Vegetables & Melons

This category primarily includes globe artichokes cultivated in small trial plots on Hawaiʻi Island. Most production remains experimental or geared toward upscale dining and direct-market customers.

Beets (red, golden, and specialty striped types) grow well in cooler elevations or under shade netting in lower areas. They appeal to both home cooks and chefs seeking nutrient-rich, colorful roots.

Includes traditional head cabbages and Chinese cabbages like won bok, all of which are staples in Hawaiʻi cuisine. Grown across various zones, cabbage is widely consumed and relatively well-established.

Celery production is undertaken on a smaller scale, often in well-irrigated plots. Growers supply direct markets with fresh stalks popular in soups and salads.

A large white radish crucial to many Asian cuisines, daikon remains popular across local households and eateries. Hawaiʻi Island growers often raise it in rotation with other root crops.

Includes head lettuce and leaf lettuce varieties, often cultivated in hydroponic or shaded systems to mitigate bolting under high temperatures. Found widely in grocery stores and farmers’ markets, lettuce is a core salad item.

Ranges from scallions to bulbing sweet onions, adapted to different pockets of Hawaiʻi Island’s varied topography. Known for their culinary importance, onions remain in steady demand.

Includes bell peppers, chili peppers, and specialty hot peppers. Warm conditions encourage growth, but insect pressure can be significant.

This group includes small red radishes, French breakfast varieties, and additional specialty radishes grown in short cycles. Farmers often include them in mixed-vegetable rotations.

Squash varieties range from zucchini to Kabocha and other gourds, all commonly cultivated on Hawaiʻi Island. Management revolves around mitigating vine borers, powdery mildew, and other common cucurbit threats.

Known in Hawaiian as kalo, taro is a culturally significant staple grown in both wetland (loʻi) and dryland systems on Hawaiʻi Island. Used in poi, table taro, and innovative new value-added products, taro remains a foundational crop.

Typically grown in flowing water beds or well-irrigated zones, watercress remains a widely recognized green for soups, salads, and garnishes. Local production benefits from the crop’s quick regrowth cycle under ideal conditions.

Asparagus spears can be grown in higher-elevation zones of Hawaiʻi Island, where cooler nights help the plants develop. Production is generally small-scale, with sales often limited to specialty stores and farm stands.

Broccoli is primarily planted in cooler, higher-elevation sites on Hawaiʻi Island. Local supply targets nearby markets and select grocery outlets.

Carrots suit well-drained soils and can thrive in cooler seasons or upland sites. Local sales often focus on fresh or bunched carrots at farmers’ markets and groceries.

Field corn is grown for feed or processed uses, while sweet corn is produced for direct human consumption. Sweet corn captures more local attention on Hawaiʻi Island, especially at roadside stands.

This includes Japanese, Chinese, and globe eggplant varieties that flourish in warmer conditions on Hawaiʻi Island. Most output supplies local restaurants, produce stands, and neighborhood markets.

Watermelon, cantaloupe, and honeydew are the most common melons grown in sunnier, drier parts of Hawaiʻi Island. Seasonal surges in demand occur during hot months and family gatherings.

Both curly and flat-leaf parsley varieties flourish on Hawaiʻi Island, with year-round harvesting possible under careful irrigation. Used in diverse cuisines, it finds markets in local restaurants and produce shelves.

Irish potatoes are attempted in higher elevations on Hawaiʻi Island, where temperatures are somewhat cooler. Production remains small and specialized.

Due to its need for cool dormant periods, rhubarb remains a rarity on Hawaiʻi Island. Most growth is experimental or for personal use in select upland localities.

Refers specifically to sweet varieties cultivated for fresh eating, distinct from field corn used for feed. Grown by small and medium-scale farms that emphasize farm-fresh flavor.

Tomatoes include slicing, cherry, and salad types, often grown in greenhouses or hoop houses to moderate heat and pests. They are widely appreciated by local restaurants and home cooks for their fresh island flavor.

Beans of various types, including snap beans and shelling beans, are grown year-round in Hawaiʻi’s mild climate. Many local farmers focus on fresh-market varieties prized for direct sales and restaurant use.

Grown in small trial plots, Brussels sprouts require cooler night temperatures and attentive care. They remain an uncommon specialty item on local farms.

Cauliflower grows best in cooler upland regions of Hawaiʻi Island but remains a moderate-volume crop overall. It typically faces pressures from pests and diseases in humid conditions.

Encompasses slicing and pickling cucumbers grown in open fields or under protective netting. Popular among household consumers and restaurant buyers, cucumbers are a versatile salad staple.

Refers to collard greens, kale, Swiss chard, and mustard greens grown year-round with adequate pest management. Many small farms produce a mix of these leafy greens for direct or wholesale markets.

Grown widely in lower-elevation, warmer zones, okra is prized for its tender pods popular in Southern, Filipino, and Indian cuisines. Many local farms plant successive rounds to ensure a steady harvest.

Covers snap peas, snow peas, and shelling peas best suited to cooler or well-managed microclimates. Production is typically small, catering to niche fresh markets.

Pumpkins serve both holiday and culinary needs, often grown for fall festivals and local pie markets. Sunny leeward areas of Hawaiʻi Island provide suitable conditions if pests like pickleworm are managed.

Encompasses true spinach in cooler sites, plus spinach alternatives like Malabar spinach in lowland areas. Farmers meet ongoing demand from local health-conscious buyers.

Sweet potatoes, including purple Okinawan and orange-fleshed varieties, hold deep cultural and culinary significance on Hawaiʻi Island. They are prized by local families, restaurants, and visitors seeking nutrient-rich staples.

Cultivated in cooler months or upland sites, turnips are modest in acreage but fill a niche in local markets. They appear in soups, roasted vegetable dishes, and as salad toppings.