Vining varieties usually need staking and tying to support the plants, or trellises for them to climb on. They start producing later in the season, have higher yields, and often have better flavor than bush varieties.

Artichokes Basil Beans Broccoli Cabbage Carrots Cucumbers Green Beans Hot Peppers Lettuce Peppers Spinach Summer Squash Tomatoes Winter Squash Zucchini. To Follow Grow-it-Organically. com: Follow us on Instagram. Become a fan on facebook.

Pinterest Follow Us on Pinterest Follow us on Twitter. Subscribe in a reader. Copyright © , by Steve Masley, Grow-it-Organically. com All rights reserved. HOME About Us Contact Us Privacy. Alphabetical List of Vegetables, Recommended Varieties.

Alphabetical List of Vegetables Artichokes Arugula Asian Greens Asparagus Basil Beans, Shelling Beans, Green Beets Broccoli Cabbage Canteloupe Carrots Cauliflower Celery Collards Corn Cucumbers Eggplant Fennel Garlic Green Beans Horseradish Hot Peppers Kale Kohlrabi Leeks Lettuce Melons Okra Onions Parsley Parsnips Peas Peppers Potatoes Pumpkins Radicchio Radishes Rhubarb Rutabagas Scallions Shallots Sorrel Spinach Squash, Summer Squash, Winter Swiss Chard Tomatillos Tomatoes Turnips Watermelon Zucchini.

Comments Have a question or comment about what you just read? Leave me a comment in the box below. Alphabetical List of Vegetables Artichokes. Storage Leave under-ripe avocados on the counter to ripen at room temperature, then store ripe avocados in the fridge for up to a week.

Cut avocados should be placed cut-side down on a plate or wrapped in plastic wrap to prevent browning. These cool-weather lovers can withstand light frosts and are harvested throughout the winter in milder climates. Learn more in our full guide to beets. Selection Choose small- to medium-size beets that feel firm and show no signs of wrinkling.

Bright, vibrant greens are a frequent bonus—they can be used like Swiss chard or spinach—and a sign that the beets were recently harvested. Avoid beets that are smaller than a large radish; they will be hard to peel.

Storage Remove any greens immediately, and refrigerate beets in a breathable paper bag until ready to use. Trimmed beets that are kept cool and dry will remain fresh and firm for several weeks. Also called Chinese cabbage, leafy bok choy comes in a wide range of sizes, from baby bouquets to lettuce-size heads.

The mild flavor and quick cooking time make it a staple in stir-frys, and it is also delicious grilled, steamed , or added to an Asian-style noodle soup. Selection Choose bok choy the way you would choose a head of lettuce : Look for full, firm, unblemished leaves and no signs of dampness or browning at the stem.

Storage Bok choy will keep up to five days in the crisper drawer of the fridge. Remove any plastic wrapping before storage to prevent moisture buildup. Like other cruciferous vegetables that are so readily available they seem seasonless hello, kale , broccoli grows best in cool temperatures, which keep it tender and sweet and prevent the stalks from bolting and going to flower.

Broccoli is delicious in creamy pasta dishes and makes for a flavorful pureed soup. See some of our favorite vegan broccoli recipes here. Selection Pick broccoli heads with hard, firm stems, tight florets, and no yellowing anywhere.

The cut end of the stem should look fresh, not dry. Storage Refrigerate whole broccoli heads immediately and use within three to five days. These long-stemmed broccoli cousins have a bitter flavor that works well in hearty fall and winter dishes. In addition to preparing them as a broccoli swap, try broccoli rabe and Broccolini in place of bitter leafy greens such as kale and collards.

Note that broccoli rabe is more pungent and bitter than Broccolini and takes one or two minutes more to cook. Selection Look for long, firm stems topped with dark green florets that show no signs of yellowing. Storage Remove any plastic packaging and refrigerate in a paper or mesh bag or a lidded container for up to seven days.

Now available year-round, Brussels sprouts used to be a fall and winter delicacy. The key to keeping them delicious and winning over Brussels sprouts haters is not to overcook them, which brings out their cabbage-y side.

Roasting is a good way to do that, and roasted Brussels sprouts can even be used as a pizza topping! Serve them up with a succulent sauce, such as in our Brussels Sprouts with Maple-Mustard Sauce and Creamy Brussels Sprouts with Sun-Dried Tomatoes. For more recipe ideas and tips for cooking with them, check out our guide to Brussels sprouts.

