by Ondine Brooks Kuraoka

Think it takes a “green thumb” to grow fruits and vegetables? Take heart — it’s easy! For motivation, look at what you’re spending on produce these days and ask yourself how good it would feel to harvest tomatoes and lettuce from your own yard.

“Growing vegetables is rewarding because it’s so simple,” Burpee’s Director of Direct Marketing, Don Zeidler, says. San Diego’s climate is a blessing for year-round gardening. Don and Cynthia Stojeba, a San Diego Master Gardener volunteer, recommend the following for an upstart garden. Optimal planting times vary according to inland or coastal zone locations; check local nurseries or gardening guides for specific information.

Vegetables thrive in a raised bed with compost-amended soil, according to Cynthia. To avoid soil disease, it’s important to clean support cages and spades, and rotate crops.

The Beauty of Herbs
Herbs are very inexpensive as pre-started plants. Arlene Watters, a gardening specialist at Summers Past Farms, says “Herbs are generally very hardy and they’re not fussy—they don’t need amended soil. Our nice Mediterranean climate keeps them going. Once you plant oregano, you have it forever and it spreads.” Other perennial herbs include parsley, rosemary, sage, chives, mint, winter savory, salad burnet, French tarragon and thyme.

Consult Your Neighbors
Get advice from your local nursery and experienced neighborhood gardeners before you plant. “Your neighbors may know what works in your area; certain varieties may work well in Encinitas and not in Lemon Grove,” Cynthia says.

The Green Connection
Growing your own produce is also ecologically helpful. Marty Eberhardt, executive director of the Water Conservation Garden, explains, “We support growing plants to eat because it uses a lot less energy than transporting them from afar. This will be an enormous issue as gas prices skyrocket and the cost of food increases as a result.” Marty says, “It’s possible to grow vegetables with a lot less water than people often do, if you use a good two to three inches of mulch. Mulch does wonders.” A drip irrigation system also conserves water. “But the simplest irrigation is just checking the soil by hand. If it’s dry an inch down, water it,” Marty says.

Seed Success
“Almost all vegetables sown from seed are easy—that’s part of their charm,” Don says.

Fairly foolproof:
Beans (prolific)
Carrots
Squash (zucchini is notoriously prolific; you’ll be supplying your neighbors)
Lettuce (Cynthia is a fan of spinach and arugula from seed)
Radishes

Also try:
Peas
Cucumbers (bush-type varieties do well in smaller spaces)
Beets
Watermelon
Corn (You need at least ten square feet for a successful crop of two rows)

Herbs:
Almost all herbs (with the exception of parsley and rosemary) are easy to grow from seed.
Basil
Sage
Oregano
Chives
Cilantro

Tomatoes, peppers and eggplant are easier to grow from pre-starts bought at your local nursery or garden center.

No Yard Required
All the plants mentioned in this article can be grown in pots on your patio, deck or balcony. However, if you have space, a fruit tree offers a huge return in edible rewards. Our Southern California climate is ideal for endless varieties, including:
‘Mission’ fig
‘Royal’ apricot
‘Utah Sweet’ pomegranate
‘Hachiya’ persimmon
‘Double Delight’ yellow nectarine
‘Big Jim’ loquat
‘Valencia’ orange
‘Moro’ blood orange
‘Improved Meyer’ lemon

Roll Up Your Sleeves
So, get into your yard and plant your edible garden. There has never been a more economically practical — or tastier — pastime!