Converting Wasted Space Into a Kitchen Garden

Dan330
by Dan330
I’ve always wanted to create a kitchen garden close to the house so I could enjoy it, water it, watch it grow and use it to cook.
Traditionally the kitchen garden was located close to the kitchen door and contained favorite veggies, fruits and herbs. In France they were called Potagers and had a formal design using geometric shapes. Back in the depression era, they were called Victory Gardens because they provided food for the family and cost next to nothing, so all resources could go to the war effort. Some people call them Edible Gardens and plant their favorite fruits and veggies. Today, many people are kitchen gardening in an effort to be organic and pesticide free, as well as cost effective and convenient. It’s nice to not pay for shipping and handling and you cannot get any fresher than your own backyard.
The existing space was a mess, with dandelions and lots of weeds mixed into my attempts at ground-cover.
There were overgrown raspberries in the asparagus, more chives than anyone could ever use and a single marjoram plant had run rampant.
I dug wheelbarrow after wheelbarrow of weeds out digging down to get the roots. The raspberries were repotted and given away to let the asparagus breath and get a good dose of sun. Years ago I had made an attempt to grow veggies here but without a plan or sense of purpose. This time was going to be different.
Making progress. The area is cleared. The soil is tilled. There is a new fence to keep the bunnies out.
Getting ready to plant the kitchen garden. Watch for the next post on kitchen gardens where we show how the garden has grown.
Dan330
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