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Vegetable Production and Practices

Vegetable Production and Practices

Open Resources

This major new textbook brings the science and practice of vegetable production up to date by addressing modern culture techniques and the recent challenges of consumer demand facing producers today. It introduces vegetable production from the perspective of producing high quality produce that satisfies the needs of the modern consumer.

Sample chapters 1 (Vegetable History, Nomenclature, and Classification) and 2 (Tillage and Cropping Systems) are free to download below. You can also review the table of contents, access full-size images in colour and view instructive videos.

All images and videos © Gregory Welbaum unless otherwise stated.

Buy the book here or access the free online material below.

Vegetable History, Nomenclature and Classification

Free sample chapter 

Fertilization and Mineral Nutrition Requirements for Growing Vegetables


Figure 4.1

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Figure 4.8


Photosynthesis video:

Plant Tissue Nutrition Learning Tool (ZIP file)

Organic and Sustainable Vegetable Production


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Figure 8.6

Vegetable Safety


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Family Amaryllidaceae, Subfamily Allioideae


Onions and garlic

Figure 14.1

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Figure 14.10

Leeks, shallots and chives

Figure 14.11

Family Amaranthaceae, Subfamily Chenopodiaceae


Beets and chard

Figure 17.1

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New zealand spinach and orach

Figure 17.11

Rhubarb Family Polygonaceae



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