We’re back with an edible garden update just a few months after we planted it in mid-May. The good news: our small experiment with herbs, fruits, and vegetables was a real success. Everything not only survived but thrived with surprisingly little work. We had a helpful stretch of rain in late spring and early summer that got everything established, and during dry spells we relied on water stored in our DIY rain barrel to keep the beds healthy and green.
We didn’t need pesticides or additional fertilizer because the backyard compost we used at planting time provided plenty of nutrients. So if you’re wondering whether a small edible garden is more trouble than it’s worth, our answer is a clear no. There’s nothing like grabbing a fresh tomato or a raspberry from your own yard. Our homegrown herbs have also boosted the flavor of many dinners—our basil plants grew impressively tall, almost to my knee.
We also have more oregano, parsley, and Swiss chard than we can use right now. Admittedly, we haven’t even cooked with the chard yet—we’ve watched it get bigger and leafier but don’t have a go-to recipe. If you have any favorite chard dishes, please share. It feels like a missed opportunity not to have tried it.
One thing we have been eating nonstop since they first ripened: cherry tomatoes. They’re addictive—sweet and snackable—and as soon as we pick a few, the plant starts producing more. We planted two varieties; one ripens to a deep red and the other to a bright golden-orange. The color contrast looks great in salads and on the kitchen counter.
Our favorite quick salad uses garden basil, cherry tomatoes, a handful of feta, and a splash of Italian dressing. It’s an effortless, fresh dinner side that highlights the fruit and herb flavors directly from the garden.
We’re also head over heels for our raspberry bush. Waiting for the first ripe berries felt almost ceremonial—the flavor of truly fresh garden raspberries is hard to beat.
In short, we highly recommend starting a small edible garden of your own. Keep plants watered while they establish and you’ll likely find it easier than you expect. Many herbs—oregano, basil, parsley—do well in a pot on a windowsill or balcony if you don’t have a yard. You can even grow peas in containers with minimal fuss.
From a budget perspective, this project paid off. Our raspberry bush cost about $9, and all of our tomato plants and herbs were just $10 total from the farmer’s market. We’ve already gotten easily more than $20 worth of basil alone, not to mention tomatoes, raspberries, and other greens we’ve been enjoying regularly.
What about you? Have you been growing anything this year? Any pest issues, helpful tips, or beginner-friendly tricks to share? And please drop your favorite Swiss chard recipes—we’re eager to try them.