Table 26. Relative Tolerance of Vegetable Crops to Soil Acidity.

Slightly Tolerant (pH 6.8-6.0)	Moderately Tolerant (pH 6.8-5.5)	Very Tolerant (pH 6.8-5.0)
Asparagus	Bean	Dandelion
Beet	Bean, Lima	Endive
Broccoli	Brussels sprouts	Potato
Cabbage	Carrot	Rhubarb
Cauliflower	Collard	Shallot
Celery	Corn	Sweet Potato
Chard, Swiss	Cucumber	Watermelon
Chinese cabbage	Eggplant
Leek	Garlic
Lettuce	Gherkin
Muskmelon	Horseradish
New Zealand spinach	Kale
Okra	Kohlrabi
Parsnip	Mustard
Salsify	Parsley
Soybean	Pea
Spinach	Pepper
	Pumpkin
	Radish
	Rutabaga
	Squash
	Tomato
	Turnip

Vegetables in the slightly tolerant group can be grown successfully on soils that are on the alkaline side of neutrality. They do well up to pH 7.6 if there is no deficiency of essential nutrients. Vegetables in the very tolerant group will grow satisfactorily at a soil pH as low as 5.0. For the most part, even the most tolerant crops grow better at pH 6.0 - 6.8 than in more acid soils. Calcium, phosphorus, magnesium, and molybdenum are the nutrients most likely to be deficient in acid soils.
Source: Knotts Handbook for Vegetable Growers. 4^th ed. Don Maynard and George Hochmuth.

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