The document is an alphabetized guide to common vegetables from A to Z. Each entry provides 1-2 sentences on the plant facts, 1-2 sentences on nutritional value or culture, and may include additional details. The guide covers 26 vegetables from Asparagus to Zucchini, describing their botanical name, family, origin, folk uses, growing tips, and varieties. It aims to educate readers on the diversity of vegetables and their nutritional and cultural aspects.

1. The A to Z of Veggies Dr. Patti Nagai Horticulture Educator UW Extension - Racine County

2. The Veggie Alphabet A ASPARAGUS B BEAN C CARROT D DANDELION E EGGPLANT F FARMING G GARLIC H HARVESTING I IRISH POTATO J JICAMA K KOHLRABI L LETTUCE M MELON N NUTRITION

3. The Veggie Alphabet O OKRA & ONION P PEPPER Q QUALITY R RADISH S SWEET CORN T TOMATOES U USDA V VEGETABLE GARDEN W WINTER SQUASH X XXX SEX Y YEAR ROUND HARVEST Z ZUCCHINI

4. A is for Asparagus Asparagus officinalis

5. Asparagus Facts Family: Liliaceae Type: Perennial Native: Europe and Western Asia America: Introduced in 1600s Folk Medicinal Use: Jaundice Nutritional Value: 5 spears = 25 calories Vitamin A 10% Vitamin C 15% Calcium 2% Iron 2% Fat 0g Sodium 0mg Carbohydrates 4g Protein 2 g

6. Asparagus Culture Trench 6 - 8 inches Use Compost Cover as spears elongate Harvest 2nd year Fertilize after harvest

7. B is for Bean Phaseolus vulgaris

8. Bean Facts Family: Fabaceae (Leguminoseae) Type: Annual Native: Central America America: Native Folk Medicinal Use: antibacterial (?) Nutritional Value: 3/4 Cup = 25 calories Vitamin A 4% Vitamin C 10% Calcium 4% Iron 2% Fat 0g Sodium 0mg Carbohydrates 5g Protein 1g

9. Bean Culture Seed 1 to 2 inches deep Warm soil, 65ºF Well-drained Replant mid-summer for fall No or little nitrogen

10. Types of Beans Bush erect plant, usually short season Pole twining type of bean, usually matures later but harvest time is longer Snap beans Southern Peas Lima Beans Pinto Beans Black-eyed Peas Black Beans Peanuts English Peas

11. C is for Carrot Daucus carota L. ssp. sativus

12. Carrot Facts Family: Apiaceae Type: Biennial Native: Europe and Western Asia America: Introduced in 1700s Folk Medicinal Use: seeds - birth control Nutritional Value: 7 inches = 35 calories Vitamin A 270% Vitamin C 10% Calcium 2% Iron 0% Fat 0g Sodium 40mg Carbohydrates 8g Protein 1g

13. Carrot Culture Sow 1/4 inch deep Loose soil required Well-drained soil Replant mid-summer for extra sweet fall carrots Mark row w/radish

14. Types of Carrots Danvers medium to long with broad shoulders and sharp taper Imperator more slender and slightly longer than Danvers type Nantes nearly cylindrical with no taper, fairly rounded at ends Chantenay medium to short with a slight taper and blunt end

15. D is for Dandelion (and other “weeds”)

16. Dandelion Facts Family: Asteraceae Type: Perennial Native: probably Europe Folk Medicinal Use: fever and as diuretic Nutritional Value: High in Vitamin A, Vitamin C, Calcium and other minerals Yellow petals can be used for food coloring

17. Dandelion Culture Grows easily from seed ‘ Montmagny’ is a French cultivar with a mild taste Harvest leaves early in spring

18. Other Edible Weeds Chicory Cichorum intybus Purslane Portulaca oleracea Lamb’s Quarters Chenopodium album

19. E is for Eggplant Solanum melongena

20. Eggplant Facts Family: Solanaceae Type: Annual Native: Tropics America: Introduced early as ornamental Folk Medicinal Use: alkaloids (?) Nutritional Value: 1/5 = 25 calories Vitamin A 0% Vitamin C 2% Calcium 0% Iron 2% Fat 0g Sodium 0mg Carbohydrates 5g Protein 1g

21. Eggplant Culture Large, healthy transplants Warm season Chilling sensitive Well-drained soil Bees helpful

22. Cultivars of Eggplant Japanese ‘Ichiban’ ‘ Neon’

23. F is for Farming US Market $1.5 billion In Wisconsin $150 million Market gardens Plant breeding Genetic engineering

24. G is for Garlic Allium sativum

25. Garlic Facts Family: Alliaceae Type: Bulbous perennial Native: Middle Asia America: 1700s (?) Folk Medicinal Use: colds, warding off evil Nutritional Value: 1 clove = 5 calories Vitamin A 0% Vitamin C 2% Calcium 0% Iron 0% Fat 0g Sodium 0mg Carbohydrates 1g Protein 0g

