Getting Started – Growing Your Edible Garden

A Simple Step to Better Health

Have you ever thought about how a little patch of green could transform your life? Whether you’re a seasoned gardener or just starting out, growing your own edible garden is a rewarding way to boost both your health and happiness.

Adding living food to your meals doesn’t require acres of land or elaborate setups. Even with a small space, like a balcony or windowsill, you can start growing vibrant, fresh greens right at home. Imagine the satisfaction of picking your own crisp lettuce leaves, aromatic herbs, or juicy strawberries—it’s like having a personal farmers’ market at your fingertips!

If space is tight, pots and troughs are your best friends. Choose containers that are at least 20–30 cm deep to support healthy roots. If your garden soil feels heavy, investing in premium organic potting mix is worth it—it’ll give your plants the nutrients they need for robust growth. And don’t forget the magic of liquid seaweed fertilizer or DIY options like comfrey or nettle tea. Your plants will thrive with just a bit of care and attention.

Starting an edible garden is simpler than you might think. Salad greens like rocket, Asian greens, or mesclun mix grow beautifully in pots. Sprinkle seeds thickly, keep the soil moist, and fertilise every two weeks. In just 5–6 weeks, you’ll have fresh, tender leaves ready to harvest. By starting a new pot of seeds every eight weeks, you can enjoy a continuous supply of greens all year round.

Even if you don’t have outdoor space, indoor gardening is still an option! Bright windowsills or spots near glass doors can work wonders for potted herbs and greens. Rotate your pots every few days for even light, and fertilise regularly to keep them flourishing. With a bit of creativity and consistency, you’ll have fresh produce growing in the heart of your home.

Why is this so important? Freshly grown food isn’t just nutritious—it’s alive with life-force energy. Plants absorb the sun’s energy and nutrients from the soil, and when you eat them fresh, you’re taking in that vitality. It’s a simple but powerful way to support your body and overall well-being.

In her book How can I be prepared with Self-Sufficiency and Survival Foods? Isabell shares many inspiring stories, like Tom, a retiree who created a thriving garden using a few shelves and painted styrofoam boxes. His creativity turned a small space into a daily source of joy—and fresh food!

If you have a bit more room, you can expand your garden to include vegetables like tomatoes, carrots, zucchini, and broccoli. Or, if you’re lucky enough to have a backyard, consider planting fruit trees or even trying your hand at espaliering to maximise space. Fruits like mandarins, figs, and avocados are great options, offering long-lasting harvests full of flavour and nutrients.

And what about the extra produce? It’s perfect for drying, preserving, or even sharing with neighbours in exchange for other goodies. Gardening isn’t just about food; it’s about building connections and fostering sustainability in your community.

So why not start today? Whether you’re growing sprouts on your kitchen counter, herbs on your balcony, or a full garden in your backyard, each step you take brings you closer to better health and self-reliance.

Your garden doesn’t have to be perfect—it just has to grow. And as it does, so will your appreciation for the simple, powerful gift of fresh, living food.

Isabell has always been the source of plants and advice for many of us, her admirers. We can be proud of her encyclopaedic work (Acerola to Yucca) on plants, which includes a vast reference background, as well as practical advice. "Shipard on herbs" is destined to be one of those foundation books that will be in print for the next century. Buy one for yourself, and your grandchildren.

In all the places I have travelled and worked in the world as a Permaculture designer and teacher, I've never met anybody who has such a depth and diversity of knowledge of individual plants, their functions, cultural uses and the growing conditions they require as Isabell Shipard.