We’re back with an update on our edible garden just a few months after planting it in mid-May. The great news is that our small experiment with herbs, fruits, and vegetables was a real success. Everything not only survived, it thrived with surprisingly little work from us. A big help was plenty of late-spring and early-summer rain to establish the plants, and during drier spells we relied on water saved in our DIY rain barrel to keep things green and healthy.

We didn’t use pesticides, and we skipped synthetic fertilizer because our backyard compost provided plenty of nutrients after we mixed it into the planting beds in May. So if you’re wondering whether a small edible garden is more trouble than it’s worth, our experience says absolutely not. There’s nothing quite like grabbing a warm tomato or a handful of raspberries from your own yard, and freshly cut herbs have made our dinners noticeably better.

Our basil especially surprised us with how large it grew—stalks that practically reached my knee. We also have generous amounts of oregano, parsley, and Swiss chard. To be honest, we haven’t tried cooking the chard yet even though it’s been growing beautifully. If you have favorite Swiss chard recipes, we’d love suggestions—braised with garlic, stirred into pasta, or folded into quiche all sound promising.

Cherry tomatoes quickly became a favorite snack. They ripen in generous batches and are addictive straight off the vine, tasting like nature’s candy. We planted two varieties: a deep red type and a “golden” variety that turns a vibrant orange when ripe. The mix of colors looks fantastic in the garden and on a plate. We love a super-quick salad with garden basil, a handful of cherry tomatoes, crumbled feta, and a simple Italian dressing for a fast, flavorful meal.

Raspberries have been another highlight. Our raspberry bush produces fruit that we eagerly wait for—each burst of berries feels like a small celebration. Fresh garden raspberries are hard to beat and regularly show up in breakfasts, snacks, and desserts right from the backyard.

Starting an edible garden doesn’t require a big yard, either. Herbs like oregano, basil, and parsley grow very well in containers on a windowsill, balcony, or patio. Even peas can be grown in a pot with a small trellis. The key is giving plants consistent water until they’re established and choosing varieties suited to your space and climate.

On the budget side, our garden paid for itself quickly. The raspberry bush cost about $9 at the start of the season, and all of our tomato plants and herbs were just $10 total from a local market. In return we’ve harvested well beyond that value—especially from the basil alone—so the project felt both rewarding and economical.

If you’re thinking of starting a garden, we highly recommend giving it a try. It’s a satisfying way to eat fresher, save a little money, and enjoy time outdoors. And for fellow beginner gardeners: have you been growing anything this season? Any pest issues or helpful tricks you’ve learned? Also, please share your best Swiss chard recipes—we’re ready to try them.