Prepare your soil first. Add a fresh layer of compost to your raised beds or garden plot before planting anything. Compost amends the soil and creates a healthy foundation, and you'll notice an immediate difference in color and texture.

Because a kitchen garden sits so close to your home, it's often designed to be as beautiful as it is productive — think raised beds, trellises, and seasonal plantings that look great year-round. It's less about becoming a farmer and more about weaving fresh, homegrown ingredients into your daily life.

Direct-sow beets, radishes, mustard, and turnips into your beds this month. Keep harvesting outer leaves from any lettuce, spinach, or collards you planted earlier to encourage continued production. Cilantro, dill, and parsley can go straight into the ground as soon as soil is workable and will be harvest-ready in about 45 days.

In Atlanta (USDA Zone 8a), the average last frost date falls between April 1 and April 15. A widely trusted rule of thumb among local gardeners is to wait until Tax Day — April 15 — before transplanting frost-tender crops like tomatoes, peppers, and basil outdoors.

Start with Leaves, Then Roots, Then Fruit – Begin with easy herbs like basil and oregano, plus lettuces and arugula. These require less space, sun, and time than other crops. Once you've mastered herbs and leafy greens, progress to root vegetables like radishes and carrots, then graduate to fruiting plants like tomatoes and peppers.

Starting a vegetable garden in Atlanta begins with three essential steps: location, raised beds, and the right plants. Choose a spot receiving at least 6 hours of direct sunlight daily—preferably on the south side of structures to maximize winter sun.