|
Fresh vegetables are essential for a healthy life style but few people appreciate our high quality produce until they travel overseas. Few places in the world have the variety of fresh local crops that Victorians enjoy 52 weeks of the year.
The following list shows many of the wide range of locally grown vegetables avaliable to Victorians throughout the year.
| Artichoke |
Coriander |
Potato |
| Asian vegetables |
Cucumber |
Pumpkin |
| Asparagus |
Eggplant |
Radicchio |
| Beans |
Endive |
Radish – daikon |
| Beetroot |
Fennel |
Radish – red round |
| Broccoli |
Herbs – various |
Rhubarb |
| Brocolini |
Kale |
Salad Mixes |
| Brussels sprouts |
Kohl Rabi |
Shallots |
| Cabbage – white |
Leek |
Silverbeet |
| Cabbage – red |
Lettuce – cos |
Spinach |
| Cabbage – savoy |
Lettuce – iceberg |
Swede |
| Capsicum |
Lettuce – fancy |
Sweet Corn |
| Carrot |
Onion – brown |
Tomato |
| Carrot – Dutch |
Onion – salad |
Turnip |
| Cauliflower |
Onion – spring |
Witlof |
| Celeriac |
Parsley |
Zucchini |
| Celery |
Parsnips |
|
| Chillies |
Peas – green |
|
| Chives |
Peas – snow |
|
Victoria’s climate and soils suit vegetable production with growers growing root vegetables in deep sands and crucifers in the heavier clay-loams across the southern half of the state and along the Murray river.
Much of our vegetable seed is grown in central Victoria and vegetables for processing in Gippsland.
|