Leafy Plants

• Leafy plants, as their category suggests, have plenty of leafy foliage, typically in various shades of green -- though there are exceptions, as with red-leaf lettuce. Typical vegetable garden greens include lettuce, endive, spinach, Swiss chard, kale, collard greens, Brussels sprouts and artichokes. The amount of leafy greens you plant depends on how frequently your family eats them. For a family of four, expect to plant a 10- to 30-foot row of leaf lettuce or spinach.
  
  

Fruiting Plants

• Fruiting vegetable plants are usually grown for their fruit instead of their foliage or the plant itself. Good choices for a vegetable garden include squash and pumpkin varieties, tomato, beans and legumes or Chile peppers. The number of plants you should grow varies widely, from 10 to 15 tomato plants but only three pumpkins for a family of four.
  
  

Root Plants

• Root plants may be savory or sweet and provide hearty, meaty texture to foods. Home vegetable gardens may feature potato, sweet potato, carrots, turnips, garlic, leeks, radishes or onions. Root plants should be thinned and their soil weeded for the best nutrient and water absorption. They typically need 1 inch of water per week, given in two to three thorough soakings, not light watering's. A drip or soaker hose works well.
  
  

Perennial Plants

• Bulbs and summer flowers may come to mind when you think of perennial plants, but the vegetable garden has room for some as well. Asparagus is one of the most typical. Rhubarb and horseradish are also perennial veggies. Plant perennials at the edge of your garden, since they'll be there for seasons to come. Asparagus and rhubarb are considered cool season vegetables and should be planted as early as possible in the spring after the threat of frost has gone.