A 15 by 15 feet garden can produce more than 100 pounds of garden-fresh vegetables and herbs.

(ARA) – The economy is tanking, grocery bills are climbing and food safety scares are on the rise. For the 43 million Americans planning a vegetable garden this year, growing your own is a matter of dollars and sense.

Food gardening will jump 19 percent this year over last year, according to a new survey by the National Gardening Association (NGA). Homeowners with shrinking household budgets are looking for help in their own backyards. Can planting a veggie patch really save you money? Government agencies and gardening organizations say yes.

Every $100 spent on vegetable gardening yields $1,000 to $1,700 worth of produce, the U.S. Department of Agriculture estimates. That’s a serious hedge against skyrocketing food prices, expected to jump another 5 percent this year.

Your backyard can become your own personal grocery store, producing enough vegetables to feed your entire family all season long.

You’ll get a half-pound of edibles from every square foot of ground devoted to backyard crops, NGA experts say. Even a modest garden (15 by 15 feet) can produce more than 100 pounds of garden-fresh tomatoes, salad greens, vegetables and herbs. Better flavor and bragging rights come with the harvest.

Planting a vegetable plot and keeping it productive isn’t that hard if you start small, keep the basics in mind and plant reliable varieties. Take it step by step:

Lead with Location — A sunny, well-drained spot close to a water spigot is ideal. Leafy greens tolerate some shade, but other crops want eight hours of sun daily.

Suitable Soil — Adding organic material is the key to an easy-care garden. It loosens stiff soil, helps retain moisture and nourishes important soil organisms. Good “ingredients” include manure, humus and chopped-up leaves. Spread a 4-inch layer of amendments on your plot and till into the top 9 to 12 inches.

Fertilize Faithfully — All edible plants remove some nutrients from the soil, and can quickly exhaust the soil without the help of a fertilizer. Always follow the rates given on the label when deciding how much to use.

Water Wisely — One inch of water weekly is adequate for most vegetables. Soaker hoses or drip systems deliver water efficiently and keep foliage dry, fending off leaf diseases.

Patrol for Pests — Monitor insect damage but try to keep your crops pesticide-free. Hand-pick pests or dislodge them with a jet of water, then let natural predators do the rest. If you must spray, do it late in the day when beneficial insects are less active.

Pick the Right Plants — Flower gardeners gravitate to the newest, showiest varieties, but smart food gardeners appreciate the tried-and-true. Bonnie Plants, available coast to coast, are time-tested varieties selected to suit regional conditions. For best results you’ll need to choose veggie and herb varieties suitable to your geographical location. Because Bonnie’s varieties are distributed regionally, you will automatically have suitable varieties available to you at retail locations in your area.

Look for Bonnie Plants in eco-friendly biodegradable pots that not only keep tons of plastic pots from ending up in landfills, but also reduce transplant shock. Just tear off the bottom, set the pot in the ground and water.

If you’re ready to try your hand at creating your own backyard grocery garden, here are 10 easy crops to plant:

Basil — Perfect with tomatoes. Choose sweet basil or the compact ”Spicy Globe.”

Beans — Bush beans like “Bush Blue Lake’”are easier to pick, but tall “pole” beans have higher yields.

Bell peppers — Harvest green or red, when vitamin levels are higher. Try “Bonnie Bell” or the new, hot bell pepper “Mexibell.”

Chard — This leafy green tolerates cool temperatures well. Varieties like “Bright Lights” have brilliantly colored stems.

Cucumber — Plant after the weather warms. Choose the mild Japanese cucumber or the old favorite “Burpless Bush Hybrid.”

Eggplant — A much-loved favorite, eggplant thrives in hot weather. Try “Black Beauty” or the white-skinned “Cloud Nine.”

Lettuce — Go for easy “leaf” lettuces like “Buttercrunch,” “Red Sails,” or Romaine.

Parsley — Pick curly types or flat Italian parsley. This herb is rich in vitamins and a breath-sweetener, too.

Summer squash — Squash are very productive plants and easy to grow. Try zucchini “Black Beauty” or yellow crook-necked squash.

