This past month I cooked every single meal that I ate: no eating out, no delivery, and no packaged food. Something I noticed on my 90-percent-veg grocery bill each week was how much I was spending on things such as chives, microgreens, shisho, and other specialty greens (which make all the difference as a “topper” to soups, onigiri, and salads). I also noticed how quickly these edibles decompose after they’ve been cut; I could never seem to eat the whole bag of micro broccoli in time.
I’m now planning for a cutting countertop garden made up of more than the typical culinary herbs, with specific vegetables tailored to my interest. Here are 10 vegetable-growing kits that yield everything from rare mushrooms to wasabi greens to fennel and more.