Few gardening projects may match the satisfaction of growing a vegetable garden. From harvesting tomatoes, beans, or corn on a half-acre plot to a small patio garden, the sense of achievement is unparalleled. Once mastered, you can explore more exotic varieties and specialties.
Here is the selection we have prepared for you. If you think there is something missing, please comment so that we can include it in the next update.
Artichoke: A perennial plant resembling thistles, artichokes are only hardy to US. Department of Agriculture plant hardiness zone 6. Artichokes require rich soil and plenty of moisture to produce well.
Arugula: Sow arugula seeds in early spring or fall. This salad crop prefers cool temperatures. Enjoy its unique peppery taste on its own or in a mixed greens salad.
Asparagus: This perennial vegetable takes two to three years to become established; however, it lives for 20 to 30 years. Requires minimal care, it yields sweet, tender stalks every spring.
Basil: Basil and tomatoes are commonly grown together. Gardening folklore suggests that the two enhance each other’s flavor. They are certainly well paired in dishes like bruschetta and pasta sauces.
Basil can be grown from transplants or seeds. It should be grown in the sun, and the soil kept moist. Leaves should be pinched back regularly
Beans: Beans should only be planted once the soil has warmed up. Bush beans tend to be a vigorous producer for a few weeks. The harvest season for pole beans lasts until frost; try shell beans too. Do not soak the seeds before planting; contrary to popular belief, this helps them rot or crack.
Beets: Beets are a great plant for beginner gardeners as they do not require much space. They can be planted in early spring for a summer harvest or late summer for a fall harvest.
Bok Choy: This delicious crisp cabbage is used especially in stir fry. It does well in cooler moist weather and part shade.
Broccoli:Broccoli is a cool season crop that grows well with late spring frosts. Fresh broccoli far surpasses any store bought option. For continuous harvests, stalks can be cut off the main plant instead of removing the entire plant. Crop rotation is recommended for reduced insect problems.
Broccoli Raab: Broccoli Raab produces loose flower heads like his Italian cousin and differs in growing requirements compared to the compact formed bunches of broccoli.
Brussel sprouts: The growing season for brussels sprouts is quite lengthy; some varieties take up to 175 to 185 days. A light frost actually improves their flavor.
Cabbage: Cabbage can be direct seeded in early spring as soon as the soil is workable, or you can transplant seedlings. Like brussels sprouts, cabbages appreciate a long growing season and ample moisture. Cabbage also stores well over winter.
Cantaloupe: Aside from the sweet taste, the aroma of ripening cantaloupes has a strong appeal as well. Cantaloupe should be planted in warm, sunny sites after the last frost.
Carrots: Carrots are slow to germinate, especially in dry conditions. However, they are easy to grow and don’t require much space. Thin carrots to 2 inches apart and grow half-length varieties like ‘Danvers Half-Long’ if you have heavier soils.
Cauliflower: Cauliflower is a bit more challenging when it comes to growing it compared to other members of the brassica family. It does not tolerate heat or frost and takes at least two to three months to mature. When the head of the cauliflower is the size of an egg, blanch it by covering it with the leaves of the plant which will turn it white and enhance taste.
Celery: Home gardens rarely include celery. It has a very slow growth, taking up to six months to mature, thriving in cool temperature, moist environment, and very rich damp soil.
Chile peppers: These dry, warm weather regions like the southwest are ideal for these sweet and spicy peppers. Start them from nursery transplants and keep them in a sunny spot. Withhold water during the later stages of fruiting for better flavor. You can eat them fresh or roast them in a hot oven.
Chives: These perennial herbs come back every year so you should give them a permanent spot. Their thin green leaves are delicious in sauces and salads. Chives blossoms are equally edible. They withstand dry conditions and cold winters.
Collards: Undoubtedly, collards can support nutritional needs and are simple to cultivate. You should consider adding them to your garden as an early spring crop in the northern regions and a fall crop in the southern regions. They do better in slightly cool temperatures.
Corn: Although corn requires much space and nutrient-rich soil, gardeners are willing to put the effort in for the sweet crisp taste of fresh corn. Corn is wind-pollinated, so remember to plant it in a block of at least four rows instead of a single long row.
Cucumber: Ensure to plant cucumbers in sunny areas after the last frost to ensure warm and moist growing conditions. While cucumbers are part of the cucurbit family, they take up less space in the garden as they can be trellised. Bush varieties grow well in containers as well.
Dill: Benefits and uses of dill range from attracting good insects with its small flowers to being tasty in multiple dishes. Effective pest control can be achieved by scattering dill around the garden as interplanting.
Eggplant: The eggplant’s purple, glossy shape bears resemblance to jewels, making it the beauty a garden can offer. Treat it like the tomato plant. After the last frost, plant seedlings in warm, bright areas. Water it consistently, and protect it from late spring frost using row covers or cloches.
English peas: Also known as garden peas, these are the traditional peas eaten without the pods. Their sowing season is during early spring. These do not grow well in extremely hot and dry environments.
Escarole: Plant escarole mid summer if you wish to harvest it during fall. It can be consumed raw in salads or sautéed in olive oil and garlic.
French Sorrel: This perennial green is simple to cultivate. Its seeds should be sown in early spring. It can be harvested throughout the growing season. However, do not let it grow beyond 12 inches or go to seed.
