Your Title: Top 20 Easiest Vegetables & Herbs for Beginner Gardeners

Dee Butcher
Nov 16
7 min read

Perfect for Small Gardens, Raised Beds & New Zealand Backyards

Starting a garden shouldn’t feel complicated — especially when you’re just beginning. The trick is to choose crops that are easy to grow, forgiving, space-efficient, and suited to New Zealand’s climate. These 20 favourites tick every box and are ideal for small gardens, raised beds, and even patio-friendly spaces.

Growing your own vegetables at home is one of the simplest ways to save money, eat fresher food, and build a little self-reliance. Even a few pots on a patio can produce herbs, greens, and everyday staples that taste far better than anything from the supermarket. You know exactly how they’re grown, you reduce waste by harvesting only what you need, and you gain the satisfaction of nurturing something from seed to plate. Homegrown produce is nutrient-dense, naturally seasonal, and brings a sense of calm and purpose to your daily routine — a small garden that gives back in big ways.

🪴 The 20 Easiest Crops for Beginners (NZ-Friendly)

Each one includes why it’s great, where to grow it, and a simple tip for success.

1. Radishes

One of the fastest and most rewarding crops for beginners.

Why it’s great: Ready in as little as 3–4 weeks; germinates quickly.

Grow in: Pots, raised beds, or between slower crops.

Tip: Sow small amounts every 2–3 weeks for a steady supply.

How I use it: The humble radish, spicy and so quick to grow! you can eat the whole plant, from the root to the leaves. The spiciness will depend on the variety; it can be added to salads, stir-fries, roasted, or pickled. The leaves can be steamed or stir-fried and used pretty much like you would spinach. Constant greens in your garden.

2. Lettuce (Loose-Leaf)

Perfect for cut-and-come-again harvesting.

Why it’s great: Grows quickly, takes little space, and stays tender with regular picking.

Grow in: Pots, beds, or partially shaded areas.

Tip: Water regularly to prevent bitterness.

How I use it: I really don't wait for each lettuce to form; I sprinkle multiple seeds and pick the leaves as they grow. Usually, by the time the next batch comes through, I generally have one or two fully formed ones. You can also let lettuce seed, to collect to replant.

3. Spring Onions

Slim, tidy, and very beginner-friendly.

Why it’s great: Reliable, space-efficient, and versatile.

Grow in: Narrow rows, containers, or tucked into spare spaces.

Tip: Sow every few weeks for continuous harvests.

How I use it: I'm not a fan of raw onion; for some reason, my body doesn't like it, but I do plant it amongst my brassicas, such as broccoli, cabbage, and cauliflower. It helps deter pests, and you can also leave it to seed to replant.

4. Silverbeet (Swiss Chard)

A hardy favourite for Kiwi households.

Why it’s great: Tolerates wind, cold, and varying soil quality.

Grow in: Garden beds or large pots.

Tip: Harvest outer leaves first to keep it producing.

How I use it: My favourite is Rainbow Chard, which is a lot milder than Silverbeet. It grows all year round. You can also let it seed and collect it to replant.

5. Kale

A nutrient powerhouse that thrives in cooler seasons.

Why it’s great: Strong, low-maintenance, and productive.

Grow in: Raised beds or pots.

Tip: Protect from white butterfly caterpillars with garden mesh.

How I use it: Some Kale varieties take 1 year to mature, such as Cavolo kale. You can just harvest the bottom leaves and leave the top part to grow. In summer, I plant these as the bugs like them, which keeps them off my other plants. Letting it seed to collect it to replant as well.

6. Spinach / Baby Spinach

Quick, tender, and perfect for small spaces.

Why it’s great: Matures fast and regrows after cutting.

Grow in: Pots or shallow garden beds.

Tip: Prefers cooler weather — plant in early spring and autumn.

How I use it: This plant is so easy to grow, and if you have a slightly shady spot, it will do quite well through summer. I use the perpetual spinach in my garden, much like kale; it grow upward, and you can collect the leaves from the bottom.

7. Bush Beans

Compact and productive.

Why it’s great: No trellis needed; great for beginners.

Grow in: Pots, beds, or borders.

Tip: Keep soil evenly moist during flowering for best yields.

How I use it: These are also called dwarf beans, low growing; useful to fill a gap in the garden. You can also let them form seeds and collect to replant.

8. Cherry Tomatoes

Sweet, colourful, and extremely rewarding.

Why it’s great: More forgiving than big tomato varieties.

Grow in: Pots, grow bags, or a sunny trellis.

Tip: Remove lower leaves to prevent fungal issues.

How I use it: There are a whole lot of different varieties of smaller tomatoes, even ones that prefer the cold and slight shade or are slightly bigger than a Cherry tomato but still compact.

9. Zucchini (Courgette)

A Kiwi classic that produces heavily.

Why it’s great: Easy, vigorous growth with lots of harvests.

Grow in: Beds or large containers.

Tip: Pick regularly to encourage continuous fruiting.

How I use it: My favourite zucchini is Cocozelle. It’s a hardy variety that tends to sprawl rather than grow upright, with beautiful striped skin and a naturally sweet flavour.

