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creating edible container garden

UPDATE: This blog post originally was published six-years-ago, and I still like to grow vegetables in pots. It’s hard to believe that my garden helper is now 16 years old and driving a car!

I hope you enjoy it!

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I don’t know about you, but I have enjoyed the wet weather of the past few days.  We almost received 3 inches of rain where I live in a period of 48 hours.  For those of you who do not live in the desert – that is considered A LOT of rain for us 😉


I spent Saturday morning dodging raindrops as I visited two different clients regarding their landscapes.  The rest of the day, I spent indoors just thinking of how much my garden is enjoying this rain.


You may not realize that rain water is much better for your plants then the water that comes from your hose or drip emitters.  Our water is somewhat ‘salty’, which is a result of its journey down the Colorado river and all the rock it passes by.


Plants do not like salt much and a heavy rain will help flush the salts away from the soil.


As the sun began to peek through the clouds this afternoon, I ventured out into the garden in order to harvest some lettuce and Swiss chard for our dinner.

A small sampling of today’s harvest.

It had been a while since I had taken a good look at my vegetable gardens and there was quite a bit more to harvest then I had expected.


I am rapidly falling in love with Swiss chard (yes, I said ‘love’).  

While I do not like cooked leafy greens, I have been surprised at how delicious raw Swiss chard is in salads.

It also adds a nice bit of color with its red and yellow veins.


Sugar snap peas are covering their vines, but it is hard to find them all since they blend in so well with the leaves.

I plan on serving them on our veggie tray Thanksgiving morning.

Right now, I have more radishes then I know what to do with.  But, we had 5, thinly sliced radishes in our salad.  In addition to thinly slicing them, I also quarter them so that my kids will eat them.


Two of my favorite types of leaf lettuce – Romaine and Black-Seeded Simpson.

I have had some problems with caterpillars eating my lettuce, so I will head out tomorrow with my spray bottle of BT (Bacillus thuringiensis).


Fall is the best time of year for all of my pepper plants.  While they can handle hot temperatures, they don’t flower during the height of summer.  

Once it begins to cool down in mid September, flowers appear again followed by peppers.

Sadly, once the first frost occurs, they will stop producing and will often die.  Last year, I was able to save my bell pepper plant by covering it when temps dipped below freezing.

I have a ton of bell peppers and jalapeños.  I will dice them up and place them in freezer bags so that I can enjoy them throughout the winter months.


I discovered that I had a lot of parsley growing and I only harvested about half of it.

While parsley will last through the winter months, my basil won’t survive the first frost.  So, I picked some basil too.


I plant to dry my basil and parsley.  Once dry, I will crush the leaves and put them into spice jars.

Drying herbs is easy and you can learn how to do it here.

The remainder of the fresh parsley that I have growing outdoors I will harvest on Thanksgiving to use as a garnish for a few of my favorite dishes.

While I spent part of this afternoon harvesting vegetables, I noticed that I still have not thinned out my carrot seedlings.  Oh, they will still grow if I don’t thin them, but what I will get in return are small carrots not worth eating.

So, I’ll grab a pair of scissors and head out into the garden and snip off the extra.

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How about you?  

Have you put your garden to bed for the winter or do you still have things growing in it?

I’d love to hear what is happening in your garden…

Yesterday on Facebook, I showed you a photo of my latest project and encouraged you to guess what I was going to do next…


As you can see, I have two pots filled with potting soil.  In front of the pots are a head of garlic (grown in my garden) and onion sets (not grown in my garden 😉

So, what do you think I will do with the garlic and onion sets?

Hint: I am not planning on harvesting the garlic and onions in spring.


I am growing the garlic and onions in order to use the ‘green parts’ to flavor my favorite dishes.

Garlic ‘greens’ like a mild form of garlic while onion ‘greens’ have a mild onion flavor.

You can dice them, much like you would chives and sprinkle them onto garlic bread, on salads or on your favorite Asian or Italian cuisine.

After you snip off some greens, they will grow back.


You can grow them in pots in front of a sunny window or out in your garden.

In my zone 9a garden, I can grow them outdoors if I wanted to, but I like having some food crops growing on my kitchen windowsill in winter, where there are easily within my reach.



Other food crops that I like to grow in front of my kitchen windowsill include basil, parsley and chives.


When planting the garlic and onion sets, be sure to plant them with the pointed side upward and then cover with 1 1/2 inches of soil.


