o u t d o o r s
edibles
A great garden literally starts from the
ground up. Instead of trying to improve
difficult existing soil—a labor-intensive,
long-term job—grow vegetables in top-
quality soil.
B U ILD R A ISE D B ED S Raised beds are
simple frames 8 -10 inches deep, staked
to keep them in place. Wood or
composite boards are the most popular
materials for raised beds, but other
materials such as cinderblock or
landscape blocks will do. Build beds no
wider than 4 feet, so you can reach all
parts of it by leaning in from the edge.
A D D G O O D SO IL Fill beds with topsoil
or “black dirt.” Bagged soil is slightly more
expensive than bulk soil, but hauling bags
rather than wheelbarrows can be more
practical, especially for smaller beds.
S E L E C T T H E R IG H T S P O T Put beds
where they’ll receive full sun, and in a spot
that isn’t prone to standing water.
“W h eayou make
raised beds, be sure
the spaces between them
are wide enough to get a
lawn mower through”
Reader Tip from Ann Pulley,
Willow Springs, MO
f
ew things are more rewarding
than bushels of delicious,
homegrown vegetables. And few
things are more disappointing
than a garden that doesn’t reward
you w ith the bounty you were
expecting. The difference? Good
planning, and w orking smarter, not harder. In
fact, a well-planned garden usually means less
work in the long run, not more. Here are some
tricks of the trade, including some tips from our
readers, that w ill help you take your garden from
“Oh well,” to “Oh my!” without breaking your
back, or the bank.
118
APRIL 2010
BETTER HOMES AND GARDENS