10. Potatoes (Grow Bags or Tubs)

Surprisingly simple for beginners.

Why it’s great: Low effort, high return.

Grow in: Deep containers, tubs, or potato bags.

Tip: “Earth up” as the stems grow to protect tubers from light.

How I use it: One thing to learn about potatoes is to choose the right variety for bags. You have determinate (layered) and indeterminate (mounded). I recommend the layered variety for bags; Rocket, Maris Anchor, Ilam Hardy, Cliff Kidney to name a few.

🌿 Easy Herbs for Beginner Gardeners

11. Basil

A fragrant summer favourite.

Why it’s great: Loves heat; perfect for pots and patios.

Grow in: Pots or warm, sunny beds.

Tip: Pinch out flower heads to keep leaves tender.

How I use it: I plant these with my Tomatoes to help ward off unwanted pests, and to add to cooking and pesto, of course!

12. Parsley

One of the easiest herbs to grow year-round.

Why it’s great: Hardy, long-lasting, and perfect for cooking.

Grow in: Pots, raised beds, edges of garden borders.

Tip: Give consistent moisture and partial shade during hot months.

How I use it: This hardy and very useful plant generally grows for a long time. I use the Italian flat leaf and the curly leaf (great for decorating platters); they grow most of the year around, placed in a shaded position in Summer so they don't bolt. In Winter, I live off this plant to make Tabouli, and add it to stews and salads, very versatile. Also save some seeds!

13. Chives

A tidy, flavourful perennial.

Why it’s great: Cut-and-come-again with minimal care.

Grow in: Pots, borders, or herb gardens.

Tip: Divide clumps every couple of years for vigour.

How I use it: You can grow common chives or the garlic variety, and they can go into just about anything you cook. Let them seed to plant again.

14. Mint

A vigorous grower perfect for beginners.

Why it’s great: Very hardy and fast-growing.

Grow in: Pots only (it spreads quickly).

Tip: Trim regularly to encourage lush new leaves.

How I use it: Yes, it pays to grow mint in pots, as it will spread, and you will never be able to remove it fully. Mint comes in many varieties: common mint, spearmint, chocolate mint, pineapple mint, apple mint, and Mojito mint (this was a gift from a friend for her Mojitos when she visits!), just to name a few. You can make mint sauce with the common mint; add chocolate mint to plain or chocolate icecream; apple mint to fruit salads or drinks.

15. Thyme

Drought-tolerant and fragrant.

Why it’s great: Thrives in poor, dry soils.

Grow in: Pots, borders, or rock gardens.

Tip: Avoid overwatering — thyme prefers it dry.

How I use it: Mainly in cooking or making a mixed herb spice, and great for a tea to help with colds and sore throats.

🥬 Fast, Compact, and Extra Easy Veggies

16. Rocket (Arugula)

Peppery and ready in weeks.

Why it’s great: Grows almost year-round and thrives in small spaces.

Grow in: Pots, beds, or long planters.

Tip: Harvest young to avoid bitterness.

How I use it: I love Rocket, so easy to grow, it has a peppery taste, so it can be used in salads and cooking, nstead of adding pepper, you can even eat the flowers or use them for decoration. Save the seed pods and replant.

17. Beetroot

Two harvests in one — roots + greens.

Why it’s great: Hardy and grows well even in containers.

Grow in: Beds or deep pots.

Tip: Thin seedlings early and eat the baby leaves.

How I use it: I grow this year-round because you can eat the whole plant. In Winter, I don't always get to eat the root, but the greens are great to add to salads, stir-fries, and soups.

18. Peas (Sugar Snap or Snow Peas)

A delicious cooler-season crop.

Why it’s great: Sweet, crunchy pods and great for vertical spaces.

Grow in: Pots with a trellis, fences, or beds.

Tip: Plant in early spring or autumn to avoid summer heat.

How I use it: The pods on these plants are super sweet, great for adding to salads and stir-fries. You can leave some pods to dry, then collect the seed to replant.

19. Pak Choi / Bok Choy

Quick, tender, and perfect for stir-fries.

Why it’s great: Fast-growing and shade-tolerant.

Grow in: Containers or beds.

Tip: Keep soil moist to prevent bolting in warm weather.

How I use it: These are great to grow from Autumn to Spring. During the Summer, plant in a shaded area. You can also let them go to seed to collect to replant.

20. Strawberries

A beginner favourite (and kid-friendly).

Why it’s great: Reliable, delicious, and perfect for pots.

Grow in: Hanging baskets, containers, or vertical planters.

Tip: Mulch around plants to keep fruit clean and sweet.

How I use it: Strawberry plants are most productive for about 2–3 years. Younger plants always give the biggest, juiciest berries, and the fruit naturally gets smaller as the plants age — though they’ll still produce. Each plant will send out runners, which you can pin down or tuck into the soil to root and grow into fresh new plants. Fresh strawberries are delightful to eat on their own or with ice cream, make jam (tastes way better than store-bought), and can be frozen for later use.

🌱 Beginner Tips for Success