Hochbeet Kitchen Garden

The classic German raised-bed planting: a 6×3 Hochbeet packed with salads, kohlrabi, roots, and a full herb row.

SpecialtyBeginnerSpringhochbeetraised bedkitchen gardensalad garden

6 × 3 cells·37 plants·0 elements·2 m²·Zones 4a–9b

About This Template

The Hochbeet — Germany's waist-high raised bed — earns its popularity: no bending, soil that warms weeks earlier than the ground, and yields that benefit from the rich layered fill. This planting uses that head start the traditional way. The back line carries the spring classics: kohlrabi at tight spacing, butterhead lettuces, chard, a spinach block, and an endive for autumn. The middle line is the root section — radishes and carrots in dense ribbons with a row of onion sets beside them. The front line puts every kitchen herb at arm's reach, from parsley and chives to dill and basil, with the traditional marigold closing the corner. Everything here is chosen to be picked standing up.

Benefits

1Waist-high growing — sowing, weeding, and harvest without bending
2Hochbeet soil warms early, buying 2–3 weeks head start in spring
3Fits the standard 180×90 cm Hochbeet kit exactly
4Salads, roots, and herbs in one bed cover the everyday kitchen
5Dense spacing works because raised-bed soil is deep and nutrient-rich

Growing Tips

1Fill the Hochbeet in layers — coarse prunings, green waste, compost, topsoil
2In the first year the fill is nutrient-rich: heavy feeders thrive, skip fertilizer
3Resow radish and lettuce gaps every two weeks for nonstop salad
4Top up the soil each spring; a Hochbeet settles 5–10 cm over winter