A gardener establishes a direct link with the mother earth when it strats with eating straight from the garden or container.The fresh taste is so incredible that once you’ve eaten peas or strawberries that you’ve grown, you’ll wait eagerly for the next season to come so they can ripen again.

Unfortunately, there are many stereotypes about edible gardening that scare many people away before they begin. But it is always better to pull an old pot out of the shed and plant some herbs, lettuce or tomatoes to enjoy this summer.

For many, vegetable gardening conjures images of long, straight rows of potatoes, beans and cabbages scorching under the July sun. Countless hours are spent labouring in the fields weeding, tilling, staking, plowing, panting and toiling. When everything matures at once, countless more hours are spent picking, preserving, plowing, panting and toiling. It sounds exhausting!

It is the basic human nature to think that, because we get something out of growing edibles, it has to be a chore. It doesn’t have to be. Gardening is as fun or as onerous as we make it, we just need a bit of confidence so we can step out our door and start being creative.

The times have changed a lot and these days multitudes of urban gardeners are enjoying homegrown food on decks, patios and small yards. You don’t need a field, a plow, or oxen to grow your own food. All you need is a pot, a few seeds, a pinch of sunlight and a dash of enthusiasm.

Homegrown veggies have far more vitamins and nutrients than imported ones, which often have to be harvested before they’re ripe in order to be shipped. It’s also the best way to ensure that easily contaminated foods, like sprouts, are safe to eat.

Growing your own food is also cheaper over the course of the summer than buying, especially if you learn some of the many ways you can preserve your harvest. It also gives you a golden opportunity to get your kids involved in the garden. Children are fascinated with life and they will be amazed at how that tomato develops and ripens from a small flower.

Innovation is about walking towards the future instead of standing in the past. Innovative gardeners across the globe are looking past how edibles have traditionally been grown and embracing the creative ways that they can be grown. They are changing the rules by bringing their vegetables from the country to the city, from rolling fields to cosy patios, and from labour intensive to inspiring.

Gardeners have also discovered how striking rich red tomatoes, curled purple kale, ruffled mounds of parsley or even vaulting scarlet runner beans look in containers. Vegetables, herbs and even edible flowers like pansies and nasturtiums can be just as gorgeous in containers as traditional flowering plants.

Containers full of edibles are perfect for people with condos or small patios. Anyone with a few square feet of sun can learn how incredible sweet strawberries, fresh onions, or even baby potatoes (grown in deep pots) can taste. Even only morning sun will suffice for many leafy veggies like lettuce.

Many heat-loving vegetables, like tomatoes and peppers, grow better in containers or raised beds than they do in the ground. At the end of May, the soil more than an inch below the surface is still very cold. It’s a frigid start for roots that have evolved in tropical soils.

Talk to someone in a greenhouse so you know what kind of exposure you need. It’s fun to experiment, but pick things that are foolproof to start out. Pick plants that you want to eat and that you enjoy. If you put too much pressure on yourself you won’t keep it up, so make sure to have fun.

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