Let’s tackle the bad news first: Not every crop you sow will end up saving you money. Gardening demands time and effort, and for certain vegetables the financial payoff just isn’t worth the work.
Now for the good news: We’ve gathered which vegetables are actually worth growing, based on reporting from Bottom Line Publications with supplemental input from HowStuffWorks.
So which veggies will trim your grocery bill and which are so cheap in stores that dedicating garden space to them isn’t sensible? Let’s examine the options.
Most Cost-Effective Veggies to Grow
These are the plants you should prioritize — they deliver the best value compared with store prices.
Salad Greens
Sowing arugula, Swiss chard and spinach can yield substantial grocery savings. How substantial?
Consider this: A bag of prewashed salad greens that might serve two salads can run up to $5 at the supermarket. (And those bags often include some wilted leaves.)
For $2 to $3 you can buy a packet of seeds that can supply fresh greens for roughly five months. They’re simple to grow, require minimal upkeep and are easy to harvest.
Your savings could add up to hundreds of dollars. And, let’s be honest, homegrown salad just tastes far better.
Cherry Tomatoes
A pint of heirloom cherry tomatoes can cost up to $5 at a store or farmers market, whereas a $2 to $3 packet of seeds can produce around 20 pints from your own plants. Which option seems more economical?
Note: Heirloom cherry varieties outperform larger types for home production because they often have a longer harvest period and higher yields. They do require at least six hours of direct sun daily, so plan their placement accordingly.
Green Beans
I’m referring to snap or string beans. With full sun, they flourish, and each plant can produce several pounds of beans (which sometimes sell for $6–$7 per pound at farmers markets).
Herbs
Think parsley, basil, rosemary and thyme. They’re simple to cultivate, even indoors: a few small pots on a sunny windowsill that gets four to six hours of light a day will do.
Fresh herbs can be pricey at the store — $2 to $3 for a few sprigs — while a starter pack of herb plants costing a similar amount can outproduce those handfuls many times over.
If you use herbs in cooking, growing your own is a smart move. Perennial herbs like rosemary can survive year to year, giving you fresh flavors even in cooler months.
Honorable Mentions
Not highlighted in the main piece but frequently praised by readers for ease and yield are summer squash, carrots, zucchini and leeks.
Least Cost-Effective Veggies to Grow
They may taste great, but these crops aren’t the best choices for small gardens or gardeners aiming to maximize savings.
Tricky to Grow or Prone to Pests and Disease
The following require careful attention and often produce modest harvests that don’t justify the expense and effort:
- Artichokes
- Carrots
- Cauliflower
- Celery
- Eggplant
- Head lettuce (distinct from the loose leafy greens noted above)
Just Plain Cheaper in Stores
Onions and potatoes are so inexpensive to purchase that growing them yourself is unlikely to reduce your grocery bill much. Potatoes also demand a lot of water, so in arid regions cultivating them can significantly increase your water expenses.
How to Maximize Your Garden
Some practical strategies will help you get the most from your garden space, even if it’s limited, and save on food throughout spring, summer and beyond.
Only Plant What You’ll Eat
It sounds obvious, but many home gardeners are tempted to grow an assortment of impressive-looking crops they rarely consume.
Only like tomatoes as a sandwich topping? Is squash only eaten by one household member? Then it’s impractical to cultivate and care for them. If you seldom eat a particular vegetable, buy it when you need it rather than devoting garden space to it.
Don’t Plant All at Once
For salad greens, stagger your sowing by planting small batches of seeds each week instead of seeding everything at once. This approach lets you pick outer leaves as needed while the remaining plant continues to grow, providing a steady supply throughout the season.
Freeze Your Extras
Have more zucchini than you can consume? Freeze it for later use in casseroles, breads, or other recipes. The same preservation strategy works for most vegetables — aside from delicate items like lettuce — so store surplus produce to avoid waste.
