Growing Guide

Grower's Handbook

Good soil is the foundation of a successful vegetable garden. Here's how to prep your space, then plant, tend, and harvest each vegetable and herb we grow — grouped by the season it grows best in.

🪴 Starting With Existing Soil

  • Loosen and turn soil with a shovel until fluffy and uniform — this aerates it for roots and microbes.
  • Mix in organic compost plus an organic fertilizer or potting mix made for vegetables.
  • Work amendments evenly into the top 6 inches of soil.
  • Add irrigation — ideally drip — for consistent watering.

🌱 Starting a New Garden

Raised bed or planter:

  • Use an organic vegetable potting mix, at least 8" deep (2'+ is ideal).
  • Add drip irrigation, ideally on a timer.

Planting in the ground:

  • Mix organic potting soil with compost into the native soil.
The general routine: Dig a hole slightly bigger than the seedling, set it just below ground level so the top of the root ball is covered, firm the soil around it, and water it in. For upkeep — feed monthly with organic compost or liquid fertilizer, and inspect weekly, treating with organic pest spray if needed. Each plant below only calls out what's different from this baseline.
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Vegetables Herbs

Vegetables

🌸 Spring & Summer Crops

Cucumbers Spring/Summer ☀️ Full sun ↔ 6–12"
Maintaining
  • Use a plant support or trellis to keep vines off the soil.
  • Remove dead or damaged leaves to focus growth on fruit.
Harvesting
  • Ready around 6" (varies by variety) — heavy producers, so check often.
  • Cut fruit where it meets the stem.
  • Frequent harvesting encourages more fruit.
Eggplant Spring/Summer ☀️ Full sun ↔ 12–16"
Maintaining
  • Remove leaves touching the soil to reduce pest/disease transmission.
Harvesting
  • Best while skin is still glossy with a slight give when pressed.
  • Cut just above the stem.
  • Frequent harvesting encourages more fruit.
Peppers Spring/Summer ☀️ Full sun ↔ 12–24"
Maintaining
  • Remove leaves touching the soil to reduce pest/disease transmission.
Harvesting
  • Ready once fruit reaches desired size and color; hot peppers get spiciest with light brown cracking on the skin.
  • Keep spicy and sweet varieties apart — they can cross-pollinate and make sweet peppers spicy.
  • Gently pull fruit off or cut where it meets the stem.
  • Frequent harvesting encourages more fruit.
Tomatoes Spring/Summer ☀️ Full sun ↔ 12–24"
Maintaining
  • Use a tomato cage or trellis to keep the plant off the ground and save space.
  • Remove leaves touching the soil to reduce pest/disease transmission.
  • Prune suckers from the main stem to focus energy on fruit — or leave them for a bushier plant if space allows.
  • Watch how your plant grows in its environment (sun, space) to guide pruning.
Harvesting
  • Ready when fruit changes color and gives slightly to a gentle squeeze.
  • Can be picked as color starts to turn, then ripened indoors — useful if pests are a concern.
  • Or let them ripen on the vine, then gently pull or clip with shears.
  • Frequent harvesting encourages more fruit.
Tomatillo Spring/Summer ☀️ Full sun ↔ 24–36" Plant in pairs
Planting
  • Plant 2 tomatillo plants together to ensure blooms get pollinated.
Maintaining
  • Use a plant support like a tomato cage to keep the plant off the ground.
  • Remove leaves touching the soil to reduce pest/disease transmission.
Harvesting
  • Ready when fruit is bright green, firm, and fills the husk — or the husk splits slightly and fruit is loose on the vine.
  • Gently pull fruit off or cut the stem with clippers.
  • Frequent harvesting encourages more fruit.
Watermelon Spring/Summer ☀️ Full sun ↔ 24–36"
Maintaining
  • Vines can sprawl on the ground or be trellised, though trellising needs a sturdy support for the fruit's weight.
Harvesting
  • Cut the stem directly from the vine.
  • Ready when the tendril nearest the fruit stem is browning/dead, the skin dulls from bright green, and the ground-contact spot turns from greenish-white/straw yellow.
  • A ripe melon gives a low thud when tapped; unripe ones sound higher-pitched.
Zucchini / Squash Spring/Summer ☀️ Full sun ↔ 18–36"
Maintaining
  • Vines can sprawl on the ground or be trellised, though trellising needs a sturdy support for the plant and fruit's weight.
Harvesting
  • Edible flowers are a seasonal treat before fruit forms — male flowers (skinny-stemmed) can be harvested, but leave enough to pollinate female flowers.
  • Cut full zucchini from the plant at the stem at any marketable size.
  • Frequent harvesting encourages more fruit.

