The author grows white eggplant in a container in her garden. When eggplants were introduced to England in the 1700s, they were small, white and egg-shaped, hence their name. White eggplant is one of several white vegetables that can be grown in a “moonlight” garden.

“This used to be Harold and Vita’s kitchen garden,” Imogen tossed over her shoulder as she bypassed the Cambridge glasshouse and made for a small tool shed. “Dead useful during the war, of course, but neglected once the two of them passed on.”

— From Stephanie Barron’s “The White Garden: A Novel of Virginia Woolf,” 2009

This scene, close to the beginning of the book when the protagonist, Jo Bellamy, first visits Sissinghurst Castle, is the only time a vegetable garden is mentioned in the story that centers on the ornamental White Garden at the famous estate in England. Sissinghurst’s head gardener, Imogen Cantwell, is touring the grounds with Jo and lets her know in no uncertain terms that she resents the National Trust’s new project of integrating vegetable cultivation and farm animals with the various flower gardens.

She laments, “Pigs, I ask you! Did they give any thought to how all this clutter looks from the gardens? Much less smells? Sissinghurst is a cultural gem! With the odor of cow dung wafting over the Rose Garden!”

Of course, today we would applaud the project as being a fine example of regenerative gardening — using the animal manure to fertilize the plants and replenish the soil — but apparently the head gardener had a different perspective.

Nevertheless, I chose this particular excerpt because I’ve become fascinated with the idea of growing a garden filled with white vegetables. Last week, I offered a list of herbaceous perennials and some woody shrubs that glow in the moonlight. That got me thinking about which vegetables could be grown that would have a similar effect. I had no idea just how many white vegetables are available, although some are root crops and wouldn’t be seen on a moonlit night.

I learned that white vegetables contain a phytochemical called anthoxanthin, which helps support our body’s immune system and lowers the risk of stroke, heart disease and cancer. White veggies are also full of fiber, potassium and magnesium. Red- and purple-pigmented vegetables have been routinely lauded for the health benefits of the anthocyanins they contain; however, much less has been said about the equally healthy anthoxanthins that are in pale-colored plants.

Here are 12 white vegetables to grow in your garden:

White carrots: ‘Lunar White’ is an heirloom variety that can planted spring through fall (provide shade in summer). They mature in 60 days after sprouting.

White turnips: ‘White Egg’ is an heirloom variety that has smaller roots and a sweeter taste than other turnips. Plant in spring and again in fall. They mature in 45-55 days after sprouting.

White radishes: ‘White Icicle’ is an heirloom variety with a mild flavor. Plant in spring through fall (provide shade in summer). They mature in just 29 days after sprouting.

White onions: ‘Sierra Blanca’ was previously named ‘Super Star.” This is a day-neutral, or intermediate variety with mild flavor that can be planted in the spring or in the fall for an overwintering crop. They mature in 109 days from sprouting.

Garlic: ‘German White’ is a hardneck type with a bold flavor. Produces 4-6 large cloves per bulb. ‘California White’ is a softneck type that produces 10-20 cloves per bulb. Plant in the fall; matures in 200-270 days.

White potatoes: ‘White Rose’ is a medium- to large-sized heirloom with white skin and flesh; flowers are small and white. It’s a mid-season potato that should be planted in the spring; matures in 90-100 days.

Cauliflower: ‘Snowball’ is an open-pollinated variety that produce 6- to 7-inch heads. The outer leaves wrap around the head, which provides protection and enables self-blanching. Start indoors and plant in the spring and in late summer/fall. Matures in 55 days after sprouting.

White eggplant: ‘Snowy’ is an open-pollinated short-season cultivar that produces large, cylindrical fruits. Can be grown in containers. Start indoors and plant after last frost date; matures in 60 days after sprouting.

White summer squash: ‘White Scallop’ is a Native American heirloom pattypan squash that grows on a bush. Plant after the last frost date; harvest when the fruits are 4 to 6 inches in diameter, about 50 days after sprouting. ‘Longo Bianco’ is an Italian heirloom that produces 6- to 8-inch cylindrical fruits with a mild flavor. Plant after the last frost date; matures in about 55 days.

White winter squash: ‘Mashed potatoes’ is a hybrid variety of acorn squash with a white rind and white flesh. It grows on a compact vine and each plant produces 3-4 fruits. Plant in summer; matures in about 90-105 days.

White beans: Cannellini, or white kidney, beans are a type of bush bean; the plant produces pale yellow pods and white beans inside. The beans have a rich, creamy texture and a nutty flavor. Plant in May to early July; matures 90 days after sprouting.

White corn: ‘Stowell’s Evergreen’ is an heirloom variety of sweet corn. Each plant produces 9- to 10-inch ears of corn. Plant after last frost date; matures in 78 days after sprouting.