What's planted in the garden?
Browse a list of what's planted in the garden and learn about each crop's cultural significance. Availability may vary due to seasonal rotations and other factors.
Acorn Squash: Native to North and Central America, acorn squash has been cultivated for thousands of years by Indigenous peoples. It was an essential part of the "Three Sisters" agricultural system along with corn and beans.
Aji: Originating in South America, aji peppers have been a staple in Andean cuisine for centuries. They are particularly prominent in Peruvian and Bolivian dishes, adding heat and flavor.
Amaranth: With roots in ancient Mesoamerican civilizations like the Aztecs and Incas, amaranth was a crucial crop both nutritionally and culturally. It is known for its high protein content and its role in traditional rituals and ceremonies.
Arugula: Arugula has been grown in the Mediterranean region since Roman times, valued for its peppery flavor. It has long been used in Italian and Middle Eastern cuisine, often as a salad green or garnish.
Banana Peppers: Banana peppers are believed to have originated in South America, later spreading to Europe and North America. They are popular in various cuisines for their mild heat and versatility in pickling and cooking.
Basil: Native to tropical regions from Central Africa to Southeast Asia, basil has a rich history in culinary and medicinal uses. It is a key ingredient in many global cuisines, especially Italian and Southeast Asian dishes.
Beauregard Sweet Potato: Developed in Louisiana, Beauregard sweet potatoes are known for their high yield and disease resistance. This variety is now widely grown and is a favorite in Southern U.S. cuisine.
Beefsteak Tomato: Beefsteak tomatoes have their origins in South America and have become a beloved variety in the United States. Known for their large size and juicy texture, they are often used in sandwiches and salads.
Beets: Beets have been cultivated since ancient times, with their origins traced back to the Mediterranean region. They were initially grown for their leaves, with the roots becoming popular in Roman times.
Bell Peppers: Native to Central and South America, bell peppers have been a part of indigenous diets for thousands of years. They were introduced to Europe by Spanish explorers and have since become a global culinary staple.
Birdhouse Gourds: Birdhouse gourds, or calabash, have a long history of cultivation in Africa, Asia, and the Americas. They have been used for millennia for practical purposes such as containers, utensils, and musical instruments.
Black-eyed Peas: Originating in West Africa, black-eyed peas have been a key food source and cultural symbol. They were brought to the Americas during the transatlantic slave trade and became an essential part of Southern cuisine.
Bok Choi: Bok choi, also known as Chinese cabbage, has been grown in China for over 1,500 years. It is a staple in Asian cuisine, valued for its crisp texture and mild flavor.
Borage: Native to the Mediterranean region, borage has been used since ancient times for its medicinal properties and as a culinary herb. It is known for its cucumber-like flavor and vibrant blue flowers.
Broccoli: Broccoli was developed from wild cabbage in the Mediterranean region, particularly Italy, over 2,000 years ago. It has since become a staple vegetable worldwide, known for its nutritional benefits.
Broomcorn: Broomcorn, a type of sorghum, originated in Africa and was later brought to the Americas. It has been traditionally used for making brooms and brushes due to its stiff, durable stalks.
Brussel Sprouts: Brussels sprouts are believed to have originated in Belgium during the 16th century, hence their name. They have been a popular vegetable in European cuisine, especially in the colder months.
Butterfly Milkweed: Native to North America, butterfly milkweed has long been valued by indigenous peoples for its medicinal properties. It is also crucial for the life cycle of monarch butterflies, providing a habitat for their larvae.
Butternut Squash: Butternut squash is a modern variety of winter squash that originated in the Americas. It was developed through selective breeding in the 20th century and is now popular for its sweet, nutty flavor.
Calendula Marigolds: Calendula marigolds have been used since ancient times in Europe and the Mediterranean for their medicinal and culinary properties. They are also known for their vibrant flowers and use in natural dyes.
Carolina Rose: Carolina rose is native to the eastern United States and has been cherished for its fragrant blooms and ornamental beauty. It is also known for its historical use in traditional medicine.
Carrots: Carrots originated in Persia (modern-day Iran and Afghanistan) and were initially grown for their aromatic leaves and seeds. They were later bred for their edible roots, which come in various colors including orange, purple, and yellow.
Catnip: Catnip, native to Europe and Asia, has been used for centuries as a medicinal herb and for its effects on cats. It was brought to North America by European settlers and is now widely cultivated.
Celery: Celery has its origins in the Mediterranean and has been cultivated since ancient times for its stalks, leaves, and seeds. It was used by the Greeks and Romans for medicinal purposes before becoming a staple in European and American cuisines.
Chard: Chard, also known as Swiss chard, originated in the Mediterranean region and has been grown since antiquity. It is valued for its nutritious leaves and stems, which are a common ingredient in Mediterranean cooking.