🍂 Fall & Winter Crops

Arugula Fall/Winter Spring/Summer ☀️ Full–partial sun ↔ 3–4"
Maintaining
  • May bolt and flower — flowers are edible, but remove them before the plant bolts fully and turns bitter.
Harvesting
  • Ready at about 5 inches tall.
  • Cut larger outer leaves, leaving smaller ones to keep growing.
  • Wash and refrigerate.
Broccoli / Broccolini Fall/Winter ☀️ Full–partial sun ↔ 12–18"
Maintaining
  • Watch for aphids and cabbage worms on leaf undersides, and treat promptly to protect the developing heads.
Harvesting
  • Harvest once florets/heads reach desired size, before yellow flowers bloom.
  • Cut a few inches below the top of the floret or head.
  • Broccolini keeps producing florets; broccoli typically gives one large head, then smaller florets.
  • Wash and refrigerate.
Brussels Sprouts Fall/Winter ☀️ Full–partial sun ↔ 12–18"
Maintaining
  • Pruning the lower part of the plant speeds up bud formation — leave the topmost leaves so it keeps growing.
Harvesting
  • Ready when buds are bright green, firm, and about 1–1.5" across.
  • Cut or hand-pick buds at the stem — the plant will keep producing.
  • Wash and refrigerate.
Cauliflower Fall/Winter ☀️ Full sun ↔ 12–18"
Maintaining
  • As the head forms, tie inner leaves around it with a rubber band to protect it from pests.
Harvesting
  • Ready when the head is firm, crisp, and about 6–7" across.
  • Cut the stem a few inches below the head.
  • Wash and refrigerate.
Fennel Fall/Winter ☀️ Full sun ↔ 8–12"
Maintaining
  • Stake the plant as it grows tall to prevent it falling over.
Harvesting
  • Ready when the bulb is about 3–4" wide — cut near the base.
  • Larger leaves can also be harvested near the base of the stem once established.
  • Leave most inner leaves in place so the bulb keeps growing.
Kale Fall/Winter ☀️ Full–partial sun ↔ 12"
Maintaining
  • Low-maintenance — just watch for aphids and remove any yellowing leaves as it grows.
Harvesting
  • Ready at about 12" tall with multiple sets of leaves.
  • Cut larger outer leaves, leaving inner ones — more will keep forming.
  • Wash and refrigerate.
Komatsuna Fall/Winter ☀️ Full–partial sun ↔ 3–4"
Maintaining
  • Fast-growing and easy — remove any bolting stems promptly to keep leaves tender.
Harvesting
  • Ready when leaves reach 12–18" tall.
  • Cut larger outer leaves, leaving smaller inner ones to keep growing.
  • Wash and refrigerate.
Napa Cabbage Fall/Winter ☀️ Full–partial sun ↔ 8–12"
Maintaining
  • Watch for cabbage worms and keep soil consistently moist to prevent the head from splitting.
Harvesting
  • Ready once a large, tight head forms.
  • Cut off the whole head at the base.
  • Wash and refrigerate.
Pak Choy Fall/Winter ☀️ Full–partial sun ↔ 6–8"
Maintaining
  • Keep soil consistently moist to prevent bolting, and watch for slugs and cabbage worms.
Harvesting
  • Ready around 18" tall, or can be harvested young and small.
  • Cut off the whole head at the base.
  • Wash and refrigerate.
Spinach Fall/Winter Spring/Summer ☀️ Full–partial sun ↔ 3–4"
Maintaining
  • Keep soil consistently moist and harvest before hot weather triggers bolting.
Harvesting
  • Ready once leaves reach desired size.
  • Cut larger outer leaves, leaving smaller inner ones to keep growing.
  • Wash and refrigerate.
Cabbage Fall/Winter ☀️ Full sun ↔ 12–18"
Maintaining
  • Watch for cabbage worms and aphids on leaf undersides as the head forms.
Harvesting
  • Ready once the head reaches desired size and feels firm to the touch.
  • Cut off the whole head at the base.
  • Wash and refrigerate.
Collards Fall/Winter ☀️ Full–partial sun ↔ 12–18" More heat-tolerant
Maintaining
  • More heat-tolerant than most brassicas, but still watch for cabbage worms and aphids.
Harvesting
  • Ready once leaves reach about 10–12" long.
  • Cut outer leaves near the base, leaving the top rosette to keep growing.
  • Wash and refrigerate.
Mizuna Fall/Winter ☀️ Full–partial sun ↔ 6–8"
Maintaining
  • Fast-growing and easy — standard care routine above is all it needs.
Harvesting
  • Ready at about 6–8" tall.
  • Cut outer leaves, leaving inner ones to regrow, or cut the whole plant near the base.
  • Wash and refrigerate.
Mustard Greens Fall/Winter ☀️ Full–partial sun ↔ 6–12"
Maintaining
  • Bolts and turns more bitter in heat — harvest regularly to keep leaves tender.
Harvesting
  • Ready once leaves reach about 6–8" tall.
  • Cut outer leaves, leaving inner ones to keep growing.
  • Wash and refrigerate.
Shungiku Fall/Winter ☀️ Full–partial sun ↔ 6–8"
Maintaining
  • Pinch the growing tips to encourage a bushier plant with more leaves.
Harvesting
  • Ready once leaves reach about 6–8" tall.
  • Snip the top few inches or cut outer leaves, leaving the lower plant to regrow.
  • Wash and refrigerate.

