How to plan a kitchen garden

Learn how to grow your own with our guide to creating a kitchen garden brimming with wholesome vegetables, herbs, salad and fruit, and jobs to do each month

kitchen garden of a victorian house
(Image credit: Leigh Clapp)

Now is the perfect time to grow your own vegetables, fruit and herbs. Apart from the advantage of cutting your food bills, there is nothing tastier or healthier than using the freshest ingredients for the kitchen table, straight from your own garden. The popularity of growing your own in a kitchen garden has led to sales of vegetable seeds overtaking those of flowers.

Whether in a decorative potager, in patio containers, mixed in among the flower beds, or a dedicated vegetable garden, there are many ways to grow your own vegetables.

Read on to find out how to nurture healthy homegrown crops, and get inspiration for your own kitchen garden design from these vegetable gardens.

kitchen garden cloches and cabbages

Vegetables are laid out in neat rows in this kitchen garden, with tender plants protected by cloches

How to start a kitchen garden

Early spring is an ideal time to begin creating your vegetable garden plot, but start planning well ahead. At first it may involve a little trial and error but, whether you have a large or small garden, you can add some edibles.

Decide on the size of the plot you would like to create and can manage. A large vegetable garden with room to grow everything will take a lot of work, both in preparation and also maintenance. A tiny plot with dwarf varieties, containers, or produce mixed in among flowerbeds, are better options if your available time for gardening is limited.

If you choose to grow crops in containers, follow our advice on container plants you can grow in any garden.

radishes in a kitchen garden

Enjoy freshly picked, homegrown delights, from your kitchen garden plot

(Image credit: Leigh Clapp)

The best position for a kitchen garden

To achieve the best results when growing your own, ideally choose:

  • An open, sunny spot - preferably one that enjoys the morning sun, and around six to eight hours of direct sunlight daily. To grow quickly and well, vegetables need as much light as possible, so track the sun throughout the day to see where shadows fall. If you don’t have these conditions, there are some crops that tolerate shade, such as cherries, blackberries, raspberries, rhubarb and blackcurrants.
  • Wind protection is also important, so a permeable barrier, such as a picket fence, hedge or windbreak can filter its effect.
  • Soil enriched with compost.

cutting flowers in a kitchen garden

Cutting flowers such as calendula, nigella and sweet peas add colour and scent to this vegetable garden, planted alongside chard, onions and corn, and are useful companion plants

(Image credit: Leigh Clapp)

What should you grow?

Grow what you love to eat, and as much as you need. Make a list of your favourite edibles, including herbs, and consider those that are more expensive to buy. Include different varieties of vegetables you enjoy, then look carefully at your space and climatic conditions and narrow your selection. 

Aim for a succession of crops throughout the seasons, with small, successive plantings every couple of weeks for a year-long harvest.

It is worth hunting out organically grown seeds and plants as conventionally grown plants are already often loaded with pesticides and chemical fertilizers. For buying seeds and plants, see our guide to the best online garden centres.

A kitchen garden is a great opportunity for growing organic. Find out how to grow organic fruit and veg in our guide. 

Vegetables planted in a kitchen garden

Try using branches and twigs for homemade climbing supports, as used here among these neat rows of onions, carrots, beetroot and fennel

(Image credit: Leigh Clapp)

How to get the best value from your kitchen garden

  • Grow high-value crops.
  • Minimise your time, space and money while getting the maximum results.
  • Aim for increased yields, taste and value compared to shop-bought produce.
  • Growing by seed is the cheapest option and the most rewarding way of raising your own crops. Seed swap with family and friends.
  • Choose crops that are expensive to buy compared to growing them yourself – for example herbs, such as mint, sage, thyme, parsley and rosemary. These are easy to grow and you’ll be able to harvest them fresh for up to nine months of the year. Many herbs are perennial and will keep supplying your kitchen table year after year. Find more advice on how to plant a herb garden.

