Berries - Some
of the delicious Berries that can be grown in your garden might
Grapes - There
are numerous kinds of Grapes that can be grown. Some are
seedless and lend themselves to be eaten fresh. Others have
seeds and are better when juiced.
Trees - There
are many varieties of trees that produce edible food. Here are
just some of them:
Fresh vegetables are a premium at the store. You just might be
able to grow some of these at home:
- a tight head of fleshy leaves, delicious with lemon
- tender green tips available during a short growing
- A rich purple vegetable that absorbs strong flavours
well. The aubergene is called eggplant in America.
- Beans -
high protein seeds of legume plants
- Beet -
Tubers with rich nutty flavours. A sweet variety of beet is
grown commercially in Europe and Asia for sugar
- green and delicious and full of vitamins
sprouts - traditionally eaten with
Christmas Dinner in the UK
- Cabbage -
the king of vegetables. Easy to grow almost anywhere
- Cantaloupe - This is a delicious
fruit that you can eat any time of day.
- Carrot -
Introduced by the Romans, carrots have been popular for
- Cauliflower - White relative of
- a large knotted ball-like root vegetable which makes
amazing nutty soups
- Celery -
Almost flavorless, used in salads, stews, soups and stuffed
with cheese or peanut butter.
- Chard -
green leafy vegetable
- Chilies -
These are good to spice up your dish.
- This leafy green vegetable is also known as tree-cabbage
and is rich in vitamins and minerals.
- Corn -
North American native vegetable considered sacred by many
- Cress -
small peppery sprouts
- related to courgettes and traditionally used raw in
salads. The cucumber grows quickly and holds lots of
- Dill -
Think homemade Dill Pickles.
- Gourds -
The common name for fruits of the Cucurbitaceae family of
plants (members include cucumbers, squashes, luffas, and
Artichoke - It isn't an Artichoke and it
doesn't come from Jerusalem. The Jerusalem Artichoke is
actually related to the sunflower. The bit we eat is an
ugly little tuber (like a small thin potato) that tastes
amazing. It has a smoky taste that really excites the
- Kales -
Until the Renaissance, kale was the most common green
vegetable eaten by the people of northern Europe
- Kohlrabi is a member of the turnip family and can be
either purple or white.
- Lettuce -
lots of green leaves used as a mainstay of salads.
Varieties such as round, iceberg, lollo rosso and radicchio
- Melons -
Wonderful fruits with a high water content. There are many
farmed varieties . All have seeds surrounded by rich,
watery but sweet flesh that is encased in a fairly hard
- not technically a vegetable, but a far older member of
the plant kingdom. Mushrooms do not use sunlight to produce
energy, hence they have a completely different range of
tastes than any other vegetable.
- Okra -
also called 'ladies fingers' or gumbo is a wonderful
pungent vegetable from the same family as hollyhock. It
probably was first cultivated in Ethiopia and is still a
North African staple, but has become popular in Europe,
Asia and America too.
- Onions -
Onions have been eaten for a very long time and we still
aren't bored of them.
- The sweet, starchy parsnip was a very popular European
vegetable before the arrival of potatoes and Sugar Cane
from the Americas.
- Peas -
best eaten within minutes of picking as the sugars rapidly
turn to starch. Therefore frozen peas often taste better
than 'fresh' peas.
- Peppers -
These are the fruit of the Capsicum family of plants. The
hotter tasting ones (due to more Capsaicinoids in the
flesh) are usually referred to as chillies.
- Nothing finer than a steaming plate of mashed
- A popular gourd vegetable used in cooking and to make
Halloween jack o lanterns.
- a chicory leaf used in salads.
- Radish -
rich in ascorbic acid (vitamin C), folic acid (folate), and
Potassium, the raddish is a peppery vegetable popular in
western and Asian cookery. We usually eat the taproot, but
the leaves can also be eaten in salads.
- Rhubarb -
A plant with large leaves that grow out of thick succulent
stems with a very particular floral scent. These stems are
popularly eaten as a fruit once sweetened and cooked.
- Alternative name for Swede
- Small onions often with a more fiery bite.
- Spinach -
large green leaves wilt easily in a pan and are often
served with a little butter and nutmeg as an accompanying
vegetable. Spinach contains lots of healthy trace minerals
- another generic name for fruits of the vine of the
Cucurbitaceae family of plants (see also Gourds).
- Swede -
Apparently a cross between cabbages and turnips Swedes are
a low calorie root vegetable
corn - a North American native plant loved
throughout the world.
potato - produces a starchy tuber. In
the USA the red variety of sweet potato is often called a
yam, although yams are a separate vegetable in their own
- not technically a vegetable, but a fruit. Tomatoes are
best grown yourself because the uniform flavourless powdery
fruits available in supermarkets are not worth eating.
- Turnips -
Root vegetable will grow in cold climates.
- Watercress - very peppery small
salad like leaves
- Watermelon - Sweet tasting gourd
reaches enormous size and definitely the most refreshing
fruit there is.
- Yams -
Sweet starchy tuber that are popular in African, Caribbean
and American cookery
Most of this list of Vegetables was taken from the following