What I’m Growing From Seed in My Herb and Vegetable Garden This Year (Easy, Reliable Favorites)

Seed ordering is one of my favorite garden rituals. It’s equal parts planning and dreaming, with just enough realism mixed in to keep things manageable. At this busy stage of my life I’ve learned that the best herb and veggie gardens aren’t the most ambitious ones – they’re the ones filled with plants you’ll actually cook with, eat, and enjoy tending. This year’s seed list reflects exactly that. Like all things, seed quality varies so I've also put my go-to list of sources for excellent quality organic seeds. Here's what I'm growing from seed in my herb and veggie garden this upcoming year.

Peppers (a Repeat Favorite)

Shishito peppers are absolutely coming back. They’re prolific, low-drama, and incredibly versatile in the kitchen – a quick blister in a pan and you’ve got an instant appetizer that took me right back to my days in Tokyo. I’m also growing habaneros again. A little goes a long way, but having a steady supply for chili and salsa is worth the minimal space they take up. Both have proven to be reliable and relatively pest-free for me.

Tomatoes (Tried-and-True Varieties)

I’m sticking with what worked last year: two heirloom tomatoes for flavor and one cherry tomato for sheer productivity. The heirlooms are unbeatable for slicing, burgers and caprese salad, while the cherry tomato is perfect for snacking straight off the vine (to our delight, Murphy is obsessed with these) and tossing into just about everything. With good airflow and sun, these have been easy growers without major disease issues.

Pro tip: cherry tomatoes get extremely tall and leggy by September, so be prepared with some extra tall supports to keep them from becoming a totally tangled mess.

Zucchini (One Plant is Plenty)

Zucchini earns its keep every summer. It grows fast, produces heavily, and is endlessly useful in the kitchen. I keep a close eye early on, but overall it’s a low-maintenance staple that I’ll always make room for.

Herbs I Actually Use

Basil and parsley are non-negotiables. They’re easy, productive, and elevate even the simplest meals. I like having basil close at hand for regular harvesting and parsley planted in generous quantities so I can cut without guilt. The other herbs I keep in the garden are rosemary, thyme, tarragon and oregano which may or may not prove to be perennial after this winter (fingers crossed they make it).

Lettuce (Early and Often)

Lettuce has been a standout success in past seasons, and I love that it’s a cooler-season crop. It lets me start harvesting earlier in spring and helps spread out the workload and rewards of the garden. Fresh, homegrown lettuce never gets old and is truly low-maintenance. We built out the veggie garden too late last year to enjoy it, but I'm excited to grow it this upcoming year.

Pumpkins (Go Big or Go Home)

Last year’s Connecticut field pumpkins were such a hit that they’re making a return along with two new, unique varieties. These are pure joy but require serious space. If you’re growing pumpkins, give them room to sprawl and do their thing. The payoff is well worth it, and we even used ours to make our Halloween jack-o-lanterns this fall.

Pro tip: I anticipate one seed will grow one long vine which will reliably produce one large pumpkin. This is the math I would use to determine how many seeds to plant based on how many pumpkins you want to end up with.

This year’s seed list is about confidence and enjoyment—plants I know will thrive, won’t demand constant intervention, and will make their way from garden to table with ease. That’s my version of a successful growing season.