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  • Select high-yield crops that take up little space. For instance tomatoes, while high maintenance and needing lots of watering and feeding, grow vertically and produce an abundance of fruit. You can’t beat the taste of freshly picked ripe tomatoes, You can also experiment with a wider variety than you can buy in stores – from tiny yellow cherry tomatoes to large black varieties.
  • Grow crops that taste better fully ripened and fresh from the plot, such as strawberries
  • Salad leaves are a cheaper alternative to bagged ones from the supermarket – and less wasteful as often much of bought salads go unused. Sow a little amount of seed of cut-and-come-again varieties every few weeks for a succession of cropping.
  • Swiss chard is a crop that is easy to grow, prolific almost all year, and isn’t readily available in most supermarkets.
  • Fruit trees will yield well once established and if short on space try cordons or espaliers against a sunny fence. Choose varieties that aren’t usually found in supermarkets.

Preparing soil for a kitchen garden

Test the pH levels of the soil in the chosen spot for your vegetable garden to see if it is more acid or alkaline – which can vary in different spots – and to help you select your crops. Soils are generally on a spectrum from clay to sand, but all will need the addition of organic matter to retain moisture and nutrients.

Clay soil needs breaking up and takes longer to warm up so suits later crops, whereas light soils are good for early vegetables but will need large quantities of manure and compost to avoid water draining away too rapidly. The ideal is loose, crumbly loam, which absorbs and holds water and nutrients, is well aerated and drains freely.

kitchen garden with greenhouse

This kitchen garden includes courgettes, corn, onions, chard and beans, set within a series of rectangular beds with narrow access paths between

Types of beds in a kitchen garden

Raised beds, filled with a loamy soil from a local garden centre, are ideal for growing small plots of vegetables, and the perfect choice if the soil in your garden is not good quality. They provide good drainage, increase soil temperature, prevent soil compaction, and the sides of the bed prevent soil washing away in heavy rain and act as a barrier to pests, such as snails and slugs, as well as pathway weeds.

You can buy ready-made raised beds for your vegetable garden, or make them yourself. Follow our step by step guide on how to make your own raised beds.

Wooden planks or old railway sleepers are often used, brick or stone surrounds are long lasting, while woven willow looks pretty and rustic but will need renewing about every six years. Line timber beds with black polythene to keep the timber dry and increase its longevity.

raised beds in a kitchen garden

With deep raised beds you can ensure the plants have the most nutritious soil in which to grow

(Image credit: Leigh Clapp)

Kitchen garden layout options and features

Every plot is different, so work out the best design for your space and needs. There are no rules to creating a kitchen garden. 

You can mix vegetables, fruit, herbs and flowers, including edible varieties, all jostling together in a tapestry of colours and shapes, in segregated rows or blocks, or as an ornamental potager, in a geometric pattern of your choice.

Unless crops need special protection, it can be helpful to mix the plantings, as a large area of a single crop attracts pests, and the mix of different edibles and ornamentals confuses them. It is helpful to draw the design of your vegetable garden on paper first before marking out or planting.

kitchen garden arbour

You can sit on the edge of raised beds while weeding and planting. Teepees are a great idea in the centre of the beds and a grapevine clad arch adds a focal point 

Include access pathways, and keep in mind that beds need to be a size you can reach into easily for weeding, planting and harvesting. To keep slugs at bay it is advisable not to have long grass or dense flower borders directly next to the plot; instead a path makes it easier to spot and dispatch the pests.

See our guides to building a herringbone path and laying a gravel path to find out how to create these within your garden.

Make best use of the vertical space, too. Grow climbers, such as peas, beans and cucumbers up tripods and climbing frames, along with nasturtiums to attract blackfly away from crops, and sweet peas for added colour and scent. Include companion plants that attract beneficial insects, such as marigolds and daisies. Fruit trees are a wonderful addition, even in the tiniest space, as espaliers, cordons or step-overs.

Use our guide to growing a living wall or vertical garden for tips on creating yours.

kitchen garden with vegetables and fork

A fork is handy to break up any compacted soil rather than digging over the plot
(Image credit: Leigh Clapp)

Sowing and planting a kitchen garden

Seeds are the lowest cost but if you don’t have a greenhouse (see our buyer's guide) or propagator and want a more instant result, plug plants are a good option.

A combination of plants and seeds may work best; you can pop seed trays inside on a windowsill, then pot on seedlings into the garden. Many vegetable seeds can be sown directly in situ once the soil warms up.

