Last year was our first real attempt at growing an edible garden. To be precise, we planted herbs, vegetables, and fruit in a small backyard bed we created for that purpose. “Farmer” might be a stretch, but for two people who aren’t always great with plants, it felt ambitious—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 varieties and old favorites. You can read about how we originally prepared and planted our garden and see a previous update, but here’s this year’s edible garden status report.
When we started the season the bed looked a little rough: floppy daffodil leaves and a few last-season survivors tucked in among the evergreen shrubs. A bit of raking and trimming tidied things up quickly, and once the bed looked less unkempt we moved on to placing the new herbs and vegetables we picked up at the market on opening day. We were eager to get our backyard edibles back in rotation.
This year’s haul included some repeats—three sweet basil plants and four tomato starts (two Roma and two Riesentraube cherry tomato stalks)—as well as new additions: two chives, mint, rosemary, cilantro, and a Charleston bell pepper. A few surprises returned on their own: oregano and parsley sprang back to life, and the raspberry bush we planted last year, being perennial, came back strong. We expect fruit on that bush in a month or so.
We’d already planted some evergreen shrubs last year to provide year-round structure so the bed wouldn’t look like a scatter of small herb pots. The peony and rose bushes, which were here when we moved in, frame the back row in front of the frosted window and anchor the space. Two Winter Gem boxwoods and a feathery Cypress King’s Gold bush in the front row add shape, making our smaller herbs feel less solitary.
The raspberry bush sits between the peony and the rose in the back row and will eventually fill in the space even more. With those larger plants already in place, we spaced the smaller herbs to create a balanced look: low-growing herbs in front and taller, roomier plants like tomatoes toward the back. We also grouped similar plants together—our basil plants are planted as a trio, and the two chive plants share a spot—so maintenance and harvesting are simpler.
We found one helpful tip for mint: plant it inside a pot and bury the pot in the soil. The pot is hidden from view, so the mint looks like it belongs with the other herbs, but the root confinement keeps mint from spreading and taking over the entire bed.
After planting, we amended the soil with free backyard compost and applied mulch to retain moisture. Small popsicle stick labels mark each plant; they’re useful and charming, and they help keep track of what’s what while everything grows in. The result is a tidy edible bed interspersed among the permanent shrubs that looks intentionally homegrown.
Here’s the view from above, looking down from the sunroom:
Since planting, we’ve already harvested a good amount of oregano, rosemary, and most of the basil—thankfully basil regrows quickly. Family and friends have asked for tomatoes, which are easy to share and always fun to give when you can say you grew them yourself.
Right after the mulch was laid, the pink peony bloomed, which felt like a sweet reward for the little bit of work we put in.
If you’re curious about cost: last year we spent under $60 preparing soil and planting foundation shrubs along with the initial group of herbs, vegetables, and fruit. This year we spent $19 on new herbs, vegetables, and two bags of mulch to refresh and expand the bed. Considering the retail cost of packaged herbs and small fruit containers, investing a little time in planting and mulching provides a season’s worth of fresh produce for very little money. We were surprised by how easy it was—even with black thumbs last year—the plants are low maintenance. Water when things look dry, and otherwise let them do their thing.
On a related note, our backyard irises—planted by the previous homeowners nearly 50 years ago—are huge and in bloom now too, and their scent is delightful.
That’s the garden update. What are you planting this season? Any favorite fruits, vegetables, or herbs you return to every year? Any small-space or container gardeners making the most of limited room? We’d love to hear what you’re growing.