Grow Delicious Vegetables in Your Own Backyard

Why Grow Your Own?

Homegrown vegetables cost a fraction of store prices, you control pesticide use, and the pride of eating your own harvest is unmatched. Backyard gardening is now as popular as shopping at the market—and the flavor is far superior.

Site Selection

Choose a spot with rich, deep soil, good drainage, air circulation, and maximum sun (6+ hours). Shelter from wind helps. Fence or trap to deter wildlife—even rooftop gardens need protection.

Soil Preparation

Till or spade to control weeds and incorporate organic matter. Compost is the best mulch, adding nitrogen, minerals, and nutrients. Sheep manure is an inexpensive, effective alternative.

Fertilizing by Crop Needs

• Leafy crops (lettuce, cabbage, spinach) need nitrogen.
• Root crops (carrots, beets, potatoes) thrive with potash.
• Celery, onions, potatoes require more fertilizer; beans and tomatoes need less.

Garden Layout

Plant compact crops (radishes, beets, lettuce, spinach) together. Give sprawling plants (pumpkins, corn, potatoes) room. Place tall crops (tomatoes, corn) at the north side so they don't shade shorter ones.

Timing and Planting

Tender plants (peppers, tomatoes) die from frost; start them indoors. Cool-season crops (peas, lettuce) go directly into spring soil. Transplant after frost danger passes.

Watering and Weed Control

Most vegetables need ~1 inch of water weekly. Pull weeds early—before they compete for resources or harbor pests. Disease-resistant varieties reduce problems without herbicides.