Vegetables

Biennial monocot with prominent bulb, hollow cylindrical leaves and an odor when bruised. Roots shallow, 12-18" Has been used for food since very early times; was eaten in Egypt before 3000 B.C. Also used as flavoring in nearly every current world culture. Botanically, there are three groups. Many claims are…

Transplant: May–June, possibly April For best results, wait until daytime temperatures are regularly over 70°F Start in pots for transplants: February–April; ready to transplant in 6 weeks

Transplant into the garden February–April, September (maybe August or October). Plants are ready to transplant 8 weeks after seeding. Harvest when the heads are of good size, usually 5 to 6 inches in diameter and still compact.

Purple Sprouting Broccoli rewards gardeners with beauty (think edible ornamentals), delicate flavor (florets, stalks, and leaves), and, compared to single crown broccoli, more manageable harvest quantities over a longer period - great for smaller households.

Celery is challenging to grow in most of Santa Clara County. It grows best at 60–65ºF though it will tolerate temperatures from 45–75ºF. But it is difficult to find a four-month growing period in Santa Clara County that stays within that temperature range.

Transplant: February–April, September–October (possibly November) Direct seed: March–April (possibly February), September–October (possibly November) If growing from seed for transplants, allow 4 weeks to be ready. Harvest spinach as soon as the leaves are large enough to use.

Direct seed January–March (possibly April), September Harvest when the roots reach 1-inch diameter at the top. Expect 90–120 days to maturity. Flavor is best when the mature plants are exposed to cool weather for 2–4 weeks which encourages the starches in the roots to convert to sugars. Loosen soil with…

Learn tips for growing vegetables in fall and winter. Discover cool-weather crops, planting strategies, and care techniques for a thriving garden year-round.

Leeks are members of the Allium family that do not form bulbs like their onion and garlic relatives. Instead, they develop a 6–10 inches edible stem that can be up to 3 inches diameter.

Napa cabbage is a large oblong cabbage with delicate, crinkled, pale green to white leaves and crisp, wide white ribs. Its flavor is mild and sweet. It is also known as Peking Cabbage and celery cabbage.