Square Foot Gardening High-Value Veggies
Page 4
9
SPINACH
$16.54
10
TOMATO, HYBRID
$16.13
11
MUSTARD GREENS
$13.90
12
ONION, YELLOW
$12.00
13
PUMPKIN
$11.76
14
LETTUCE, MESCLUN
$11.62
15
ARUGULA
$11.01
16
CUCUMBER
$10.71
17
LETTUCE, ROMAINE
$10.62
18
ONION, WHITE
$9.16
19
TOMATO, ROMA
$7.97
20
ONION, RED
$7.71
21
WATERMELON
$7.71
22
LETTUCE, GREEN/RED LEAF
$7.54
23
STRAWBERRY
$7.45
24
ZUCCHINI, SUMMER SQUASH
$6.80
25
LETTUCE, BUTTER
$5.81
26
RADICCHIO
$5.79
27
KOHLRABI
$5.40
28
FENNEL (BULB)
$4.74
29
EGGPLANT
$4.45
30
CANTALOUPE (MUSKMELON)
$3.96
31
CARROT, HEIRLOOM
$3.45
32
RADISH, DAIKON
$3.36
33
COLLARD GREENS
$3.19
34
CORN
$2.87
35
CABBAGE, SAVOY
$2.85
36
BROCCOLI
$2.76
37
CABBAGE, NAPA
$2.18
38
PEA, SUGAR SNAP
$1.80
39
CARROT, HYBRID
$1.73
40
KALE
$1.02
41
PEA, SNOW
$1.02
42
RADISH
$1.02
43
BEET
$1.01
44
ARTICHOKE
$0.81
45
CAULIFLOWER
$0.75
46
CABBAGE, RED
$0.63
47
SWEET POTATO
$0.62
48
CABBAGE, GREEN
$0.60
49
CELERY
$0.55
50
BEAN, BUSH
-$0.11
51
BEAN, POLE
-$0.40
52
OKRA
-$0.70
53
ASPARAGUS
-$0.90
54
SWISS CHARD
-$1.62
55
BELL PEPPER
-$1.90
56
BRUSSELS SPROUTS
-$3.81
57
POTATO, RUSSET
-$4.38
58
POTATO, YELLOW
-$5.96
59
POTATO, RED
-$6.22
*ROI = Return on investment per square foot planted
THE WINNER: HERBS
The profiles in this section are brief snapshots of each edible’s characteristics, relevant tips, and information about how to get the best yield (and the best value) out of each plant, and other insights. In most cases, if you’re unfamiliar with the cultivation of any of these, it’s wisest to round out your knowledge by consulting a nursery pro or researching a little bit to ensure that you get the best value. Losing a season’s worth of any crop due to a lack of knowledge is the opposite of high value.
Where they were particularly relevant, I’ve included some examples of specific varieties you might want to consider for one reason or another. Here again, these are merely suggestions, offered as a starting point for making your own garden plan. You’ll have to decide for yourself what the most important features of your edible garden plants are—gross yield, culinary potential, disease and pest resistance, enchanting appearance, or a combination of two or more of these.
I’ve also included a feature called “Value Added” where I break down key points relating to getting the best value possible out of each individual crop. If you really are dedicated to achieving the highest return on investment for what you plant and cultivate in your edible garden, this is the type of thinking you should always be doing when considering the garden.
The lovely herbs you’ll see on the next few pages don’t represent an exhaustive list of all the herbs you can grow, but they do represent the herbs that are most commonly sold and consumed. Given their high overall rankings, it might make the most sense to grow a collection as a kitchen garden (depending on how much you cook—most of these are most effective when combined in prepared dishes with other more central ingredients).
Herbs like these make an excellent mixed garden, especially when you mix in a small number of edible flowers (see this page). That can be a great way to keep an eye on your investment in herbs.
Wherever you plant them, keep in mind that some are perennials and some are annuals. Almost all of these love sun and will grow well in containers. Before you decide how many plants of your favorite herb to cultivate, realistically assess just how much of the herb you will use over the season and how well any unused portions will freeze or can be dried. Then plan and plant accordingly. Growing just the right amount of herbs is crucial to optimizing your garden investment.
The winner’s bouquet: Why not make it with herbs? Shown here are parsley, basil, rosemary, thyme, and sage (if you look closely, you’ll spot some marjoram too). Not pictured here: mint, chives, French tarragon, oregano, dill, sage, cilantro, and parsley.
