If you’re like me, waiting for vegetables to grow can sometimes feel like an eternity. But did you know that there are plenty of fast-growing vegetables? These are perfect for satisfying your impatience and providing you with a bountiful harvest in no time. Whether you’re new to gardening or just looking to enjoy some quick results, these vegetables are perfect for filling your garden with fresh, homegrown produce quickly.
In this article, I’m thrilled to share 12 vegetables that grow rapidly and are easy to cultivate. These veggies not only save time but also bring joy and satisfaction to your gardening experience. Let’s dive into these speedy growers and get you harvesting in no time!
Radishes
Radishes are one of my favorite vegetables for impatient gardeners! These root vegetables can be ready to harvest in as little as 25 days from planting. Radishes are perfect for adding a spicy crunch to salads and are very easy to grow.
To grow radishes, sow the seeds directly into well-drained soil in a sunny spot. Plant the seeds about 1/2 inch deep and 1 inch apart. Keep the soil consistently moist, and you’ll see seedlings sprout within a few days. Thin the plants to about 2 inches apart once they grow a bit. Harvest them when they are about an inch in diameter for the best flavor. Enjoy your radishes fresh, in salads, or even pickled!
Lettuce
Lettuce is another speedy grower that can satisfy your craving for fresh greens in just 30 to 45 days. There are many varieties to choose from, including leaf, butterhead, and romaine, each offering unique textures and flavors.
To grow lettuce, sow the seeds directly in well-drained soil in a sunny or partially shaded spot. Lettuce prefers cooler temperatures, so it’s best to plant in early spring or fall. Keep the soil consistently moist to ensure tender leaves. You can start harvesting baby greens as soon as they are big enough to eat, usually within three weeks. Regularly harvesting the outer leaves will encourage continuous growth. Fresh lettuce is perfect for salads, wraps, and sandwiches!
Spinach
Spinach is a nutrient-packed leafy green that grows quickly and can be ready to harvest in just 30 to 40 days. This versatile vegetable is perfect for salads, smoothies, and cooking.
To grow spinach, plant the seeds directly in well-drained soil in a sunny or partially shaded location. Spinach prefers cooler weather, so plant it in early spring or fall. Keep the soil consistently moist and thin the seedlings to about 6 inches apart once they grow a few inches tall. Harvest the outer leaves as soon as they are large enough to eat, allowing the inner leaves to continue growing. Spinach is a fantastic addition to any quick-growing vegetable garden!
Arugula
Arugula, also known as rocket, is a peppery leafy green that can be ready to harvest in just 20 to 30 days. Its unique, spicy flavor makes it a popular choice for salads and garnishes.
To grow arugula, sow the seeds directly in well-drained soil in a sunny or partially shaded spot. Arugula grows best in cooler temperatures, so plant it in early spring or fall. Keep the soil consistently moist and thin the seedlings to about 6 inches apart once they sprout. Harvest the leaves when they are young and tender for the best flavor. Regular harvesting will encourage new growth, providing you with a continuous supply of fresh arugula.
Green Onions
Green onions, or scallions, are another quick-growing vegetable that can be ready to harvest in about 30 days. They add a mild onion flavor to salads, soups, and stir-fries.
To grow green onions, plant the seeds or sets directly in well-drained soil in a sunny spot. Space the seeds about 1 inch apart and cover them with 1/4 inch of soil. Keep the soil consistently moist, and thin the seedlings to about 2 inches apart once they grow a few inches tall. Harvest green onions when they are about 6 to 8 inches tall. You can cut the tops and leave the bulbs in the ground to regrow, ensuring a continuous supply of fresh green onions.
Beets
Beets are a dual-purpose vegetable, providing both tasty roots and nutritious greens. They can be ready to harvest in about 45 to 60 days, making them a great option for quick results.
