As a seasoned gardener in Mississippi, I’ve learned that not every crop can brave the infamous sticky summer mud. Yet, some thrive and reward us with bountiful harvests. Join me as we explore the resilient crops that laugh in the face of mud and heat, bringing vibrancy to our gardens.
1. Okra
Okra thrives in Mississippi’s sticky summer like it was made for it—because it practically was. Its tall stalks and star-shaped pods love the heat and don’t mind a little mud. Harvest often to keep the plants producing tender pods.
Sow seeds directly in warm soil, and make sure it gets full sun all day. Give each plant some space, and it’ll reward you with a long harvest season. Slice and fry it Southern-style or toss it into gumbo for that classic Southern charm.
2. Sweet Potatoes
Sweet potatoes are tough, prolific, and practically thrive on summer neglect. Their vining habit smothers weeds while tubers grow fat and flavorful beneath the soil. Even their leaves are edible and great in stir-fries.
Plant slips (not seeds) once the ground is good and warm, ideally in loose, loamy soil. Water regularly early on, then taper back. Bake, mash, or roast them—or go all-in with sweet potato pie.
3. Rice
Yes, rice can grow in Mississippi—especially in the soggy patches others avoid. It thrives in shallow standing water and hot, humid air. It’s a surprisingly beautiful crop with its golden waves come harvest time.
Choose upland or paddy rice depending on your water setup, and start with a small, contained area. Keep soil constantly moist and weed-free. Try your own homegrown rice in stir-fries or a homemade risotto.
4. Watermelon
Watermelon is the juicy summer MVP, soaking up sun and moisture to grow massive, sweet fruits. It sprawls like crazy but rewards you with sugary satisfaction. Nothing says “Southern summer” like slicing into a chilled, homegrown melon.
Give it lots of space, plenty of water, and sandy soil that drains well. Add mulch to hold in moisture and keep fruits clean. Try it in salads, smoothies, or grilled for a smoky-sweet twist.
5. Cantaloupe
Cantaloupe brings tropical sweetness to the Southern garden, ripening into fragrant, netted melons. It loves Mississippi’s heat and humidity as long as the soil doesn’t stay soggy. When ripe, the fruit slips off the vine with a gentle tug.
Plant in hills with good drainage and give vines room to stretch. Keep soil moist, especially while fruit is forming. Dice it into salsa or blend it into a refreshing summer slush.
6. Peanuts
Peanuts are not just for Georgia—they thrive in Mississippi’s sticky clay too. These legumes actually enrich the soil while growing their treasures underground. Watching them flower and peg down is a gardening science lesson in real-time.
Sow seeds after the last frost in loose, sandy soil, and water regularly. Hill the plants slightly to help the nuts develop. Roast your own for snacks or make homemade peanut butter—it’s a game-changer.
7. Southern Peas (Cowpeas)
Southern peas like black-eyed peas and crowder peas were made for tough, hot summers. They fix nitrogen in the soil and still churn out hearty pods packed with protein. They’re easy, dependable, and full of Southern flavor.
Sow seeds directly in rows, and don’t worry too much about fertilizer. Keep them weeded and watered through dry spells. Simmer with a ham hock or toss into fresh summer salads.
8. Tomatoes
Tomatoes may be drama queens, but once they settle into Mississippi’s warm, moist soil, they flourish. From slicing types to juicy cherries, they’re the crown jewel of summer gardens. Choose heat-tolerant varieties for best results.
Start with transplants after frost and stake or cage them for support. Keep leaves dry to prevent disease, and mulch to retain moisture. Eat them sun-warm off the vine or layer onto BLTs for pure joy.
9. Bell Peppers
Bell peppers start slow but come alive in the heat, developing thick walls and bright, glossy skins. They’re a must-have for sautéing, stuffing, or just munching raw. Red, yellow, orange, and green—they all start from the same plant!
Start from transplants in rich, well-drained soil, and keep them evenly watered. Stake them if fruits get heavy. Grill them with onions or chop them into pasta salads for summer flavor that pops.
10. Eggplant
Eggplant loves it hot and humid, and Mississippi summers deliver. Glossy purple (or white, or striped) fruits grow on sturdy plants that stand up well to summer storms. It’s a beautiful, edible showpiece.
