But, just as you can get sunburned from too much exposure to the giant ball of gas in the sky, so can plants. Days with a high UV index and extended periods without clouds or rain can stress plants, causing sunscald, leaf burn, and dehydration. This is especially important in hotter, drier climates where intense sunlight and limited water availability make growing conditions more challenging. Some plants have adaptations, like waxy coatings or fuzzy leaves, to help protect against sun damage, but others may require shade or additional care to thrive.

Careful planning during pre-season and planting, with active management of your garden while it grows will keep your plants healthy throughout the growing season, no matter how sunny.

Types of Shade

We’ll classify shade into two types: natural and artificial. Neither is inherently better than the other, although artificial shade is often more adjustable to current conditions.

Natural shade is created through plants–especially trees and shrubs–which provide varying degrees of coverage as they grow. Deciduous trees offer seasonal shade, allowing more sunlight in early and late growing seasons when there is less sunlight while protecting plants from intense summer heat. Evergreen trees and dense shrubs create consistent, year-round shade. Vining plants on trellises and pergolas provide natural shade while enhancing airflow and cooling the soil, creating a dynamic microclimate.

Artificial shade includes shade cloths, pergolas, trellises, row covers, and garden umbrellas. These options offer immediate and adjustable coverage, making them ideal for protecting delicate plants from harsh sun exposure. While artificial shade may require occasional maintenance, such as adjusting placement or replacing worn materials, it allows for precise control over light levels–useful in regions with extreme temperatures.

Natural Shade

Trees

Deciduous trees lose and gain leaves with the seasons, providing shade when plants need it most. Plant them to block the sun from the south to the southwest without reducing winter light.

To prevent water competition, place them about ⅔ of their mature height away from garden beds. They take around five years to provide significant shade so temporary shading may be needed. However, their fallen leaves create natural mulch, which you can use to enrich the soil.

Fruit trees can be an excellent addition to your garden. Some plants can also be planted directly underneath them, allowing you to use more garden space. A favorite of mine is strawberries under apple trees; they do exceptionally well together.

Evergreens can be good for shade, but many are quite thin, so offer it in limited amounts. Additionally, if planted to shade from the south to the southwest, they will reduce your growing season by at least a few weeks.

Companion Planting for Shade:

Companion planting creates shade by pairing plants together. For example:

• Shade-loving vegetables: Plants like spinach, lettuce, and kale can grow well in shaded areas, particularly under taller crops like corn or trellised pole beans, which are far more tolerant of sun. Pairing these shade-loving vegetables with taller plants provides mutual benefits—taller plants create shade and lower-growing plants can help keep the soil cool and increase soil life. 
• Groundcovers: Groundcovers like creeping thyme or moss can spread quickly in shaded areas, acting as natural mulch. These plants also work well around trees or shrubs, reducing weeds and keeping the soil cool.
• Herbs in the shade: While many herbs prefer full sun, some, like mint, parsley, and cilantro, can thrive in partial shade. These can be grown in containers or at the base of taller plants to maximize space and create a layered effect in your garden.

Artificial Shade

Shade Cloth

Shade cloth, or shade fabric is a semi-opaque material that you can suspend over your plants to restrict the amount of light that reaches plants. It also filters it into a dispersed pattern, reducing sunburn risk; a common cause of brown, splotchy leaves. 

The density of shade cloth is an important consideration. Too much shade and plants will wilt. Many areas only need shade cloth during the height of summer, if at all. This table is a rough guide for many areas.

Shade cloth can be installed in a variety of ways. Using flexible canes you can create a tunnel over your plants, or the shade cloth can be installed like a wall along the south to southwest sides of the garden bed. Many gardeners also suspend shade cloth over their plants like a roof, leaving the sides open. 

Observing how sunlight hits your garden and the type of plants you grow will determine the best method for you. For example, tall plants are less suited to a tunnel shade and are better suited to overhead or wall shading.

Find some shade fabric options here: Amazon.com: Agfabric: Shade Cloth

Permanent Structures

Pergolas provide a sturdy frame above your garden. Climbing plants such as wisteria, grapevines, and passionflowers (find plants suited to your area) can provide dappled shade during the summer. Climbing wires can also be strung between pergola poles, assisting plants such as beans and tomatoes when they grow tall. 

Pergolas can be expensive but they are very adaptable. As well as plants, shade fabric can be attached to the structure, offering multiple types of shade.

Trellises are another permanent or semi-permanent option. Often smaller, they can be oriented along the sunniest side of the bed. They too provide a structure for climbing plants to grow on, and lattice structure still allows sunlight to filter through.

Creating Shade on a Budget

Many permanent structures such as pergolas and trellises can become expensive if your garden is large, and mulch can only do so much. You may already have some materials lying around that can offer a healthy amount of shade for your garden.