Tomatoes — These crimson favorites are the most popular backyard vegetable. Choose disease-resistant “Better Boy,” “Bonnie Original” or the extra-easy cherry tomato “Sweet 100.”

For gardening tips and more herb and vegetable varieties, visit www.bonnieplants.com.

Courtesy of ARAcontent

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Medicinal Herb Plants

Many herbs for sale at your local nursery or home improvement store have medicinal uses. Medicinal herb plants that are for sale over the counter at a nursery are no excuse for regular medical care and getting a checkup from your doctor every year. But there are herbs that get made into medicine. Naturally, these herbs will have effectiveness for treating conditions like allergies, infections, and stress.

Echinacea – Many gardeners grow purple coneflower herb plants for sale because it is a beautiful plant, like  a pastel version of a black-eyed Susan. But did you know that purple coneflower is the common name for Echinacea, an herb known for enhancing the body’s immune system?

Yerba Santa: The leaves of this herb, also known by the common names “mountain balm,” “gum bush,” and “sacred herb,” are smoked to relieve asthma, pulmonary problems, and bronchial disorders.

Solomon’s Seal: This herb, indigenous to northern Europe and Siberia, is prized for its root. Poultices made from the powdered roots are used to soothe bruises, inflammations, and other skin problems.

Culinary Herb Plants for Sale

Also found for sale at nurseries, grocery centers, and home improvement stores, edible herb plants are sometimes called “kitchen herbs” because they are used in cooking, and many home cooks plant culinary herbs either in the kitchen or right outside the kitchen door. Among the most popular culinary herbs are:

Basil: The green and purple leaves of the basil plant are indispensable in Thai food and Mediterranean cooking – Italian and Lebanese, in particular. This strongly flavored herb is most frequently paired with tomatoes and with sauces and purees with a tomato base. The basil plant is extremely tender and cannot be grown outdoors when there is a danger of frost.

Chives are actually a member of the onion family. They are one of the most economical herbs ever, because they keep growing after you clip them, and chive clippings can be used fresh or dried or frozen for later use. The best known use of chives is sprinkled on a baked potato, soaked with butter and piled with sour cream.

Parsley is a natural breath freshener; thus its appearance as garnish on dinner plates. Parsley leaves can be stored fresh in a plastic bag in the refrigerator or dried and crumbled into omelets, mashed potatoes, and soups.

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There’s nothing like stepping outside the back door while you’re preparing a meal and harvesting fresh herbs and vegetables to use minutes after harvest. Fresh food just tastes better than grocery store produce.

Kitchen Garden Herb Plants

A typical kitchen garden for cooking should include the following herb plants: Basil – basil is a tender annual herb plant, which means it must be replanted every year, and it will not stand up to a frost or freezing weather. It can be grown with dark green leaves, purple leaves, or variegated leaves. Basil is eaten raw or cooked. Its most famous pairing is with tomatoes, served raw on tomato slices or cooked in tomato-based sauces.

Oregano: Oregano is a perennial herb plant, which means it may appear to die down during a harsh winter, but its roots are alive underground, and it will live from season to season without replanting. Oregano is a mild, flavorful herb commonly used in Italian and Mexican cooking.

Cilantro/coriander: Cilantro is two herb plants in one. Its flat, spicy leaves are used to season Thai food and Mexican dishes. Grown to maturity, its flower seeds are known as coriander, which is ground like a peppercorn and used in soups, sauces, stews, and omelets.

Sage: Sage is a perennial herb plant, prized for its beautiful silvery leaves, which keep their form over winter in most U.S. climate regions. Sage is best known as the Thanksgiving seasoning that gives turkey dressing its savory flavor. It is also used to prepare meat and poultry dishes.

Thyme: Thyme is another perennial herb plant. Its tiny leaves and compact growth habit make it suitable for planting along the edges of paved paths or in between pavers or stepping stones. Thyme has a mellow, sweet flavor that enhances the flavor of vegetables and rice or pasta dishes. It is also delicious brewed in a mild herbal tea.

Herb Plant Care

Herbs are easy to grow. Perennial herb plants need full sun and little water. Annuals like basil should be grown where you can easily reach them with water, but your sage, oregano, and thyme plants will survive in most U.S. climate regions without pampering.

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