Cherokee Black Bean: Cherokee black beans are heirloom beans originally cultivated by the Cherokee Nation. They have a rich history in Native American agriculture and cuisine.
Chickpeas: Chickpeas, or garbanzo beans, have been cultivated in the Middle East for over 7,000 years. They are a staple in Mediterranean, Middle Eastern, and Indian cuisines.
Chinese Cabbage: Chinese cabbage, also known as Napa cabbage, has been grown in China for over a thousand years. It is a key ingredient in many Asian dishes, including kimchi.
Chinese Mustard: Chinese mustard greens have a long history in Chinese cuisine, known for their peppery flavor. They are commonly used in stir-fries, soups, and pickled dishes.
Chives: Chives have been used since ancient times in Europe and Asia for their mild onion flavor. They are a popular herb in many culinary traditions, particularly French cuisine.
Cilantro: Cilantro, also known as coriander, has been used for thousands of years in the Mediterranean, Middle East, and Asia. It is a key herb in many global cuisines, providing a fresh, citrusy flavor.
Collards: Collard greens have been cultivated for thousands of years, originating in the Eastern Mediterranean. They are a staple in Southern U.S. cuisine and have a rich history in African American culture.
Crimson Clover: Crimson clover, native to the Mediterranean region, is commonly used as a cover crop to improve soil health. It is also valued for its vibrant red flowers and use in forage.
Cucamelons: Cucamelons, or Mexican sour gherkins, are native to Mexico and Central America. They have been cultivated since pre-Columbian times for their cucumber-like flavor and small size.
Cucumbers: Cucumbers originated in South Asia over 3,000 years ago. They are widely grown for their refreshing taste and versatility in salads, pickles, and beverages.
Daikon Radish: Daikon radish, originating in East Asia, has been cultivated for centuries. It is a staple in Japanese, Chinese, and Korean cuisines, known for its crisp texture and mild flavor.
Dill: Dill has been used since ancient times in the Mediterranean and Middle East for its aromatic leaves and seeds. It is a key herb in pickling and many European dishes.
Eggplant: Eggplant, native to India and Southeast Asia, has been cultivated for over 1,500 years. It is a versatile vegetable used in cuisines around the world, from Italian to Indian.
Fava Beans: Fava beans, one of the oldest cultivated plants, originated in the Mediterranean and Southwest Asia. They have been a staple in diets from ancient Egypt to modern-day Italy and China.
Flint Corn: Flint corn, or Indian corn, has been grown by Native Americans for thousands of years. It is known for its hard kernels and is used for cornmeal, decorations, and traditional dishes.
Garlic: Garlic has been used since ancient times in Central Asia and has spread globally. It is valued for its pungent flavor and medicinal properties, being a staple in many cuisines.
Ground Cherries: Ground cherries, native to the Americas, have been cultivated by indigenous peoples for their sweet, tart flavor. They are often used in jams, desserts, and as fresh fruit.
Gooseberry: Gooseberries, native to Europe, North Africa, and Asia, have been cultivated for centuries. They are used in pies, jams, and desserts for their tart flavor.
Green Beans: Green beans, native to Central and South America, have been grown for thousands of years. They are a popular vegetable in many cuisines worldwide, known for their tender pods.
Horseradish: Horseradish, native to Eastern Europe, has been cultivated since antiquity for its pungent root. It is commonly used as a condiment and in traditional medicine.
Hubbard Squash: Hubbard squash, originating in the Americas, has been a staple in North American agriculture. It is known for its sweet, nutty flavor and long storage life.
Hungarian Peppers: Hungarian peppers, including varieties like the Hungarian wax pepper, are integral to Hungarian cuisine. They are known for their mild to hot flavors and use in dishes like goulash.
Jalapeño: Jalapeños originated in Mexico and are named after the city of Xalapa in Veracruz. They are a staple in Mexican cuisine, known for their heat and versatility.
Kohlrabi: Kohlrabi, developed in Europe, is a member of the cabbage family. It has been cultivated for its edible stem, which is used in salads, slaws, and cooked dishes.
Lamb's Ear: Lamb's ear, native to Turkey and Iran, is grown for its soft, velvety leaves. It is often used as an ornamental plant in gardens and landscaping.
Leeks: Leeks have been cultivated since ancient times in the Mediterranean and Near East. They are a staple in European cuisine, known for their mild onion flavor.
Legume Inoculant: Legume inoculants are used to introduce beneficial bacteria to legume crops, enhancing nitrogen fixation. This practice improves soil fertility and plant health.
