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Florida Garden Vegetables

Check out Fleet Farming’s plant variety suggestions to get your garden growing in Florida’s unique climate. These are the best Florida Garden Vegetables to grow.

Vegetable List - Fleet Greens

Red Oak Lettuce

 Season: Fall – Spring

(late September till mid April, if cold enough)

Details: Light and Flavorful

 

High in antioxidants

 

Recipe: Red Oak Lettuce Salad with Apples, Toasted Walnuts, & Gorgonzola

Siberian Kale

Season: Fall – Spring

Details: Dark and Leafy, Mild flavor

 

Nutrition Facts: High in Vitamins A, C, and K

 

Recipe: Kale and Roasted Red Pepper Frittata / Recipe: Colcannon

Toscano Kale

Season: Fall – early Summer (September till early June)

Details: Hardy and Nutritious

 

Nutrition Facts: High antioxidants, low calories

 

Recipe: Tuscan Kale with Garlic Tomatoes

Red Russian Kale

Season: Fall – early Summer (September till early June)

Details: Mild nutty flavor, slightly sweet and earthy

 

Nutrition Facts: Great source of Vitamin C and iron

 

Recipe: Squash and Kale Tart

Mizuna

Season: Fall – Spring

Details: Mild flavor and light texture; used to mild out a mustard greens based mix

 

Nutrition Facts: Supergreen very high in nutrients

 

Recipe: Wok Sautéed Mizuna & Portobello Mushrooms with Minced Chicken/(Chickun)

Swiss Chard

Season: Fall – Spring

Details: It is a leafy green and is a member of the beet family; earthy in flavor

 

Nutrition Facts: Vitamin A, Vitamin K, reduces blood pressure & enhances performance in sports

 

Recipe: Creamed Swiss Chard with Lemony Breadcrumbs

Bibb Lettuce

Season: Fall – early Summer (September till early June)

Details: Tasty and distinctive flavor, thrives in cooler weather

 

Nutrition Facts: Very low in calories, high in nutrients

 

Recipe: Bibb Lettuce with Shaken Vinaigrette

Red Amaranth

Season: Year-round growing season in FL

Details: Protein-rich pseudo grain that will color the dish red! Perennial plant

 

Nutrition Facts: Similar to beets; offer carotene, calcium, iron, protein, and trace elements

 

Recipe: Amaranth in Coconut Milk

Red mustard greens

Season: Fall – Spring

Detail: Leaves are very thin and tender, mildly peppery and nutty when young; robust notes of pepper, garlic, and mustard when matured; they can get VERY spicy if stressed or grown to maturity. The flavor dies down when cooked.

 

Nutrition Facts: Many anti-inflammatories, antioxidants, and cancer-preventing compounds

 

Recipe: Sautéed (Red) Mustard Greens with Garlic and Sesame

Mustard greens

Season: Fall – Spring

Detail: Same as red mustard

 

Nutrition Facts: High in Vitamins A and E, antioxidants, and liked to cancer-prevention

 

Recipe: Balsamic-Glazed Chickpeas and Mustard Greens

Joi Choi

Season: Cool season plant with tolerance to heat! Year-round growing season, but for heads it’s best for Fall – late Spring

Detail: Mild flavor, dependable yields; provides crisp tender leaves for oriental dishes; adds flavor to soups, stews, and casseroles

 

Nutrition Facts: Leaves and stalk provide high amounts of Vitamins A, C, and K

 

Recipe: Garlicky Ginger Joi Choi

 

Red Pak Choi

Season: Makes small heads and best grown in cool season (Fall – Spring). Same flavor as joi choi and tat soi

Detail: Type of Chinese Cabbage

 

Nutrition Facts: Low calorie content, helps with digestion, cancer prevention, high in Vitamins A and C

 

Recipe: Simple Garlic Pak Choi Recipe

Tokyo Bekana

Season: Fall – Spring

Detail: Leaves are very thin and tender, mildly peppery and nutty when young; robust notes of pepper, garlic, and mustard when matured; they can get VERY spicy if stressed or grown to maturity. The flavor dies down when cooked.

 

Nutrition Facts: Many anti-inflammatories, antioxidants, and cancer-preventing compounds

 

Recipe: Sautéed (Red) Mustard Greens with Garlic and Sesame

Tat Soi

Season: Fall – Spring

Detail:  salad green when small and sauté green when larger. It is known as an asian spinach with a buttery aftertaste. Good for cut and come again or for heads.

