We’ve marked April 22nd in many memorable ways over the years. One year it was my little brother’s birthday (happy birthday, Dan!), another year we learned our offer on a brick ranch had been accepted. This year felt like the perfect opportunity to do something a bit more grounded and practical: we decided to plan an edible garden. Not planting everything right away—some herbs need a little more time—but designing the layout, choosing plants, and envisioning a productive, beautiful space just outside our back door.

Some of you might remember the earlier post about one of our boxwoods dying. That loss prompted a bigger decision: instead of trying to nurse the remaining overgrown shrubs back to form, we opted to remove the lot of them. Clearing that row would reveal more of the original brickwork and open a sun-drenched spot that had been hidden for years. With that extra light, it made perfect sense to rethink the space and use it for food and flowers.

This small patch of soil is one of the few truly full-sun areas on our nearly acre-sized lot, which makes it ideal for an herb, vegetable, fruit, and cutting garden. The idea of fresh organic produce and seasonal flowers steps away from the kitchen is irresistible. We’ve made a small start: a happy little raspberry bush we grabbed for a bargain, a surprise peony that popped up on its own, and a few relocated daffodils that failed to bloom in shade but are doing better now in sunlight.

We also rescued a tiny rosebush that had been choked by larger shrubs for years. Now that it’s free from competition it can finally establish itself and reward us with fragrance and blooms. In addition, we sowed spinach and lettuce seeds in hopes of quick spring greens. They’re slow to emerge but that’s normal—cool-weather lettuce and spinach often take their time, and patience usually pays off with a crisp, early harvest.

Before digging in, we spent a quiet part of Earth Day with gardening books, seed catalogs, and good old internet research to decide what to plant where. We considered companion planting to maximize yield and deter pests, and we mapped out sunny versus slightly shaded micro-zones to match plants to their preferred conditions. Herbs like rosemary, thyme, and oregano will occupy the sunniest spots, while basil and parsley will get partial sun where they can thrive without scorching.

We also thought about sustainability: adding a composting plan for kitchen scraps and garden trimmings, and considering ways to collect rainwater to reduce dependence on treated water. Small changes like switching to energy-efficient bulbs, carrying a reusable mug, and conserving electricity and water add up over time and are easy ways to celebrate Earth Day year-round.

So that’s the Earth Day plan at our place—transform a shady, overgrown border into a productive edible garden that supplies fresh ingredients and cut flowers. We’re excited to watch it grow through the seasons and tweak the design as needed. If you’re planning something similar, consider starting small, focusing on plants you’ll actually use, and amending the soil with compost before planting for healthier, more productive beds.

Today I’m celebrating Earth Day by ___________.

Some simple ideas to fill that blank: unplug nonessential electronics and enjoy candlelight, start a home compost bin for vegetable scraps, learn about making a rain barrel to catch roof runoff, replace old incandescent bulbs with efficient alternatives, or carry a reusable cup instead of single-use disposables. Share what you’re doing to celebrate—and if you have edible garden tips or plant recommendations, we’d love to hear them!