Home grown vegetables usually have a better flavour and are generally more nutritious than store bought produce, particularly leafy vegetables and salad greens.
With careful planning it is possible to grow a succession of crops all-year-round in the UK. From fresh asparagus and over-wintered lettuce/chard in April, then around to fresh greens and legumes in summer, and on to turnips, parsnips and brussel sprouts in winter.
Growing your own also makes good economic sense as the cost of a packet of seeds or a tray of nursery-raised plants is often much lower than that of the final product sold in supermarkets.
If you have a small garden or are short of space there is no reason why culinary crops cannot be mixed in with herbaceous plants or even grown in pots and containers. Many vegetables such as feathery carrot leaves, colourful chard and red beetroot can be very decorative and architectural, in particular the fronds of asparagus and the tall stems of Jerusalem artichokes. Certain varieties of vegetables, such as broad beans and climbing beans, can also have very attractive flowers.
The following section lists the most common vegetables grown in English Gardens.
French green beans
Salad (spring) onions