Lima beans are tender annuals grown for their flat, crescent-oval-shaped seeds. There are two types of lima beans: bush and pole or vine varieties. Bush types grow to about 2 feet tall (.6m) and tend to have smaller seeds; they bear more quickly than pole lima bean varieties. Pole lima beans have large seeds and […] More
Broad beans, also called fava beans, are a cool-season crop. The broad bean is a bushy, hardy annual that can grow from 3 to 4½ feet (.9-1.3m) tall. The broad bean has square stems with leaves divided into leaflets. Plant broad beans, also called fava beans, directly in the garden 4 to 7 weeks before […] More
New Zealand spinach is a perennial grown as a warm-weather annual. Plant New Zealand spinach in the warm part of the year when regular spinach will not grow. The two plants are not related but can be used fresh or cooked in the same way. Related articles: Here is your complete guide to growing New […] More
Chayote is a warm-season, tender perennial. Plant the whole fruit 3 to 4 weeks after the last average frost date in spring when the weather has warmed. Chayote grows best where summer temperatures are very warm to hot, in tropical or subtropical regions. Chayote requires 120 to 150 frost-free days to reach harvest. Here is […] More
Southern peas are tender bushy or vining annuals. Southern peas are also called black-eyed peas, crowder peas, and yard-long beans. Southern peas are sometimes called cowpeas or field peas. Southern peas are more beanlike than pealike. The best-known Southern pea is the blackeyed pea. It is white with a distinctive black mark at the hilum […] More
Use mint fresh or dried to flavor vegetables—cabbage, carrots, cucumbers, eggplants, peas, potatoes, tomatoes, and zucchini. You can add fresh mint to cold and hot soups and beverages. There are all types of mint to choose from spearmint, peppermint, pineapple mint, orange bergamot, and apple mint to name a few. Mint has a striking aroma, […] More
Mizuna is an Asian leafy green well suited for salads or salad mixes such as mesclun. Mizuna can also be used in stir-fries and soups and added to other dishes at the end of cooking. Mizuna is similar to mustard greens though milder flavored—a bit peppery, tangy, and with a light cabbage flavor. Mizuna is […] More
Salad burnet is a perennial herb with a light cucumber flavor and aroma. Salad burnet grows best in the cool time of the year, spring and fall. The leaves of salad burnet are added to salads and dressings, and can be used much like mint leaves in iced drinks. Here is your complete guide to […] More
Timing is everything when it comes to the home vegetable garden harvest. Once vegetables are picked they immediately begin to lose flavor, tenderness, and nutritional value. Harvest your crops as close to the time you plan to serve them, within an hour or less of serving time is best. How do you know when it […] More
Harvest okra when pods are 1 to 4 inches long. Pods are ready for harvest about 60 days after sowing. Okra, sometimes called gumbo, is a summer and fall crop. Okra flowers bloom for just one day and pods are ready for picking two or three days later. Related articles: When to harvest okra How to […] More
Harvest artichokes when the buds are tight and firm and about 3 inches (8 cm) in diameter. Harvest buds before the petals begin to open. If you wait until the bud opens, the petals will no longer be tender. When to harvest artichokes Related articles: How to harvest artichokes How to store artichokes Kitchen tips: […] More
Broccoli—planted last spring– will continue to grow until severe freezing temperatures arrive. Harvest broccoli when flower heads have formed, but while the florets are still in tight buds. Harvest the large main or top floret first. Once the main floret is cut, smaller florets develop in leaf axils or side shoots down the stem; in […] More
Stephen Albert