Vegetables Planting Pages

Browse vegetable planting pages with timing, spacing, companion planting, care, fertilization, and harvest notes.

• Arugula - Peppery salad green that bolts quickly in heat — best in cool seasons
• Asparagus - Long-lived perennial producing tender spring spears for 20+ years once established
• Bean - Compact, no-stake bean plant that produces abundantly in a short window
• Beet - Dual-purpose vegetable valued for both sweet roots and nutritious tops
• Bok Choy - Tender Asian green with crunchy white stalks and dark leafy tops
• Broccoli - Nutritious cool-season vegetable producing dense green heads
• Brussels Sprouts - Slow-growing cool-season crop producing tiny cabbage-like buds along a tall stalk
• Cabbage - Dense, leafy head vegetable excellent for slaws, stir-fries, and fermentation
• Carrot - Sweet, crunchy root vegetable rich in nutrients
• Cauliflower - Versatile cool-season crop with dense, creamy-white heads
• Celery - Crunchy, aromatic stalk vegetable requiring consistent moisture and cool temperatures
• Collard Greens - Southern staple with thick, hearty leaves, tolerant of heat and cold alike
• Sweet Corn - Classic summer crop with sweet, juicy kernels; best eaten fresh from the garden
• Cucumber - Refreshing, crisp vegetable perfect for salads and pickling
• Eggplant - Heat-loving nightshade with glossy purple or white fruit, great for grilling
• Garlic - Pungent allium planted from cloves in fall and harvested the following summer
• Kale - Hardy superfood green that thrives in cool weather and tastes sweeter after frost
• Kohlrabi - Crisp, mild brassica with an edible swollen stem that tastes like mild broccoli
• Leek - Mild, sweet allium with thick white stalks ideal for soups and roasting
• Lettuce - Crisp, tender salad greens ideal for cool weather
• Cantaloupe - Aromatic, sweet muskmelon with netted skin and orange flesh
• Okra - Heat-loving plant producing tender pods used in Southern cooking and stews
• Onion - Essential culinary allium with pungent bulbs for cooking and fresh use
• Parsnip - Sweet, nutty root vegetable that develops best flavor after frost
• Pea - Flat-podded pea harvested before seeds swell, excellent for stir-fries and fresh eating
• Pepper - Sweet, crunchy peppers in various colors
• Pumpkin - Classic fall favorite for carving, cooking, and festive decoration
• Radish - Fast-maturing root vegetable with crisp texture and peppery bite
• Spinach - Nutritious leafy green ideal for cool seasons
• Squash - Prolific summer squash with tender flesh, ideal for grilling and baking
• Sweet Potato - Heat-loving root vegetable producing sweet, nutritious tubers on sprawling vines
• Swiss Chard - Colorful, nutritious green that bridges the gap between cool and warm seasons
• Tomato - Classic garden tomato, perfect for slicing and salads
• Turnip - Fast-maturing root vegetable with both edible roots and greens
• Watermelon - Large, sweet summer fruit with crisp red flesh and high water content