Southeastern U.S. Vegetable Crop Handbook - 2022 - 18

General Production Recommendations
VARIETIES
New vegetable varieties are constantly being developed throughout
the world. Since it is impossible to list and describe all of
them, only some of the better performing commercial types are
listed in the specific crop section, either alphabetically or in order
of relative maturity from early to late. These varieties are
believed to be suitable for commercial production under most
conditions in the southeastern US.
The ultimate value of a variety for a particular purpose is
determined by the grower, the variety's performance under his
or her management, and environmental conditions. Several years
of trial plantings are suggested for any variety not previously
grown. For a true comparison, always include a standard in the
same field.
Disease Resistance or Tolerance. Natural variation within
a crop species particularly from wild types can be a source of
disease resistance. Plant scientists have taken advantage of this
natural variation to develop varieties that are resistant or tolerant.
Superscripts appearing after the variety names refer to the
disease resistance or tolerance these are are spelled out in the
footnotes.
Specialty Vegetables. Many producers are considering growing
specialty or " gourmet " vegetables.
A limited number of pesticides are registered for many
specialty vegetables and herbs. Successful pest control in these
crops is dependent on sanitation, seed treatment, crop rotation,
planting site, mechanical cultivation, and the use of resistant varieties
when available.
Promising specialty vegetable crops crops include asparagus,
Belgian endive, dandelion (blanched), kale, Swiss chard,
tyfon (Holland greens), herbs, ethnic vegetables, red leaf lettuce,
romaine lettuce, scallions, snap peas, and snow peas.
Other promising types include bok choy, Chinese cabbage,
endive and escarole (blanched), garlic (pink skin), Japanese
melons, leeks, pak choi, pep per, potato (red, blue, yellow, and
golden), red radicchio, rhu barb, sweet on ions, and sweetpotatoes
(moist and dry types with unusu al colors).
TABLE 1A. VEGETABLE FAMILIES
Allium Family
Chive
Garlic
Leek
Onion
Shallot
Asparagus Family
Asparagus
Bindweed Family
Sweetpotato
Composite Family
Artichoke
Chicory
Dandelion
Endive & Escarole
Lettuce
Jerusalem artichoke
Goosefoot Family
Beet
Chard
Spinach
Gourd Family
Cantaloupe
Cucumber
Muskmelon
Pumpkin
Squash
Watermelon
Grass Family
Ornamental corn
Popcorn
Sweet Corn
Mallow Family
Okra
18
Mustard Family
Broccoli
Brussels sprout
Cabbage
Cauliflower
Collard
Kale
Kohlrabi
Mustard
Radish
Rutabaga
Turnip
Upland cress
2022 Vegetable Crop Handbook for Southeastern United States
Parsley Family
Carrot
Celery
Cilantro
Parsley
Pea Family
Bean (lima, snap)
Cowpea or
Southernpea
Garden/English Pea
Soybean
Solanaceae Family
Eggplant
Pepper
Potato
Tomato
Miniature or baby vegetables are vegetables that are harvested
at an immature stage to ensure tenderness and often
sweetness. These include beets, carrots (finger and round types),
cucumbers, eggplant (little finger types), Jersey Golden acorn
squash (immature with blossom attached), baby lettuce, pickling
corn, snap beans (small sieve types), summer squash (immature
with blossom attached), and winter squash (Oriental and Little
Dumpling).
Before planting a specialty crop; however, growers must
determine that specific retail, wholesale, restaurant, or processing
markets exist.
CROP ROTATION
Crop rotation is an effective and widely used cultural practice to
prevent or reduce the buildup of soil-borne plant pathogens. An
effective rotation sequence includes crops from different families
that are poor or non-hosts of these pathogen(s). In general,
the longer the rotation, the better the results; a 3- to 5-year rotation
is generally recommended. However, from a practical standpoint
this will depend upon the availability of land, the markets,
the selection of alternate crops suited to grow in the area, the
pathogen(s), and the purpose of the rotation (prevention versus
reduction). When used to reduce pathogen populations, rotations
of longer than 5 years may be required (see Table 1A).
SOILS AND SOIL FERTILITY
The best soils for growing vegetables are well-drained, deep soils
that are high in organic matter. These soils should have good
structure and have been adequately limed and fertilized. Loamy
sand and sandy loam soils are gen erally better suited for growing
early market crops because they drain quickly and warm early in
spring. Deep, well-drained organic soils are ideal for leafy vegetables,
bulb and root crops that offer a high return per acre.
Soils that are not ideal for vegetable production may be
made suitable for production by addressing the underlying problem(s).
For example, poorly drained soils may require tiling to
improve drainage.
Southeastern U.S. Vegetable Crop Handbook - 2022

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