 

Nutrition Fact: Loaded with vitamins and trace minerals

 

Recipe: Avocado Citrus and Savoy Salad with pine nuts and pomegranate dressing

Collards

Season: Cool season plant with tolerance to heat! Year-round growing season, but for heads it’s best for Fall – late Spring

Detail: It is in the cabbage family, brassicaceae; date back to prehistoric time with thick slightly bitter leaves

 

Nutrition Fact: Excellent source of Vitamins K, A, C, E, dietary fiber, and calcium

 

Recipe: Coconut Curried Greens / Recipe: Vegan Southern Collared Greens

Bok Choy

Season: Makes small heads and best grown in cool season (Fall – Spring). Same flavor as joi choi and tat soi

Detail: Leafy green, mild flavor; great in stir fry, braising, soups, and pho

 

Nutrition Facts: Highly nutritious and very low carbs

 

Recipe: 10 Minute Lemon Garlic Sautéed Bok Choy

Red Mustard Frills

Season: Fall – Spring

Detail: Crunchy yet tender, robust and peppery

 

Nutrition Facts: Cancer-preventing benefits, high antioxidants, anti-inflammatory, natural detoxifying properties

 

Recipe: Salsa Verde / Recipe: Golden Frills Mustard

Malibar Spinach

Season: Spring though early Summer

Detail: Similar taste to spinach, but not in the spinach family; thick leaves used for thickener in soups and stews

 

Nutrition Facts: Contains folate which helps ensure healthy pregnancies, cancer-prevention, and helps naturally treat depression

 

Recipe: Shawarma Greens

New Zealand Spinach

Season: All Year

Detail: Bitter taste, good for sautés or tossed in salads. Native to Australia, New Zealand, and East Asia

 

Nutrition Facts: Low in calories and fat, high in Vitamins A and C, iron, and antioxidants

 

Recipe: NZ Spinach Green Smoothie / Aussie Alfredo / NZ Spinach Greek Yogurt Dip

Sorrel

Season: Year round if established; needs to be direct seeded in the Fall – Spring.

Detail: Lemon flavored green; can add lemon flavor to salad

 

Nutrition Facts: Nutritional powerhouse (Vitamins A and C, rich in antioxidants)

 

Recipe: Dakota Soifer’s Sorrel Pesto  

Root Crops

Watermelon Radish

Season: Year-round growing season

Detail: Store in the fridge; skin should feel firm and taught before eating (avoid spongy); tops are edible but should be sauteed because of fruzz

 

Nutrition Facts: Great source of fiber and Vitamin C

 

Recipe: Watermelon Radish with Herbed Tahini Sauce

Purple
Top Turnip

Season: Fall- Spring

Detail: Yummy light spice. Can be used as a potato substitute and used in a mash!

 

Nutrition Facts: High in carbohydrates, proteins, fibers,  and vitamins

 

Recipe: Roasted Turnips

Hakurei Turnip

Season: Year-round growing season

Detail: Surprise sweetness! No need to peel, their outer shell is sweet and edible

 

Nutrition Facts: Great source of antioxidants, minerals, vitamins, and dietary fiber

 

Recipe: Pan Roasted Hakurei Turnips / Recipe: Ginger Soy Hakurei Turnips

Carrot

Season: Fall- Spring

Detail: Crunchy taste and highly nutritious! Array of carrot colors including orange, white, yellow, red and purple

 

Nutrition Facts: Carrots are a great source of beta carotene, fiber, biotin, Vitamin K1, potassium, and antioxidants

 

Recipe: Garlic Brown Butter Roasted Brussels Sprouts and Carrots / Recipe: Glazed Roasted Carrots

Breakfast Radish

Season: All Year (Best Fall – Spring)

Detail: Vibrant color, edible leaves; the radish is crispy and has a mildly spicy flavor (cooking brings out sweet and subtle nutty flavor)

 

Nutrition Facts: High in Vitamin C, calcium, folate, magnesium, and potassium

 

Recipe: French Breakfast Radish and Avocado Toast

Beet

Season: Fall- Spring

Detail: Pigments and nitrates in beets are found to naturally lower blood pressure!