Plant in full sun with rich, loose soil and keep evenly watered. Pick fruits while they’re shiny and tender—not dull or hard. Slice, roast, or bread and fry for the ultimate Southern comfort meal.
11. Cucumbers
Cucumbers thrive in hot, muggy gardens and grow fast—blink and you’ll miss them doubling in size. Whether you love them crisp in salads or tangy in pickles, they’re a must-grow in summer. Vines can sprawl or climb, depending on your setup.
Start cucumbers from seed in rich, moist soil once the weather heats up. Water consistently to avoid bitterness and harvest young for the best flavor. Slice them into water with mint or quick-pickle for a crunchy summer snack.
12. Corn
Corn transforms muddy garden plots into fields of gold with its tall, rustling stalks and sweet cobs. It loves the heat and doesn’t mind a little muck underfoot. Plus, nothing beats eating corn minutes after it’s picked.
Plant in blocks, not rows, to ensure good pollination. Keep it watered during tasseling and silk stage, and watch for ears to fill out. Roast it with chili butter or slice kernels into salsa for a garden-fresh crunch.
13. Squash
Squash is summer’s overachiever—it grows fast, fruits often, and thrives in heat and humidity. With their big leaves and bold blossoms, squash plants bring drama and abundance to your garden. And the harvest just keeps coming.
Plant in mounds with rich, well-drained soil and give them room to sprawl. Watch for squash bugs and pick regularly to keep plants producing. Stuff the blossoms, grill the fruits, or shred into fritters for a Southern summer feast.
14. Zucchini
Zucchini is the garden gift that keeps on giving—often too much! It’s heat-loving, low-maintenance, and perfect for sticky soil when well-drained. Those glossy green (or golden) fruits are as versatile as they are prolific.
Plant from seed or transplant in warm, fertile soil and water consistently. Harvest young and tender for the best flavor. Spiral into zoodles, bake into bread, or grill with olive oil and herbs.
15. Pumpkins
Pumpkins may be fall stars, but they love a sticky Mississippi summer to get going. Their huge vines and bold orange fruits turn a garden into a fairy tale scene. Beyond jack-o’-lanterns, they’re delicious roasted or pureed.
Sow seeds directly in sunny hills with space to ramble. Water deeply and regularly, especially as fruits form. Roast the seeds, blend the flesh into soups, or go classic with a from-scratch pie.
16. Malabar Spinach
Malabar Spinach isn’t true spinach, but it laughs in the face of heat and humidity. Its glossy, vining leaves climb trellises with ease and taste great raw or cooked. It’s a tropical twist on leafy greens.
Start from seed or cutting and give it support to climb. It loves moisture and full sun. Use it in stir-fries, soups, or fresh salads—it won’t wilt like regular spinach in summer heat.
17. Roselle (Hibiscus)
Roselle is the tangy, crimson beauty behind hibiscus tea. Its bright red calyces make a refreshing drink, and the leaves can be cooked like greens. This plant thrives in the deep heat of Southern summer.
Sow in full sun with well-draining soil, and give it time—it loves long growing seasons. Harvest the calyces when they’re plump and juicy. Brew into a tart tea, make syrup, or even jam it up.
18. Pole Beans
Pole beans love to climb high in the Mississippi heat, turning trellises into green walls dripping with pods. They produce longer and better than bush types in sticky weather. Plus, picking them is easier when they’re up off the ground.
Sow seeds at the base of a trellis or pole when the soil is warm. Keep moist and pick often to encourage more pods. Snap them fresh for dinner, sauté with garlic, or pickle them for later.
19. Lima Beans
Lima beans are underrated garden heroes with creamy texture and rich flavor. They love the heat and don’t fuss about moist soil. The pods are easy to spot and even easier to shell.
Plant in full sun with decent drainage and give them space to spread or climb. Harvest when pods are full and plump. Simmer with butter and herbs, or make classic Southern succotash.
20. Yardlong Beans
Yardlong beans are tropical climbers that laugh at summer humidity. Their pods can stretch two to three feet long and still stay tender. They grow fast and look downright magical hanging from their vines.
Plant seeds next to tall supports in full sun, and keep them watered in the heat. Harvest daily—these beans grow fast. Stir-fry with soy sauce or sauté with ginger for a crispy, flavorful bite.
