Seed sales are up this year. Way up. Who knew that a downward turn in the economy would spark a revival in the art of growing produce in our own back yards?

Like the Victory Gardens planted during the World Wars, Americans are again figuring out how to grow peas and beans on their own urban and suburban lots. The reasons are varied, from saving money to stress relief to confidence in the source of the food we eat. Many are planting edible gardens for the first time.

It’s still early in the season, so for the next few weeks I will be focusing on design issues. A little forethought and planning will make your first kitchen garden a success. Let me offer a few tips on where to site the kitchen garden.

Plant the kitchen garden near the kitchen

This statement might be a new concept to some. We are used to planting vegetable gardens at the remotest parts of our properties, as if we are ashamed of the messy working garden. We hide it from view. It’s difficult to get to. Pretty soon it’s overgrown with weeds and we vow to try again next year.

There is tremendous joy in planting the edible garden near the house where it can be seen from the windows and where the family walks, lives, and works every day. Plant it near the garage so that when you arrive home from work you walk right by the cherry tomatoes and Genovese basil. On your way in the door, you may pick a few ripe tomatoes for a quick snack and end up picking a few weeds as well. Chores done a little at a time, every day, are not monstrous at all.

It makes perfect sense to plant the kitchen garden near the kitchen door, so the chef has easy access to the basil for pesto and parsley for tabouli. It’s practical design wisdom for a more sustainable garden and lifestyle.

Choose a location that receives six hours of sunlight a day

Fruiting vegetables like tomatoes, okra, beans, peppers, and peas need full sun conditions for 6 to 8 hours. Leafy vegetables and some herbs will take part-sun conditions. Consider the aspect of the garden. You will not be able to grow a healthy vegetable garden on the north side of your house, but a southern, eastern, or western exposure will do fine.

Start small

My own kitchen garden is what I call a tasting garden. I plant a little of everything—a few tomato plants, a few pepper plants, etc. I plant enough of what I like, so that I always have something to eat fresh.

How many zucchini are you really going to eat? One plant may be fine. You don’t have to commit to growing in bulk for canning and freezing. If you love it, you can expand next year.

Growing edibles in containers is another way to start small. You don’t even need to have a yard.