Old Bedsheets/covers

• White bedsheets, tablecloths, duvet covers, and similar fabrics can offer shade for your garden. The light color of the fabric is key and while not as effective as shade cloth, is a great way to reduce, and reuse what you already have.

Netting

• If you’re already using netting to stop rabbits, deer, birds, and insects, or you are considering it, netting is a good low-shade option, similar to 10% fabric. For many cooler environments, this amount of shade is sufficient for the average summer.

Find some netting options here: Amazon.com: Agfabric: Netting

Umbrellas

• Have an old patio umbrella lying around? Or one you’re still using? If shade isn’t a yearly necessity for your garden, patio umbrellas can be quickly moved to shade your garden on exceptionally hot and sunny days.

Mulching for Root Shade

While not overhead shade, mulch is crucial in shading plant roots, preventing soil from overheating and drying. Organic mulches like wood chips, straw, or compost act as insulators, keeping soil temperatures low and moisture levels consistent.

In warmer climates avoid dark mulches such as cedar as much as possible. Lighter mulches will trap less heat while retaining moisture and reducing plant stress.

Choosing the Right Shade for Your Garden

Planning the right shade for your garden is essential for keeping your plants healthy, reducing heat stress, and promoting growth throughout the growing season. Whether you opt for natural shade from trees, artificial shade from structures like pergolas or shade cloth, or a mix of both, understanding your climate and the specific needs of your plants is key. Companion planting can further enhance shaded areas by pairing plants with similar light and moisture requirements. By taking the time to assess your garden’s unique conditions and selecting the right shade solutions, you’ll create a resilient, thriving garden that flourishes, no matter the sun’s intensity.

The best type of shade for your garden depends on your climate, plant selection, and garden layout. In dry regions, shade cloth and mulch can significantly reduce heat stress. In temperate areas, deciduous trees or pergolas with vining plants can provide seasonal relief without blocking too much light year-round. Portable solutions like row covers and umbrellas allow gardeners to adapt as conditions change.

To get started, assess your garden’s sunlight exposure at different times of the day and experiment with shading solutions that best suit your plant’s needs.

Stay cool out there!

If you haven’t already seen (or heard) it, check out our latest podcast episode where Peter, Milan, and Erin chat about our garden plans and what we’re doing differently in 2025:

Peter

This year is a big one for me, garden-wise! After 4 years of not having a garden on my property, I will finally be able to walk out my door and pick a tomato off the vine. No more loading up the car with garden tools and jugs of water in the early spring to water seedlings at the community garden! Well actually, that’s a bit of a lie, as I will still continue to have a garden plot at the community garden, at least for this year. This winter we’re cutting down several trees to make a sunny spot for a veggie garden. At about 6-7 hours of sunlight, it still won’t get as much sun as the community garden, but it will get more consistent water and more attention overall. This year will be an experiment to compare how the plants do in the new garden compared to the community garden.

Hopefully at the end of the season we’ll know what’s better, plenty of sun or consistent watering? Will tomatoes actually produce fruit with just 6-7 hours of sunlight? Will leafy greens bolt less with the extra shade? Will my isolated garden fare better pest-wise than the pest-ridden community garden?

To answer these questions, I’ll be planting several identical raised beds in both gardens:

Test Bed 1 - Full Sun Veggies: Nothing needs more sun than nightshades, so this bed will have a variety of tomatoes, tomatillos, and peppers.

Test Bed 2 - Greens: Lettuce, bok choy, and komatsuna will make up this 4x4 raised bed.

Test Bed 3 - Pest Magnets: In my experience, cucumbers and squash all get hammered by pests.

Erin

This year, I moved to a new property that has more land to garden on. I am planning to sell veggies at our local farmers market (and my husband and I will eat a lot of veggies ourselves!) I started with an initial plan in a spreadsheet then I used Planter to visualize where the plants will go in the garden beds. The plant icons in Planter make the plan come to life in a way that’s tricky to do in a spreadsheet. Once I saw the plants in place I knew I had to make some tweaks to optimize the layout. Planter’s drag-and-drop interface makes it super easy to move plants around so you can tweak and make changes until you’re happy with your plan. I’ve intentionally left a few beds open in my plan. I might end up filling them or using them to trial some new ‘experimental’ plants. With Planter it’s easy to adjust my plan on the fly so I can adapt to what the season brings!

Wren

We’ve had an influx in garden pests these past couple years, so we’re going to be focusing a little more on flowers in our garden this year. I have a good amount of flower seeds but was having trouble visualizing where I wanted the flowers to go. Using the Planter app, it really helped me visualize the specific garden beds I want my flowers to be in and how I want them laid out. I feel a lot more comfortable about my plan for my yard this spring now that I know where everything is going.