Lemon Balm: Lemon balm, native to Europe and the Mediterranean, has been used for centuries for its lemon-scented leaves. It is used in teas, culinary dishes, and traditional medicine.
Lemongrass: Lemongrass, native to tropical Asia, is widely used in Asian cuisine for its citrus flavor. It is also valued for its aromatic oil in traditional medicine and perfumery.
Lettuce: Lettuce has been cultivated since ancient Egypt, spreading throughout the Mediterranean. It is a staple in salads and sandwiches worldwide.
Lima Beans: Lima beans, native to Central and South America, have been cultivated for over 7,000 years. They are known for their buttery texture and are used in a variety of dishes.
Lovage: Lovage, native to Southern Europe and the Mediterranean, has been used since ancient times for its celery-like flavor. It is used in soups, stews, and as a medicinal herb.
Malabar Spinach: Malabar spinach, native to tropical Asia, is known for its climbing habit and succulent leaves. It is used in salads, stir-fries, and as a spinach substitute.
Milkweed: Milkweed is native to North America and is crucial for the life cycle of monarch butterflies. It has been used traditionally for its medicinal properties and as a fiber source.
Motherwort: Motherwort, native to Europe and Asia, has been used for centuries in traditional medicine. It is known for its calming effects and benefits for women's health.
Nasturtium: Nasturtium, native to South America, is valued for its edible flowers and leaves with a peppery taste. It is often used in salads and as a garnish.
Nicotiana: Nicotiana, or flowering tobacco, is native to the Americas and is known for its fragrant flowers. It is commonly grown as an ornamental plant in gardens.
Okra: Okra, believed to have originated in Ethiopia, spread to North Africa, the Middle East, and India. It is a key ingredient in Southern U.S., African, and Indian cuisines.
Onions: Onions have been cultivated for over 5,000 years, originating in Central Asia. They are a fundamental ingredient in cuisines around the world.
Orach: Orach, also known as mountain spinach, is native to Europe and Asia. It has been cultivated since ancient times for its edible leaves, which are used like spinach.
Oregano: Oregano, native to the Mediterranean region, has been used since ancient Greece and Rome. It is a staple herb in Italian and Greek cuisines.
Parsley: Parsley, native to the central Mediterranean, has been cultivated for over 2,000 years. It is widely used as a culinary herb and garnish.
Parsnips: Parsnips, native to Europe and Asia, have been cultivated since antiquity for their sweet, nutty flavor. They are a popular root vegetable in European cuisines.
Patty Pan Squash: Patty pan squash, also known as scallop squash, is native to the Americas. It has been grown since pre-Columbian times and is valued for its unique shape and flavor.
Peas: Peas have been cultivated for thousands of years, originating in the Mediterranean and Near East. They are a versatile vegetable used in a variety of dishes worldwide.
Pineapple Sage: Pineapple sage, native to Mexico and Guatemala, is known for its pineapple-scented leaves and vibrant red flowers. It is used in teas, desserts, and as an ornamental plant.
Poblano Peppers: Poblano peppers, native to the state of Puebla in Mexico, are known for their mild heat. They are commonly used in Mexican cuisine, especially in dishes like chiles rellenos.
Poppies: Poppies have been cultivated since ancient times, particularly in the Mediterranean region. They are grown for their ornamental flowers and for seeds used in baking.
Potatoes: Potatoes, native to the Andes Mountains in South America, have been cultivated for over 7,000 years. They are a staple food worldwide, known for their versatility.
Purple Kale: Purple kale, a type of Brassica oleracea, has been grown in Europe for centuries. It is valued for its nutrient-rich leaves and ornamental appeal.
Quinoa: Quinoa, native to the Andean region of South America, has been cultivated for over 5,000 years. It was a staple food of the Inca civilization and is prized today for its high nutritional value.
Radish: Radishes were first cultivated in Southeast Asia, with evidence of their use dating back to ancient Egypt and Greece. They are appreciated for their crisp texture and peppery flavor.
Red Cabbage: Red cabbage, a variety of Brassica oleracea, has been cultivated in Europe for centuries. It is known for its vibrant color and is commonly used in salads and fermented dishes like sauerkraut.
Red Noodle Beans: Red noodle beans, also known as yardlong beans, originate from Southeast Asia. They are a popular vegetable in Asian cuisines, known for their long, slender pods and unique flavor.
Roma Tomatoes: Roma tomatoes, developed in the United States, are a type of plum tomato known for their dense flesh and low moisture content. They are ideal for making sauces and pastes.
Rosemary: Rosemary, native to the Mediterranean region, has been used since ancient times for culinary and medicinal purposes. It is a key herb in Mediterranean cuisine, known for its aromatic leaves.
