Here you will find great planting guidelines to ensure an abundance of fruits for all your labor! With great veggies & herbs tips, there is something here for everyone!
Various combinations of plants are used together in order to deter pests or to attract pollinators to the main crop. One well known example is the use of marigolds around the garden's border or between rows to help deter soil-borne nematode pests.
Asparagus WITH basil, calendula, parsley, tomato
Beans WITH brassicas, carrots, cucumber, eggplant, marigold, nasturtium, oregano, peas, potato, swiss chard
Beets WITH beans, chives, garlic, lettuce, onion
Carrots WITH beans, chives, lettuce, onion, peas, pepper, rosemary, sage, thyme, tomato
Cucumber WITH beans, brassicas, lettuce, marigold, parsley, tomato
Eggplant WITH beans, marigold, pepper, thyme
Lettuce WITH beets, brassicas, carrots, chives, dill, garlic, onion
Melon WITH marigold, nasturtium, oregano, pumpkin, squash
Onion WITH beets, brassicas, carrots, chamomile, dill, lettuce, pepper, swiss chard, tomato
Peas WITH beans, carrot, cucumber, mint
Pepper WITH basil, carrots, eggplant, onion, tomato
Potato WITH beans, brassicas, eggplant, marigold, peas
Spinach WITH brassicas
Squash WITH marigold, nasturtium, oregano
Tomato WITH asparagus, basil, beans, bee balm, calendula, carrots, chives, cucumber, mint, onion, parsley, peas, pepper, sage, thyme
Basil WITH peppers and tomatoes
Bee Balm WITH tomato
Chamomile WITH brassicas and onions
Chives WITH carrot, lettuce, tomato
Dill WITH brassicas, lettuce, onion
Garlic WITH beet, brassicas, lettuce
Marigold WITH beans, cucumber, eggplant, melon, potato, squash
Mint WITH brassicas, tomato
Oregano WITH beans
Parsley WITH asparagus, tomato
Rosemary WITH beans, brassicas
Sage WITH brassicas, carrot, tomatoes
Thyme WITH brassicas, carrots, eggplant, tomato
Cool Weather Crops
Warm Weather Crops
Veggies & Herbs for
Harvesting your Veggies & Herbs
Broccoli: Pick in the morning, buds should be closed tightly. Cut half way down the stalk to encourage side shoots.
Chard: Harvest outer leaves, be sure 4-6 leaves remain for continual growth.
Cucumber: Pick when grown to size. Bigger is NOT better. Pick often to increase production
Eggplant: Harvest with knife when grown to size. Young plants are tastier.
Salad Greens: Micro greens can be picked as small as 2". Use the "cut and come again" method...wait until plants 4-7" and cut across the tops leaving 1-2" in soil for future harvest. Water and fertilize. Plant greens in succession for all season enjoyment.
Kale: Pick outer leaves when mature. Leave 7-8 leaves on the plant for future harvest.
Peppers: Allow to turn red/yellow/orange for sweetest flavor. Can be picked green and stored inside.
Summer Squash: Pick when smaller for better flavor.
Winter Squash: Wait until skin has hardened and cannot be pierced with a finger nail. Cut a 2-3" stem and let cure in sun for 10 days. Store in cool dry place. Acorn squash should not be eaten in fall while butternut squash will have an improved flavor with storage.
Spinach: Use the "cut and come again" method. Cut when plants are 5-6" tall and leave 1" remaining for regrowth. OR harvest outer leaves are soon as plants have 5 or 6 full sized leaves. Always leave 4-5 leaves on plant.
Tomatoes: Harvest when richly colored and no green remains. If weather is fluctuating between dry/wet and skin cracking is a concern, pick when blushed pink and ripen indoors (NO refrigeration).
Basil: Harvest the leaves as available. Leaves can also be dried and stored for later use.
Oregano: Harvest before flower or while in flower. Leaves can also be dried for later use.
Parsley: Harvest as leaves become available. Can be dried for later use.
Rosemary: Harvest the flowers and leaves as they become available.
Thyme: Harvest leaves when flowering. Stem and leaves can be dried and ground for later use.