Uses: Edible

African Marigold

Tagetes erecta

This upright yellow-flowering plant, with its distinctive odor, is a classic of the summer border.

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American Plum

Prunus americana

This native plum has a sprawling habit, which showcases the beautiful white flowers in spring and the unique pink plums in midsummer. The plants become scaly with age and are somewhat disease prone.

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Apples are ideally planted in multiples of different varieties for optimal fruit production, and many also benefit from pollinators to increase the effectiveness of cross-pollination. Most apple trees are grown from scionwood grafted to rootstock, and the kind of rootstock will determine the ultimate…

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Apricot

Prunus armeniaca

This underappreciated stone fruit has lovely blossoms early in the spring. Because of their early bloom time, the flowers are susceptible to freezing.

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Asparagus

Asparagus officinalis

Asparagus is an unusual plant that is primarily cultivated for its edible tender young shoots in the spring. When mature, it has large ferny foliage that is pale green.

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Bee Balm

Monarda didyma

Bee Balm is a tall summer-blooming perennial with brilliant red flowers subtended by a whorl of showy, red-tinged, leafy bracts. The aromatic leaves can be used for tea, but are susceptible to mildew, so this plant needs good air circulation. A member of the mint family, bee balm spreads readily by rhizomes…

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Beets

Beta vulgaris

Beets are a popular root crop used for pickling, roasting, and salads. They come in an array of colors, including red, yellow, and red and white striped.

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Blackhaw

Viburnum prunifolium

These large spring blooming shrubs with edible berries do best in natural areas where they can achieve their full size.

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Boston Marrow Squash

Cucurbita maxima 'Boston Marrow

Boston Marrows are large, bright orange squashes that can weigh anywhere between 10 and 50 lbs., although 25 lbs. is more common. They are an excellent eating squash and can be turned into soups or pies.

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Broccoli

Brassica oleracea (Italica)

Broccoli is a cool season vegetable which has been cultivated since the Roman Empire. It is grown for its tender florets which can be eaten raw or cooked.

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Bush Bean

Phaseolus vulgaris

Bush beans are compact, low growing plants that produce large crops of beans. They can be used for fresh eating or as dry beans.

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Bush Lima Bean

Phaseolus lunatus

Bush lima beans are vigorous, productive plants. Their smaller size makes them easy to grow in the home garden and they still provide a bounteous harvest. They can be used dry or fresh.

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Cabbage

Brassica oleracea

Cabbage is a cool season annual that was a staple crop in the colonial period and continues to be so today.

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Calendula

Calendula officinalis

Calendulas are an old fashioned herb with bright yellow or orange flowers. They are profuse bloomers in the spring and fall, but will stop blooming during the hot part of the summer. Their flowers can be used in salads and soaps.

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Carrot

Daucus carota var. sativa

Carrots are a root crop which comes in a wide variety of colors. They can be yellow, orange, or purple. While the purple colored varieties are some of the oldest types, orange varieties of carrots were popular by the mid-1700s. They can be served fresh in salads, or cooked.

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Cauliflower

Brassica oleracea (Botrytis)

Cauliflower is a cabbage relative with broad blue-green leaves and a large white head. It is slow to harvest and benefits from a long cool season.

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Cayenne Pepper

Capsicum annuum

Cayenne peppers are large prolific plants. They produce bountiful crops of slender, spicy red peppers that can be used fresh or dried.

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Celery

Apium graveolens var. dulce

Celery is a familiar component of Bloody Marys, salads, and soups. It is grown primarily for its crisp stalks which add a mild flavor to food. Celery is a cool season vegetable and does not like the hot summers of the southern part of the country.

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Chicory

Cichorium intybus

This blue-flowered perennial is common as a roadside weed, but has a long history of being used as an edible or fodder.

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Chives

Allium schoenoprasum

Chives are a small clump-forming onion relative. The stems are frequently used as a culinary herb, and the flowers are attractive to pollinators.

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Clary Sage

Salvia sclarea

Spires of pink and white bracts crown this large-leafed salvia. It has been used as an herb since the Middle Ages and is currently used as flavoring for wines, vermouth, and liqueurs.

