Healthy and nutritious vegetables can be easily grown, given the right conditions. Our instructional list of over 50 annual and perennial vegetables has something for everyone in all climate zones.
A native of the humid warm climates of the southern Mediterranean, Globe Artichoke is grown in North America as an edible ornamental. This tall thistle like plant can reach up to 10 feet in optimal conditions. It is primarily grown for its immature flower buds which are edible. A perennial in areas with milder winters and even considered a weed in some areas, it is a perennial that is grown as an annual in Northern climates.
Asparagus is a hardy perennial vegetable native to the seacoasts of Europe and eastern Asia, Early settlers brought asparagus to North America. The underground portion of the plant consists of a network of rhizomes, fleshy storage roots, and fibrous roots. The fleshy roots (as well as the spears) are initiated from the rhizomes. Together, the fleshy roots and rhizome make up the crown, which is the perennial portion of the asparagus plant. Fleshy roots serve not only as storage organs for the carbohydrates received from the fern, but also as the site of fibrous root development. Fibrous roots, which
Soybeans are an edible legume that are very nutritious, as they are high in protein, calcium, fiber, iron,magnesium, and other vitamins and minerals. Soybeans are also very versatile, as they can be cooked,fermented, dried, and turned into products like milk, flour, tofu, and more. Soy is a huge crop for manycommercial farmers, but it can also be grown in your own backyard as long as you get a good three tofive months of warm weather. There are thousands of different types of soybeans. If you want to eat your soybeans, make sure youhave an edible, green variety. If you
The common bean was grown by Indigenous people in North America longbefore first contact. The Pole Bean is referred to as one of the “Three Sisters”, Climbing Beans,Corn and Squash, companion plants that grow together well and are complimentary foods wheneaten together. Bush beans, now known as Snap Beans, over many centuries gradually madetheir way North from South America, through trade and then were distributed to the old worldto compliment the many varieties that came from Europe and the East. Beans can be eatenraw, in the pod off the vine, cooked or when allowed to mature fully, the seeds
Tepary beans are cultivated for their high protein and soluble fiber which are advertised as aiding inthe control of cholesterol and diabetes. They are highly draught tolerant and very resilient making themuseful in dessert environments. Plants that are cultivated today are either bush types or semi-vining.Plants have trifoliate leaves and short pods around 3 inches (8 cm) in length, green and lightly haired.Ripening to a light straw color, the pods hold 5-6 beans each. Varieties:Blue TeparyBrown Tepary (taste a bit earthier, used as a drybean)Light Brown Tepary Light Green Tepary Papago White TeparyIvory Coast White Tepary (slightly sweet tasting,used
Both the leaves and the roots are edible. Some beets are cultivated more forthe roots and some, known as Swiss Chard, are cultivated for leaves. Most common beets are purplebut there are varieties in many shapes and colours.
A member of the cabbage family, developed for its clusters of immature flowersharvested before they bloom. The most common variety is green and grows in tight clusters with acentral head but there are other varieties that don’t have a central head but produce small shootsthroughout the season. Can grow up to 2 feet tall and can be quite bushy. Although broccoli is grown for its blossoms, the entire plant is edible raw or steamed.
Brussels Sprouts is part of the cabbage and broccoli family therefore they have similargrowing needs. Tiny cabbage heads form from the ground upward in leaf axils along the central stem.
Cabbage is a hearty leaf vegetable that grows forms large compact heads. Originally anative of the northern Mediterranean, cabbage prefers cooler climates. It is easy to grow and comesin a large variety of colors with varying maturing times, after hundreds of years of being hybridized inNorth America. Varieties: Cannonball Cabbage, Bok Choy, Choy Sum, Napa Cabbage, Savoy Cabbage, Red Cabbage.
A familiar, often bright orange root vegetable, popular cooked and raw. There are a wide variety ofcarrots of different shape and colour. Refined from a wild plant originating in the Middle East, mostcarrots will easily return to their original wild state if left to naturalize.
A native of the humid warm climates of the southern Mediterranean, Globe Artichoke is grown in North America as an edible ornamental. This tall thistle like plant can reach up to 10 feet in optimal conditions. It is primarily grown for its immature flower buds which are edible. A perennial in areas with milder winters and even considered a weed in some areas, it is a perennial that is grown as an annual in Northern climates.
