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Plant Varieties

Berries - Some of the delicious Berries that can be grown in your garden might include:

  • Blackberries
  • Blueberries
  • Boysenberries
  • Huckleberries
  • Raspberries
  • Strawberries


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:

  • Apple
  • Apricot
  • Avocado
  • Banana
  • Cherry
  • Date
  • Fig
  • Grapefruit
  • Lemon
  • Nectarine
  • Nut
  • Orange
  • Peach
  • Plum 

Vegetables - Fresh vegetables are a premium at the store. You just might be able to grow some of these at home:

  • Artichoke - a tight head of fleshy leaves, delicious with lemon butter
  • Asparagus - tender green tips available during a short growing season
  • Aubergene - 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 manufacture.
  • Broccoli - green and delicious and full of vitamins
  • Brussels 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 2000 Years
  • Cauliflower - White relative of broccoli
  • Celeriac - 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.
  • Collards - 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 native tribes.
  • Cress - small peppery sprouts
  • Cucumbers - related to courgettes and traditionally used raw in salads. The cucumber grows quickly and holds lots of water
  • Dill - Think homemade Dill Pickles.
  • Gourds - The common name for fruits of the Cucurbitaceae family of plants (members include cucumbers, squashes, luffas, and melons).
  • Jerusalem 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 palette.
  • Kales - Until the Renaissance, kale was the most common green vegetable eaten by the people of northern Europe
  • Kohlrabi - 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 are popular.
  • 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 shell.
  • Mushrooms - 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.
  • Parsnips - 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.
  • Potatoes - Nothing finer than a steaming plate of mashed potatoes.
  • Pumpkins - A popular gourd vegetable used in cooking and to make Halloween jack o lanterns.
  • Radicchio - 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.
  • Rutabaga - Alternative name for Swede
  • Shallots - 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 including iron
  • Squash - 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
  • Sweet corn - a North American native plant loved throughout the world.
  • Sweet 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 right.
  • Tomatoes - 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 web site:

http://cookery.newarchaeology.com/vegetables.php

 

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