Lettuce
KINDRA CLINEFF
Like most leafy greens, lettuce is a vegetable that grows in the shade, needing just three to four hours of direct sun. Loose-leaf types are the best choice for part shade. Thin out young plants to use as baby greens to give more space to the remaining plants, and harvest full-size plants whole or leaf by leaf. Many lettuce varieties offer different leaf colors and shapes, so plant several to add pizzazz to your garden and your salads.
Spinach
DENNY SCHROCK
Spinach is a cool-season crop that can be grown for spring or fall harvest. The spring crop will likely last longer in a partly shaded garden because it will be slower to bolt. Part shade is even more helpful for the fall crop since it’s sown in late summer when temperatures are high—shade keeps the soil cooler, which helps germination and early growth.
Herbs
Several herbs perform very well in part shade if they get about four or five hours of direct sun. Basil, chives, rosemary, parsley, chervil, and cilantro are good candidates. You can grow several of these together in a large container, such as a half whiskey barrel, to save space and use a well-draining potting mix. Harvest as needed to add flavor to your meals all through summer.
Peas
Garden peas, snap peas, and snow peas are all vegetables that grow in shade. These cool season crops get started in early spring—often before deciduous trees leaf out, which may give you a bit of extra sun early in the season. As spring progresses and the peas mature, the shade provided by nearby trees may help extend their harvest.
Bush Beans
BOB STEFKO
Bush beans are vegetables that grow in shade if they get at least five hours of sun. It may take a bit longer for the crop to mature, but once the beans start to develop, plants continue to produce for several weeks.
Radishes
CAMERON SADEGHPOUR
Radishes are another vegetable that grows in shade—they grow best in temperatures between 50 and 65°F. They can be sown in spring before trees leaf out, so they benefit from more sunshine early in their growth cycle. They need about four or five hours of sunlight to produce their tasty bulbs. Hot weather causes them to go to seed, so a bit of shade can keep them cooler, extending their harvest.
Turnips
BETTER HOMES and GARDENS
Like radishes, turnips thrive in cooler temperatures and can be planted for a spring or fall harvest. When seedlings are three or four inches tall, thin plants so they're two to four inches apart. Don't forget that turnip greens can be eaten as well.
Beets
BOB STEFKO
Although their roots might not get as large as those grown in full sun, beets will produce a good crop with just four or five hours of sunlight each day. And don’t forget that their leaves can be eaten as well—young leaves are great additions to salads and stirfry. Sow beet seeds directly in the soil two to three weeks before the last expected frost, and again in late summer for a fall crop. Thin seedlings to about three inches apart.
Green Onions
Green onions, also called scallions or bunching onions, are easy vegetables that grow in shade as long as they get at least four hours of sun per day. They can be started indoors or sown directly in the ground. Thin seedlings when young so that your plants are about two inches apart—use the thinnings in salads, omelets, or as a garnish. Sow every few weeks from early spring through summer for a continuous harvest.
Kale
PETER KRUMHARDT
Kale is a vegetable that grows in shade and thrives in cooler temperatures. It may survive winter in mild regions, providing a very long harvest season. There are several types of kale to choose from in a range of colors, including bright green, dark purple, and almost blue. Sow outdoors in early spring and again in summer for a fall/winter crop. By harvesting individual outer leaves, the plant continues to produce new leaves from the center.
Swiss Chard
BRIE WILLIAMS
Closely related to beets, the leaves and stems of Swiss chard can be eaten raw or cooked. While it is a cool season veggie, it is more tolerant of heat than most leafy greens. It's a vegetable that grows in shade with a daily dose of four to five hours of sun. Because there are many attractive, colorful varieties, it's a good candidate for mixing into an ornamental garden or container planting.
Arugula
BOB STEFKO
The peppery flavor of this fast-growing green benefits from the shade, keeping it from getting too spicy. Arugula can be sownin early spring and again in fall: sow several plantings at two-week intervals to extend the harvest season. Leaves taste best when harvested young—less than three inches long.