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Cockscomb

Celosia argentea var. cristata

A sturdy long-blooming annual, this impressive plant is ideal for the back of the border. Its bright flowers come in many colors, including hot pink, peach, deep rose, yellow, and red.

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Cowpea

Vigna unguiculata

The name "cowpea" was probably coined for their use as a fodder crop for cows, and while grown for their edible bean, the leaves and pods can also be consumed. Black-eyed peas can be harvested as a snap bean, or dried, and are the main ingredient in Hoppin' John, a traditional Southern dish ritually…

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Cucumber

Cucumis sativus

Cucumbers are a vining plant with yellow flowers and slightly prickly stems. There are many varieties which produce cucumbers of different sizes and shapes.

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Egyptian Walking Onions

Allium x proliferum

Egyptian walking onions are a unique plant which produces the next generation in a crown of bulblets atop their stalks in lieu of flowers. As the bulblets grow, their weight pulls them to the ground, where they take root to grow new plants. While the young bulbs are mild and can be used as scallions…

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Endive

Cichorium endivia

Endive has broad, bright green leaves and looks somewhat like a rougher-textured lettuce. It has a sharp, bitter flavor.

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Fava Beans

Vicia faba

Fava beans, a cool season plant, performs best in either the spring or the fall. They are quite robust and can grow to three feet high, producing many large pods which are best eaten shelled.

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Fig

Ficus carica

The fig tree dates back to ancient times and is an important source of food for many cultures. Flowers are borne inside the fig structure (syconium), and the fig is ripe and at its sweetest when it softens and turns dark late in the season. Coarse-textured leaves, which are large and deeply lobed, are…

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Fish Pepper

Capsicum annuum

Fish peppers are hot peppers with variegated white leaves. The peppers themselves are often streaked with white and start green before maturing to red.

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French Striped Marigold

Tagetes patula

This dazzling plant blooms in masses of yellow flowers with deep burgundy stripes and is the star of the fall garden.

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Garlic

Allium sativum

Garlic is a popular ingredient in many types of cooking. This bulbous plant is an onion relative with fleshy green leaves and umbels of pinkish white flowers.

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Globe Artichoke

Cynara cardunculus var. scolymus

Artichokes have large silvery green leaves that make them a striking addition to the garden. Their flower buds are traditionally used for culinary purposes, but if allowed to open offer large, brilliant purple flowers.

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Gooseberry

Ribes uva-crispa

This uncommon shrub produces tart green fruits in summer that are suitable for jams and desserts. They have many sharp thorns and some care should be used when working around them.

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Horseradish

Armoracia rusticana

Horseradish is a large spreading vegetable, used primarily for its pungent roots. It should be given a confined space, as it spreads rapidly if left unchecked.

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Jerusalem Artichoke

Helianthus tuberosus

Jerusalem artichoke is a perennial sunflower relative that produces a profusion of bright yellow flowers atop ten foot stalks. It is valued for its edible tubers, which resemble the flavor of water chestnuts.

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Johnny Jump-Up

Viola tricolor

This delightful little flower is a harbinger of spring in many gardens, but also adds charm to a fall or winter garden depending on your region. The flowers are edible and can be used to wonderful effect on cakes and in salads.

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Jospeh's Coat

Amaranthus tricolor

This voluptuous annual is grown for its showy multicolored foliage in shades of green, yellow, and red.

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Kale

Brassica oleracea (Acephala)

Kale is a popular leafy green that can be used cooked or in salads. It is also used as an ornamental plant in fall gardens. Historically, coarser types have been used as animal fodder.

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Key Lime

Citrus x aurantiifolia

Key limes are small citrus trees with highly fragrant white blossoms. They produce many delightful fruits which are excellent for cooking. In this region, they are best grown in pots so that they can be moved in and out as the temperatures dictate.

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Leeks

Allium ampeloprasum

Leeks are an onion relative with strappy green leaves which an edible stalk which is usually blanched.

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Lemon

Citrus limon

As with the other tropicals grown at Mount Vernon, the lemons are grown in pots so that they can be moved into a greenhouse for the winter.

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Lemon Balm

Melissa officinalis

Lemon balm is a spreading herb with a strong citrusy fragrance. It can be used for teas and cooking and is frequently used for essential oil. Gardeners should be aware that it can be aggressive and should be carefully contained.