Asparagus is a hardy perennial vegetable native to the seacoasts of Europe and eastern Asia, Early settlers brought asparagus to North America. The underground portion of the plant consists of a network of rhizomes, fleshy storage roots, and fibrous roots. The fleshy roots (as well as the spears) are initiated from the rhizomes. Together, the fleshy roots and rhizome make up the crown, which is the perennial portion of the asparagus plant. Fleshy roots serve not only as storage organs for the carbohydrates received from the fern, but also as the site of fibrous root development. Fibrous roots, which
Soybeans are an edible legume that are very nutritious, as they are high in protein, calcium, fiber, iron,magnesium, and other vitamins and minerals. Soybeans are also very versatile, as they can be cooked,fermented, dried, and turned into products like milk, flour, tofu, and more. Soy is a huge crop for manycommercial farmers, but it can also be grown in your own backyard as long as you get a good three tofive months of warm weather. There are thousands of different types of soybeans. If you want to eat your soybeans, make sure youhave an edible, green variety. If you
The common bean was grown by Indigenous people in North America longbefore first contact. The Pole Bean is referred to as one of the “Three Sisters”, Climbing Beans,Corn and Squash, companion plants that grow together well and are complimentary foods wheneaten together. Bush beans, now known as Snap Beans, over many centuries gradually madetheir way North from South America, through trade and then were distributed to the old worldto compliment the many varieties that came from Europe and the East. Beans can be eatenraw, in the pod off the vine, cooked or when allowed to mature fully, the seeds
Tepary beans are cultivated for their high protein and soluble fiber which are advertised as aiding inthe control of cholesterol and diabetes. They are highly draught tolerant and very resilient making themuseful in dessert environments. Plants that are cultivated today are either bush types or semi-vining.Plants have trifoliate leaves and short pods around 3 inches (8 cm) in length, green and lightly haired.Ripening to a light straw color, the pods hold 5-6 beans each. Varieties:Blue TeparyBrown Tepary (taste a bit earthier, used as a drybean)Light Brown Tepary Light Green Tepary Papago White TeparyIvory Coast White Tepary (slightly sweet tasting,used
Both the leaves and the roots are edible. Some beets are cultivated more forthe roots and some, known as Swiss Chard, are cultivated for leaves. Most common beets are purplebut there are varieties in many shapes and colours.
A member of the cabbage family, developed for its clusters of immature flowersharvested before they bloom. The most common variety is green and grows in tight clusters with acentral head but there are other varieties that don’t have a central head but produce small shootsthroughout the season. Can grow up to 2 feet tall and can be quite bushy. Although broccoli is grown for its blossoms, the entire plant is edible raw or steamed.
Brussels Sprouts is part of the cabbage and broccoli family therefore they have similargrowing needs. Tiny cabbage heads form from the ground upward in leaf axils along the central stem.
Cabbage is a hearty leaf vegetable that grows forms large compact heads. Originally anative of the northern Mediterranean, cabbage prefers cooler climates. It is easy to grow and comesin a large variety of colors with varying maturing times, after hundreds of years of being hybridized inNorth America. Varieties: Cannonball Cabbage, Bok Choy, Choy Sum, Napa Cabbage, Savoy Cabbage, Red Cabbage.
A familiar, often bright orange root vegetable, popular cooked and raw. There are a wide variety ofcarrots of different shape and colour. Refined from a wild plant originating in the Middle East, mostcarrots will easily return to their original wild state if left to naturalize.
The US Department of Agriculture created the USDA Plant Hardiness Zone Map to provide a standard definition of climatic conditions relevant to plant growth and survival. It is used by the agriculture industry to define what plants grow best in what areas. By understanding what zone you’re located in, you can find out which plants will grow best in your area and which won’t.
Dirt is not the same as soil. Simply put, dirt is soil without any life. It is sterile. Dirt is ‘dead’. It contains no biology or non in a living state. Dirt is a mixture of minerals, sand, silt and clay. Sand particles are the largest. Silt are smaller yet and clay is even smaller. Sand will allow water to easily pass through it. Silt will allow water to pass through, but slower than sand. Clay, depending on the layering and the quantity, will block water. It is why clay pots are used to store water
The following process is called an instant garden and it was made popular by Bill Mollison, the person who coined the phrase Permaculture. In short, forests have the largest productions of any growing systems in the world. They also have the widest diversity of life, both above and below the surface of the soil.