🌿 Perennial

Red Sorrel Perennial ☀️ Full–partial sun ↔ 6–8"
Maintaining
  • Remove flower stalks as they appear — letting it flower makes leaves tougher and more bitter.
  • Divide the clump every couple of years if it gets crowded.
Harvesting
  • Ready once leaves reach about 4–6" tall.
  • Cut the outer, larger leaves near the base, leaving the center to keep growing.
  • Best used fresh — the tangy, lemony flavor fades quickly once cut.
Artichoke Perennial ☀️ Full–partial sun ↔ 24–36"
Maintaining
  • Prune dead leaves regularly to stimulate growth and limit pest/disease spread.
Harvesting
  • A perennial — stays in your garden season after season.
  • Ready once artichokes form at the end of long stems.
  • Cut the artichoke at the stem before the leaves separate. More will keep forming.
  • Wash and refrigerate.
Chard Perennial ☀️ Full–partial sun ↔ 8–12"
Maintaining
  • Prune/harvest continually to keep new, younger shoots coming.
Harvesting
  • Ready at about 8–12" tall.
  • Cut larger outer leaves, leaving inner ones to grow — or cut the whole head at the base.
  • Wash and refrigerate.

Herbs

🌿 Perennial Herbs

These stay in the ground and keep producing year-round in California's mild climate — no replanting needed.

