Sweet potato

A fast, erect cool-season annual in the mustard family (Brassicaceae), introduced to all of North America from Eurasia and grown widely as a leafy vegetable. NC State Extension describes a rapid-growing plant about 12 to 18 inches tall and wide with large (over 6 inches) leaves - lobed lower leaves and shorter-stalked upper leaves, smooth with a whitish bloom and sometimes purple veins or fully purple coloring. It does best in the cool of fall and spring and bolts in summer heat, throwing up terminal clusters of small four-petaled yellow flowers and developing a strong, spicy flavor. The leaves, seeds, flowers, and stems are all edible raw or cooked, making it a productive, peppery green for the edible garden.

Lemon thyme (Thymus × citriodorus) is a low, mat-forming evergreen sub-shrub grown for its small leaves that release a bright, distinctly lemony scent alongside the usual warm thyme aroma. It stays under a hand-span tall, spreads into a fragrant carpet, and carries pink to lavender flowers in mid to late summer that bees and butterflies work hard. It is a kitchen herb first, excellent in cooking and teas, and a tough, drought-tolerant edging or paving plant second. Its taxonomy is genuinely unsettled: long treated as a garden hybrid of common thyme, more recent work disputes whether it is a hybrid or a distinct species, and sources disagree on whether it has any wild native range, so Plotwright records it as a cultivated plant without a mapped wild distribution.

A tender warm-season culinary herb native to tropical Africa and Asia; grown as an annual in most US climates for fragrant edible leaves and as a kitchen-garden staple. Sweet basil is the species behind Genovese, Thai, and most ornamental purple basils.

Shiso is a fast-growing Asian culinary herb in the mint family (Lamiaceae), native across a wide arc from the Himalayas through China, Japan, and Korea to Southeast Asia (Wikipedia; GBIF). In temperate gardens it is grown as a tender annual reaching 24 to 35 inches, prized for its aromatic, serrated leaves used in Japanese, Korean, and Chinese cooking. The honest catch is its aggressive self-seeding: shiso sets abundant seed in late summer and is designated a weed in parts of the United States, so deadheading before seed set is essential unless you want a permanent colony - and all parts are toxic to grazing livestock (perilla ketone).

A low, ground-hugging warm-season annual legume domesticated in West Africa (around present-day Mali and Nigeria) and grown across the continent as a hardy indigenous pulse (GBIF). Trifoliate leaves rise on short, creeping stems, and after the tiny flowers are pollinated their stalks bend down and push the developing pods into the soil, so the crop ripens UNDERGROUND like a peanut. The round, hard seeds are remarkably rich in both protein and carbohydrate, making bambara groundnut a near-complete food and a staple where harsher conditions defeat other beans. It is famously DROUGHT-tolerant and productive on hot, poor, sandy soils, fixing its own nitrogen, but it is a FROST-TENDER, warm-season annual that needs a long, warm season for the underground pods to fill. RHS lists it as a tender, drought-tolerant warm-season annual pulse for full sun, its pods ripening underground (RHS). Outside the tropics it is grown as a summer annual, sown after the last frost once the soil is warm.

Soybean grown as a fresh-shell vegetable - edamame - an easy warm-season annual in the bean family (Fabaceae), native to China and the Russian Far East. NC State Extension describes a columnar, dense, multi-stemmed mounding plant about 12 to 24 inches tall and 9 inches to 24 inches wide, with hairy compound leaves and small pinkish pea-type flowers that give way to fuzzy legume pods. Like other legumes it fixes nitrogen, and NC State recommends inoculating seed with a soybean inoculant for best results. Pods are picked young and green for edamame, or left to dry on the plant for dry soybeans.