These guides were adapted by the Oregon State University Extension Service. The information was sourced from Oregon and PNW extension publications, published and unpublished research, and the professional experience of OSU faculty, farmers and other agricultural professionals
The information is intended as a general guide for Oregon commercial vegetable growers.
- Artichoke, Globe
- Artichoke, Jerusalem
- Arugula
- Asparagus
- Beans, Fava
- Beans, Lima
- Beans, Snap --Green, Romano, Yellow Wax
- Beets and Chard
- Broccoli
- Brussels Sprouts
- Cabbage
- Cabbage, Chinese
- Cardoon
- Carrots--Eastern Oregon
- Carrots--Western Oregon
- Cauliflower
- Celery
- Collards and Kale
- Corn, Baby
- Corn, Popcorn and Ornamental
- Corn, Sweet for Fresh Market
- Corn, Sweet for Processing
- Cucumbers, Greenhouse
- Cucumbers, Pickling
- Cucumbers, Slicing (Fresh Market)
- Dill
- Eggplant
- Endive and Escarole
- Garlic
- Garlic for Production of Planting Stock
- Herbs and Spices
- Horseradish
- Kohlrabi
- Leeks
- Lettuce
- Melons: Cantaloupe, Muskmelon, Honeydew, Crenshaw, Casaba, etc.
- Mustard Greens and Condiment Mustard
- Okra
- Onions -- Pearl, Sets, and Boilers
- Onions for Dehydration
- Onions, Dry Bulb -- Eastern Oregon
- Onions, Dry Bulb -- Western Oregon
- Onions, Green Bunching
- Parsley
- Peas -- Western Oregon
- Peas, Edible-Pod
- Peas, Processing -- Eastern Oregon
- Peppers
- Potato
- Radicchio
- Radish
- Rhubarb
- Rutabaga (Swede) and Turnip
- Salsify and Scorzonera
- Shallots
- Spinach
- Sprout Production
- Squash, Pumpkin and Winter
- Squash, Zucchini and Summer
- Sweetpotato
- Tomato, Fresh Market
- Tomato, Greenhouse
- Turnip Greens
- Watermelon
- Witloof Chicory (Belgian Endive)