Growing a garden yields more than just delicious, nutritious treats. Cultivating your own plants, whether to eat them or simply admire their beauty, is good for your overall wellbeing. The labor of tending to your plants boosts physical health, as it’s an excellent way to exercise, and spending time among nature is shown to reduce stress. If you’re looking to get your hands dirty—and start growing your own food—check out these 10 plants that don’t require an expert green thumb.
These hardy flowers are tough to kill—in most areas of the United States, pansies are resilient enough to survive winter temperatures. More than 300 varieties of pansies exist, including several that have been specifically bred for really hot or really cold environments.
The ideal time to plant pansies is when the soil temperature is around 50° to 60°F (August for the northern parts of the country to October in the southern), but you can also set yours out in the early spring. You can purchase fully grown plants at most gardening stores and deposit them directly into the ground. If you plan on growing some from seeds, place each one in moist soil spaced 7 to 12 inches apart.
In colder states, pansies do best in direct sunlight. If you live in a warm state like Georgia or Texas, give the flowers some shade —strategically plant them so they can spend three to four hours in the shadows per day and make sure that they get an inch of water each week.
Tomatoes are one of the most common plants you'll find in American home gardens. Germinating tomato plants need a constant soil temperature of 65° to 80°F, and seeds should be planted six to eight weeks before your area’s projected last frost date. Given these requirements, you'll most likely have to start indoors (or buy tomato plants from your local garden center).
First, you’ll need one container for every two seeds. (While it’s possible to raise all the seeds in the same pot, this makes the young plants harder to remove when the time comes to transplant them.) Plastic or Styrofoam cups work well; make a couple small holes in the bottom of each one for drainage and fill the containers with a good potting mix. Then, place the seeds about a quarter of an inch beneath the surface. Mist the dirt with water (make it moist, but not soggy) and maintain a constant 70° to 80°F room temperature, and within 10 days, the little plants will sprout. They'll need plenty of sunlight; if possible, put the plants by a south-facing window or, in windowless rooms, use artificial grow lights.
As soon as the plants sprout four leaves apiece, move them into bigger containers—pots with a height of 4 to 6 inches will be perfect. Meanwhile, find a nice, sunny section of your garden outside. One week before the last frost date, till the soil until it’s loose. Then, dig a trench about 6 or 8 inches deep. After the last frost date finally arrives and the dirt has warmed, throw in 3 inches of compost. Cover that with some extra soil and then transplant your seedlings there.
Like pansies, tomatoes come in many varieties, which offer fruits of every shape and size. Depending on what kind you're growing, you’ll want to arrange the young plants anywhere from 12 to 48 inches apart. Consult the seed package or a neighborhood gardening store for an exact number. By the way, novice gardeners may want to choose varieties that yield smaller fruits (like cherry tomatoes). If left to their own devices, medium or large fruits may rot prematurely. Preventing this will require tethering your plants to stakes or cages for support. That’s not too difficult, but it is an extra step.
Tomatoes and basil make for a great combination in spaghetti sauces, and in your garden, the two plants may help each other grow. According to many amateur and professional gardeners, basil serves as a natural bug repellent that drives off unwanted insects that might otherwise eat the herb—or munch on your tomato fruits. Some also speculate that planting the two near each other somehow gives the tomatoes a much better flavor.
Garden-raised basil needs plenty of sunlight and should be arranged accordingly. Plant the seeds at least 12 inches apart six weeks before the last frost comes along. Water them lightly whenever the soil feels dry and you’ll have a healthy plant that will keep giving you delicious leaves all summer long. Mangia!
Mint, another hardy herb, is ridiculously easy to grow. In fact, mint does so well outdoors that the biggest challenge associated with it is keeping the plant from taking over your whole garden. But before we get into that, let’s talk logistics. Mint needs damp soil with good drainage, and it tends to do best when kept in an area that receives a moderate amount of shade during the day.
Under favorable conditions, the herb’s specialized stems—known as “runners”—shoot out in all directions. Left unchecked, the runners will devour every inch of available real estate, sometimes conquering entire lawns in the process. For this reason, many people grow their outdoor mints in clay pots from which the roots can’t escape. But if you want to put yours in a multi-species garden, plant it on the inside of a long, tubular container with an open bottom and thick walls. An 18-inch metal stove pipe buried vertically with its uppermost inch poking out above the surface would be perfect. Patio edges and driveways can also be effective root barriers.