Selection Brussels sprouts are sold loose, bagged, and still on the stalk. Select sprouts that are similar in size for even cooking and vibrant green with tight heads of leaves. Storage Remove from packaging or cut off stem, and refrigerate in a bowl or lidded container for three to five days.

Red, white, Napa, Savoy—all cabbage varieties are cool-weather vegetables that taste sweeter when the temperatures drop. The ultra-versatile veggie adds taste and texture to slaws, salads, soups, and stews.

For a change, try quick-pickling it as a flavorful addition to a Buddha bowl or roast cabbage wedges with potatoes for a hearty winter meal. For more ideas, check out our favorite vegan cabbage recipes.

Selection Look for firm cabbage heads with no droopy or missing leaves; these are a sign of an older vegetable.

Give it a quick sniff, too. A sulfurous, cabbage-y scent means the head has been in cold storage a while and may taste pungent or bitter. Storage A whole cabbage will keep two to three weeks in the fridge or in a cool, dry place like a garage in winter.

Cut cabbage should be bagged or wrapped in plastic wrap before refrigerating for up to three days. For best color and flavor, use shredded cabbage within a day or two. Before Dutch growers took over the carrot market with orange varieties in the 17th century, the root vegetables came in a rainbow of colors that have made a recent comeback.

The white, yellow, purple, and red varieties are especially stunning when they are raw; cooking may turn purple and red carrots back to orange. In some cases, they get sweeter and more flavorful after a few weeks.

Check out our roundup of Fresh and Tasty Carrot Recipes. Selection Size plays less of a role in carrot flavor than skin quality, so check the carrot skins first.

They should be pale and thin—older carrots have thicker skins and may be bitter and past their prime. Storage The key to keeping carrots fresh is to eliminate moisture, which can cause them to go limp and even rot.

Remove carrots from plastic bags that can hold in condensation. Transfer to a paper towel—lined container or a paper bag, then store in the crisper drawer of the fridge.

Snowy-white cauliflower can be roasted whole , sliced into steaks, pulled apart into florets for a wide variety of recipes , or finely chopped to make cauliflower rice. Like other cruciferous vegetables, cauliflower is at its sweetest, tender best when the weather is cool.

Learn more about cauliflower and get recipe ideas with our guide Ingredient IQ: Cauliflower. Selection Pick uniformly white heads with tight florets and no signs of browning. Outer leaves are a plus, as they help keep the cauliflower fresher longer.

Storage Remove any plastic packaging to prevent moisture build-up and browning, then store whole heads in a paper or mesh bag, or lightly wrapped in a kitchen towel, in the fridge. You can also cut the heads into florets and store them in sealed containers for three to five days.

Find more tips here: What Is Celeriac? A smoother exterior means less waste after the thick peel has been cut away. Storage Celeriac will keep for two to three weeks in the crisper drawer of the fridge or any cool, dark place.

Store in a paper bag to prevent any grit from dirtying the storage space. Try them as a crunchy addition to salads, a cold-weather swap for zucchini and yellow squash, or a sweet, mild base for a creamy blended soup.

Selection Look for uniformly green chayotes with smooth skin and no blemishes or browning. Storage Store whole chayotes in the crisper drawer of the fridge for three to five days.

Slice or cut just before serving; the flesh will turn brown if left for an extended period of time. Selection Choose endive and radicchio heads that look full and show no signs of browning.

Then check the base of each head; it should be a light, rusty brown and look dry. The diameter of the base should also correspond to the size of the head; if it looks larger, outer leaves have been pared away after they browned. Storage Refrigerate endive and radicchio heads in paper bags to protect them from light and moisture accumulation.

They will keep up to a week. The root vegetable with a delicate anise flavor is harvested in late fall and early winter after the pale white bulbs have fully matured.

Not familiar with fennel? Get to know the crunchy veggie with our Ingredient IQ: Fennel. Selection Choose fennel that is white or pale green with no cracks in the flesh or browning.

Because the stems are too fibrous to cook with, select medium-size bulbs with trimmed stems. Storage Store fennel in a paper or plastic bag in the crisper drawer of the refrigerator for up up to two weeks. Wrap cut fennel in plastic wrap to prevent browning. Chopped fennel can also be frozen raw for use in soups and stews.

Frost-resistant bitter greens brighten cold weather dishes after the season for other garden vegetables, such as green beans and zucchini, has passed. Check out our guides to kale and collard greens for more information and recipes.