26. Garlic Culture Plant cloves in late summer, early fall Cool season Well-drained soil Harvest >9 months Curing necessary

27. H is for Harvest

28. Harvest Facts Depends on taste and timeliness Fruit Vegetables : immature and mature Leaf and Stem Vegetables : slightly immature is preferable Floral Vegetables : Hand harvest when head size is right Roots, Tubers and Bulb Vegetables : various stages of development

29. I is for Irish Potato Solanum tuberosum

30. Irish Potato Facts Family: Solanaceae Type: Tuberous perennial Native: America Folk Medicinal Use: pimples and burns Nutritional Value: 1 medium = 100 calories Vitamin A 0% Vitamin C 45% Calcium 2% Iron 8% Fat 0g Sodium 0mg Carbohydrates 26g Protein 4g

31. Irish Potato Culture Plant certified seed tubers or pieces Cool season Well-drained soil Low pH Skin set occurs after vines die

32. J is for Jicama Pachyrrhizus erosus

33. Jicama Culture Climbing legume 10 to 20 ft tall Warm season Harvest root after 3 to 5 months Leaves, pods, seeds may be poisonous

34. K is for Kohlrabi Brassica oleracea var. gongylodes

35. Kohlrabi Culture Brassicacea family Cool season Frost tolerant Plant early or late Harvest when young and tender

36. L is for Lettuce Lactuca sativa

37. Lettuce Facts Family: Asteraceae Type: Herbaceous Annual Native: Mediteranean Basin America: a long time Folk Medicinal Use: lactucopicrin (?) Nutritional Value (leaf lettuce): 1 1/2 cups = 15 calories Vitamin A 40% Vitamin C 6% Calcium 4% Iron 0% Fat 0g Sodium 30mg Carbohydrates 4g Protein 1g

38. Lettuce Culture Seed at 1/4 inch depth or use transplants Cool season Moist soil Well-drained soil Harvest in ~50 days

39. M is for Muskmelon Cucumis melo L. Reticulatus

40. Muskmelon Facts Family: Cucurbitaceae Type: Annual Native: Persia America: 1400s Folk Medicinal Use: ? Nutritional Value: 1/4 melon = 50 calories Vitamin A 100% Vitamin C 80% Calcium 2% Iron 2% Fat 0g Sodium 25mg Carbohydrates 12g Protein 1g

41. Muskmelon Culture Seed at 1/2 to 1 inch depth, 5 ft centers Warm season Chilling sensitive Well-drained soil Moist soil Bees essential Powdery mildew

42. N is for Nutrition Vitamin C Vitamin A - Carotenes Vitamin E Vitamin B6 Minerals Fiber Terpenes Carotenoids Phytosterols Phenols Isoflavones Thiols Glucosinolates Allylic sulfides Indoles

43. O is for Okra Abelmoschus esculentus

44. Okra Culture Malvaceae family (Hibiscus) Warm season Warm soil Soak seed 24 hrs Use knife to harvest pods when ~3 inches Ornamental Value

45. O is for Onion Allium cepa

46. Onion Facts Family: Alliaceae Type: Herbaceous Biennial Native: Southern Asia America: 1400s Folk Medicinal Use: antibiotic Nutritional Value: 1 1/2 cups = 15 calories Vitamin A 40% Vitamin C 6% Calcium 4% Iron 0% Fat 0g Sodium 30mg Carbohydrates 4g Protein 1g

47. Onion Culture Alliaceae family Plant sets, transplants or seeds Seeds are short-lived Cool season High organic matter Harvest bulb onions when tops fall over

48. P is for Pepper Capsicum annuum

49. Pepper Facts Family: Solanaceae Type: Annual (or perennial) Native: Central America, Central Mexico America: 1700s (?) Folk Medicinal Use: colds Nutritional Value (green bell pepper): 1 medium pepper = 30 calories Vitamin A 8% Vitamin C 190% Calcium 2% Iron 2% Fat 0g Sodium 0mg Carbohydrates 7g Protein 1g

50. Pepper Culture Plant transplants Warm season Moist soil - mulch is beneficial Harvest immature or mature Ornamental Value