HERBS, THYME
Thyme is a plant-anywhere herb that fits in wherever you might put it in your garden or landscape. A wonderful fragrant groundcover, it can also serve as a spreading, low-lying groundcover. The miniature purple-pink flowers are a delight, and the smell is simply inviting.
As with all herbs, thyme needs well-drained soil to thrive (even if it is in sandy or other less-than-perfectly nutritious soils). Hailing from the Mediterranean, thyme does best in full sun and slightly alkaline soil. It will behave as a perennial in many zones, but will die under the extreme heat of southern regions in Zones 7 and up. Lemon thyme, however, can survive hotter areas and is a hardier variety in general.
The most reliable way to plant thyme is by using starts, because seeds are unreliable. Mulch around new plantings to prevent weeds, which are competitors to thyme seedlings. After the plants become established, thyme requires very little care. The most flavorful leaves will be harvested before the plant flowers in mid summer, but you can continue harvesting leaves as needed into winter.
In spring, cut back woody and dead growth to the closest new growth on the stems. Thyme can also be dried by hanging sprigs, tied together, in a warm, dry, well-ventilated space. Store them in an airtight container. If you prefer a quicker preservation method, you can freeze sprigs in a resealable bag, but drying intensifies the herb’s flavor.
Value Added:
• Thyme is an excellent companion to cabbage and broccoli. Plant it next to or around those vegetables to deter whitefly infestations.
NAME:
Thyme, #1 Herbs
YIELD/FOOT (LB.)
2.00
COST/LB.
$42.44
VALUE
$84.88
INPUT
$15.80
ROI
$69.08
ROI%
437%
HERBS, ROSEMARY
This perennial is one of the most durable and productive herbs. It is amazingly easy to grow and adds a distinctive and appealing flavor to anything it touches, from grilled veggies to roasted lamb to flavored oils.
Rosemary doesn’t need particularly rich soil to thrive; any area in the garden that receives full sun and good air circulation will do. Rosemary also makes a great container plant on a sunny deck or patio. This is not an ideal option for colder northern zones (severe winters with temperatures that consistently fall below freezing) where the herb will need to be taken inside to overwinter.
Plant rosemary by seed, and water well as it grows, allowing the soil to dry out between waterings. Keep an eye out for signs of powdery mildew—one of the few conditions that can attack the plant. Cut out any affected area. Insects and wildlife generally leave rosemary plants alone.
If you’re mulching around a rosemary plant to keep down weeds or retain soil moisture, make sure there is space between the plant’s root crown and the mulch. Prune out dead wood in spring to keep the plant looking sharp and thriving.
Harvest a sprig at any time, cutting the woody stems cleanly with pruning shears. You can also cut several sprigs and dry them upside down, for the less-intense flavor of the dried herb.
Value Added:
• Rosemary’s value isn’t limited to the kitchen. This is an exceptional filler plant for rock gardens, and shines when planted as a tumbling hedge next to a garden pathway. When a visitor walks by, the subtle pine scent makes the stroll evocative and raises the appetite.
NAME:
Rosemary, #1 Herbs
YIELD/FOOT (LB.)
1.00
COST/LB.
$42.44
VALUE
$42.44
INPUT
$0.01
ROI
$42.43
ROI%
424,300%
HERBS, MINT
It’s easy to fall in love with the appealing fragrance and lovely flavor of mint, but temper your affection. This is an aggressive, prolific perennial. A single plant often supplies much more fresh mint than a family of four can use. That’s why we recommend you grow it in a container all by itself.
Choose the type of mint carefully. Sweet mint is the most common for home gardeners, but you can opt for bracing spearmint, the fun and curative peppermint, or the unusual chocolate mint.
Mint grows easily in partial shade and damp conditions, so it may be a good candidate for that corner of the garden other plants don’t like. It is also an attractive ornamental filler, and a fantastic performer in containers. You can even use it as groundcover between pavers.
The key to success lies in protecting the young plants, which are susceptible to attack from a number of small insects such as spider mites. Watch them closely and use insecticidal soap as necessary.
Harvest the leaves as you need them by simply pinching off the stems. You can take a large yield from the plant when mature, especially right before it flowers, when the flavor is especially intense.
Value Added:
• Make the most of the mint you grow by using it in interesting dishes for dinner and beyond. Mint can replace or supplement herbal ingredients, such as the basil in pesto, or it can be used as a key flavor in Mediterranean and Middle Eastern dishes. Take the opportunity of a mint crop to expand your cooking repertoire.
name:
Mint, #1 Herbs
Yield/foot (lb.)
