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Which Vegetables Prefer Acidic Soil?

asparagus image by cherie from

Vegetables that prefer acidic soil are those crops that thrive in a soil with a pH level below 7 (neutral) on the pH scale; though the acidic measurements make up numbers below 7 on the scale, acidic-soil-loving vegetables generally prefer levels between 5 and 7. If your soil is too alkaline (a pH of 8 to 14), the Ohio State University Extension suggests adding sulfur to your soil to lower its pH.


Asparagus is a vegetable that prefers acidic soil. Thriving in full sunlight and deep, well-drained, sandy loam soil with medium-rich fertility, asparagus prefers a soil pH level of 6.0 to 6.7. Asparagus plants are hardy perennials that need to be mulched during the fall season and that should be cut once the spears reach a height of 6 to 8 inches, according to the Virginia Cooperative Extension.

Onions and Garlic

Onions and garlic both prefer acidic soil. These vegetables both thrive in full sunlight with a tolerance to partial shade and prefer moist, well-drained loam soil with a pH level of 5.5 to 7.0. Harvest onion plants when approximately two-thirds of the uppermost section of the plant begins to to lean or fall over. Harvest garlic bulbs when the top of the plant begins to dry out, as directed by the Virginia Cooperative Extension.


Cucumbers are vegetables that prefer acidic soil; cucumbers thrive in full sunlight and moist, well-drained soil with a pH level of 5.5 to 7.0. Cucumbers grow well with the addition of mulch as well as black plastic over the soil that keeps moisture in and warms the soil. Cucumbers are a very tender annual plant, according to the Virginia Cooperative Extension.


Tomatoes are vegetables that prefer acidic soil. Tomatoes thrive in full sunlight but need foliage to remain to prevent the occurrence of sun scald. Tomato plants prefer deep, well-drained loamy soil with a pH level of 6.2 to 6.8 for optimal growth. During harvest, pick tomatoes from the vine when red (or yellow-orange if temperatures have been above 86 degrees Fahrenheit); for green tomatoes or those that are not fully ripe, ripen by placing them in a shaded or darkened area away from sunlight, as suggested by the Purdue University Cooperative Extension Service.

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