Vegetables Grown in Hydroponics

• Many hydroponic plants require a heated growing environment. VisionsofAmerica/Joe Sohm/Digital Vision/Getty Images

  According to Virginia Cooperative Extension, hydroponic gardening allows those with poor quality soil and those with a water shortage to tend their own gardens. Vegetables get planted in a soil-less growing medium and receive all nutrients through water. Leafy vegetables and fruiting vegetables do best hydroponically. Grow hydroponic crops year round in a heated environment.

Cucumbers

• Texas A & M recommends F1 hybrid cucumbers for hydroponic growing, since they're resistant to many diseases. Grow cucumbers in a heated chamber that's 75 to 80 F for optimal production (the plants grow slower in cooler weather). Pickle cucumbers or eat them fresh in salads and sandwiches. The University of Hawaii recommends transplanting cucumber seedlings into a trash bag filled with water, then growing them from the bag.

Lettuce

• Lettuce can be grown in plastic fish tubs (from a fishmonger) or PVC tubing. The University of New Hampshire suggests filling the fish tub with potting media or vermiculite, then scattering two to four seeds over the potting media and placing this in a second container filled with water. As the plants grow down, the roots will soak up water. Eat lettuce in salads and sandwiches.

Swiss Chard

• Hydroponic Swiss chard grows in the same manner as lettuce, according to the University of New Hampshire. When small, this vegetable can be eaten as a salad green. Steam, braise or saute mature leaves as you would spinach. Fertilize hydroponic lettuce and Swiss chard with 15-15-15 fertilizer so the plants get adequate nutrients.

Tomatoes

• Hydroponic tomatoes require plenty of spacing between plants, notes Texas A&M. They advise leaving 28 to 30 inches between plants and 36 inches between rows, so that sunlight can reach all of the plant leaves. Hydroponic tomatoes require temperatures of 60 to 65 F and can be grown year round in a heated greenhouse. Use tomatoes for eating fresh, making sauces or roasting.