Vegetable

Growing and harvesting one's own vegetables is one of the most satisfying gardening experiences. But even if you don't want to transform a whole section of your landscape into a vegetable garden, you can grow quite a few vegetable types in small sections, in a container, or even interspersed with non-edibles. To learn how to grow the vegetables best suited to your preferences and location, the Better Homes and Gardens Plant Encyclopedia provides key information such as growth characteristics, mature size, and requirements such as sun, shade, and moisture for each vegetable. You'll also discover how different vegetables perform in different climates, and find out how best to integrate vegetables into your landscape. View a list of vegetables by common name or scientific name below.
Plant Type
Sunlight Amount

Potato

Fun fact: they aren't actually roots, they're large, underground stems called tubers.
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Jerusalem Artichoke

Surprise! Jerusalem artichoke is neither an artichoke nor from Jerusalem. Instead, it’s a member of the sunfl…; family that is native to North America. Today Jerusalem artichoke is planted in wildflower meadows, native gardens, and other habitats for birds and pollinators. <a href="https://www.bhg.com/gardening/design/nature-lovers/seedy-plants-for-bir… flock to Jerusalem artichoke seed heads, and butterflies visit this plant’s sunny yellow flowers that bloom for weeks in late summer and fall. As a human, you may want to harvest this plant’s edible tubers shortly after the flowers fade. Mash them like potatoes or grate them raw into salads.
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Hot Pepper

Hot peppers plants are in a wonderfully varied group that brings a variety of colors, textures, and flavors to the garden. Their flowers can be white, yellow, or purple with a star- or bell-shape and give way to edible peppers in eye-catching shades of red, yellow, purple, orange, and brown in an entertaining array of shapes and sizes. The  oval- or lance-shape foliage tends to be green but can, in some rare plants, be purple or have streaks or splashes of white. Hot peppers are an excellent source of vitamin D, vitamin C, potassium, fiber, and beta-carotene. Recent studies show they reduce blood pressure and cholesterol and will help you to feel full while eating less and push the body to burn calories. There is even research showing that eating this fiery food may help you live longer.  
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Fennel Bulb

Avid cooks will enjoy growing fennel. The bulb, the feathery foliage, and even the seeds are excellent for European-inspired cooking. The bulb and stems have an anise (licoricelike) flavor that adds interest to raw salads or vegetable appetizers served with a dip. The leaves are also excellent in salads or served snipped atop fish or chicken. And the seed adds a distinct flavor to Southern Italian-inspired red sauces. Florence fennel, also called bulb fennel, differs from the perennial herb also called fennel in that Florence fennel forms a swollen base at ground level. For best bulb flavor, mound mulch around the base of the plant when bulbs reach 2 inches in diameter.
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Garlic

Easy to grow and full of flavor, garlic makes a great addition to the vegetable garden. The key is to treat it as a bulb. Like tulips, daffodils, and other spring-flowering bulbs, garlic is best planted in fall when the cool weather will help it develop foliage and a strong root system. The bulb enlarges in warm weather the following spring and summer.
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More Vegetable

Bell Pepper

With plenty of sun, warmth, and water, this annual plant will reward you with its colorful fruit.
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Endive

If you love salads fresh from the garden, grow escarole and endive. They're the basis of some of the most elegant salads.Endive and escarole are actually different forms of the same plant. Endive produces deeply cut, curled leaves with mild flavor. It is also sometimes called frisee, and is often included in mesclun salad mixes. Escarole has broad, smooth leaves and tends to be more bitter than endive.Grow either type in cool conditions for mild flavor. They become bitter in hot or dry conditions. Blanching (covering the plant with a pot to exclude sunlight) for two weeks before harvest also minimizes bitterness. By the way, take care not to confuse endive with Belgian endive, which is often cooked.