Samantha

This spring I’m excited to grow a lot of onions and lettuce. I didn’t grow enough last year, so this year I’m dedicating more space to those. I always have to have a little radish patch too. I am very into horseradish lately so I’m going to grow some more this year. I’m still working on my summer garden plans and thinking about what I want to devote my time to. Tomatoes will be a must, some kind of pepper, and there will be a lot of basil. I know I need to move my strawberry patch. Right now it’s under a tree and the birds went crazy eating them. I need to decide the best new location to move the strawberries to.

My medicinal herb garden will mostly stay the same since a lot are perennials. But this year I’m loving all of the new icons that have been created for the Planter App!

Milan

My garden is split into two distinct areas. 

The first part of my garden is in my front/side yard. It features 3 prototype raised garden beds, each with different tools to support growth.

Bed number 1 is what I call my market bed. It is 20’ x 3.5’ and features metal hoops that allow me to add covers for frost, shade, or insects. 

I’ll be interplanting this bed with 6-7 determinate tomato plants. I’m choosing bush varieties that are bred to grow well in containers as well as high-heat. The variety that I’m most excited about is the Hossinator Tomato. It’s a prolific slicer that has impressive disease resistance. 

Between the tomatoes, I’m going to experiment with some lettuce plants. I want to see if the shade from the tomatoes will keep them from bolting so quickly. 

Along the front row of this bed, I’ll have several varieties of bush beans, herbs, and peppers. 

Bed number 2 is a 4’ x 8’ bed with a poly top and roll-up sides. It’s designed to emulate a high-tunnel. Once spring temperatures arrive the sides stay up until winter. The top causes this bed to still be a little warmer than the other beds so I’m dedicating it to some heat loving plants. 

I’ll be planting some indeterminate tomato plants that were bred to be grown in Florida. I’ll also be growing some eggplants alongside of them. These are labeled as combative plants, however I’m grouping them because they have similar growing needs and can handle the heat. 

The third bed in the front yard is my trellis bed. It is a 4’x8’ bed with a built in trellis. I’ll be dedicating this bed to growing cucumbers, dill, and melons. 

The second part of my garden is in my backyard. It features 4 galvanized steel raised garden beds. 

I will be planting 3 of the beds using single crops. I learned the hard way that watermelon and sweet potatoes grow really rapidly and need plenty of room to spread their vines. 

After growing corn for the first time last year, I became hooked. So, I’m excited to dedicate another bed to just corn.

Finally, I’ve wanted to try the 3-sister companion method. So, that bed will include corn, pole beans, and squash/zucchini.

I’m really looking forward to a bountiful harvest season, and I cannot wait to share with you all!

Peter

My garden is a 20x30 ft community garden plot since I live in the woods and the oak trees shade out pretty much everything. This year I’m excited to be growing many new varieties. I’m most excited about the Habanada peppers, which supposedly have some of the flavor of a Habanero pepper without the spice. Another variety I’m excited to try is the Cosmic Purple carrots. Up to this point, I’ve only ever eaten orange carrots. Finally, I’m trying four new cucumber varieties, all bred specifically for pickling. Last year I tried pickling some regular cucumbers and was disappointed in the texture. Hopefully at least one of these varieties will do well in my garden. I’ve positioned the cucumbers and squash in one single bed so that I can cover it to prevent the cucumber beetle and squash bugs from taking over. This bed will also have all-new soil since something wasn’t quite right with the old soil (3 years of bad harvests).

I also plan to rip out the dwindling asparagus bed and put in 2 more raised beds for vining plants like watermelon and pumpkins. In between those beds will be a large garden tool chest that I’ll build to store my shovels and garden supplies.

Back at my home in the woods, I have a GreenStalk. It’s situated on my deck in the sunniest part of the yard, although it still only gets enough sunlight during the spring before the trees get their leaves. This year I’m testing the limits by planting a Patio Choice Yellow Tomato on the GreenStalk, although I doubt I’ll get many tomatoes from it. The rest of the GreenStalk is devoted to low-light veggies like lettuce, spinach, green onions, and herbs. We don’t have proper GreenStalk support in Planter (yet), but I approximated it as you can see in the screenshot. Each layer holds 6 plants and there are 6 layers. The gray boxes indicate the gaps between each layer.

Wren

I’m fortunate to have a large yard, but I’m unfortunate to have a deer problem so my gardens haven’t expanded as much as I’d like them to. Once we have the funds to create a fully fenced in garden that’ll be a different story, but for now I stick to what I can (hopefully) protect from the deer. In my veggie garden box this year I’ll be growing parsley, sage, snow peas, turnips, and bitter melon! I don’t like to eat bitter melons, but my mother in law does, so I grow them for her. Plus they attract a lot of pollinators with their beautiful yellow flowers and deer don’t much care for them at all, so they make a good natural wall to protect my other vegetables.

