A beginner's roadmap to your first garden

Pick the spot you walk past most often. Gardens that are easy to see get watered, weeded, and harvested.

Look for level ground, shelter from strong wind, and a water source within hose reach.

Most vegetables and flowering plants want six or more hours of direct sun. Leafy greens and many herbs manage with four.

Watch your chosen spot across one clear day and note when it is in sun and when it falls into shade.

Good soil drains freely, holds some moisture, and contains organic matter. Compost improves almost any starting point.

For raised beds and pots, use a bagged mix made for that purpose rather than digging up garden soil.

Start with things you actually eat or enjoy looking at, and favor forgiving plants in your first season.

Check the days-to-harvest on the seed packet against the length of your growing season.

A hand trowel, pruning snips, a watering can or hose with a gentle nozzle, and a pair of gloves cover most jobs.

Add a garden fork or spade if you are working in-ground. Buy tools as you need them, not all at once.

Water deeply and less often so roots grow downward. Check by pushing a finger a few in into the soil.

Early morning is the best time: less evaporation, and foliage dries quickly.

Follow the spacing on the packet or label — crowded plants compete for light, water, and airflow.

Set transplants at the same depth they grew in their pot, firm the soil gently, and water them in right away.

Weed while weeds are small, mulch to reduce them, and check plants briefly a few times a week.

Support tall or vining plants early, before stems get heavy.

Pick most crops slightly young rather than overripe — flavor and texture are usually better.

Frequent harvesting signals many plants to keep producing, especially beans, herbs, and salad greens.