The cost of groceries is insane at the moment, and it only seems to be getting worse.
A great way to combat this is by learning to grow some of your own food. And before you say, “But I don’t have space!” don’t worry, we get it. If you’re living in student accommodation or renting a sharehouse, then yes, you probably don’t have the space (or permissions) to put in a full-scale kitchen garden, but no matter whether you have a front porch, a windowsill or even just a spare bit of space on your kitchen bench, there’s something you can grow.
If you have a porch, backyard or deck
If you’ve got even a tiny bit of outdoor space, you’re already ahead of the game. A couple of pots, crates or even old yogurt containers can turn a sad concrete corner into a mini veggie patch (and no digging required, so it’s renter-friendly!).
Cherry tomatoes and capsicums are good options for the summer months: they thrive in pots, grow fast and taste way better than the supermarket kind. Chillies are another great option. They don’t need much room, and one plant can keep you stocked for months, especially if you dry them. Plus, they’re perfect if your cooking leans towards spicy noodles, curries or tacos.
In the cooler months, try leafy greens like spinach, rocket or lettuce. These are all ‘cut and come again’, meaning you harvest a few leaves at a time and the plant keeps growing. It’s basically a living salad bar outside your door, so there’s no excuse for slimy greens taking up space in your fridge!
If veggies are a bit outside of your comfort zone, then try some bushy herbs like rosemary, thyme or oregano. These will all spread to whatever space they’re given, so if you’re a fan of Mediterranean-style cooking but sick of paying $5 for a pack of wilted herbs, then they’ll earn their keep in no time. Most herbs are pretty low maintenance, and they’ll make your space smell great!
If you have a kitchen windowsill
No outdoor space? A sunny windowsill can still produce more than you think.
Again, herbs are going to be your best friend here. Basil, mint, parsley and coriander all grow happily in small pots and don’t need much more than light and water to flourish. If you can find seeds or seedlings of your favourite herbs from back home, then growing and cooking with them can be a really nice way to feel connected to your culture.
Spring onions are another windowsill hack. Just put the white roots in a glass of water after you’ve used the green parts, and they’ll regrow within days. Snip what you need, and they’ll keep coming back!
Microgreens are great too. Scatter seeds of mustard, radish or broccoli in a shallow tray of soil (old berry containers are good for this, and you’re saving on waste!) and harvest in a week or two. They’re tiny, nutrient-packed and a great addition to your avo on toast or salad bowls.
If you have some spare benchspace
Alright, you’ve got no outdoors and no kitchen window – are you doomed to pay overpriced grocery costs forever? Absolutely not. Even with the bare minimum of free space, you can still grow food indoors.
@ehow No garden? No problem! 🌱 #masonjarcrafts #masonjarhacks #windowsillgarden #herbgarden #indoorgardening ♬ Lofi Coffee - M ali
Sprouts are an awesome low-effort option. All you need is a jar and some seeds (like alfalfa, mung beans or lentils). Rinse them daily, and in a few days you’ll have crunchy, fresh sprouts for sandwiches, salads or stir-fries. No soil, no pots, no mess, and they’ll save you a few dollars a harvest!
Mushroom grow kits are another fun one. They look a bit weird sitting on the counter, but watching oyster mushrooms pop out overnight feels like a science experiment you can eat. They’re perfect for quick ramen or pasta dishes and are way cheaper than buying specialty mushrooms each week. They tend to thrive in darker places, so if they weird you out a little, then pop them under your bed or in your wardrobe (just don’t forget about them!)
If you’re feeling ambitious, you could even try regrowing veggie scraps like leeks or celery ends in water. Not only is it a budget-friendly hack, but it’s also a small step towards reducing food waste.
