Looking for some vegetables to grow with your kids? If so, you are probably looking for vegetables that will grow rapidly and without a lot of fuss. Use these six fastest growing vegetables to make your and your children’s garden a summer success. They’ll typically reach maturity in ten weeks or less and have some amazing health benefits.
Quick 6 Vegetables to Grow with Your Kids
Cucumber – Cucumis sativus (Cucurbitaceae)
A creeping vine that roots in the ground and climbs trellises, Cucumbers are originally from India. Cucumber has three main varieties and hundreds of cultivars. Some cucumbers are grown to be eaten fresh (called slicers) while others are grown to be pickled (called picklers). Cucumber contains Vitamin C, molybdenum, potassium and silica that improves the complexion. Cucumber has soothing properties so it is often used to treat skin conditions such as dry scalp along with rheumatism. Cucumber has antibacterial and anti-inflammatory properties.
Radish – Raphanus sativus (Brassicaceae)
An annual growing to a height of about 3 feet, radishes are cruciferous root vegetables popular worldwide. Originally domesticated in Europe in pre-Roman times, radishes are believed to be native to southern Asia. Available in many sizes and colors along with a variety of cultivation times, radish roots are unearthed in autumn. Radishes contain vitamin C and raphanin from which a volatile oil can be produced. Radish contains cancer fighting glucosinolates, along with allyl isothiocynates (also found in mustard, horseradish and wasabi). Radishes have antibiotic properties.
Squash – Cucurbit (Cucurbitaceae)
A sturdy vine that grows quickly, squash are believed to have been cultivated in Mesoamerica about 9,000 years ago. Squash are high in vitamin A and C along with containing high amounts of beta-carotene, potassium, folate, and manganese. Varieties of squash include Acorn, Butternut, Hubbard, Pumpkin and Turban. Squash are useful to treat lung inflammation. Squash has anticancer and anti-inflammatory properties.
Peas – Pisum sativum (Papilionaceae)
An annual plant, peas are a cool season crop believed to come from the middle east up to 5000 years ago. Green peas contain the antioxidant lutein, a carotenoid, along with vitamin C, iron and protein. Peas help maintain good vision and treat macular degeneration and cataracts. Peas help lower cholesterol and detoxify the liver. Like other legumes such as lentils, peas contain phytate (phytic acid) that can cause digestive distress. This acid can be removed by adding whey to the water and soaking the peas overnight. This ferments the peas slightly and makes them more digestible. Peas have antioxidant and anti-inflammatory properties.
Carrot – Daucus carota sativus (Umbelliferae)
A biennial plant which builds a stout taproot, carrots are native to Europe and southwest Asia. Carrot contains the volatile oils carotol, asarone, pinene, limonene, carotene and asparagines. Carrot can stimulate the release of hormones via the pituitary gland. Carrots help maintain good vision and carrot juice is highly cleansing, detoxifying the liver. Carrots have strong diuretic properties.
Garbanzo Beans (Chick Peas) – Cicer arietinum (Faboideae)
A legume originating in the Middle East, Garbanzo beanshave been cultivated for about 7500 years. A nutritional powerhouse, Garbanzo beans provide enormous amounts of molybdenum, manganese, folate, fiber, and, tryptophan, along with large amounts of protein, copper, phosphorous and iron. A key component in hummus, Garbanzo beans (also called Chick Peas) help balance blood sugar, lower cholesterol and contain natural sulfites. Garbanzo beans assist detoxification and have antioxidant properties.