Blooming for the Kitchen: My Edible Garden Plans This Year

Imagine stepping out your back door first thing in the morning, coffee mug in hand, barefoot in the dew, and picking sun-warmed tomatoes, a handful of fragrant basil, and a few crisp cucumbers—all before the day even really starts. That little ritual? It's become my favorite part of life lately.

There's something deeply satisfying about growing what your family actually eats—turning a patch of dirt into dinner, slashing the grocery bill, ditching endless plastic bags, and knowing every bite is as fresh and clean as it gets. No more racing to the store or wondering what's really in the produce aisle. Just pure, homegrown abundance right outside the kitchen door.

This year in the Wild Bloom Garden, I'm leaning hard into that joy: more of what we love to eat, more herbs for experimenting in the kitchen, and a little beauty mixed in because why not? Here's what I'm planting (and dreaming about harvesting) in 2026.

This year, I’m focusing on growing what my household actually consumes—both for everyday meals and a touch of beauty in the garden. I’ve been diving into my favorite cookbooks and go-to recipes to guide my choices. Last week, I shared some of the wonderful benefits of growing flowers, and I’m excited to keep that thread going.

Herbs are a big part of my plan too. I’ve really enjoyed drying my own and using them in cooking, teas, and fun flavor experiments by blending different varieties. There’s something so satisfying about creating your own custom mixes!

Growing a good portion of what we eat at home has so many ripple effects. It dramatically cuts our reliance on big-box stores, which means less plastic packaging, less trash piling up, and—honestly—one less errand clogging up the day. Let’s be real: these days, even a quick trip to the store can feel like scheduling a whole event.

One of my favorite parts is simply stepping out the back door, picking fresh ingredients for that day’s meal, and enjoying the absolute freshest, cleanest food possible. For my family, that means:

• Tomatoes (eaten fresh and processed into pasta sauces, BBQ sauce, ketchup, and more)

• Onions and garlic (staples in almost everything)

• Herbs like basil, oregano, and thyme

• Peppers, okra, and greens

• Cucumbers

• Fruit such as melons, strawberries, and others we love

Potatoes deserve a special mention—they’re a huge one for us. Last year, a single 20-foot row gave us about 200 pounds! Setting aside space for a harvest like that is incredibly rewarding. If you don’t have in-ground room, grow bags are a fantastic alternative. They may not match the full yield of ground planting, but they save space and make growing potatoes accessible no matter your setup.

I’m really looking forward to trying fresh recipes as the season kicks off, sharing our harvest with the community, and continuing this journey toward more homegrown abundance.

What are you looking forward to growing?

Until Next Time!

Serena-