Rutabaga: Rutabaga, a cross between cabbage and turnip, originated in Scandinavia or Russia. It has been cultivated since the 17th century and is a popular root vegetable in Northern European cuisines.
Sage: Sage, native to the Mediterranean, has been used for thousands of years for its medicinal and culinary properties. It is a staple herb in European and Middle Eastern cooking.
Salsify: Salsify, often called the "oyster plant" due to its flavor, is native to the Mediterranean and has been cultivated since ancient times. It is valued for its edible root, which is used in soups and stews.
Scallions: Scallions, also known as green onions, have been cultivated for over 2,000 years, originating in Central Asia. They are widely used in various cuisines for their mild onion flavor.
Sedum: Sedum, also known as stonecrop, is a genus of succulent plants native to the Northern Hemisphere. They are often used as ornamental plants in gardens and green roofs.
Shallots: Shallots, believed to have originated in Central or Southwest Asia, have been used since ancient times. They are a type of onion valued for their mild, sweet flavor.
Sorghum: Sorghum is an ancient grain that originated in Africa and has been cultivated for over 4,000 years. It is a versatile crop used for food, fodder, and biofuel.
Soybeans: Soybeans were first domesticated in East Asia over 3,000 years ago. They are a major source of protein and oil and are used in various forms such as tofu, soy milk, and soy sauce.
Spaghetti Squash: Spaghetti squash, native to the Americas, is a variety of winter squash that has been grown for its unique flesh, which separates into spaghetti-like strands when cooked.
Spinach (Tomatillos): Spinach, originating in ancient Persia, has been cultivated for over 2,000 years and is known for its nutritious leaves. Tomatillos, native to Mexico, have been used in traditional Mexican cuisine for centuries, particularly in salsas and sauces.
Sunchokes: Sunchokes, also known as Jerusalem artichokes, are native to North America and were cultivated by Native Americans. They are valued for their edible tubers, which have a nutty, sweet flavor.
Sunflowers: Sunflowers, native to North America, were first domesticated by Native American tribes over 4,000 years ago. They are grown for their seeds, oil, and ornamental beauty.
Sweet Alyssum: Sweet alyssum, native to the Mediterranean region, has been cultivated for centuries for its fragrant, white, or purple flowers. It is often used as a ground cover and in borders.
Sweet Grass: Sweet grass, native to North America, is traditionally used by Indigenous peoples for ceremonial purposes and basketry. It is valued for its sweet vanilla-like scent.
Sweet Woodruff: Sweet woodruff, native to Europe, has been used since the Middle Ages for its fragrant leaves. It is commonly used in herbal medicine and as a flavoring in beverages.
Switchgrass: Switchgrass, native to North America, is a versatile plant used for forage, erosion control, and biofuel production. It has been a part of prairie ecosystems for thousands of years.
Taro: Taro, native to Southeast Asia, has been cultivated for over 5,000 years. It is a staple in many tropical regions, known for its starchy corms used in dishes like poi.
Thyme: Thyme, native to the Mediterranean, has been used since ancient times for culinary, medicinal, and ornamental purposes. It is a staple herb in many European cuisines.
Tithonia: Tithonia, or Mexican sunflower, is native to Mexico and Central America. It is grown for its bright orange flowers and is often used in gardens to attract pollinators.
Tomatillo: Tomatillos, native to Mexico, have been used for centuries in traditional Mexican cuisine. They are a key ingredient in green sauces and salsas.
Turnips: Turnips, native to Europe and Asia, have been cultivated for thousands of years for their edible roots and greens. They are a staple in many European and Asian cuisines.
Upland Rice: Upland rice, adapted to grow in non-flooded fields, originated in Southeast Asia. It has been cultivated for thousands of years, primarily in regions with well-drained soils.
Wax Beans: Wax beans, a variety of common beans, are believed to have originated in Central and South America. They are known for their yellow pods and are used in a variety of dishes.
White Cabbage: White cabbage, a variety of Brassica oleracea, has been cultivated in Europe for centuries. It is commonly used in salads, coleslaw, and fermented dishes like sauerkraut.
White Clover: White clover, native to Europe and Central Asia, has been used since ancient times as forage for livestock and to improve soil fertility through nitrogen fixation.
White Kale: White kale, a variety of Brassica oleracea, has been cultivated in Europe for centuries. It is valued for its nutrient-rich leaves and is often used in salads and cooked dishes.
Yarrow: Yarrow, native to temperate regions of the Northern Hemisphere, has been used for thousands of years for its medicinal properties. It is also grown as an ornamental plant in gardens.
Zucc Plants (Rye): Rye, a grain native to Southwest Asia, has been cultivated for over 2,000 years. It is used for making bread, whiskey, and as a cover crop to improve soil health.