Designing a Kitchen Garden
A Kitchen Garden is planned around the kitchen needs and one should look at what (and how it) is usually eaten, how fast it is consumed or wasted.
Your questions and answers should include the following:
What vegetables and herbs get consumed most in the home?
How fast are these consumed?
What foods are often lost to going off before they are eaten?
Which foods can be frozen and dried?
Which foods need eating fairly soon after harvesting?
The above answers will guide you to your planting plan. Those that tend to go bad before consumption need to be planted less of than those that can be refrigerated and frozen. Foods that can be dried and frozen can be planted heavily during one season, stored correctly and the planting space making way for other veggies. Leafy plants such lettuces can easily be planed in pots and/or in between other garden plants.
Now that you know what your garden should grow, you need to decide how. Questions and answers should be:
Do you wish to grow/eat organic foods?
Is your growing space big/small, raised or in containers?
How much money are you willing to invest?
How much time can you dedicate?
These answers will show the practicality of your decisions. Organic gardening is a more hands-on approach and large gardens will demand time and money. Container gardens can be extremely convenient as you can move them around according to climatic change, are protected from dogs and are ideal for the small garden – yet they need watering more often.