1.00
Cost/lb.
$42.44
Value
$42.44
Input
$0.03
ROI
$42.41
ROI%
141,367%
HERBS, CHIVES
Not only do chives supply a subtle, delectable onion flavor, but the plant also produces showcase purple blooms when allowed to flower. They are so easy to grow that there really is no reason not to set aside a little room for at least a small harvest.
The plant does best in full sun but will tolerate partial shade and will even grow in marginally nutritious soil.
However, chives are occasionally susceptible to soil and leaf diseases like mold and rust. Keep your chives healthy with proper soil hygiene, careful watering, and good air circulation.
Although the harvest may seem modest, this plant is actually a giver. After the first frost in the fall, cut the plant back to a clump and it will grow again the following spring. Chive plants can produce for several years. Although the flowers are quite beautiful, pinch them off if you want to increase your harvest of leaves.
Value Added:
• Get the best value by using all parts of a chive plant. The flowers are edible with a pronounced onion flavor. They make stunning additions to a garden salad, and can even be used as garnish with beef, pork, and chicken dishes.
• Don’t waste any of your chive harvest. Fresh chives that you won’t use in a few days can be frozen in plastic resealable bags, or chopped up and dried. Dried chives have a much less potent flavor and can replace fresh chives in a recipe when used two-for-one.
• Double down on your investment by dividing your plants every three years to cultivate free new chive plants and boost the production of existing plants.
NAME:
Chives, #1 Herbs
YIELD/FOOT (LB.)
1.00
COST/LB.
$42.40
VALUE
$42.40
INPUT
$0.99
ROI
$41.41
ROI%
4,183%
HERBS, FRENCH TARRAGON
Boasting the beauty of an ornamental grass and an elegant licorice flavor, French tarragon is one of the most underappreciated herbs in America’s kitchen gardens.
The plant does not usually flower and rarely produces seeds, which means you’ll be planting a seedling from a root cutting (unless you take a root cutting yourself). The herb does best in zones where both summer and winter are mild. In those regions, it will grow as a perennial. In hotter parts of the country, it’s planted as an annual.
French tarragon can endure drought, but will not thrive in waterlogged soil. Make sure the bed drains well, even if the soil occasionally goes dry. The plant may look like it’s dying in winter, but be patient. Cut back brown and dead growth in early spring, and the plant is likely to come back in full force.
You can harvest individual leaves as needed. A little bit goes a long way in the kitchen, so the entire plant is almost never cut down. The herb is most often used fresh in recipes, although you can freeze it for later use, by putting sprigs in a resealable plastic bag and freezing them. Unfortunately, tarragon loses its flavor when dried.
Value Added:
• If French tarragon thrives in your garden, you can realize more value from the plant by dividing it every third year.
• The trick to growing this sophisticated herb is finding ways to use the harvest. French cooks put it into sauces, dressings, stews and use it as a coating for roasted chicken. Plant French tarragon as a way to spur experimentation and broaden your dinner menus.
NAME:
French Tarragon, #1 Herbs
YIELD/FOOT (LB.)
1.00
COST/LB.
$42.44
VALUE
$42.44
INPUT
$6.34
ROI
$36.10
ROI%
569%
HERBS, BASIL
Most gardeners find that there is no such thing as too much basil. The herb is used in a wide range of cuisines, from Italian and Greek to Asian. It’s also fairly expensive at retail, making this a wonderful high-value crop for your kitchen garden, container garden, or veggie bed.
Basil grows easily in the soil or in containers and is usually only bothered by slugs, aphids, or Japane
se beetles, all of which are easy to eradicate. Keep the soil just moist—dry soil can stunt the plants. Basil should produce until the first frost; cold weather quickly kills the plant, although you can bring it indoors near a sunny window for a slightly extended season.
The most common Genovese basil is not the only variety; you can also grow purple or Thai basil for a slightly different flavor and a very different look in the garden. Basil is often used as an addition to an ornamental kitchen garden because it is attractive. Consider ‘African Blue’, the large-leafed ‘Green Ruffles’, the unusual flavor of lemon basil, or distinctively spicy leaves and flowers of ‘Spicy Globe’.
Value Added:
• Pinch back basil stem tips to prevent the plants from flowering and to make them grow bushier.
• When basil plants bolt, use the flowers in the kitchen to get the best value from the plant. They can be chopped and sprinkled on salads, and are absolutely heavenly when breaded and fried!