 

Nutrition Facts: Packed with essential nutrients, such as fiber, folate, manganese, potassium, iron, and Vitamin C

 

Recipe: Psychedelic Vegan Salad Rolls / Beet Blood Orange Salad / Beet Brownies

Golden Beet

Season: Fall – Spring (usually take a bit longer to grow than regular beets)

Detail: Mild earthy, sweet flavor either raw or cooked

 

Nutrition Facts: High in beta carotene and folic acid

 

Recipe: Golden Beets and Brussels Sprouts / Recipe: Lemon-Herb Roasted Beets Recipe

Purple Carrot

Season: Fall- Spring

Detail: Crunchy taste and highly nutritious! Array of carrot colors including orange, white, yellow, red and purple

 

Nutrition Facts: Carrots are a great source of beta carotene, fiber, biotin, Vitamin K1, potassium, and antioxidants

 

Recipe: Garlic Brown Butter Roasted Brussels Sprouts and Carrots / Recipe: Glazed Roasted Carrots

Sweet Potato

Season: Summer (harvest in the Fall)

Details: Color can be white and purple. Leaves are edible, only when cooked (Earthy in flavor).

 

Nutrition Facts:

Recipe: Oven-roasted sweet potato fries

 

Recipe: French Breakfast Radish and Avocado Toast

Specialty Crops

Breakfast Radish

Season: All Year (Best Fall – Spring)

Detail: Vibrant color, edible leaves; the radish is crispy and has a mildly spicy flavor (cooking brings out sweet and subtle nutty flavor)

 

Nutrition Facts: High in Vitamin C, calcium, folate, magnesium, and potassium

 

Recipe: French Breakfast Radish and Avocado Toast

Beet

Season: Fall- Spring

Detail: 130 varieties of green beans

 

Nutrition Facts: Great source of Vitamin A, C, and K; high in chlorophyll which may block carcinogenic effects from grilled foods

 

Recipe: Green Beans with Lemon and Garlic / Recipe: Spicy Sesame Green Beans and Kale

Sugar Snap Peas

Season: Fall – Spring

Detail: Cross between snow peas and garden peas; thicker pods, more crunchy and sweet

 

Nutrition Facts: Rich in dietary fiber

 

Recipe: Sugar Snap Pea Stir-Fry / Recipe: Garlic Parmesan Sugar Snap Peas

Purple Carrot

Season: Late spring through early Fall; it is a warm season crop.

Detail: Mild and sweet, tender meaty texture when cooked; arguably a perennial if maintained

 

Nutrition Facts: Low in calories, high in dietary fiber, vitamins and minerals, including Vitamin C, folate, potassium and manganese

 

Recipe: Grilled Japanese Eggplant / Recipe: Japanese Eggplant with Chicken/(Chickun) and Thai Basil

Jalapeño

Season: Spring through Fall; warm season crop

Detail: Heat can vary depending on how they are cultivated and prepared; arguably a perennial.

 

Nutrition Facts: Low in calories, high in Vitamins C and B6. Research has suggested jalapeños are natural cancer preventing vegetables, as well as weight loss and overall pain reducer

 

Recipe: Jalapeño hummus / Zucchini Noodles with Jalapeño Pesto

Black Beauty Eggplant

Season: Late Spring through early Fall; warm season crop; arguably a perennial if maintained

Detail: Very flavorful. Great for lasagna!

 

Nutrition Facts: Rich in folate, potassium, Vitamin K, may reduce risk of heart disease, and aid in blood sugar control

 

Recipe: Easy Eggplant Parmesan

Okra

Season: Fall – Spring

Detail: Pick fruit at 3 inches; can pickle or use in stir fry

 

Nutrition Facts: Great source of minerals, vitamins, fiber, and folate

 

Recipe: Vegetarian Curry Okra

Prickly Pear

Season: Spring

Detail: Cactus plant, remove skin. Taste resembles pomegranate. Native to South America.

 

Nutrition Facts: High in antioxidants

 

Recipe: Prickly Pear Juice / Recipe: Prickly Pear Frozen Margarita

Herbs

Sage

Season: Late Spring through mid Fall; warm season crop

Detail: Heat can vary depending on how they are cultivated and prepared; arguably a perennial.

 

Nutrition Facts: Low in calories, high in Vitamins C and B6. Research has suggested jalapeños are natural cancer preventing vegetables, as well as weight loss and overall pain reducer

 

Recipe: Jalapeño hummus / Zucchini Noodles with Jalapeño Pesto

Cuban Oregano

Season: Fall – Spring (perennial)

Detail: Very flavorful. Great for lasagna!

 

Nutrition Facts: Rich in folate, potassium, Vitamin K, may reduce risk of heart disease, and aid in blood sugar control

 

Recipe: Easy Eggplant Parmesan

Rosemary

Season: All Year

Detail: Pick fruit at 3 inches; can pickle or use in stir fry

 

Nutrition Facts: Great source of minerals, vitamins, fiber, and folate

 

Recipe: Vegetarian Curry Okra

Sweet Mint

Season: Best in late Fall and Spring. sensitive to both extreme hot and cold

Detail: Rich spearmint flavor; great for sauces and drinks!