Test for tenderness by rubbing a leaf between your fingers; if it feels tough or fibrous, it probably will taste that way, even after cooking. Storage Stem, wash and dry greens when you bring them home, then store them wrapped in dry paper towels or in a lidded container for three to five days.

Wilted greens can be re-plumped with a minute soak in a bowl of cold water. Leeks are the national emblem of Wales, which gives you an idea of how well this stalky green member of the onion family thrive in cool, damp fall weather.

Leeks can be used interchangeably with onions in most recipes and are often used to add subtle texture and flavor to soups and grain dishes. Learn more about leeks here: What Are Leeks? Selection Choose small to medium-size leeks that are more white than green.

Most recipes call for the white or light green parts of the vegetable; dark green leaves can be tough and fibrous. Storage Store leeks whole in the crisper drawer of the fridge. Slices can be frozen raw in resealable plastic bags. Sweeter than turnips and creamy like potatoes, rutabagas can be used in place of or in addition to both to add extra flavor to your favorite recipes.

Selection Choose softball-size rutabagas with smooth skin and no cuts or cracks. Storage Like turnips, rutabagas will keep for months in the fridge or in a cool, dark place such as a basement or garage. Find more recipes and tips here: Get to Know Swiss Chard. Selection Choose bunches or bags of leaves that are deep green and show no signs of yellowing.

Check the stems: thick stems indicate firmer leaves that are better for cooked recipes, like a Lentil, Chard, and Sweet Potato Curry. The ribs and the leaves of chard can both be eaten, but it helps to separate them before cooking, because the ribs will need more time in the pan.

Tender-stemmed young leaves are best used raw in salads and grain bowls. Storage Loosely wrap unwashed in a paper towel, and store in a resealable bag or container in the refrigerator for up to five days.

Wilted leaves can be refreshed by dunking them 15 minutes in a large bowl of cold water. Sweet potatoes grow and mature during the warm days of summer, then are generally harvested before the first frost of fall.

Selection Choose sweet potatoes that look firm and have smooth, evenly colored skin.

Set out transplants from August through September.. A favorite of Italian cooks this mustard-broccoli relative is also known as rapini and Chinese broccoli; unlike broccoli, broccoli raab forms loose sprouting shoots, not heads; quickly growing to 12 inches tall; harvest before the buds open for a sweet flavor taste like broccoli but a tad stronger; steam for three minutes, drain then stir-fry in garlic and olive oil and serve with grated Parmigiano.

Choose varieties that mature in days or less. Long-season cool-weather Brussels sprouts are always best started from transplants. Taste improves with each fall frost. Can go 6 to 9 weeks past freeze with protection. Grow Brussels sprouts from seedlings beginning in February.

Sow seed in July. Choose cabbage varieties that mature in less than 90 days. Harvest before the first freeze. Set out transplants in September. Carrot roots mature in 65 to 75 days from seed—pull as soon as roots are edible for best flavor; soil must be free of stones and lumps for best root formation—raised beds are ideal; seeds germinate in 2 to 3 weeks—let the soil be on the dry side until seedlings pop up, then keep growing bed evenly moist, mulching to conserve moisture if necessary; thin seedlings early to 2 inches apart.

Choose varieties that mature in less than 60 days. Carrots can be stored in the ground where the soil does not freeze.

Grow in a cold frame protected from a hard freeze. In severe winter areas, cover carrots with straw inside the frame. Sow carrot seeds from April through May. Choose cauliflower varieties that mature in less than 60 days. Best started 10 weeks before the first fall frost.

Grow cauliflower from seed from February through March and July through August. Use cilantro leaves in salads or as a seasoning in cooked dishes; plant in composted, well-drained soil; regular water encourages growth and delays bolting; thin seedlings to 4 inches apart and later to 8 inches apart at maturity; harvest outer leaves as needed or chop them up and freeze them to use later; when the plant goes to seed collect the gray-brown seeds called coriander and crush them to use in beans and stews.

Sow collard seeds in March; set out young plants from September through October. Corn salad germinates best in cool soil.

Corn salad is very cold hardy. Reaches maturity in less than 50 days. Harvest the whole plant at about 4 inches or cut and come again. Plant in a cold frame for all winter use. Endive needs about 90 days to maturity, but you can harvest earlier.

Plant endive late summer for a fall and winter harvest, early spring for a summer harvest. Escarole is hardier but both will do well through winter with cold frame protection.

Plant cloves in fall to establish good root growth, not top growth. Garlic will mature in 7 to 8 months.