Whether you’re hungry for their seeds or just like to look at them, sunflowers are a terrific choice for first-time gardeners. They don’t need much in the way of fertilizing, they can thrive in all but the soggiest soils, and they’re extremely adept at weathering droughts.
As the common name implies, these flowers do require direct, unimpeded sunlight. Plant yours out in the open, and be sure to keep them a fair distance away from any other plants you might be cultivating, as a row of tall sunflowers can throw unwanted shade onto neighboring veggies.
To get started, wait until the last frost date has passed in the spring and then plant your seeds in 1-inch holes. For best results, space these at least 6 inches apart—or, if you’re dealing with a larger species, up that figure to 24 inches. Water well after planting.
An ideal cool-weather crop, radishes develop spicy bulbs during the chillier months of spring and autumn. Arrange the seeds at least an inch apart in half an inch of loose, moist, and well-lit dirt. They'll grow fast: Certain radishes may be ready for harvest just 22 days after planting, although other varieties may need up to 70. Once yours begin sprouting leaves, thin out the rows by plucking every other radish. A new row may be planted in early spring or late summer, depending on when you plan to dig your vegetables up and eat them.
The average American eats more than 100 pounds of these tasty tubers per year. With spud cultivation, you don’t have to worry about planting seeds. Instead, the objective here is to find a potato tuber that’s grown a few buds that are around one quarter to one third of an inch in length. Cut the potato into chunks, leaving at least one bud on each segment. Before you move on from there, store these wedges indoors at room temperature for 48 to 72 hours.
If you’ve got a lot of space to work with, you can grow potatoes in vast rows across your backyard. (For instructions on how to do that, see here.) But if space is limited, you can cultivate potato plants in bottomless half-bushel baskets. Alternatively, as Janice Stillman of the Old Farmer’s Almanac explains in this video, a trash can with some holes drilled into the base also make for effective containers.
In any event, you’ll need to start out shortly after the last spring frost. Take your barrel or basket and place it in a sunny locale. Fill it with loamy potting soil and bury the chunks 2 to 4 inches beneath the surface. Give them an inch of water every week and they’ll be ready to harvest by midsummer. Home-made French fries or mashed potatoes, here we come!
Popeye’s favorite food is one of the best cold-weather crops a gardener could ask for. Four to six weeks before the last frost date in your area, you'll need to kick things off by following a process called priming: Soak some seeds in water for 24 hours. Take them out and let them dry off on a paper towel for a day or two, then seal the seeds in an airtight zip-lock bag and keep them in a cool room for up to one week. When their week-long stint in a cool room is up, sow the seeds in an inch of tilled soil that has a temperature below 70°F. You can start harvesting your spinach leaves whenever they reach the desired size.
As far as flower-growing is concerned, marigolds definitely fall into the fool-proof category. Wait to plant their seeds until after the spring frosts have come to an end. Just about any bedding type will suit them, although moist, well-drained soils are preferable. Marigold enthusiasts usually get their seeds by purchasing them in packets, which come with specific instructions about spacing and other topics. Cover the seeds with a small amount of dirt, don’t let the soil get too dry, and uproot some of the seedlings as needed. In exchange for this minimal effort, you’ll get vibrant flowers that will stick around until football season.
Not only are zucchinis super easy to grow, they’re also amazingly prolific. Within a few short weeks, your garden will be churning out enough to feed a small army. To get going, dig a row of inch-deep holes in the earth at some point between early spring and midsummer (although in practice, one or two plants will probably be enough). The depressions should be spaced about 3 feet apart, with each crater housing two or three seeds. Make sure the dirt is warm and keep it moist at all times (regular mulching will help you with that). Six to eight weeks later, you can start harvesting. And because new zucchinis sprout to replace the squashes that have been plucked, you’ll soon have quite a yield on your hands. Within a single season, a solitary plant can generate 10 pounds’ worth of zucchinis.
This story originally ran in 2017; it has been updated for 2022.