Plan a programme of small, successive sowings and plantings every couple of weeks for a yearlong harvest. Edge plots with contrasting plants, including herbs and flowers, which will mask bare spots as the season progresses. 

vegetables in a vegetable patch

Fencing can help to protect crops, and tripods smothered with beans and sweet peas makes the best use of vertical space

(Image credit: Leigh Clapp)

After harvesting, use fast fillers, such as chervil or cut-and-come-again salad greens. Many of the latter self-sow and can be moved easily to fill gaps when required. Fast-growing green manures are ideal: both mustard and phacelia are tough as well as beautiful in flower.

In February, you can start sowing choices such as broad beans, peas, carrots, onions, the first potatoes and salad crops under cloches. For great-value yielders you can’t beat Swiss chard and perpetual spinach that will crop for a whole year and throughout winter. Salads can also be grown year round, and many of the most expensive to buy at the shops, such as rocket and baby leaves, are the easiest to grow.

Other easy to grow edibles include tomatoes, potatoes, beetroot, courgettes, garlic, onions, squash, strawberries, chives and mint. Vegetables, fruit and herbs can look beautiful, so be proud of your bounty.

Vegetable gardener's calendar of jobs


  • Use organic controls as the first pests appear
  • Continue sowing seeds as the soil is warmer
  • Plant herbs in ground or pots
  • Keep vigilant with weeds
  • Sow tender vegetables under cover, such as courgettes, marrows and beans


  • Plant leeks, brassicas, celery
  • Continue succession sowings of salads and herbs
  • Sow French beans
  • Harden off plants started off in the greenhouse


  • Plant out tender veg seedlings
  • Put straw around strawberries and net from birds
  • Hoe weeds
  • Remove side shoots of tomatoes and feed weekly
  • Mulch and feed asparagus
  • Thin out apples, pears, plums


  • Once finished cropping, cut back foliage and remove runners from strawberries
  • Net soft fruit
  • Cut down early peas and broad beans after harvesting
  • Lift and harvest new potatoes
  • Continue sowing salads
  • Prune blackcurrants after they have been harvested
  • Mulch squash and water well

vegetables growing in beds in a kitchen garden

(Image credit: Leigh Clapp)


  • ow Oriental pak choi and Chinese cabbage
  • Harvest in earnest, picking young, fresh produce
  • Remove finished crops and replace with quick- growing salads
  • Sow overwintering onions
  • Prune summer fruit


  • Continue sowing Oriental veg, herbs and salad
  • Sow winter lamb’s lettuce, cress and endive
  • Pinch out top of tomato plants
  • Harvest squash and sweetcorn
  • Start the harvesting of apples and pears
  • Dig up potatoes when they finish flowering
  • Stake or earth up sprouts and brassicas to help them stand during winter

heritage carrots grown in a kitchen garden

Try growing different varieties of heritage carrots

(Image credit: Leigh Clapp)


  • Harvest squash before frost
  • Lift and store potatoes
  • Dig over soil
  • Plant garlic and broad beans
  • Cut back artichokes and remove sweetcorn plants


  • Clear the soil
  • Harvest leeks, artichokes, celery, parsnips and the last carrots and beetroot
  • Net brassicas


  • Dig over bare soil incorporating compost
  • Prune grapes and fruit trees


  • Order seeds and get supplies while sales are on
  • Clean pots ready for sowing
  • Harvest final sprouts, cabbages and leeks
  • Start to chit potatoes


  • Complete your digging
  • Inside, sow seeds such as onions, tomatoes, peppers and celery
  • Cover rhubarb plants with forcing pots
  • Plant fruit trees when the soil is not frozen
  • Cover soil to warm for sowing


  • The main month for sowing many crops, including brassicas, leeks, parsnips, peas, spinach
  • Plant asparagus
  • Plant out the first potatoes, onion sets, garlic, shallots and artichokes
  • Fertilise fruit and vegetables

Kitchen gardens to visit

West Green House Gardens – Imaginative, ever-changing creative potager displays. Near Hartley Wintney, Hook, Hampshire RG27 8JB

West Dean Gardens – Restored walled Victorian kitchen garden and glasshouses, with heritage and new vegetable varieties. West Dean, West Sussex PO18 0QZ

Pashley Manor Gardens – Decorative home kitchen garden. Ticehurst, East Sussex TN5 7HE

Attingham Park – Late-18th-century kitchen garden, two acres of glasshouses and Georgian bee house. Atcham, Shropshire SY4 4TP

Audley End House & Gardens – Organic walled kitchen garden, with over 120 apple and 60 tomato varieties. Saffron Walden, Essex CB11 4JF