I often grow produce in pots as well. I have a Kumquat tree and a Lime tree that will stay in a pot their whole life because of their small size. I’m going to try growing cucumbers in a pot this year to see if it will help me stay on top of the pests better (last year’s melons and gourds got obliterated).

I’m very passionate about pollinators and local flora and fauna so I have many flower beds with native plants (many not featured in the garden plan above). I also have a young fruit orchard that will hopefully become full fruit bearing trees one day. The deer definitely make that a fighting challenge, even with tree cages. It’s my goal to one day make my yard a thriving ecosystem for both me and the animals and bugs.

Erin

I’m working with a small suburban yard so the main challenge with garden planning is always trying to cram too many plants into a small space! In addition to packing plenty of herbs and plants into my patio containers, I have a small side yard garden and four in-ground beds in the backyard to work with. The side garden receives partial sun so I’ve selected plants that won’t mind a bit of shade (the carrots will get the most sun). The four backyard garden beds receive full sun (or close to it) so this is where I’ve added sun-loving plants. Most of these plants are old favorites but I plan to try a few ‘experiments’- this year it’s watermelon, peanuts, and okra!

Samantha

This year I’m focusing on the vegetables that my family loves to eat. I have two children who love salads, so I’m letting them help out with the lettuce and radishes. Peas are always a favorite. Bok choy is a new addition.  We love salsa so there will be plenty of tomatoes, jalapenos, cayenne, and tomatillos. You can never have enough pesto either, so I am planning on lots of basil as well. I always have a couple of pumpkins in the patch too.

I put most of my energy towards my beloved medicinal herb garden and I have quite a few plants to keep track of. A lot of plants in this garden are perennials, or they self-sow, so I don’t have to do a whole lot except to keep it weeded. A short list of some of my herbs: bee balm, echinacea, yarrow, valerian, feverfew, and skullcap. I have “weeds” like plantain, dandelion, chickweed, goldenrod, and nettles. I’ll be starting some holy basil and toothache plants soon. I am adding more catnip because my dog ate them all last year! I’m a lover of lavender and I will be adding a couple of new varieties. I have typical fruit trees such as apple and pear, but this year I want to add a quince to the collection.  They are supposed to smell amazing!

In broad terms, both herbs and spices come from plants, but herbs are usually the fresh leaves. On the other hand, spices are typically dried, and they make use of many other parts of the plant- root, stalk, seed or fruit. Both herbs and spices add flavor to the dish, however herbs are more subtle while spices have a much stronger flavor.

Plan Your Garden with Planter!

This time, we’re growing a plan centered around spices! This plan is pretty pepper-heavy, simply because of how useful and diverse they are; as usual, this plan is not an exhaustive list of spices, only a suggestion!

If you’re ever looking to grow a spice that isn’t present in Planter, you can add custom plants through the app, or as a premium desktop member! You can find more information about that by clicking here!

Companion/Combative Info

• Onions, while not featured in this post, are a great companion plant to peppers (which make up a large part of our example garden!) Peppers are particularly prone to aphids, and are protected by the pungence of onions and shallots!
• Fennel and dill will play just fine together normally, but if you are looking to harvest the seeds, you might want to give them some healthy space. Some accidental cross-pollinating can cause some strange flavors in both.
• Fennel shouldn’t be planted by peppers- it releases chemicals in the soil to inhibit the growth of competing plants, so your peppers will pay the price. In this plan, we put them in a container of their own to ensure they don’t cause any trouble! If you’d like to learn how to customize your garden view like this, click here!

Commonly used spices:

Coriander

The seed of the cilantro plant, which is also used as an herb! These seeds are often used in a variety of cultures, including Indian and Middle Eastern cuisines. Their mild flavor is put to good work alongside other spices in curries, masala, soups, or even pickles. Heating the seeds before using them will bring out their flavor, so be sure to toast them before grinding them up!

When your plant bolts, let it dry out, and then the coriander should be easy to shake from the seed head!

Fennel

Fennel is used usually as a root veggie, but you can also grow it for the seeds and use them as a spice!

Raw fennel seeds have a fresh licorice flavor, but bringing heat to the table sparks brand new flavors. When they’re cooked, the seeds offer a more sweet and caramelized flavor. These work well as an interesting sweetener for soups, broths, or oils; all you have to do is simmer them in the dish and strain. When ground, they can be a great rub on meats, particularly pork or lamb.

