16 Healthy Vegetables to Grow in Your Garden
With hundreds of different vegetables out there, choosing the right ones for your garden can be tricky. There are lots of factors to consider – soil, temperature, and sunlight requirements, growing season, and, of course, taste! In this article, we’ll help kick start your research by introducing you to our favorite garden vegetables.
Broccoli
Broccoli (Brassica oleracea var. italica) is a nutritious, cool-weather crop in the cabbage family grown extensively worldwide, both commercially and in home gardens. It is eaten as a nutritious vegetable, raw or cooked, and is frequently added to salads, casseroles, or vegetable platters. Its name comes from a similar Italian word that means the flowering crest of a cabbage.
Garden pea
Garden pea (Pisum sativum) is an annual vegetable that makes a hardy, cold weather crop. Also known as the green pea or garden pea, it grows from 1 to 1.5 feet tall. Peapods form after the first year and both peas and pods are edible and can be eaten cooked or raw. Excellent in stir fry, tender tips, called pea shoots, are also edible.
Common bean
Common bean is one of the most widely produced cash crops in the world, with 23.6 million tons grown in 2016. China is the largest producer of the Common bean , accounting for 79% of the market share. While the Common bean is known as a staple food source, the leaves can be used to trap bedbugs and the beans are widely used in a type of fortune-telling called favomancy.
Field mustard
Field mustard (Brassica rapa) is a plant that is widely cultivated and produces oilseed. Canola oil is made from the Field mustard oilseed. Field mustard attracts white butterflies who gain nutrients from its flowers.
Tomato
Solanum lycopersicum is an annual or perennial herbaceous vine native to Central and South America that produces a large, juicy, edible fruit known as Tomato. Today there are over 10000 cultivated varieties. Although tomato is the world’s most popular vegetable, botanically it is a fruit.
Cayenne pepper
The Cayenne pepper is a plant that produces bright red pepper vegetables. This chili pepper is commonly used for cooking in places such as the Southern U.S. and Central America. Most are moderately spicy, though because there are so many variants, the spice level can vary dramatically. Cayenne powder is also a popular seasoning product made from Cayenne pepper plants.
Beet
The Beet (Beta vulgaris) provides a variety of uses for food products and garden growth. The roots are commonly consumed as nutrient-rich vegetables, the body of the sugar beet is used to make table sugar, and the leaves are harvested as a separate vegetable: chard. In 18th-Century Silesia, an area that is now part of Poland, the first-ever beet sugar extraction plant was created by a royal decree from the king.
Cabbage
A member of the brassica family, Cabbage grows well in cool weather and full sun. It can be eaten raw, shredded in salads, or in soup, and is fermented to make sauerkraut.
Wild carrot
The Wild carrot is a common flowering plant with light, delicate flowers. Originally native to Europe and Asia, it has also spread to North America and Australia. Studies of historical paintings suggest that the Wild carrot was cultivated in Turkey, Spain, and North Africa for centuries.
Cabbage
When you look at a wild Cabbage plant, you may be surprised by how many edible vegetables were derived from it. Native peoples selectively cultivated the wild Cabbage over centuries to produce broccoli, cauliflower, kale, kohlrabi, and more. The wild form of the plant is also edible.
Garden asparagus
Garden asparagus (Asparagus officinalis) is a flowering plant species that undergoes photosynthesis in its stems and branchlets. Garden asparagus has a long history of cultivation for culinary and agricultural purposes. The ancient Greeks first cultivated this plant 2,500 years ago.
Lettuce
Lettuce (Lactuca sativa) is a hardy annual plant commonly cultivated as a leafy vegetable. The earliest evidence of its cultivation goes all the way back to Ancient Egypt. Its leaves are often used for making salads and they are an excellent source of vitamins K and A.
Winter squash
Cucurbita maxima, commonly known as Winter squash, is an annual, herbaceous plant native to South America. It is widely used for various culinary purposes. Winter squash has a lot of cultivars, which are very diverse in terms of fruit color, size, and shape. Pumpkin is the most popular cultivar of this plant.
Cucumber
Cucumber (Cucumis sativus) is a creeping vine native to South Asia. It has a long history of cultivation – mentions of its use are found in various ancient scripts, including the Bible, Epic of Gilgamesh and Pliny the Elder’s “Natural History”. Today, Cucumber is one of the most widely cultivated vegetable species in the world.
Potato
The Potato is native to North America and in the United States. Potato products are the second most consumed food. This starchy tuber is a staple in diets around the world and is considered the fourth most important worldwide crop.
Field pumpkin
Field pumpkin are most commonly seen as decorations throughout the autumn and during the Halloween holiday, when they are carved and used as traditional jack-o’-lanterns. While the taste of Field pumpkin flesh may not be ideal, eating the seeds after toasting them with a bit of salt can be a delicious treat!