21. Hot Peppers
Hot peppers turn up the heat—and they love it just as much as they dish it out. From jalapeños to cayennes, these fiery fruits thrive in sticky Southern summers. The hotter it gets, the spicier they tend to be.
Plant transplants in full sun and keep soil moist but well-drained. Harvest when they reach full color and firmness. Use them to make homemade hot sauce, dry them for chili flakes, or fire up your next salsa batch.
22. Basil
Basil is the sweet, spicy herb that’s right at home in a Mississippi summer. It loves warmth, humidity, and frequent harvesting—just don’t let it flower too soon. Nothing beats the smell of fresh basil on a hot day.
Plant in rich, moist soil with good drainage, and pick leaves often to keep it going strong. Water at the base to avoid fungal issues. Toss it in caprese salads, blend into pesto, or muddle into summer cocktails.
23. Amaranth
Amaranth brings bold color and edible greens to the garden, thriving where others wilt. Both its leaves and seeds are packed with nutrients and love wet, heavy soil. It’s as ornamental as it is practical.
Sow directly in warm soil and thin plants for air circulation. Harvest young leaves for salads or mature ones for sautéing. Let it go to seed for a homegrown grain or stunning bouquet filler.
24. New Zealand Spinach
New Zealand Spinach steps in where regular spinach melts—it stays vibrant and lush all summer. Its thick, triangular leaves are crunchy, slightly salty, and great raw or cooked. It’s heat-hardy and totally mud-tolerant.
Start from seed after frost and give it space to spread. Water consistently and snip tips often to promote bushy growth. Stir-fry, steam, or toss into salads when you need a spinach fix in the dead of summer.
25. Swiss Chard
Swiss chard brings rainbow-colored stems and tender leaves to summer gardens. It handles heat better than most greens and keeps producing all season. It’s both a showstopper and a kitchen workhorse.
Plant in rich, moist soil with full sun or part shade. Harvest outer leaves regularly and let the center grow. Sauté with garlic and olive oil, toss into quiche, or add raw to wraps for a colorful crunch.
26. Collard Greens
Collards are Southern royalty, and they know how to handle a Mississippi summer with style. Their thick, waxy leaves resist wilting and keep growing through the heat. They’re packed with flavor and nutrients.
Sow directly or transplant in early summer, and water consistently for tender leaves. Harvest from the bottom up to encourage new growth. Simmer low and slow with smoked meat, or sauté for a lighter touch.
27. Ginger
Ginger loves warm, moist conditions and can handle soggy summers with ease. Its leafy stalks hide spicy, aromatic roots below the soil. It’s a tropical treat that grows surprisingly well in the South.
Plant ginger rhizomes in loose, rich soil in partial shade, and water regularly. Be patient—it takes time, but the payoff is worth it. Grate into stir-fries, steep into tea, or candy it for a sweet, spicy snack.
28. Turmeric
Turmeric is a golden powerhouse that thrives in hot, humid gardens with sticky soil. Like ginger, it grows underground while sending up lush green leaves. It’s anti-inflammatory, flavorful, and strikingly vibrant.
Plant in warm, well-drained soil after frost and water often. Harvest the rhizomes once leaves begin to yellow in fall. Dry, powder, or grate fresh into curries, golden milk, or homemade remedies.
29. Loofah (Luffa)
Loofah might be better known as a sponge, but it’s a vegetable first—and it loves the Mississippi heat. Young loofahs are edible like zucchini, while mature ones become your next bath scrubber. It’s a two-for-one win.
Sow seeds after frost near a sturdy trellis and give vines room to climb. Harvest early for eating or late to dry into sponges. Grill the young gourds or gift the natural loofahs as handmade soap companions.
30. Sunchokes (Jerusalem Artichokes)
Sunchokes are underground gems that thrive in heavy soil and hot weather. Their tall sunflower-like tops shade the ground while tubers form below. They’re nutty, crisp, and a fantastic potato alternative.
Plant tubers in early spring and let them do their thing—they’re low-maintenance and almost invasive. Harvest after frost for the best flavor. Roast like potatoes, slice raw into slaws, or blend into creamy soups.