A Layout Guide To Growing Veggies For Your Kitchen

A Layout Guide To Growing Veggies For Your Kitchen

Many people use the phrase “kitchen garden” these days. What does that imply, exactly? In the past, we’ve called it a vegetable garden near the kitchen door or the entrance leading outside. Even while proximity is crucial, and no matter how far away from the kitchen door your garden plots generate food, nearly each garden plot inside your property counts. 

While considering fresh landscaping ideas for the backyard, I plan to include vegetable and herb patches near the back door. These items and more will be included in the design plan, including the borders along the path and patio, the intersections of the walkways, a window basket near the kitchen window, and a few containers of varying sizes on the tiny patio. It is neither geometric nor does it follow the best design practices. It is primarily about making use of what is currently available.

 

I have long believed that a kitchen garden’s purpose is to provide herbs, greens, and vegetables, which are close at hand when needed. You don’t have to concern yourself with “shape” when you’re growing lettuce and kale with thyme and rosemary, along with peppers and a few root veggies. Nature will look after that. 

 

When I honestly think about it, I cannot name an unattractive vegetable. While salsify is undoubtedly not considered lovely, most are indeed beautiful to some degree. There are a few of them. I recall when I lived in a warmer area than Montana, where the bent fronds of the artichokes were covered with a myriad of glittering hairs, and the buds were wide and green in the core. One of my friends argued that letting those buds open causes me to waste a homegrown delicacy. I’ll admit, I opted for form over utility on this one occasion. That bunch of flowers were magnificent. 

 

I see kale, Asian greens, and other leafy greens lining the border, as well as their less-ornamental cousins, such as chard with its white or burgundy stalks, which will be interspersed in tall clusters—laying claim (and tasty roots). In contrast to more extensive plantings seen in the garden plot, little plantings are preferred in this garden—just a tiny amount of each. 

 

Another part of the overall design concept is the usage of objects that will still be present in the gardens beyond harvest time, instead of those that can be picked or gathered and harvested right away. Fennel is an excellent example of this. This plant is both beautiful and versatile, including numerous uses in the kitchen. Anise has unique flower heads with a distinctive flavor, yet it is only one more in the plant family. Vining nasturtiums will be planted along the perimeters. Their gigantic, majestic leaves will lend a warm, distinguished presence to the salad table while the flowers garnish a summer’s worth of dishes.

The Healthy Outdoors