This vegetable garden plan and plant list will please your palate!
Harvesting fresh veggies, herbs, and fruit is one of the great joys of gardening, but they require space and time. For food without fuss, choose edibles that look as good as they taste.
This semicircle plot measures about 5x10 feet, requires well-drained soil, and does best with full sun to light shade. For secure footing at harvest time, add a pair of stepping stones to the garden.
Vegetable Garden Plan
Garden Plant List
Rhubarb (perennial): Rhubarb forms large clumps of inedible, deep-green leaves held on edible, stout, pink-to-red stalks. It is about 3 feet tall and wide and grows in zones 3 to 8. In warmer climates, try globe artichoke (Cynara scolymus) instead. One plant.
Kale (annual): Thick, upright stems carry edible, crinkled leaves. Most varieties have pale-green leaves; you can also try “Lacinato,” which has deeply veined, narrow, blue-green leaves, and “Redbor,” which has bright purple-pink stalks and frilly, purple-green leaves that turn violet in cool weather. It grows to about 3 feet tall. Two plants.
Chard (annual): Choose clumps of rich-green leaves or the “Bright Lights” seed strain, which produces a rainbow of stalk colors (white, yellow, pink, red, orange, and magenta). Its leaves and stalks are edible and grows to be 12 to 18 inches tall. Six plants.
Pepper (annual): Upright, bushy plants, with small white or purple flowers that mature into colorful fruit. Sweet peppers produce large green fruit that turn yellow, orange, or red when ripe; hot peppers produce smaller, spicier fruit. It is about 3 feet tall. Two plants.
Purple basil (annual): Fragrant and flavorful deep-purple leaves are carried on bushy, upright plants. ‘Osmin’ and ‘Dark Opal’ have smooth leaves; ‘Purple Ruffles’ has crinkled leaves. Pinch off flower spikes to encourage branching and more leaves. It is about 2 feet tall. Four plants.
Alpine strawberry (perennial): Bushy, nonspreading mounds of three-part, deep-green leaves produce small white flowers from late spring to frost that mature into small, bright-red or cream-color fruits with big flavor. It is about 10 inches tall and grows in Zones 5 to 9. Six plants.
Lettuce (annual): Crisp, flavorful leaves make for great salads. Colors and shapes vary widely. Try lobe-edge, bright-green ‘Oakleaf’ and wavy, deep-red ‘Merlot’. Plants stand about 6 inches tall in leaf; remove plants when they flower. 12 plants.
Sage (perennial): Bushy clumps with aromatic and flavorful gray-green leaves and spikes of bluish flowers. Look for cultivars with purplish (‘Purpurea’), green and yellow (‘Icterina’), or green, purple, and white (‘Tricolor’) leaves. It is about 2 feet tall and grows in Zones 4 to 8. One plant.
English thyme (perennial): Dense clumps boast tiny, fragrant, and flavorful leaves and clusters of white to pink flowers. English thyme is a culinary classic. Also look for lemon, lime, coconut, or caraway thyme. It is 6 to 12 inches tall and grows in Zones 5 to 9. One plant.
Rosemary (annual or perennial): Upright stems have spicy, needlelike foliage and small, blue flowers. In warm climates, it can become a shrub. Rosemary matures at about 2 feet tall. If you live north of Zone 7, overwinter the plant indoors or set out a new one each spring. One plant.
Parsley (annual): Ferny mounds of rich-green leaves that may be flat (Italian) or frilly (curly); garnishes almost anything. It grows to be about 8 inches tall. One plant.