I like to use a regular spoon for planting small things like this.

Now all they need is some water.  *An easy to tell when to water them is to stick your finger into the soil, up to your first knuckle.  If it feels dry, then water.

Of course, you can steal out into your vegetable garden and snip off some of your onion and/or garlic greens now and then.  But, you don’t want to do that too often because these green leaves make the ‘food’ for the garlic and onions growing underneath the soil.


**Last winter, I had a real garden growing on my windowsill, using what most of us would call ‘kitchen scraps’.  You can read more about that gardening adventure here.


I recently re-planted my herb container for the cool-season.

Last spring, I planted my container with rosemary, green basil, purple basil, sage, thyme and oregano.  All of these herbs do well in the warm-season and I enjoyed being able to step outside the kitchen with cut fresh herbs whenever I needed them.


 You can read the post here, to see how to grow herbs in containers.
I also did a “How-To” video about this too 🙂

Okay, so now that cooler weather is on its way, I wanted to add some different herbs that would do well through the winter in my zone 9 garden.


I planted Dill, Garlic, Lavender, Parsley, another Thyme and kept the Sage the I had originally planted.

My kids added some of their Petunias that their grandma bought them in the container too, which will add some nice color.
Other herbs that can handle cooler weather in USDA zones 9 and above are Cilantro, Chives, Fennel, Lemon Grass and Rosemary.

I highly recommend planting your own herb container.  It is very easy and so fun to be able to harvest your own herbs!

Guess who went plant shopping!
Not me….
But, my mom did.
She went to buy her fall vegetables at Baker’s Nursery, which is a hugely popular nursery in Phoenix.
Since I knew was going, she kindly offered to buy the remaining plants on my list.
And as another example of how wonderful she is – she took my two youngest kids (Kai and Gracie) with her and treated them to lunch.
So, what did we get?
 Dill, Parsley and Thyme, which are herbs that will do well through the winter in my garden.
Green and Purple Leaf Lettuce that I will be growing in pots and in a very unusual place that I will share later.
 Lobelia and Alyssum, which are great flowering, low-growing annuals that I will use in a unique container.

Lots of Broccoli, which is my favorite vegetable.
I didn’t get the garlic from Baker’s Nursery.  I usually buy my garlic from my local grocery store and it works just fine.  Although, you can buy different varieties from online nurseries.

The last thing they bought were Petunias, which weren’t on my list.  But, my mother loves to help foster a love for gardening with her grandchildren.  
So, she let Kai and Gracie each choose a six-pack of flowering annuals.  They choose Petunias, which they planted just after they got home.


Okay, I admit that my son looks less then thrilled.  But to be honest, that is how he looks in most of his pictures now.  He really was happy – he spent a few hours with me helping me to plant everything.

Why is it that young boys get this ‘fake’ smile once they hit 5 years old and then later – it is almost like pulling teeth to get them to smile at all?
I promise to share with you the few different things we did with our ‘goodies’ from Baker’s Nursery over the next few posts 🙂


I’m sure you all have been waiting with baited breath for the second installment of how to grow and dry your own herbs….I know I have 😉

Clockwise from top left – Oregano, Basil, Sage, Purple Basil, Parsley and Thyme.

 Last time we talked about how to harvest and dry your herbsThe process is so easy – the ‘air’ does most of the work for you.

Once your herbs are nice and dry, it’s time to get the herbs ready for their containers.
Now, I will be the first to admit that dried herbs aren’t all that pretty.
Even though they aren’t all that attractive at this point, they are full of concentrated flavors that will help you create delicious food.
I bought inexpensive glass jars at IKEA for a $1 each in which to store my dried herbs.
Now it is time to get the dried leaves off, without the stems.


I found the easiest way to do this was to simply press the leaves between my fingers.  They came off easily, without too many stems falling in.


The few stems that fell in, were easy to pick out.  I then used my fingers to grind up my herbs to the desired size…


All there is to do at this point is to pour the herbs into my glass jars…

Jars of Oregano, Thyme and Oregano

My homegrown dried herbs are ready to use right away.  They also make great gifts.

Dried herbs should be stored in a dark, dry place (pantry or cupboard) and taste best when used within 6 months.

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I hope your week is off to a good start.

I had two consults last week, which went very well.  In the summer, I don’t do too many consults because many people don’t want to spend a lot of time in the garden in the heat.  I actually enjoy this time of year because it is a bit of a break for me 🙂