Ginger

Ginger, like many on this list, is a strong and showy participant in dishes! You have to be very careful about how much you use, but its warm flavor compliments many sweet or savory dishes. Try it ground in baked dishes like cookies gingerbread, add it to broth for a delicious ginger noodle soup, or add it to marinades for fish or chicken. No matter how it’s used, it will often take the show due to its strong and bright sweetness. My personal favorite salad dressing is made of carrot and ginger, and is a staple in most hibachi restaurants. This root can also be candied for an explosively spicy-sweet treat!

Peppers

Chili peppers and the like can be considered a spice! When dried, their spiciness takes a whole new level.

Paprika and Cayenne are both made from powdered, dried peppers. However, their levels of spicy are leagues apart. Paprika is made with mild peppers like bells, and isn’t very flavorful by itself, but when smoked it can be a great pairing to tomatoes or meat. On the other hand, Cayenne uses much hotter peppers, and should be used MUCH more sparingly, with care not to touch your face or eyes!

Mustard seed

Did you know- mustard seed is the largest selling spice in the world? It’s included in so many household condiments and pickled foods!

You can grind up the seeds with vinegar or oil to make your own mustard (the condiment), or you can roast the seeds to bring out earthier flavors and rub them into chicken or fish! It’s also key in pickling, and an essential ingredient in relish.

Garlic

Fresh or dried, powdered or minced or crushed, garlic is a very hearty powerful spice great in curry or most savory dishes. This spice is, dare I say, as useful as salt or pepper. After all, what can’t you use garlic in? It’s a staple in italian cuisine, incredible on any kind meat, and it’s even good raw in salsa. Something I’ve seen done before that I really want to try is roasting the cloves (which makes them really sweet) and then spreading them on toast. The only downfall of this pice is its strength- it’s very easy to go overboard.

Rosemary

Rosemary is sort of a grey area- while you typically use the leaves, like an herb, its woodiness would classify it as a spice just like bay leaves. Regardless, rosemary is a warm addition to many dishes. Make sure to mince the needles finely, as their woodiness makes them tough even after cooking.

You can make a rosemary butter that flavors steak, or rub it into rich meats like lamb… or you can bake it into bread (focassia is the popular choice) or even gnocchi. It pairs well with cheese, too, or lemonade. Its warm flavor and smell can add a new dimension to many different dishes, so don’t be afraid to make use of it!

Lavender

Lavender is typically used an herb, but you can use the flowers, buds, or seeds as a spice! Seeds can be steeped in tea, or you can steep them in milk for lavender ice cream. The buds and flowers can be very powerful when dried, and their floral flavor naturally pairs well with sweet flavors and baked goods; however, lavender isn’t a one-trick-pony! When paired with other herbs and spices, they can revolutionize tomato sauces or roasted potatoes.

Dill

These seeds are a key ingredient in an important process- Pickling! But that’s not their only use. Unlike the leaves, dill seeds are enhanced by heat. Toasting these bundles of goodness brings out their flavor and aroma, and they make a good substitute for caraway in breads. Alongside spices like pepper, onion, and garlic, ground dill seed also makes a great rub for pork or steak!

In Conclusion…

Cultivating a spice garden is a delightful journey that brings a spectrum of flavors to your fingertips. From the mild allure of coriander to the bold zest of peppers, each spice adds its unique character to culinary creations. Let your spice garden be a testament to your culinary taste, turning every meal into a celebration of your harvest and the rich tapestry of spices you’ve nurtured. And let Planter be your planning companion, so your garden ideas grow to fruition! Happy growing and savoring!

‘Curry’ is actually a loose, catch-all term that doesn’t properly refer to any specific dish. In its originating culture, each dish would have its own unique name. That being said, many dishes that could be loosely grouped as ‘curry-style’ dishes can be created using many of the same core plants in the garden. Let’s explore some potential ways to plan a culinary curry garden in Planter!

Curry garden base plan

Our sample curry garden base plan starts with a standard 4’ x 8’ garden in Planter. We’ve filled the garden with uber-versatile plants that form the backbone of many great curry dishes:

• Garlic
• Ginger
• Cilantro
• Hot peppers
• Tomatoes
• Onions

Garlic and cooking onions were placed on the outside because they are slow growers and need to be harvested by pulling or forking them out of the soil. Two hot pepper plants might not seem like a lot, but they’ll likely be prolific enough to provide your family with ample chili harvests (of course if you’re major spice lovers feel free to add more!) While cilantro is associated with cuisines from some of the hotter parts of the world, it actually can’t take the heat all that well and has a tendency to bolt. Because of this, you might want to plan to plant your cilantro in successions.

