Taste the Rainbow in Your Spring Garden

With the April sun heating up the soil and your green thumb itching, plant a colorful batch of fruits and vegetables to harvest throughout the summer and into fall.

Gooseberries and Bilberries

It’s the time of year to plant pot-grown fruit trees and bushes. Try these unusual varieties for a luscious pale mauve and deep blue that will give your spring garden a jeweled effect. The unique flavors will brighten up your homemade jams and pies for months to come.

Beets and Radishes

The intense deep magenta of these root vegetables will bring a spark of color to your kitchen. When you finally get to pull them up, dice them into fall salads with goat cheese and arugula.

Greens and Marigolds

For more instant gratification, plant a dizzying array of lettuces, kale, chard, green onions, and spinach that will make your neighbors green with envy. Grow marigolds alongside your bounty to distract whiteflies and attract insects that prey on aphids. They’ll also bring a pop of cheerful orange to your ocean of chartreuse.

Follow this guide to growing your edible garden.