Here’s the thing that I think most people get wrong with (edible) garden planning: it’s not really about your garden, it’s about your kitchen. What do you actually cook? What do you reach for week after week? What herbs are you routinely using? What do you crave? I used to overthink this, scrolling through seed catalogs, adding things to my cart because they looked beautiful or interesting. My philosophy is to work backwards: what do you want to cook?