How to Grow the Right Edible Garden for Every Space
Even if you don’t have a quarter acre of arable soil and unfettered sunshine, you can grow a few beautiful things to eat. No matter what you’re working with, there’s a kitchen garden right for you.
Small
Containers are your friend. Get the biggest planter you can accommodate and install garlic chives, shiso, and a Korean pepper for summer; in the fall, rotate it out to cool-season gai lan or gai choy, cilantro, and bunching onions or purple kohlrabi, salad burnet, and chervil. Though they’re heavy, glazed ceramic containers hit the sweet spot between functional and decorative. (Terra cotta is porous so plants will need to be watered frequently. Plastic holds water well, but can look cheap.)
Medium
With a raised bed or two, your options are wide open. In addition to everything listed in our Taxonomy, you can add other nightshades like Russian heirloom tomatoes, ground cherries (Physalis peruviana), tomatillos, and Asian eggplants. Grow goji berry, luffa gourd, and long bean on trellises; plant marigolds and celosia along the edges for garnishing. (Marigold petals are known as “Georgian saffron” and will help keep pests away from the garden; celosia is used in West Africa.) Let shade-tolerant herbs like chervil grow wild along the edges.