Vegetables That Grow In Shade
Spinach (Spinacia oleracea)
Spinach has dark green, tender leaves with a mild, earthy flavor. It thrives in partial shade and cool, moist, well-drained soil, preferring temperatures of 50–70°F (zones 3–9). Leaves are eaten raw in salads or cooked in soups, rich in vitamins A, C, and iron. Sow seeds in spring or fall, as it bolts in heat, needing consistent moisture.
Lettuce (Lactuca sativa)
Lettuce produces crisp, green or red leaves in loose heads or rosettes. It grows in partial shade with fertile, moist soil, tolerating 3–4 hours of sun (zones 4–9). Leaves are used in salads or sandwiches, high in fiber and vitamin K. Harvest outer leaves to extend yields, avoiding hot conditions to prevent bolting.
Arugula (Eruca vesicaria)
Arugula has peppery, lobed green leaves, forming low rosettes. It thrives in partial shade and well-drained, fertile soil, preferring cool weather (zones 3–9). Leaves are eaten raw in salads or as a garnish, rich in vitamin C. Sow in spring or fall, as it bolts quickly in heat, needing regular watering.
Kale (Brassica oleracea var. acephala)
Kale features curly or flat, green or purple leaves with a robust flavor. It grows in partial shade and rich, moist soil, tolerating light frost (zones 3–9). Leaves are cooked, juiced, or used in salads, high in vitamins A, C, and K. Harvest outer leaves to promote continuous growth in cool seasons.
Swiss Chard (Beta vulgaris subsp. vulgaris)
Swiss chard has broad, green leaves with colorful stems (red, yellow, or white). It thrives in partial shade and fertile, well-drained soil, handling 3–4 hours of sun (zones 3–9). Leaves and stems are sautéed or used in soups, rich in vitamins A and K. It tolerates heat better than other greens.
Mustard Greens (Brassica juncea)
Mustard greens produce spicy, green or reddish leaves with a pungent taste. They grow in partial shade and moist, fertile soil, preferring cool conditions (zones 3–9). Leaves are eaten raw or cooked, high in antioxidants and vitamin C. Sow in spring or fall, harvesting young leaves to reduce bitterness.
Collard Greens (Brassica oleracea var. viridis)
Collard greens have large, dark green, smooth leaves with a mild, cabbage-like flavor. They thrive in partial shade and rich, moist soil, tolerating frost (zones 3–9). Leaves are cooked or used in wraps, rich in calcium and vitamin K. Harvest outer leaves for prolonged yields, avoiding summer heat.
Mizuna (Brassica rapa var. nipposinica)
Mizuna has serrated, feathery green leaves with a mild, peppery flavor. It grows in partial shade and well-drained, fertile soil, preferring cool weather (zones 4–9). Leaves are used in salads or stir-fries, high in vitamin C. It’s fast-growing, with cut-and-come-again harvests, needing consistent moisture to prevent bolting.
Bok Choy (Brassica rapa subsp. chinensis)
Bok choy features crisp, white stalks with dark green leaves, offering a mild flavor. It thrives in partial shade and moist, fertile soil, favoring cool temperatures (zones 4–9). Stalks and leaves are stir-fried or added to soups, rich in vitamins A and C. Sow in spring or fall to avoid bolting.
Radish (Raphanus sativus)
Radishes produce small, red or white roots with peppery green tops, both edible. They grow in partial shade and loose, well-drained soil, maturing quickly in 3–4 weeks (zones 2–10). Roots are eaten raw or pickled, and tops cooked, high in vitamin C. Sow frequently for continuous harvests, preferring cool weather.
Beets (Beta vulgaris)
Beets have edible red or golden roots and green, veined leaves. They thrive in partial shade and loose, fertile soil, tolerating 3–4 hours of sun (zones 2–10). Roots are roasted, and leaves sautéed, rich in folate and manganese. Sow in spring or fall, thinning seedlings for optimal root development.