In late fall cover the growing bed with straw and top dress with compost. Garlic matures in summer when the tops fall over. Plant cloves from October through November.

Kale matures in 60 to 80 days; plant in mid-summer for fall and winter crops or late winter for late winter and early spring crops in mild climates; harvest cut-and-come again; light frost sweetens the flavor.

The inside leaves are generally tastier than the outer leaves. Kale can be harvested from under the snow. Low-growing varieties are best for cold frames; taller varieties are not as cold hardy. Kohlrabi is best grown in fall and winter; grow kohlrabi outdoors until a hard freeze then harvest and store; grow in a cold frame or plastic tunnel for a longer harvest.

Grow kohlrabi from seedlings from February through April. Sow seed from August through September. Leeks mature in about days. It is best to start leeks in flats from seed and then transplant seedlings to the garden; set about 4 inches apart when plants are 4 inches tall.

Blanch the shank of leek by mounding soil up around it or by covering it with a paper collar, or plant leeks in a trench 4 inches deep and fill in the trench as the plant grows; be sure to give leeks steady water.

Start leeks for winter harvest in early spring, a long-season crop. Bunching leeks will grow to pencil size in 8 weeks or so; they can be harvested as the spring-planted leeks grow to maturity.

The fastest maturing varieties are ready in about 80 days. Lettuce season is spring, summer, and fall in cold regions; fall, winter, and spring in very warm regions.

Plants mature rapidly, so sow seeds every two weeks for a continuous harvest; easiest to sow in rows 12 to 18 inches apart and thin seedlings to 6 inches apart; water regularly; harvest leaf lettuce cut-and-come again; lettuce is sensitive to hot weather and will bolt to seed if temperatures are too warm—or plant in a shaded area; lettuce grows best in soil rich in organic matter—using plenty of phosphorus, potassium, and nitrogen.

Choose varieties that mature in 60 days or less. Lettuce can take only so much freezing and thawing, even in a cold frame or tunnel; plants should reach harvestable size by early winter; winter varieties can survive through winter in a cold frame if protected from multiple freezes.

Choose leafy varieties rather than heading varieties for the earliest harvest. Looseleaf varieties are fast-growing, less than 50 days. Butterhead varieties form a head and require about 75 days.

Romaines require about 70 days. Sow mustard greens in fall for harvest throughout winter. Sow mustard seeds from February and March, and August through September. Set out transplants from September through October. Bulb onions are planted in winter for late spring or summer harvest, usually 90 to days.

Bulb onion thinnings can be used as green onions. Bunching onions and green onions can be harvested in about 70 days. Set out plant in September; sow seeds from January through February. Plant sets from March through April. Use these brightly colored flowers of pansies and violas in salads and garnishes for their mellow flavor and candied scent; winter and spring blooming in mild-winter regions, spring through summer in colder regions.

Parsley varieties all mature in about 80 days, but parsley takes at least 21 days to germinate. Parsnips are the hardiest of root crops. Plant parsnips early summer for next spring harvest maturing in about days; winter over with no protection even in coldest regions.

Dig parsnips when the soil has thawed. Parsnips can store for 4 to 6 months. Peas require 60 to 80 days from seed to maturity; sow varieties that mature at different times for a longer harvest or make successive sowings if winters are mild or summers are cool; sow in compost-rich soil that is well drained; pick regularly, otherwise plants will stop producing.

Sow peas for autumn harvest at least 60 days before the first light frost; leaves and vines are hardy, not the pods; freezing will damage the pods.

Use an A-frame plastic cover to extend the season by 3 to 4 weeks. Low-growing varieties come to harvest earlier. Plant seed potatoes from January through March. Radicchio matures in about 60 days. Heads will survive all winter under the protection of a cold frame but it is best to grow them to maturity before the weather gets too cold.

Radish is a cool-weather crop that matures in just three weeks; prefers well-turned compost-rich soil; thin plants to 1-inch spacing; good crop to interplant with slower growing vegetables; harvest as soon as they are an edible size for best flavor. Radishes can be one of the last crops sown in fall and one of the first in spring ; radishes grow best in cool, moist conditions.

Radishes can be harvested as early as 25 days and will keep in cool soil for up to 60 days. Spinach will germinate and grow at temperatures just slightly above freezing and continue growing until freezing.

Plant in compost-rich soil for best growth; optimal germination temperature is 50°F; requires cool weather and moisture-retentive soil for flavorful harvest; for successive harvests, make small sowings weekly. Availability varies according to location and weather.

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