Lemon balm is a wonderful herb to have on hand. It will freshen your entire home and make it smell like heaven. It is delightful in teas, lemonades, peach spritzers, and anything fruity. It can be used in jelly making (peach lemon jelly – yum!) and provides a beautiful interest. Harvest entire stems & leaves & put in a vase to freshen any room. Gently rustle stems and leaves with your hand to release the fragrance. Use leaves for teas and jellies.
Parsley – Parsley is more than color on the side of your plate. Parsley is a super, nutrition-packed herb. I love to add a little parsley to soups, stews, sauces, gravy, and just about everything savory. I even put parsley in my green juices. Parsley can be started from seed or transplanted into a garden or pot. Harvest as needed.
Cat Nip – Catnip is also a perennial that comes back each year. It is not nearly as invasive as lemon balm and oregano. Catnip can be used (in moderation because of its powerfulness) in teas and tinctures for its medicinal qualities. We plant catnip simply for our cat’s enjoyment.
COOL SEASON CROPS
Every year here in Kentucky we have 3 growing seasons.
- Spring (a time to grow Cool-season varieties like spinach and leafy greens)
- Summer (when we grow all those Heat-lovers like tomatoes and peppers)
- Fall (a second round of Cool-season)
Here are some great plants to grow during cooler temperatures:
Broccoli – Broccoli can be transplanted into a home garden. After harvesting the center large heads leave the plants in the ground so the smaller heads can grow on the outside of the plants. Store broccoli after washing in zip-top bags in the refrigerator for several weeks or blanch and freeze for long term storage. Broccoli and every plant that is related to it will potentially attract the eye of cabbage butterflies. A simple coat of DE (Diatomaceous earth) will keep the worms at bay.
Cabbage – Cabbage can also be transplanted as seedlings into a garden. Harvest when large firm heads have formed. Rinse and store in zip-top bags in the refrigerator.
Turnips – Turnips are simple to grow from seed in a home garden. Just plant the seeds in the ground and water well. Harvest turnips while still small for best flavor. Harvest stems and leaves to enjoy cooked turnip greens as desired.
Kale – Kale can grow in temperature as low as 10 degrees. Kale seeds can be sown directly in a home garden. Sow seeds when nights are cool and water well. Harvest leaves as desired. Leave roots and plant in-ground and it will continue to produce.
Lettuce – Lettuce can also be started from seed in a home garden. Sow seeds during cooler weather and water regularly. Harvest only lettuce leaves as needed and the plant will continue to produce. If you see white milky liquid in the leaves when harvesting, the lettuce will be bitter (it is beginning to bolt). Remove from the garden once plant bolts.
Sugar Snap Peas – Peas are easy to grow and grow fast. Sow pea seeds directly into the garden and keep watered. Plant in cool weather. If the weather is too warm when the vines flower, the blooms will fall off preventing a harvest. Peas will be more successful if they have a trellis or piece of fence to climb.
Onions – Plant onion sets directly into the garden about 4 inches deep. Remove scapes (flower buds at the top of the stems). This focuses the energy of the plant to make a bigger bulb instead of flowering. Harvest when the tops of the plants turn brown and flop over. Cure onions in a warm dry place for 2 weeks before braiding stems & moving to cellar or basement for long term storage.
Garlic – Garlic should be planted before the ground freezes. Garlic will continue to grow over winter, into spring and can be harvested in summer. Pull up garlic when the tops of the stems turn brown and flop over. Cure in warm, dry place 2 weeks or more before braiding and moving to long term storage (cellar, basement, dark pantry, etc.)
Potatoes – Potatoes can be grown in late spring or early summer. Purchase seed potatoes for planting. Cut seed potatoes ensuring that each piece has at least 2 eyes. Let cut potatoes dry indoors for 24-48 hours before planting (to prevent rotting). Plant 6 inches deep in the ground. They need lots of water when the plants are flowering. Leaves and stems will flower, wilt and die. The potatoes will continue to grow underground. We dig up our potatoes when the children go back to school in the fall – late August or early September. Do not wash potatoes. Set potatoes out in a single layer to dry for 2-3 weeks before moving to long term storage.
Beets – Beet seeds can be sown directly in the ground in early spring or late summer for a fall harvest. Harvest when beets are large and round. Beets can be roasted, pickled, juiced, or sliced on salads.
Radishes – Radishes are fun for kids to plant. Sow seeds directly in the garden and water. Leaves will appear within a couple of days. Ripe radishes will be ready to harvest in as little as 4 weeks.
WARM SEASON CROPS
After the first weekend in May, we all tromp out to our gardens with our tomato plants in hand. Check the growing calendar for your area to determine when the last frost has passed. This is the time to plant all the heat-loving varieties.
Here are some of my favorite warm-season crops to grow:
Sweet Potatoes – Sweet potatoes can be bought as seedlings and planted in a home garden in early summer. After the first frost kills the vines, dig up the potatoes. Do not wash. Brush off dirt and let dry in a warm, dry place for a couple of weeks before moving to long term storage.
Tomatoes – Tomatoes are the star of the home garden. A homegrown tomato tastes nothing like the flavorless, mealy imposters sold at supermarkets. Plant tomato seedlings in the garden after the threat of frost has passed. For best results, stake your tomato plants or use cages to keep them off the ground. Leave plenty of space between plants for air circulation. Harvest ripe fruit as it comes. Tomatoes at the bottom of the plant will ripen first. Store at room temperature.
Peppers – Green, red, yellow, sweet, banana, chili, habanero, jalapeno, and other varieties of peppers can be grown in a home garden if you have a nice long growing season. Peppers take a while to reach maturity and like hot weather. Stake pepper plants to keep them from falling over. Harvest fruit when ripe and store in the refrigerator. Chop and flash freeze peppers for long term storage.
Squash, gourds & pumpkins – Squash is a fun and easy plant to grow. One zucchini or yellow squash plant can often meat an entire family’s squash needs. Sow seeds directly in the garden or start indoors and transplant. We typically plant our squash and gourds after the children are out of school for the year (early summer). Harvest fruit often.
Beans – green beans, Lima beans, pole beans, bush beans, 6-week beans, and all beans are super easy to grow. Beans make great side dishes and are fun to can. Sow seeds directly into the garden and keep watered. Harvest beans while young and tender for best flavor. Snap and cook as desired. Freeze or can for long term storage.
If you are a new gardener or an experienced gardener interested in expanding your garden – check out the GROW YOUR OWN Organic Gardening Class. It is a fantastic video-driven class designed to have you growing your best garden ever!
Check out the Gardening Class HERE.
XO,
Candi
