Easy To Grow Vegetables

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lady in her vegetable garden

Once sowed, these varieties of vegetables produce without having much to do, except to harvest them of course! It is not necessary to sow them every year, but it will be necessary to weed them a little anyway, to water them a little and to clean them… They have nicknamed the vegetables for sloths because once sown, and they are hardly demanding. Vegetables that are easy to grow, good to eat and often surprising. Broadcast them the first time or plant them and you will get amazing vegetable crops. 


This annual plant, cousin of spinach, offers tender leaves, to be eaten raw in salads or cooked in greenery like chard. The purple-leaved variety is not only prettier but also has a definite advantage: it is much easier to spot the places where it has reseeded on its own!

To succeed: sow a few seeds on the surface of a small spot of free soil, rake over it and let nature work.

Lettuce ‘Oakleaf’

This classic variety of stalls and gardens has the property of reseeding identically when left to seed. Young seedlings born without the intervention of the gardener are more resistant to slugs and develop without special help, provided there is a wedge of disturbed soil nearby. The purple variety is more prolific and resistant than the green form. Other salads can behave the same way, especially romans. The chicory degenerates quickly and is not suitable for this purpose.

To succeed: broadcast it on a patch of bare ground, and let a few plants go to seed after harvest.

The perpetual leek

It is the ancestor of the classic leek, with a thinner size and a kind of bulb at the base. From the middle of winter, its foliage emerges before giving way to fine barrels, tender and tasty, with a pronounced flavour. It is the small underground bulb that gives it its durability, a bit like garlic; it is also consumed in the same way once the leaves have dried. He likes draining soil.

To succeed: plant it either from August to February as bulbs, or as seedlings the rest of the year.

Perennial arugula

Diplotaxis tenuifolia, of its real name, carries almost all the year of small leaves with the flavour of very pronounced arugula. Its leaves are eaten raw, preferably mixed with another salad for delicate palates, or cooked. It is perfectly hardy and loves all types of soil, but cool soil in summer works best for it.

To succeed: sow it or plant it in a sunny spot. Do not hesitate to cut it back after flowering to obtain new foliage.

The tomato ‘Matt’s Wild Cherry.’

It is not perennial but reseeds itself with surprising ease, like a weed! This cherry tomato is very tasty, and one plant can produce almost 2 kg of fruit. It does not prune, but it is better to thin the young plants to keep only one every 40 cm. Indeed, this tomato grows as much in width as in height and ends up forming a thick bush at the end of the season.

To succeed: sow it in place until mid-July, and leave some fruit on the plant to reseed the following year. The following year, cover the soil with a forcing veil in April-May to hasten the emergence of dormant seeds in the soil.

‘Black Vitelotte’ potato

This variety forms small tubers with purple flesh, the colour of which depends on cooking. It is perfectly hardy where the soil is draining and does not need to be replanted. It can even become a bit overwhelming if you don’t harvest it! The other side of the coin is that it is relatively unproductive compared to modern varieties but does not fear disease.

To succeed: do not harvest everything but three-quarters of the production each year. Mulch where you grow it to avoid competition from the grass.

Beverly Reeves