French Thyme Perennial ☀️ Full–partial sun ↔ 6–12"
Maintaining
  • Can get woody over time — prune/harvest continually for new, younger shoots.
Harvesting
  • Ready once established with many shoots.
  • Cut short stem lengths — more will form.
  • Wash and refrigerate, or dry and store.
Garden Green Sage Perennial ☀️ Full–partial sun ↔ 6–12"
Maintaining
  • Prune/harvest continually to keep new, younger shoots coming.
Harvesting
  • Ready once established with many leaves.
  • Cut short stem lengths — more will form.
  • Wash and refrigerate, or dry and store.
Icterina Sage Perennial ☀️ Full–partial sun ↔ 6–12"
Maintaining
  • Prune/harvest continually to keep new, younger shoots coming.
Harvesting
  • Ready once established with many leaves.
  • Cut short stem lengths — more will form.
  • Wash and refrigerate, or dry and store.
Italian Oregano Perennial ☀️ Full–partial sun ↔ 6–12"
Maintaining
  • Can get woody and flower over time — prune/harvest continually for new shoots.
  • When it flowers, cut the longer flowering stems and add a light layer of compost to spur new growth.
Harvesting
  • Ready once established with many shoots.
  • Cut short stem lengths — more will form.
  • Wash and refrigerate, or dry and store.
Purple Sage Perennial ☀️ Full–partial sun ↔ 6–12"
Maintaining
  • Prune/harvest continually to keep new, younger shoots coming.
Harvesting
  • Ready once established with many leaves.
  • Cut short stem lengths — more will form.
  • Wash and refrigerate, or dry and store.
Rosemary Perennial ☀️ Full–partial sun ↔ 6–12"
Maintaining
  • Prune/harvest continually to keep new, younger shoots coming.
Harvesting
  • Ready once established with many sprigs.
  • Cut short stem lengths — more will form.
  • Wash and refrigerate, or dry and store.

🌱 Annual Herbs

These finish their life cycle in a season and get replanted — timed here to California's growing calendar.

Dill Fall/Winter ☀️ Full sun ↔ 6–8" Self-seeding
Maintaining
  • Tall varieties can flop over — a light stake helps in windy spots.
  • Once it flowers it tastes more bitter and starts setting seed — let some go to seed if you want it to self-sow.
Harvesting
  • Ready once the plant is 8–10" tall with several feathery fronds.
  • Snip fronds near the base, harvesting before flowering for the best flavor.
  • Wash and refrigerate, or dry and store.
Basil Spring/Summer ☀️ Full sun ↔ 6–12"
Maintaining
  • Remove leaves touching the soil to reduce pest/disease transmission.
Harvesting
  • Let the plant establish for 2–3 weeks before harvesting.
  • Cut stem lengths above a set of leaves to encourage more growth.
  • Frequent harvesting keeps it bushy and compact.
  • Remove flowers as they form to keep leaf production going.
Chamomile Fall/Winter ☀️ Full–partial sun ↔ 6–8" Good for containers
Maintaining
  • Trim frequently for a bushier habit.
Harvesting
  • Ready once flowers are fully open but before color fades.
  • Cut or pluck flowers directly from the stem — more will form.
  • Dry in a single layer on a clean surface, then store in a cool, dark spot.
Cilantro Fall/Winter ☀️ Full–partial sun ↔ 6–12"
Maintaining
  • Bolts quickly in heat — plant in cool weather and harvest often to delay flowering.
Harvesting
  • Ready once established, around 5–6" tall.
  • Cut larger stems near the base, leaving smaller inner leaves to grow.
  • Wash and refrigerate.
Flashback Calendula Fall/Winter ☀️ Full–partial sun ↔ 6–12"
Maintaining
  • Deadhead spent blooms regularly to keep new flowers coming.
Harvesting
  • Ready once flowers form and bloom.
  • Cut off flowers at the stem — more will keep forming.
  • Wash petals and refrigerate, or dry and store for later use.
Italian Parsley Fall/Winter ☀️ Full–partial sun ↔ 6–12"
Maintaining
  • Slow to germinate but low-maintenance once established — just keep soil consistently moist.
Harvesting
  • Ready once established, around 5–6" tall.
  • Cut larger stems near the base, leaving smaller inner leaves to grow.
  • Wash and refrigerate.

Every plant starts the same way: dig, seat it just below soil level, firm the soil, water it in. Tap any plant above to see what makes it different.