Artichokes are perennial plants. Artichokes prefer cool, moist summers and mild winters. The perennial artichoke plant will not survive where the ground freezes. The artichoke is an edible thistle flower bud that is eaten before it opens. Artichokes are tender perennials that grow from 3 to 4 feet (.9-1.2m) tall and to 6 feet 1.8m) […] More
Curly or curled endive and escarole are cool-weather vegetables; they are varieties of the same plant. Curly endive has curled, ruffled leaves and escarole has smooth leaves. Curly endive is sometimes called frisee. Sow endive or escarole seed in the garden as early as 4 to 6 weeks before the average date of the last […] More
Okra is a tender, heat-loving annual best grown in very warm climates. It is grown for the peculiar, mucilaginous taste of its immature pods, commonly called gumbo. Okra is primarily a tropical crop, but it can be grown where cucumbers or tomatoes are hardy. To produce the best, crop, however, it wants much summer heat […] More
The tomatillo is a warm-weather crop. Tomatillos are easy to grow and bear fruit all summer long. Tomatillo fruit is used to make sauces and salads and is very popular in Mexican and Southwestern cuisine. The tomatillo has a sweet-sharp flavor recognizable in the green sauce used on chicken enchiladas and fresh green salsa for […] More
The watermelon is a tender, warm-weather annual. Watermelons along with muskmelons and cantaloupes are sometimes called summer melons. They thrive in hot weather. Watermelons are easy to grow. They need plenty of sun, nutrient-rich soil, and plenty of water. Get watermelon started in the home garden after all danger of frost has passed and your […] More
Parsnips are cool-weather biennials grown as an annual. Parsnips taste best if brought to harvest in cool weather. The parsnip is a creamy white root that grows from 4 to 9 inches (10-22cm) long, similar to a carrot in appearance and tasty like a celery heart. The parsnip is a biennial grown as an annual. […] More
Rhubarb is grown for its leaf stems (called petioles) which are thick and fleshy. The stems are colorful—cherry-red to deep red and sometimes green–and tart. They are used in jams and pies—with plenty of sugar added—and are often matched with the sweetness of strawberries. Rhubarb is a perennial vegetable that requires a dedicated growing spot […] More
Garden cress can be planted directly in the garden, or it can be sprouted indoors. Plant garden cress seed in early spring; it will germinate quickly in soil that is 65°F (18°C). Garden cress is a fast-growing edible herb that has a sharp, tangy flavor like mustard. Garden cress is grown in soil. Garden cress […] More
Horseradish is grown for its pungent roots. Horseradish is a large-leaved perennial plant. The leaves are smooth with wavy edges. The roots grow long and narrow, sometimes to 2 feet (.6m) long. Horseradish is best grown as an annual. In the second year, horseradish’s large roots can become tough and fibrous. For the best flavor, […] More
Mustard greens are leafy, nutrient-dense vegetables from the Brassica family, known for their peppery, slightly spicy flavor that can range from mild to sharp depending on the variety. The leaves vary in shape and texture, from smooth and flat to curly and frilly, with colors ranging from deep green to purple. These greens are commonly […] More
The sunchoke, also called Jerusalem artichoke, is a variety of perennial sunflowers grown for its edible low-starch tuber which looks much like a small potato but tastes like a water chestnut. The sunchoke is a hardy perennial that grows from 5 to 10 feet tall. The plant has rough-textured leaves 4 to 8 inches (10-20cm) […] More
Okra is a warm-season crop. Okra grows best when average temperatures are between 70° and 85°F (21-29°C). Plant okra seedlings in the garden 3 to 4 weeks after the last frost in spring. Start okra seeds indoors 6 to 8 weeks before setting out plants. Direct sow okra in the garden after the last frost […] More
Stephen Albert