When you’re just starting out, it’s easy to get excited and overstretch. In fact, “it’s possible for a small and well-tended plot to yield more food than a huge space”, says Brian. So, start with no more than three or four plants, and focus on mastering the basics. Joanna suggests taking what you have from your kitchen: seeds, cuttings, or tubers, and learning how to get each to grow and thrive. By working on these basic building blocks, you will slowly acquire the knowledge and confidence to move on to more challenging plants over time.