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Lettuce

Lactuca sativa

Lettuce is a cool season leafy vegetable that is most frequently used in salads. Its leaves come in a variety of colors, from green to red to splotchy.

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Long Island Cheese Pumpkin

Cucurbita moschata

The Long Island Cheese pumpkin is an excellent eating pumpkin and is well-suited for making pies. It is a beautiful tan pumpkin with deep lobes that grows on huge, sprawling vines.

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Muscadine Grape

Vitis rotundifolia

This southern grape must be harshly pruned to keep it in check and producing vigorously. They are best used as table grapes, or for jams and jellies. If left unattended, it will rapidly take over your garden.

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Muskmelon

Cucumis melo

Muskmelons are a trailing, vining plant with small yellow flowers which often performs better when grown on a trellis. They produce fruit in a wide variety of shapes and colors. Their fruits are frequently fragrant.

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Mustard Greens

Brassica juncea

Mustard produces a leafy green that can be used for fresh eating, or as a cooked vegetable. It produces pretty yellow flowers that are attractive to pollinators.

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Nasturtium

Tropaeolum majus

A sprawling annual herb, nasturtiums have long been a charming kitchen garden plant. Their flowers, leaves, and seeds are all edible, and add a peppery bite to salads.

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Okra

Abelmoschus esculentus

Okra is a tall plant with cheerful yellow flowers that are reminiscent of hibiscus blossoms. They produce green seedpods that are best harvested when they are 2 to 3 inches long.

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Onion

Allium cepa

Onions are commonly planted in the fall for a spring harvest. Red and yellow types are available to grow.

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Orange

Citrus x aurantium

Seville oranges are a small to medium citrus tree which produce bitter, unpleasant tasting oranges.

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Oregano

Origanum vulgare

Oregano is a compact slow-spreading herb that is popularly used in cooking. It is very fragrant and attractive to bees and butterflies.

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Parsnips

Pastinaca sativa

Parsnips are a large root vegetable which somewhat resemble white carrots and can be used in similar ways. Just like the wild parsnip, cultivated plants attract a range of pollinators and are host plants for several moths and butterflies, including swallowtails. Handling the plants should be done with…

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Pawpaw

Asimina triloba

This small, colonizing tree produces the largest edible fruit indigenous to the United States. It has dark maroon flowers in the early spring which are pollinated by flies.

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Peach

Prunus persica

Peaches are wide fast growing trees that require careful pruning and maintenance in order to produce good quality fruit. Their vibrant pink flowers in spring are charming and attractive to pollinators.

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Pear

Pyrus communis

Like other fruit trees, pears require a good deal of maintenance in order to perform well. Many require a chilling period to fully ripen and are good for use in baking and cidermaking.

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Peas

Pisum sativum

Peas are tender spring vegetable on short vines. They often have large showy flowers in colors like pink and white. The pods can range in color from purple to green. Peas are best direct sown outdoors in the early months of spring, and if you have a long, cool fall, a second crop can be grown.

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Persimmon

Diospyros virginiana

Persimmons are an unusual American fruit that can colonize in abandoned fields and open woods. Female trees bear astringent orange fruits that become fully ripe after a frost.

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Plum

Prunus domestica

Plums have a sprawling, suckering growth habit and therefore require judicious pruning.

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Pole Bean

Phaseolus vulgaris

Pole beans, such as kidney and butter or lima beans, produce long vines that do best when supported on some type of trellis. They are prolific growers and can easily cover a trellis in the course of a season while producing many beans which can be eaten fresh or dried.

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Pole Lima Bean

Phaseolus lunatus

Pole lima beans are vigorous plants that do best when grown on trellises. They are fast growing and produce beans which can be used fresh or dried.

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Pomegranate

Punica granatum

This large shrub boasts vibrant orange flowers in the summer which ripen into large orange-red fruits.

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Potato

Solanum tuberosum

Potatoes are a tomato relative and are often mistaken for them, as their foliage is somewhat similar in appearance. They are an agricultural staple that ranks with wheat and rice as among the most important in the world. Their South American origin is often obscured by their fame as a mainstay crop…

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Pummelo

Citrus maxima

This citrus tree produces fragrant flowers followed by large fruits which are larger and sweeter than a grapefruit.

