A Simple Raised Bed Herb Garden for Spring Cooking

Designed for fresh herbs, simple meals, and a garden that grows with the season.

The Pull Toward Spring

I’ve been waiting for the weather to turn and to feel settled enough in our new home to plant a small herb garden. Around this time each year, I find myself pulled back into the rhythm of seasonal cooking: slower mornings, simple meals, and ingredients that feel tied to the place we’re in.

This felt like the right moment to finally build something of our own.

Choosing the Space

Tucked just beyond the back shed, our yard has a naturally shaded corner that immediately felt like it was meant for a garden.

I had done some research ahead of time and landed on raised beds from Edge Right—corten steel that will patina over time and settle into the landscape rather than sit on top of it. Just as importantly, the beds gave me the ability to fully control the soil blend, which felt essential for setting everything up to thrive through the season.

I went with a 4’x4’ and a 2’x4’ configuration with the 14 inch depth — enough space to anchor the garden with tomatoes while still leaving room for a full mix of herbs.