2 Acorn Squash
2 Broccoli
2 Cauliflower
2 dwarf Zucchini
2 Kale or Chard
2 Sugar Pumpkin
2x 4 pack Pole Beans
2x4 pack Snap Peas
4 pack Lettuce
4 pack mixed Basil
4 Tomatoes; 2 cherry, 1 plum, 1 salad
* Plus seeds for Beets, Carrots mixed Lettuce and Sunflowers!

There are a couple of secrets to success in planting your box bed; plant shorter veggies or Herbs like Basil on the sunniest side, tuck Tomatoes in cages along an edge, Squash in the corners so they can trail outside. I recommend you make a teepee with 5 tall stakes for your beans & peas in 18” pots as they happily grow vertical in garden containers, saving more planting space in your box bed. Broccoli, Cauliflower & Kale will thrive with a handful of dolomite lime under each plant to keep their soil spot sweet & disease free. I have included compact Squash & Pumpkin so you will have more than just a salad style garden and they will give you a late summer harvest to look forward too. Enjoy the magic of seeding easy Lettuces that are a “cut ‘n come again” variety; plus direct seed root veggies that dislike transplanting like Beets & Carrots, lastly who can resist seeding cheery Sunflowers along the back or in their own pots!
Add extra 4 packs of annual Herbs or edible flowers for $2 each…

4 pack Arugula
4 pack Basil
4 pack Calendula (easy edible flower)
4 pack Coriander/Cilantro
4 pack Dill
4 pack Nasturtium
4 pack Parsley
Pot of Chives (P)
French Tarragon (P)
Rosemary (P)
Sage (P)
Thyme (P)

The secret to success with your Herbs is to plant your 4” pots of perennial Herbs first, spacing them for their adult size and then interplant the annual herb starts. Keep in mind which ones grow short/tall, keeping the shorter ones on the sunniest side of your border or box bed. Do water and fertilize regularly when harvesting regularly, give the best soil to your Basil! Never cut more than one third of the green growing area of your perennials. Reseed your annual ones to keep fresh green starts, especially the Coriander/Cilantro. In the fall fill the gaps when the annuals are finished with pansy starts, another edible flower!
Add extra seed packs of Arugula, Dill, or Coriander for $2 each…

3 French Lavandin
3 Spanish Lavender
3 Sweet English Lavender

The secret to success with all Lavenders is full sun and a fairly fertile, light soil with good drainage. Spanish Lavenders (Lavandula stoechas) bloom from early spring and into the fall, they are known as the “Patio Lavenders”, great in pots and grown more for their showy “bunny eared” flowers. French Lavandins (Lavandula x intermedia) are larger late blooming Lavenders, great for bouquets and crafts with their long elegant bloom stems. Sweet English Lavenders (Lavandula angustifolia) are the traditional Lavender grown for the best fragrance and taste: yes you can eat this Lavender! Do water and fertilize regularly the first couple of years to have all these Lavenders thrive, not just survive as they settle in. Lavenders in the garden can last 10 years with good care and annual pruning after their major bloom, potted Lavenders need replacing about every 5 years. PS: Traditional Lavenders bloom blue, look for our fancy pink, white and purple blooming ones too!