Turnips (Brassica rapa subsp. rapa)
Turnips produce white or purple roots and edible green tops with an earthy flavor. They grow in partial shade and moist, loose soil, maturing in 4–6 weeks (zones 3–9). Roots are roasted or mashed, and greens cooked, high in vitamin C. Cool seasons yield sweeter roots, needing consistent moisture.
Parsley (Petroselinum crispum)
Parsley has curly or flat, green leaves with a fresh, herbaceous flavor. It thrives in partial shade and fertile, moist soil, tolerating light frost (zones 5–9). Leaves are used as garnish or in dishes, rich in vitamins A and C. Harvest outer leaves to encourage regrowth, avoiding waterlogged soil.
Cilantro (Coriandrum sativum)
Cilantro produces lacy, green leaves with a pungent, citrusy flavor. It grows in partial shade and well-drained, fertile soil, preferring cool weather (zones 3–9). Leaves are used in salsas or curries, high in vitamin K. Sow every few weeks to prevent bolting, harvesting young leaves for best flavor.
Chives (Allium schoenoprasum)
Chives have slender, hollow green leaves with a mild onion flavor, often with purple flowers. They thrive in partial shade and well-drained soil, tolerating cold (zones 3–9). Leaves are chopped for garnishes, rich in vitamin C. Cut regularly to promote growth, dividing clumps every few years.
Sorrel (Rumex acetosa)
Sorrel has arrow-shaped, green leaves with a tangy, lemony taste. It grows in partial shade and moist, fertile soil, tolerating 3–4 hours of sun (zones 3–8). Leaves are used in salads or soups, high in vitamin C. Harvest young leaves to avoid bitterness, as plants can self-seed readily.
Watercress (Nasturtium officinale)
Watercress has small, round green leaves with a peppery flavor, growing in wet, shaded areas. It thrives in partial shade and shallow, clean water or moist soil (zones 3–9). Leaves are eaten raw or cooked, rich in vitamins C and K. Ensure clean water to prevent contamination, harvesting regularly.
Rhubarb (Rheum rhabarbarum)
Rhubarb produces thick, red or green stalks with large, toxic leaves. It thrives in partial shade and rich, moist soil, preferring cool climates (zones 3–8). Stalks are cooked into pies or jams, high in vitamin K. Plants are long-lived, needing division every few years, but avoid leaves due to oxalates.
Endive (Cichorium endivia)
Endive forms rosettes of curly or smooth, green leaves with a slightly bitter flavor. It thrives in partial shade and fertile, moist soil, preferring cool weather (zones 4–9). Leaves are used in salads or cooked, rich in vitamins A and K. Sow in spring or fall, harvesting outer leaves to extend yields and prevent bolting.
Mesclun Mix (Various spp.)
Mesclun mix includes a blend of tender greens like lettuce, arugula, and mustard, with varied shapes and colors. It grows in partial shade and well-drained, fertile soil, favoring cool conditions (zones 3–9). Leaves are eaten raw in salads, high in vitamins C and K. Sow frequently for continuous harvests, avoiding heat to delay bolting.
Tatsoi (Brassica rapa var. narinosa)
Tatsoi has dark green, spoon-shaped leaves forming compact rosettes with a mild, mustardy flavor. It thrives in partial shade and moist, fertile soil, tolerating frost (zones 4–9). Leaves are used in salads or stir-fries, rich in calcium and vitamin C. Harvest young for tenderness, ideal for cool seasons.
Claytonia (Claytonia perfoliata)
Claytonia, or miner’s lettuce, has round, succulent green leaves with small white flowers. Native to North America, it grows in partial shade and moist, rich soil (zones 3–8). Leaves are eaten raw in salads, high in vitamin C. It self-seeds and thrives in cool, shady spots, needing consistent moisture.
Mache (Valerianella locusta)
Mache, or corn salad, forms small rosettes of tender, nutty green leaves. Native to Europe, it thrives in partial shade and well-drained, cool soil (zones 3–8). Leaves are used in salads, rich in vitamins A and C. Sow in fall or early spring, harvesting whole plants or outer leaves for continuous growth.