To grow beets, plant the seeds directly in well-drained soil in a sunny or partially shaded spot. Sow the seeds about 1/2 inch deep and 1 inch apart. Keep the soil consistently moist and thin the seedlings to about 3 inches apart once they grow a few inches tall. You can harvest the greens as soon as they are big enough to eat, and the roots will be ready in about 45 to 60 days. Beets are delicious roasted, boiled, or added to salads.
Bush Beans
Bush beans are another fast-growing vegetable that can be ready to harvest in about 50 to 60 days. They produce a bountiful harvest of tender beans perfect for fresh eating, cooking, or canning.
To grow bush beans, plant the seeds directly in well-drained soil in a sunny spot. Space the seeds about 3 inches apart and cover them with 1 inch of soil. Keep the soil consistently moist, and thin the seedlings to about 6 inches apart once they sprout. Bush beans grow quickly and start producing pods in about 50 to 60 days. Harvest the beans when they are young and tender for the best flavor. Regular picking will encourage the plants to produce more beans.
Peas
Peas are a cool-season crop that can be ready to harvest in about 60 days. They are sweet, tender, and perfect for fresh eating, cooking, or freezing.
To grow peas, plant the seeds directly in well-drained soil in early spring or fall. Provide support for the vines to climb, such as a trellis or fence. Space the seeds about 2 inches apart and cover them with 1 inch of soil. Keep the soil consistently moist, and thin the seedlings to about 4 inches apart once they sprout. Peas typically start producing pods in about 60 days. Harvest the pods when they are plump and the peas inside are fully developed. Enjoy fresh peas in salads, stir-fries, or as a healthy snack.
Turnips
Turnips are a quick-growing root vegetable that can be ready to harvest in about 40 to 60 days. Both the roots and greens are edible, making them a versatile addition to your garden.
To grow turnips, plant the seeds directly in well-drained soil in a sunny or partially shaded spot. Sow the seeds about 1/2 inch deep and 1 inch apart. Keep the soil consistently moist, and thin the seedlings to about 4 inches apart once they grow a few inches tall. You can harvest the greens as soon as they are big enough to eat, and the roots will be ready in about 40 to 60 days. Turnips are delicious roasted, boiled, or added to soups and stews.
Swiss Chard
Swiss chard is a nutrient-packed leafy green that grows quickly and can be ready to harvest in about 30 to 40 days. Its colorful stems and leaves add visual interest to your garden and meals.
To grow Swiss chard, plant the seeds directly in well-drained soil in a sunny or partially shaded spot. Sow the seeds about 1/2 inch deep and 1 inch apart. Keep the soil consistently moist, and thin the seedlings to about 6 inches apart once they grow a few inches tall. You can start harvesting the outer leaves when they are large enough to eat, allowing the inner leaves to continue growing. Swiss chard is perfect for salads, sautés, and soups.
Bok Choy
Bok choy, also known as Chinese cabbage, is a quick-growing vegetable that can be ready to harvest in about 45 days. Its crisp, tender leaves and stalks are perfect for stir-fries and soups.
To grow bok choy, plant the seeds directly in well-drained soil in a sunny or partially shaded spot. Sow the seeds about 1/2 inch deep and 1 inch apart. Keep the soil consistently moist, and thin the seedlings to about 6 inches apart once they grow a few inches tall. You can start harvesting the outer leaves when they are large enough to eat, or wait for the entire plant to mature. Bok choy is a delicious and versatile addition to your garden.
Mustard Greens
Mustard greens are fast-growing leafy greens that can be ready to harvest in about 30 to 40 days. They have a spicy, peppery flavor that adds a kick to salads, sautés, and soups.
To grow mustard greens, plant the seeds directly in well-drained soil in a sunny or partially shaded spot. Sow the seeds about 1/2 inch deep and 1 inch apart. Keep the soil consistently moist, and thin the seedlings to about 6 inches apart once they grow a few inches tall. You can start harvesting the outer leaves when they are large enough to eat, or wait for the entire plant to mature. Mustard greens are perfect for adding a spicy kick to your meals.