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Radish

Raphanus sativus

Radishes are a root vegetable that add a pleasant bite (if you like that kind of thing) to salads. They come in a variety of colors including black, purple, red, and white. They are useful as a winter cover or forage crop. Radishes are incredibly easy to grow, with high germination rates and a fast…

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Raspberry

Rubus idaeus

Raspberries are a sprawling thorny plant which benefit from a large growing area and the removal of older canes. They produce their first crop of fruit in May and June, and a later crop in August.

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Red Currant

Ribes rubrum

Red currants are a small tart fruit best harvested in June. They prefer well-drained soils as well as cool summer climates.

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Rhubarb

Rheum x hybridum

Rhubarb is an old-fashioned vegetable, grown for its brilliant red stems which are often used in pies and desserts. While its stems are noted for their culinary qualities, its leaves are poisonous and must be removed before cooking.

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Rosemary

Rosmarinus officinalis

Rosemary is a fragrant evergreen shrub which is frequently used in cooking. Its pale blue flowers are attractive to bees and butterflies.

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Rutabaga

Brassica napus

Rutabagas are a cool season root vegetable which can also be used as a fall cover crop. The large root is purple and white and the leaves are usually bluish-green. It can be boiled, baked, roasted, or mashed, as well as eaten raw in salads.

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Sage

Salvia officinalis

Sage is a woody subshrub with silvery green leaves and pale purple flowers that are attractive to butterflies and other pollinators. It does best in well-drained, sunny locations. For centuries, sage has been a popular herb for cooking, and is also used as an essential oil.

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Salad Burnet

Sanguisorba minor

This perennial herb is primarily grown for its flavorful leaves, which are used in salads, soups, and cold drinks. Its flavor is reminiscent of cucumbers, and it may be substituted for mint in many recipes.

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Salsify

Tragopogon porrifolius

Salsify is a unique biennial root vegetable with grass-like leaves. In the spring it produces masses of daisy-like purple flowers followed by large seedheads that resemble those of dandelions. The root is said to taste somewhat like oysters and looks like a white carrot.

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Seminole Squash

Cucurbita moschata

Seminole squash are spherical to pear-shaped and lightly ribbed with a tan skin. With its sweet, deep orange flesh, this squash is excellent when baked or roasted, and keeps for months (over a year in one MV gardener's pantry!). Named for the native Americans growing it in Florida when the Spaniards…

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African Marigold

Tagetes erecta

American Plum

Prunus americana

Apple

Malus pumila

Apricot

Prunus armeniaca

Asparagus

Asparagus officinalis

Bee Balm

Monarda didyma

Beets

Beta vulgaris

Blackhaw

Viburnum prunifolium

Boston Marrow Squash

Cucurbita maxima 'Boston Marrow

Broccoli

Brassica oleracea (Italica)

Bush Bean

Phaseolus vulgaris

Bush Lima Bean

Phaseolus lunatus

Cabbage

Brassica oleracea

Calendula

Calendula officinalis

Carrot

Daucus carota var. sativa

Cauliflower

Brassica oleracea (Botrytis)

Cayenne Pepper

Capsicum annuum

Celery

Apium graveolens var. dulce

Chicory

Cichorium intybus

Chives

Allium schoenoprasum

Clary Sage

Salvia sclarea

Cockscomb

Celosia argentea var. cristata

Cowpea

Vigna unguiculata

Cucumber

Cucumis sativus

Egyptian Walking Onions

Allium x proliferum

Endive

Cichorium endivia

Fava Beans

Vicia faba

Fig

Ficus carica

Fish Pepper

Capsicum annuum

French Striped Marigold

Tagetes patula

Garlic

Allium sativum

Globe Artichoke

Cynara cardunculus var. scolymus

Gooseberry

Ribes uva-crispa

Horseradish

Armoracia rusticana

Jerusalem Artichoke

Helianthus tuberosus

Johnny Jump-Up

Viola tricolor

Jospeh's Coat

Amaranthus tricolor

Kale

Brassica oleracea (Acephala)

Key Lime

Citrus x aurantiifolia

Leeks