Roma tomatoes were chosen because they are a nice meaty tomato that work well for cooking. Ginger is kept in containers because a) it grows slowly and needs to be started indoors well in advance if you live in a cooler climate and b) the containers can be moved and positioned around the garden so the plants receive dappled sun- ginger loves the heat but not direct, scorching sunlight.

When choosing locations for the plants in your own plan, be sure to position them so they’ll be easily accessible for harvesting and where they won’t shade each other out unintentionally. This base plan is just a starting point that you can adapt to your unique garden conditions.

If you happen to have some more space to play with in your garden, consider branching out into some specific cuisines:

Thai curry garden plan

Thai food is vibrant and features an array of different veggies. To prepare some tasty Thai dishes, the following plants were added to the base plan:

• Peas
• Eggplant
• Carrots
• Lemongrass
• Thai basil
• Thai mint
• Peanuts
• Dwarf lime

The Thai curry garden plan incorporates most of the plants from the base curry garden plan and adds on from there. The serrano chiles were swapped for Thai chiles, and more garlic and onions were added. Lemongrass is a staple ingredient in many Thai dishes- its included in a container so it can be started early indoors and easily transitioned outside. Mint was also added in a container to prevent it from spreading and taking over the entire garden! Basil plays more nicely so it can be incorporated right into the garden bed. If possible, try to find Thai varieties of mint and basil for a more authentic flavor.

For something slightly more adventurous peanuts and a dwarf lime were added to the plan- these ingredients are often incorporated in Thai dishes or used as accompaniments. Peanuts can grow well even in somewhat northern climates as long as you select an appropriate variety and ensure they are planted with enough time to mature. Limes on the other hand are frost sensitive, but dwarf varieties can be grown as container plants that can be brought inside over winter. If overwintering a lime tree seems like too much work, forgo it and plant something else instead- just be sure not to fill the middle of the garden space with plants that will be hard to reach.

Indian curry garden plan

The Indian curry garden plan also works off the same base curry garden plan, but includes some unique ingredients favored in Indian cooking:

• Turmeric
• Cauliflower
• Potatoes
• Okra
• Kidney beans
• Mustard
• Spinach

Turmeric is a plant that spreads and grows by rhizomes, similar to ginger. Since turmeric isn’t available in Planter (yet!) one workaround is to create a custom variety of ginger and name it turmeric (turmeric isn’t technically a ginger variety but this is just a quick fix). Like ginger, turmeric is grown in pots so it can be started well in advance and moved around in the garden to capture the perfect balance of sun and shade.

Cauliflower and potatoes are included in the plan as core ingredients in the popular and delicious dish ‘aloo gobi’. Okra is added as the key component of ‘bhindi masala’, and the kidney beans can be used to prepare delicious ‘rajma’. With drying beans you’ll want to have several plants to get a yield that is substantial enough to make bean-based dishes. Rounding out the list we have spinach and mustard- spinach can be used to make a mouth-watering ‘saag paneer’ and along with mustard greens (and other mixed greens) can be used to create delicious ‘saag’ curries. And if your mustard bolts and goes to seed no worries- mustard seed is also a key spice in many Indian dishes!

We hope these curry garden plans have provided some inspiration to plan a fun and practical cuisine-themed garden! Having all the veggies at hand to create a whole range of dishes will help you make the best use of your garden produce in the kitchen. Planter makes it easy and fun to explore garden design possibilities to compliment your culinary adventures!

Today, we’re focusing on an assortment plants that we can use for tea. Whether it’s the fruit, leaves, root, flower, or even the seeds themselves, there’s incredible range in the kind of plants that can be used for a wonderful cup of tea! We’ll be focusing on some of the more common plants in this Growing Guide.

Harvesting

• Some plants may taste better dried or fresh, so experiment! Fresh leaves will tend to make more mild flavored teas.
• The best time to harvest tea herbs is a dry morning; too late and the heat of the sun will dry out the leaves a bit, but also drive out some of their flavor.

Drying

• Just as there are many options for tea plants, there are also many methods of drying your plants! Most herbs will dry out plenty when hung in paper bags (with holes poked in) in a cool, dry place.
• However, something as simple as a microwave or a low-heat oven could also do the trick- just make sure to keep an eye on them so they don’t burn!

Storing

• The most important thing is to keep your harvest stored in an airtight container; whether that’s in bags or containers, in the cabinet or the freezer in cubes, it doesn’t matter too much! It may be useful to label your containers while you’re at it, if you’ve dried similar-looking herbs.
• To see if dried herbs are still good for tea, rub them between your fingers and smell them. If they smell like nothing, or dusty, then the best thing you can do is toss them!

