VEGETABLES - World Food: Production and Use - page 134

4.5 CULTIVATION

Cultivation of vegetables varies depending on the type of plant that produces the veg-
etable, the part of the plant used as a vegetable, environmental conditions, and soils.
Lettuce, immature grains from maize, immature pods and grain from peas and beans,
the stems of some plants, and flower heads, such as broccoli, can be grown on most
well-drained soils that have sufficient moisture from rain or irrigation. However, the
below-ground portion of other plants, such as carrots and beets, generally do better
in light, sandy, or high organic matter soils as long as they have sufficient water.
The type of vegetable grown in an area will depend largely on the local climate,
which will depend on both altitude and temperature, particularly if irrigation is used,
and soil type. As noted in Tables 4.3 to 4.8, different vegetable crops are suited to differ-
ent climatic zones. Keep in mind that plant breeders are constantly breeding crops that are
adapted to climates that they are not currently adapted to, and so new developments in
crop breeds may mean that crops are found outside the range given in these tables.
Temperature is particularly important in vegetable production. Some vegetables
such as pepper and eggplant do particularly well in hot climates, while others such
as lettuce, cabbage, and pea do best in cooler climates. This is offset by altitude
because high-altitude regions of tropical countries will have climates suitable for cold-
climate crops. In some cases warm to hot days with cool nights may be best for
some vegetables.

T A B L E 4.3. Suitable Climate, Preparation, and Scientific and Common Names of
Selected Leafy Vegetables

Vegetable Suitable Climate/K¨ppen Zone Preparation Name

Chinese cabbage Tropical to temperate/A to D Boiled Brassica

Chard Temperate/C and D Fresh and cooked Beta

Cabbage Temperate to subartic/C to E Fresh and cooked Brassica

Collard Tropical to temperate/A to E Cooked Brassica

Endive Tropical to temperate/A to D Fresh and cooked Escarole

Kale Subtropical to temperate/B to D Cooked Brassica

Lettuce Temperate to subartic/D to E Fresh and cooked Latuca

Mustard Subtropical to temperate/C and D Cooked Brassica

Spinach Subtropical to temperate/C and D Fresh and cooked Spinacia

T A B L E 4.4. Suitable Climate, Preparation for Eating, and Scientific and Common Names
of Selected Immature Seeds

Vegetable Suitable Climate/K ¨ppen Zones Preparation Name

Pea Temperate to subartic/C to E Fresh or cooked Pisum

Pea, edible podded Temperate to subartic/C to E Fresh or cooked Pisum

Beans, bush Tropical to temperate/A to D Cooked Phaseolus

Bean wing Tropical to temperate/A to D Cooked Phaseolus

Corn Tropical to temperate/A to D Cooked Zea