 

Nutrition Facts: Helps with vision and immune functions, packed with antioxidants

 

Recipe: Iced Sweet Mint Tea

Chocolate Mint

Season: Summer (perennial)

Detail: Delightful minty chocolate flavor; dry leaves are great for flavoring dessert!

 

Nutrition Facts: Improves vision and immune functions; used to treat headaches and inflammation

 

Recipe: Luck O’ the Irish Brownie

Parsley

Season: Fall – Spring

Detail: Popular seasoning/garnish for a wide range of dishes and a palette cleanser!

 

Nutrition Facts: Leaves high in iron, as well as Vitamins A, C, and E

 

Recipe: Parsley and Lemon Pesto

Cilantro

Season: Fall – Spring

Detail:  Great for guacamole and salsa

 

Nutrition Facts: High in Vitamins A and K, folate, and potassium

 

Recipe: Lime-Cilantro Coleslaw

Dill

Season: Fall – Spring

Detail: Fantastic compliment to fish

 

Nutrition Facts: High in Vitamins A and C, high in antioxidants

 

Recipe: Braised Lemon Chicken/(Chickun) with Dill and Tumeric

Lemon Grass

Season: Summer (perennial)

Detail: The flavor is found in the base of the stalks (remove leafy top and woody bottom, peel outer layer, mince/chop white inner stalk)

 

Nutrition Facts: Many important vitamins, antioxidants, and folate

 

Recipe: Thai Lemon Grass Soup

Thyme

Season: Fall – Spring

Detail: Aromatic herb (mint-lemony) that goes well with almost any dish and can also be used to make homemade soap!

 

Nutrition Facts: Vitamins A and C, reduces chest and respiratory problems

 

Recipe: Thyme and Witch Hazel Soap Bar

Fennel

Season: Fall – Spring

Detail: Flowering plant species in the carrot family, crunchy and slightly sweet

 

Nutrition Facts: High in fiber, Vitamin C, and potassium

 

Recipe: Chickpea and Fennel Ratatouille

Green Onion

Season: Fall – Season: Fall – Spring (perennial)

Detail: The tops of these green onions may be used as substitute for chives in many recipes

 

Nutrition Facts: High in vitamins A, C, and K, helps reduce blood clotting and boosts immunity

 

Recipe: Mushroom and Green Onion Stir Fry / Recipe: Spring Onion Soup

Edible Flowers

Fennel Flowers

Season: Fall – Spring

Detail: A taste similar to licorice!

 

Nutrition Facts: High in Vitamin C

 

Recipe: Entree Garnish/ Pollen Vinaigrette/ Grilled Fennel Bulbs

Nasturtium

Season: Fall – Spring

Detail: Sweet, and with an after taste of a little bit of spice

 

Nutrition Facts: Nasturtium leaves have a high concentration of Vitamin C and are also a natural antibiotic

 

Recipe: Baby Greens with Roasted Beets and Potatoes

Mint Flowers

Season: Summer

Detail: Mint fragrance leaves and lilac flower petals

 

Nutrition Facts: Used in folk medicine to induce perspiration and menstruation

 

Recipe: Mint Lip Balms/ Mint Ice Tea/ Cucumber Mint Bath Soak

Basil Flowers

Season: All year

Detail: Brings flavor to sauces or soups

 

Nutrition Facts: Packed with Vitamin K!

 

Recipe: Spaghetti Squash Pizza Bowls

Snap Pea Flowers

Season: Fall – Spring

Detail: Self-pollinating flowers!

 

Nutrition Facts: Low calorie, high fiber flower plant

 

Recipe: Cake Decoration Pastry

Cilantro Flowers

Season: Fall through early Summer

Detail: The seeds of the cilantro plant can be used in Asian, Indian, Mexican and many other ethnic recipes

 

Nutrition Facts: Excellent source of Vitamins A, C, and K, as well as iron and manganese

 

Recipe: Cilantro Vinaigrette

Cranberry Hibiscus

Season: Fall – Spring

Detail: Striking and colorful plant, add bright color to food dishes and some flavor

 

Nutrition Facts: Low in calories, helps alleviate blood pressure

 

Recipe: Hibiscus Syrup / Recipe: Hibiscus Tea

Borage

Season: Fall – Spring

Detail: Old-fashioned plant with flavored leaves for tea; cucumber-like aroma

 

Nutrition Facts: One of the few low calorie culinary herbs, high in Vitamins A and C, antioxidants for improved vision

 

Recipe: Borage Jelly / Cucumber Salad / Lemonade