Home Garden Crop List

Edibles and Herbs

"Growing your own food is like printing your own money."
- Ron Finley

Herbs, seeds and Flowers

This group of plants includes those whose flowers we consume, including broccoli and cauliflower. It also includes plants we grow as herbs to add flavor to dishes or teas and plants whose seeds are used as spices or eaten on their own as a snack food.

Achillea
Yarrow

Agastache
Anise Hyssop, Korean Mint

Agrimonia
Agrimony

Allium
Chives, Green Onion

Aloe

Althea
Marshmallow

Anethum
Dill Weed

Anthriscus
Chervil, French Parsley

Apium
Celery, Celeriac, Leaf Celery

Artemisia
Sagewort, Mugwort, Wormwood

Bixa
Achiote, Annatto

Borago
Borage

Brassica
Broccoli, Kale, Turnip, Bok Choy

Calendula
Pot Marigold

Cannabis
Hemp Seed

Carthamus
Distaff Thistle, Safflower

Carum
Caraway

Centratherum
Bitter Cumin

Cinnamomum
Cinnamon

Coriandrum
Coriander, Cilantro

Crocus
Saffron

Cryptotaenia
Japanese Parsley, Honewort

Cuminum
Cumin

Cymbopogon
Lemongrass

Cynara
Artichoke, Thistle

Dysphania
Epazote, Mexican Tea

Elettaria
Cardamom

Eryngium
Culantro, Spiny Coriander

Foeniculum
Fennel, Fennel Seed

Ginkgo

Helianthus
Sunflower Seed

Hypericum
St. John's Wort

Illicium
Star Anise

Laurus
Bay Leaf

Lavandula
Lavender

Levisticum
Lovage

Linum
Linseed

Lippia
Mexican Oregano

Litsea
Mexican Bay Leaf

Matricaria
Chamomile

Melissa
Lemon Balm

Mentha
Mint

Murraya
Curry Tree

Myristica
Nutmeg

Nepeta
Catnip

Nigella
Black Cumin, Chanushka

Oncimum
Basil

Origanum
Oregano

Panax
Ginseng

Papaver
Poppy Seed

Perilla
Shiso

Persea
Avocado

Petroselinum
Parsley

Pimenta
Allspice

Pimpinella
Anise Seed

Piper
Pepper

Pulmonaria
Lungwort

Rhamphospermum
Black Mustard

Rosmarinus
Rosemary

Rumex
Sorrel

Salvia
Sage

Satureja
Savory

Sesamum
Sesame Seed

Sinapis
Mustard

Symphytum
Comfrey

Syzygium
Clove

Tanacetum
Tansy, Feverfew

Taxacum
Dandelion

Thymus
Thyme

Trigonella
Fenugreek

Urtica
Stinging Nettle

Vanilla
Vanilla

Valeriana
Valerian

Xanthoxylum
Sichuan Pepper, Tengjiao

Fruits of labor

This group of plants includes those whose above-ground fruits we harvest and use.

Abelmoschus
Okra, Lady's Fingers

Acanthosicyos
Nara Melon

Benincasa
Wax Gourd, Tinda

Capsicum
Pepper

Citrullus
Watermelon, Citron Melon

Cucumis
Cucumber, Melon, Gherkin

Cucurbita
Sqash, Pumpkin

Cyclanthera
Caigua, Exploding Cucumber

Ecballium
Squirting Cucumber

Lagenaria
Gourd, Wild Melon

Luffa
Loofah

Melothria
Cucamelon, Creeping Cucumber

Momordica
Bitter Melon, Gac, Bristly Pear

Physalis
Groundcherry

Sicana
Cassabanana

Sicyos
Bur Cucumber, Chayote

Solanum
Tomato, Eggplant

Zea
Corn

Leaves and heads of green

Allium
Leek, Green Onion, Chives

Apium
Celery

Asparagus

Beta
Chard

Brassica
Cabbage, Kale, Mustard Greens

Cichorum
Chicory

Cyclospermum
Slender Celery, Marsh Parsley

Foeniculum
Fennel

Helosciadium
Fool's Watercress

Latuca
Lettuce

Lepidium
Peppercress

Medicago
Alfalfa

Rheum
Rhubarb

Spinacia
Spinach

Tetragonia
New Zealand Spinach

Pteridium
Fiddlehead Fern

Typha
Cattail, Cossack Asparagus

Legumes and pulses

This group of crop plants includes lentils, peas, beans and other legumes that are all members of the Fabaceae family of plants.

Arachis
Peanut

Cicer
Chickpea

Glycine
Soybean

Lathyrus
Peavine, Vetchling

Phaseolus
Bean

Vicia
Vetch

Vigna
Bean, Cowpea

From the ground up

Many of the vegetables that we eat are harvested from beneath the soil surface. These edibles are commonly called Root Vegetables, and refer to true roots (such as taproots and tuberous roots) as well as non-root underground storage organs like bulbs, corms, rhizomes, and stem tubers. These vegetables can keep well in cool storage areas, and last several months. They are staple foods in most regions of the world, especially in tropical areas.