Garlic: Garlic should be planted on early spring. Buy the adapted ones to your climate zone. Plant the cloves pointy side up 2-3 inches deep and spaced apart. Harvest them when the tops die back.
Kale: This vegetable can be grown in cool seasons and can be started from seed or transplant. It can be a successful spring or fall crop. Harvest leaves early to avoid the heat, as soaring temperatures make the leaves more bitter.
Use a nitrogen rich fertilizer on kaleabout a month after transplanting, or when the plants reach four to five inches in height. From a nutritional stand point, kale is one of the best vegetables because it is high in Vitamin A and vitamin C.
Kohlrabi: This vegetable can be grown from seed in early spring when the soil has softened. The plant yields a root that tastes like a turnip within six weeks.
Leeks: This cousin of the onion is mild in flavor. While leeks tend to be pricey at the store, they are easy to grow in the garden. Use transplants or sow seeds in early spring. For harvesting, use a trowel and avoid pulling them so the roots remain undisturbed.
Lettuce: As with other vegetables, plant lettuce in early spring once the soil is soft. When selecting varieties, choose soft-headed lettuce over head lettuce since the latter tends to go to seed more quickly. Maintain soil moisture to ensure tender and mild tasting lettuce.
Okra: A Southern cooking staple, okra grows in warm, moist conditions similar to tomatoes and eggplant. If you are from the north, start it indoors six weeks prior to planting. Southern gardeners may plant it from seed in late spring.
Onions: Grown from either sets or seed, onions take a considerable amount of time to grow, often resulting in sets being the preferred method. Purchase onion sets from local suppliers, ensuring they are suited to your region.
Radicchio: This Italian salad is not only served as a side dish but also adds beauty to the garden with its red foliage. It requires five months to reach full maturity and cooler temperatures. Mid-summer is the best time to plant it for a fall harvest.
Parsnip: Looking exactly like a white carrot, parsnips possess a texture that resembles potato. These root vegetables can be used in soups, stews, or roasted. Sow parsnips in spring and keep the soil hydrated and even. Much like carrots, their germination is slow. They can take upwards of a year to fully grow.
Peppers: Sweet peppers need warm climates and moist soil to develop sweet thick walls. They are more challenging to grow in dry regions than chile peppers.
Potatoes: This crop is resistant to droughts and offers a higher protein yield per acre than other crops, apart from legumes. To minimize disease, crop rotation and using certified disease-free seed potatoes is essential.
Pumpkins: Their cheerful orange and white fruit are certainly worth the effort for gardeners. Even though they take a lot of space with their long, lazy vines, they can be planted in late spring when the soil is warm.
Radish: These crops are ideal for children and novice gardeners as they are quite simple to grow. They take very little space and mature within a range of four to six weeks. Radishes can be eaten fresh or used in salads.
Rhubarb: This perennial plant is often mistaken to be a fruit, but is a vegetable. It performs best in full-sun areas with moist soils. Rhubarb should be harvested from mid spring to early summer, and like most leafy vegetables, the toxic leaves should not be consumed.
Rutabagas: They are around squat root vegetables that are rich in nutrition. Typically enjoyed boiled or mashed with butter, these vegetables require cool climates for optimal growth. Rutabagas need a minimum of three months to fully mature.
Shallots: While shallots are often considered a luxury food item, they can be easily and affordably cultivated. Purchase a few shallots and separate them to form sets. Plant the sets pointed side upward 2 to 3 inches deep and 4 to 6 inches apart.
Snap peas: Snap peas and snow peas have crisp, tender pods which can be consumed raw or in stir-fry dishes. These crops are as simple to cultivate as garden peas. Sow them in early spring for a late spring harvest.
Spinach: One of the earliest garden greens, spinach is a delicious addition to salads and can be steamed. It goes to seed quickly when temperatures rise. Try new smooth varieties, which are easier to wash compared to the crinkled types.
Summer squash: Producing yellow squash, zucchini, and patty pan squash, summer squash is easy to grow and prolific. One or two plants is usually more than enough.
Sweet potatoes: requiring five months of warm weather, sweet potatoes are popular among southern gardeners. If you live up north, try adapted varieties.
Tomatillo: The tomatillo is a close relative of the tomato, and like it, tomatillo plants are tall and lean. The green fruits will develop a papery skin as they ripen. They are great for Mexican sauces.
Tomatoes: Tomatoes are the most commonly grown garden vegetable, and for good reason. You cannot beat the flavor of home grown tomatoes compared to those purchased from the supermarket. Plant them as seedlings after the last frost and try disease resistant types.
Turnips: The quintessential peasant food, turnips are fast growing root vegetables which thrive in cooler temperatures. Turnips can be boiled, mashed or roasted.
Watermelon: Watermelon requires an extended hot summer season and abundant moisture for proper growth. If grown in the north, short season varieties should be used.
Winter squash: A corn and butternut squashes are examples of winter squash. They need more space and have a longer maturity time than summer squashes, but they store longer and have greater nutritive value.
Zucchini: Zucchini is classified as a summer squash and is cultivated in the same way. If you are looking for high yields from a single plant, it’s a great option because zucchini have an abundant yield.
The majority of vegetables share common prerequisites for growth, making gardening simpler. Choose varieties that are appropriate for your local climate, provide sufficient irrigation and sunlight, and enjoy fresh, healthy harvests.