12 essential kitchen garden plants

kitchen garden plants

  1. Salad leaves – and lettuces are easy to grow from seed in the ground or containers, and give a high yield. Cut-and-come-again salads give a succession of leaves, from five to eight weeks after sowing – an economic alternative to expensive salad bags in shops and much fresher and tastier. They like fertile, moisture-retentive soil. Sow more every four to six weeks for a continuous supply.
  2. Tomatoes – are easy to raise from seed from March on a warm windowsill with plenty of light, or buy plants from your garden centre in May. They need nutrient-dense soil. Sun-ripened tomatoes from your garden will beat the taste of any you can buy. ‘Bush’ tomatoes are the easiest as they don’t need to be staked or trained and grow happily outside in pots, hanging baskets or grow bags.
  3. Beans – are good yielders and use the vertical space rather than taking up ground level space. Easy to grow from seed, water them well and harvest regularly – the more you pick, the more the plant will produce. Broad beans can be sown direct into the ground in March or April, or French, borlotti and runner beans the end of May/early June, for a harvest 12-14 weeks later. An added bonus with scarlet runner beans is that the vibrant flowers are also edible.
  4. Carrots – Sow early carrots under cloches in February, or wait until March or April in the open. For sweet, small carrots, sow every few weeks from early spring to late summer for a successional harvest from June to November. They like light soil, with plenty of organic matter dug in with full sun for early varieties, or some shade for maincrop varieties. Carrots can also be grown in containers and raised beds; thin out the seedlings in the evenings, firming down the soil to help prevent carrot fly. Water when the weather is dry.
  5. Potatoes – Plant chitted seed potatoes in the ground or containers – early varieties in late March and main crops in April, ready to harvest in 10 to 13 weeks. They grow best in fertile, slightly acidic loose soil, and need regular watering.
  6. Beetroot – is easy to grow from seed, in the ground or a pot. Sow directly into the soil in April to July, in medium to light, neutral to slightly alkaline soil that has not been recently manured. Keep well watered and weeded. Round varieties will be ready to harvest from 11 weeks. Golf ball size are tender and delicious and the leaves can be used as an alternative to spinach or in salads.
  7. Chard/silverbeet – Easy to grow, sow chard in spring, keep well watered and add liquid feed regularly. It often grows over a number of years as a perennial. Rainbow varieties add the wow factor whether in neat rows on the plot or mixed among garden flowers. Try ‘Bright Lights’, ‘Rainbow’ or ‘Ruby’. A great addition to stir-fries.
  8. Apples – Bare-root fruit trees can be planted from November to March. Self-fertile trees will produce fruit without the need of another tree to pollinate it. Soak roots before planting in a sheltered, sunny position, ideally in well-drained sandy loam soil. In a small space, train them against a wall or fence as an espalier. You can also buy espaliered trees in pots at garden centres throughout the year. Water well for the first few years and expect to harvest in a couple of years, depending on the variety. Even small gardens can have apples as step-overs, espaliered, on arches, or columns in containers.
  9. Gooseberries – Easy to grow, there are many gooseberry varieties. Autumn is an ideal time to plant bare-rooted bushes, in a sunny sheltered spot. Prepare the soil by forking over and adding compost or rotted manure and fertiliser to the planting hole. Mulch and water well until they are established. Thin out in late May/early June,and use these first fruits for cooking. The second harvest, a few weeks later, will be sweeter.Net bushes or grow in a fruit cage.
  10. Currants – Bare-rooted white, red and black currants are available for planting between October and March. Easy to look after, once established they will remain productive for about 15 years. Plant in well-drained soil, with added well-rotted manure. A sunny, slightly sheltered spot is best, but they will grow in part shade. They will fruit from the second summer, but need training, pruning and feeding for best crops.
  11. Strawberries – For a tasty and decorative treat, grow some strawberries in a hanging basket. Plant in April for a summer harvest. Place five or six plants in a basket, and water daily during the growing seasons. Feed from flowering to harvest time with a product high in potassium.
  12. Calendula – These quick-growing hardy annuals work well en masse or to edge productive beds as a companion plant to attract beneficial insects. Easy to grow in most soils they will do their best in rich, loose soil in full sun. If grown organically, add the tangy flower petals to salads.

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