Herbs. If you grow nothing else yourself, if you buy all your lettuce and tomatoes and chard and cucumbers at the market, promise me you will at least grow your own herbs. Now I might be bit biased because I did my culinary externship at a restaurant known for its herb-enhanced cuisine, but I can’t imagine a better bang for your garden buck. Nothing else will add so much flavor to your food and so much market value to your harvest in so little space.
Don’t believe me? Fresh herbs in the average grocery store, if you can get them at all, usually come in little plastic herb coffins that look like this:
The rest of the herbs I tied in bundles with twine and hung up to dry gently.