51. Q is for Quality Appearance size and shape color gloss blemishes Texture Flavor Nutritive Value Safety

52. R is for Root Crops

53. Root Crop Facts Families: Apiaceae (carrot, parsnip) Chenopodiaceae (beet) Brassicaceae (turnip, rutabaga) Convolvulaceae (sweet potato) Nutritional Value (beet): 1 medium beet = 50 calories Vitamin A 0% Vitamin C 4% Calcium 0% Iron 0% Fat 0.5g Sodium 150mg Carbohydrate 11g Protein 1g

54. Root Crop Culture Seed or slips (sweet potato) Loose soil essential - sandy loam Warm Season sweet potato ( Ipomea batatas ) Cool Season radish ( Raphanus sativus ) beets ( Beta vulgaris ) carrots ( Daucus carota )

55. S is for Sweet Corn Zea mays

56. Sweet Corn Facts Family: Poaceae Type: Annual grass Native: Central America <3500 B.C. America: 63 varieties by 1900 Nutritional Value: 1 ear = 80 calories Vitamin A 2% Vitamin C 10% Calcium 0% Iron 2% Fat 1g Sodium 0mg Carbohydrates 18g Protein 3g

57. Sweet Corn Culture Seed Warm season Soil 70 - 85ºF Planting pattern critical for proper pollination - “think square” 4 rows minimum

58. T is for Tomato Lycopersicon lycospersicum

59. Tomato Facts Family: Solanaceae Type: Annual Native: Peru or Bolivia America: 1710 Folk Medicinal Use: insect repellent Nutritional Value: 1 medium tomato = 35 calories Vitamin A 20% Vitamin C 40% Calcium 2% Iron 2% Fat 0.5g Sodium 5mg Carbohydrates 7g Protein 1g

60. Tomato Culture Plant transplants Warm season Moist soil - mulch is beneficial, red is best Calcium nitrate Night temperature critical: 60 - 70 ºF

61. Types of Tomatoes Cherry smaller, sweeter tomatoes Roma paste or processing tomatoes Beefsteak larger tomatoes for fresh slicing Determinate 3 to 4 ft tall plant ends in flower bud Indeterminate 7 to 15 ft tall plant “never ends”, remains vegetative

62. U is for USDA United States Department of Agriculture Agricultural Marketing Service Fresh Products of Fruits and Vegetables Grade Fresh Produce at point of shipping 150 official grade standards used

63. V is for Vegetable Gardens Garden to meet your needs Garden to help others Garden for fresher produce Garden for organic produce Garden for specialty crops Garden for the pure joy

64. W is for Winter Squash

65. Winter Squash Facts Family: Cucurbitaceae Cucurbita argyosperma (pumpkin, cushaw, winter squash) Cucurbita moschata (gourd, butternut squash) Cucurbita maxima (giant pumpkin) Native: Americas Nutritional Value (spaghetti squash): 1/2 cup= 25 calories Vitamin A 0% Vitamin C 2% Calcium 2% Iron 2% Fat 0g Sodium 15mg Carbohydrate 4g Protein 0g

66. Winter Squash Culture Seed early Moist soil Warm Season Mulch Bees essential Powdery mildew

67. X is for XXX (Sex) = + Female Male Pumpkin +

68. X is for XXX (Sex) = + Female Male Kernels of Corn

69. X is for XXX (Sex) = + eggplant bean tomato tomatillo pepper some vegetables prefer privacy

70. Y is for Year Round Gardening Know Your Last Frost Date in Spring Warm the soil - plastic Mulch after soil is warm Cloches Greenhouses Cool Season Crops Know Your First Frost Date in Fall Plant fall garden in August Windowsills and artificial lights

71. Z is for Zucchini Cucurbita pepo

72. Zucchini Facts Family: Cucurbitaceae Type: Annual Native: Mexico (?) to Italy America: ? Nutritional Value: 1/2 medium squash = 20 calories Vitamin A 6% Vitamin C 30% Calcium 2% Iron 2% Fat 0g Sodium 0mg Carbohydrates 4g Protein 1g

73. Zucchini Culture Seed Warm season Bush-type plants Shallow roots - irrigate Bees essential Excess Squash? Harvest for the Hungry

74. Veggie References Vegetable Crops by Dennis Decoteau Manual of Minor Vegetables by James M. Stephens Vegetable Gardening in the Midwest by C.E. Voigt and J.S. Vandemark Extension Bulletin A8IL1331 Vegetable Cultivars and Planting Guide - 2000 by Helen Harrison UW Extension Bulletin A1653

75. The A to Z of Veggies Dr. Patti Nagai Horticulture Educator UW Extension - Racine County 14200 Washington Avenue Sturtevant, WI 53177 Phone: 262-886-8460 e-mail: [email_address]