Notorious for killing bamboo? Somehow managed to slaughter your cactus? It doesn't mean you can't plant a tasty kitchen garden — and manage to keep it alive! We enlisted Michelle Slatalla, editor-in-chief of the blog Gardenista, to help us pick the ultimate fuss-free edibles for this planting season.
MINT
Shade, and even neglect, won't thwart this herb, which looks stunning in flower arrangements and adds fresh zest to drinks like iced tea, not to mention this tangy-sweet passionfruit mojito.
Get the recipe for the refreshing party-ready cocktail.
PARSLEY
Photo by Eisenhut & Mayer
The flat-leaf variety flourishes in containers, and brightens salads and steaks.
Photo by Anson Smart
Get the recipe for Grilled Skirt Steak with Red Wine Chimichurri
ZUCCHINI
Just one plant yields about five zukes per week—enough for all the recipes you can dream up. Hello, zucchini bread!
Photo by Ellen Silverman
Or, for a light side dish, try orzo with zucchini, dill, and feta cheese. Get the recipe.
CHERRY TOMATOES
Photo by Anson Smart
Far less finicky than the plum or beefsteak varieties, many types grow on a bush—no trellis needed. Put your harvest to work as an appetizer with this tasty recipe for bruschetta with strawberries and tomatoes.
What's your favorite hardy plant?
This article originally appeared on CountryLiving.com.