Steeping

• About 1-2 teaspoons of your harvest with 8 ounces of water should be enough for the perfect tea.
• Most things will be ready after about 8 minutes of steeping. If your blend is too bitter after that time, try reducing the time; or if it’s too weak, increase it.
• Some teas, such as green tea, go bitter when steeped in boiling water. If your tea is too bitter, and reducing steeping time only made it weaker, try steeping with hot (but not boiling) water!
• Some of your plants aren’t going to fit in a tea bag, but you can use a sieve, french press, or a tea ball to separate out the solids from the tea.

Example Garden Plans

This garden’s plants had no combative or companion relationships in our database; however, future Plan Your Garden guides may feature plants that do interact! We’ll be sure to let you know of any possible interactions, if that happens.

Tea Plants Breakdown:

Blueberry

Whether you opt for fresh or frozen blueberries, both bring a burst of flavor to your cup. Consider experimenting with complementary notes by pairing blueberries with basil, hibiscus, or green tea for a unique twist. If you want to extract the full berry goodness, try mashing the blueberries directly into the water and then straining the mixture!

Raspberry

Get ready to dive into a world of raspberry goodness – and it’s not just about the berries! Whether you opt for the juicy fruits or the leaves, raspberries bring a unique twist to your tea experience. If you like green tea, you’ll love the raspberry leaf brew. On the other hand, the fruit themselves offer tartness, and pair exceptionally well with a squeeze of lemon or some black tea.

Lemon

Lemon is something that may be tough to grow in a small garden, but its versatility is unmatched; it earns its place in this list. Whether you prefer squeezing in some fresh juice or tossing in slices of the fruit, lemons add a burst of brightness that complements not just herbal teas but even black tea. If you want lemon to be the star of the show, try it with honey- and if you want a drink to really rock your taste buds, pair it with ginger as well.

Strawberry

Get ready to sweeten up your tea game with fresh strawberries! For a classic touch, pair strawberries with black tea, and if you’re feeling something a bit smoother, you can add milk for some strawberry milk tea! If you want something more herbal, experiment with pairings like mint, basil, ginger, or anything citrusy.

Echinacea

Known for its long history of medicinal use, the coneflower brings a unique pine flavor to your tea, creating a distinctive and invigorating brew. It’s incredibly versatile, too; you can use the leaves, the flower, or even the roots. It’s a strong flavor already, so it doesn’t need much to support it- maybe honey and lemon, if it suits you!

Lavender

Whether you use the flowers or even the leaves, lavender brings a calm and sweet flavor to your cup that’s not overwhelmingly floral. This versatile herb plays well with others, making it a fantastic companion to herbs, a drizzle of honey, or even in black tea. The variety English Lavender is particularly excellent for tea, with its compact flower heads.

Chamomile

Whether from dried buds for a relaxing experience or fresh ones for a fruitier note, chamomile is your go-to for a soothing cup. This versatile herb can stand alone, offering a gentle floral flavor, or blend seamlessly with other herbs for a delightful herbal harmony. So, whether you’re unwinding or experimenting with blends, chamomile brings a touch of tranquility to every sip.

Bee Balm

Bee balm, a tea sensation in a small package! Whether dried or fresh, petals or leaves, this herb packs a punch with a robust mint flavor and subtle citrus notes. A little goes a long way, so use it sparingly for a refreshing twist in your tea. Whether solo or in a blend, bee balm is your shortcut to a bold, minty, and citrusy tea experience.

Ginger

Meet ginger, the flavor powerhouse for your tea adventures! The root, when peeled and grated, has a robust flavor that easily takes the spotlight. This makes it an easy solo act in your tea cup – a perfect alternative to coffee for an invigorating kick. Known for its digestive benefits, ginger pairs seamlessly with the sweet touch of honey and the zesty freshness of lemon. Spice up your tea routine with the bold and energizing essence of ginger.

Nasturium

Introducing nasturtium, a floral delight for your tea cup! These orange blooms, bursting with personality, offer a distinctive note that can stand out on its own or complement other herbal blends. They make a peppery brew to wake your senses! Spice up your tea ritual with the subtle warmth of nasturtium, making each sip a flavorful journey.

Cilantro/Coriander

Whether you’re working with dried seeds or fresh leaves, cilantro adds a unique twist to your brew. While the dried leaves may not retain much flavor, fresh ones bring a subtle citrus and peppery note, while the seeds boast a tangy and floral taste, even making appearances in the world of beer flavoring. This herb loves to mingle with lemony companions and a hint of honey, creating a fragrant tea rich in antioxidants and vitamin K.

Fennel

Fennel’s tea potential lies not in its leaves, but it’s seeds. Steep them like any other tea for a licorice-anise symphony. For a fresher note, opt for some mint to assist- for a sweeter kick, introduce stevia or honey to build on that licorice goodness. But if you’re feeling bold, toss in some ginger and lemon for a strong and well-rounded flavor explosion.

