Vegetables That Require Wet Ground

Finding plants to develop in moist garden dirt can be challenging because many common vegetables do not thrive in these circumstances. If you are stuck with a moist garden and are dedicated to growing vegetables in it, try out a not-so-common variety to regain control of that problematic spot.

Leafy Vegetables

For greens high in nutrients that also thrive in moist soil, try Tanier spinach (Xanthosoma brasiliense), Butterbur (Petasites japonicas) or Kang Kong (Lpomoea Aquatica). Tanier is a shade-tolerant herbaceous perennial that can be eaten raw, even though it’s usually boiled to remove the needle-shaped calcium oxalate crystals. Butterbur thrives in moist to moist soil in color or semi-shady circumstances, and its leaf stalks are eaten as a vegetable. Kang Kong, also called water spinach, has even more versatility. It thrives in sunny or shady places with lots of moisture.

Sweet Roots

For a vegetable over the lines of a carrot, attempt skirret (Sium sisarum). Although a minor crop in the United States, the plant is currently used widely in China and Japan. Skirret thrives in moist to moist soil in semi-shady areas. Once the sweet-tasting root is harvested, it’s boiled, stewed or roasted. For best results, plant this hardy, cool season crop in the autumn. Roots are usually harvested six to eight months later. Spring shoots can also be edible.

Waterlogged Areas

For areas where water stands, think about taro (Colocasia esculenta). Taro, among Hawaii’s major crops, thrives not only in wet soils but can even tolerate being waterlogged for weeks. Both of the plant’s leaves and tubers can be eaten. Just like Tanier spinach, taro leaves must be boiled to remove the needle calcium oxalate crystals, and the roots can also be boiled like strawberries. Outer leaves of the plant are cut into strips, dried and used in soups.

Productive Vine

To get a plant that is both visually interesting and an abundant food source, try groundnut (Apios Americana). The plant has been around for centuries and has been part of the American Indian diet and even helped the Plymouth Pilgrims live once they depleted their supply of corn. The scaling vine produces red, pink or purple blooms July through September. The tuber is as versatile as a potato — it can be fried, boiled or sautéed. The plant requires a lot of moisture and grows best in semi-shady location.

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