Growing great-tasting and nutritious food in small spaces. A tray of arugula greens grown in a recycled food container indoors. Regardless of the space available, you can grow great food for yourself.

Curious about how to make your yard or garden more sustainable and productive? This introduction to permaculture explains the basics of this nature-inspired design approach and why it’s a smart, eco-friendly choice for anyone looking to grow food, conserve resources, and support local biodiversity—right at home.

Try this simple recipe for a great salad featuring microgreens, fruit, nuts and some veggies.

These tiny greens are essentially the young vegetables and herbs, harvested when they are just a few inches tall, just before they form their true leaves and at the height of their nutritional density. They are smaller than baby greens but larger than sprouts and harvested at an early stage of growth—usually 7 to 21 days after germination. Their vibrant colours, fresh flavours, and impressive health benefits make them a favourite among chefs, nutritionists, and home gardeners alike.