Cress (Lepidium sativum)
Cress has small, peppery green leaves growing in dense clusters. It thrives in partial shade and moist, fertile soil, preferring cool weather (zones 3–9). Leaves are used in salads or as garnishes, high in vitamin K. Fast-growing, it’s harvested young to avoid toughness, ideal for quick shade garden crops.
Radicchio (Cichorium intybus var. foliosum)
Radicchio forms tight heads of red or green leaves with a bitter, crisp flavor. Native to Europe, it grows in partial shade and fertile, well-drained soil (zones 4–9). Leaves are eaten raw or grilled, rich in antioxidants. Sow in late summer for fall harvests, tolerating light frost.
Chervil (Anthriscus cerefolium)
Chervil has delicate, lacy green leaves with a mild anise flavor. Native to Europe, it thrives in partial shade and moist, fertile soil (zones 3–9). Leaves are used in salads or soups, high in vitamin C. Sow in spring or fall, harvesting young to prevent bolting in warm weather.
Dill (Anethum graveolens)
Dill produces feathery, green leaves and seeds with a tangy, aromatic flavor. Native to the Mediterranean, it grows in partial shade and well-drained soil (zones 3–9). Leaves and seeds are used in pickling or garnishes, rich in vitamin C. Sow in spring, cutting regularly to delay flowering and extend leaf harvest.
Mint (Mentha spp.)
Mint has aromatic, green leaves with a refreshing flavor, growing in spreading clumps. Native to Europe and Asia, it thrives in partial shade and moist soil (zones 4–9). Leaves are used in teas or dishes, high in antioxidants. Contain its aggressive spread with pots or barriers, harvesting frequently.
Green Onions (Allium fistulosum)
Green onions form clumps of hollow, green leaves with a mild onion flavor, lacking large bulbs. Native to Asia, they grow in partial shade and fertile, moist soil (zones 5–9). Leaves are chopped for salads or cooking, high in vitamin K. Harvest outer stalks, dividing clumps periodically.
Garlic Chives (Allium tuberosum)
Garlic chives have flat, green leaves with a garlic-onion flavor and white flower clusters. Native to Asia, they thrive in partial shade and well-drained soil (zones 3–9). Leaves and flowers are used in stir-fries, rich in vitamin C. Cut regularly to promote growth, dividing clumps every few years.
Lovage (Levisticum officinale)
Lovage has celery-like, dark green leaves and hollow stems with a savory flavor. Native to Europe, it thrives in partial shade and moist, fertile soil (zones 4–8). Leaves and stems are used in soups, high in vitamin C. Plants grow tall, needing space and regular harvesting.
Good King Henry (Blitum bonus-henricus)
Good King Henry produces spinach-like green leaves and edible shoots. Native to Europe, it thrives in partial shade and fertile soil (zones 3–9). Leaves and shoots are cooked, rich in iron. Slow to establish, it needs weed control but is long-lived and low-maintenance.
Ramps (Allium tricoccum)
Ramps, or wild leeks, have broad, green leaves and slender purple stems with a mild garlic-onion flavor. Native to North America, they thrive in shady, moist, rich soil (zones 3–7). Leaves and bulbs are eaten raw or cooked, high in vitamin C. Slow-growing, they need protection from overharvesting.
Perennial Kale (Brassica oleracea var. acephala)
Perennial kale has dark green, curly leaves on woody stems, harvested year-round. Native to Europe, it grows in partial shade and well-drained soil (zones 6–9). Leaves are used in salads or cooked, rich in vitamins A and K. Propagated by cuttings, it lasts several years with regular harvesting.
French Sorrel (Rumex scutatus)
French sorrel has small, shield-shaped green leaves with a mild, lemony flavor. Native to Europe, it thrives in partial shade and moist, fertile soil (zones 4–8). Leaves are used in soups or salads, high in vitamin C. Harvest young leaves to maintain tenderness, as plants self-seed readily.