The consumption of fruits and vegetables grown in private gardens is an important factor in assessing health risks associated with contaminated sites and soils. However, little is known about how private gardens are managed. To improve this understanding, a survey of gardening practices and the consumption of fruits and vegetables from gardens was conducted among 150 of the 800 gardeners who own a plot in the community gardens of the Belfort metropolitan area. Statistical analysis of the fruits and vegetables grown identified three types of gardens (and consequently gardeners) distinguished by increasing variety of crops, intensity of cultivation, and proportion of produce consumed by the growers themselves. Families with children are predominantly found in a first group of gardens with few crops. At the other end of the spectrum, gardeners in the third group are elderly, retired individuals who no longer have children living at home and who strive to create a high-quality vegetable garden, both in terms of the variety of plants and the quantity of fruits and vegetables grown. Despite this diversity, tomatoes, green beans, lettuce, zucchini, and carrots are generally the most frequently grown fruits and vegetables. Green beans, red beets, leeks, and, to a lesser extent, berries, rhubarb, pumpkin, zucchini, and white cabbage are grown primarily for personal consumption.