Basil

Whether you fancy the flowers or the leaves, basil brings a subtle peppery note to your cup. Dive into herbal harmony by pairing it with mint for a refreshing twist, or let it dance with the bright zest of lemon or citrusy herbs. This herb also plays well with black tea, creating a blend that’s both familiar and comforting.

Catnip

Catnip isn’t just a feline favorite but a soothing herb for your tea as well! Whether it’s the dried leaves or flowers, catnip can brew into a calming and mild mint tea. While your cats might go wild over this plant, for humans, it’s a gentle remedy that can aid with headaches and provide a moment of tranquility.

Lemon Balm

Discover the soothing embrace of lemon balm tea, crafted from its dried leaves that release a bright citrus flavor with every steep. This herbal infusion not only tantalizes your taste buds but also offers a refreshing remedy for insomnia and anxiety. Allow the calming essence of lemon balm to guide you into a tranquil state, sip by sip.

Lemongrass

Embark on a journey of relaxation with lemongrass tea, carefully crafted from its vibrant stalks known for their digestive and calming properties. Whether dried for a concentrated experience or used fresh for a burst of vitality, lemongrass adds a unique twist to your tea repertoire. Exercise caution when harvesting this herb, as the stalks can be sharp! Remember – a little goes a long way with this intense herb. Use sparingly to avoid overwhelming your palate, and consider pairing it with black tea over ice.

Mint

This versatile herb harmonizes effortlessly with other companions like lavender, thyme, and rosemary, creating a symphony of flavors in your teacup. Opt for fresh mint leaves for a milder tea experience that gently soothes your senses. Explore the vast array of mint varieties, each offering slightly different flavors. Whether it’s the sweet allure of Chocolate Mint, the fruity notes of Apple Mint, or the classic appeal of Peppermint, let the diverse mint family elevate your tea ritual to new heights.

Lemon Verbena

Indulge in the refreshing essence of lemon verbena tea, skillfully crafted from its dried leaves that impart a zesty, lemony flavor. Beyond its delightful taste, this herbal infusion is renowned for its digestive benefits, making it a good choice for after a meal. Savor the bright and citrusy notes as you sip on lemon verbena tea, letting its soothing properties contribute to a blissful moment of relaxation while aiding digestion.

Sage

Elevate your tea experience with sage, a herb that brings a bold and distinctive pine flavor to your cup. When using sage leaves, be mindful of their potent taste, which can be overwhelming. To create a harmonious blend, consider pairing sage with the sweet touch of stevia or honey, or a splash of lemon Explore the unique combination of flavors as sage takes center stage, complemented by the subtle sweetness of honey or stevia and the bright citrusy notes of lemon.

Stevia

Step into the world of natural sweetness with stevia tea, crafted from its dried leaves. Known for its intense sweetness, treat stevia with care, using it sparingly as you would with sugar—it’s nature’s sweetener. Don’t expect this to be the tea’s main contender; it should be used as support for other herbs.

Experiment with pairing stevia with mint, creating a refreshing and sweet symphony that tantalizes your taste buds; or, you can opt for something citrusy like lemon balm. For a unique twist, combine stevia with sage, balancing its sweet notes with the bold and piney flavors of sage.

Thyme

Savor the slightly savory and highly fragrant notes of thyme, offering not only a delightful tea experience but also providing relief for coughs and soothing your throat. Whether enjoyed on its own for a pure thyme infusion or paired with a citrusy herb, this versatile tea promises a comforting and flavorful journey with every sip.

Thyme’s leaves make delicious brews whether they’re dried or fresh. While the stems may not contribute significantly to the taste, they make taking the leaves back out much easier.

Rosemary

Immerse yourself in the delightful pine-y essence of rosemary tea, made from its dried leaves. Enriched with a touch of citrus, this aromatic infusion creates a harmonious balance that tantalizes your taste buds. This pairs perfectly with other citrusy herbs to bring out those undertones. And just like most herbal teas, you can always sweeten up your brew with stevia or honey.

As the air gains a chill, we tend to seek both warmth and a way to use our leftover harvest. Thankfully, you can do both by making some of these herbal teas! We hope this Growing Guide brings you some comfort and heat this season- keep an eye out for more pieces in this Plan Your Garden series!

A note: You may be wondering, where’s Camellia sinensis (the tea plant)? We looked into it, of course, but growing and making black tea at home turns out to be a very long process. Given its pervasive availability in stores, we opted to simply reference it, rather than include it as an entry. It’ll join our plant roster on Planter sometime; however, if you plan to grow it before then, you can easily create a custom plant on our app!