March is the perfect time to start planting cool-season vegetables that thrive in early spring temperatures. These hardy crops grow well in chilly conditions and can produce a bountiful harvest before summer heat sets in. If you’re looking for leafy greens, root vegetables, or nutrient-packed brassicas, there’s plenty to plant now. Many of these vegetables mature quickly, allowing you to enjoy fresh produce in just a few weeks. Here are cool-season vegetables to plant in March for a productive and delicious garden.
1. Spinach (Spinacia oleracea)
Spinach is one of the fastest-growing leafy greens and thrives in cool weather. It can be planted directly in the garden when the soil is workable in early spring. This nutrient-rich green is packed with iron and vitamins, making it a great addition to salads and cooked dishes. Spinach prefers well-drained, nutrient-rich soil and consistent moisture for optimal growth. It matures in as little as 30-40 days, allowing for multiple harvests before summer heat causes it to bolt.
2. Lettuce (Lactuca sativa)
Lettuce is a cool-season favorite that grows quickly and is easy to cultivate. It thrives in loose, well-drained soil and benefits from regular watering to keep leaves crisp and tender. Leaf lettuce varieties can be harvested as early as 30 days after planting, while head lettuces take slightly longer to mature. Succession planting every two weeks ensures a continuous harvest throughout the season. Lettuce does well in garden beds, containers, or raised beds, making it a versatile choice for any gardener.
3. Radishes (Raphanus sativus)
Radishes are one of the quickest-growing vegetables, ready for harvest in just 3-4 weeks. They thrive in loose, well-draining soil and should be planted in full sun for optimal growth. Due to their fast-growing nature and minimal care requirements, radishes are an excellent crop for beginner gardeners. They come in various colors and flavors, from mild to peppery, adding diversity to salads and dishes. Continuous sowing every two weeks extends the harvest throughout spring.
4. Carrots (Daucus carota)
Carrots thrive in cool weather and can be planted as soon as the soil is workable in March. They require loose, sandy soil free of rocks to prevent misshapen roots. While they take longer to mature than some other cool-season crops, early varieties can be harvested in about 60 days. Carrots store well in the ground, allowing for extended harvesting. Regular thinning helps prevent overcrowding and ensures healthy root development.
5. Peas (Pisum sativum)
Peas are a must-have cool-season vegetable that flourishes in early spring. Once temperatures reach at least 40°F (4°C), they can be planted directly in the soil. Peas benefit from trellising, which helps keep vines off the ground and makes harvesting easier. They mature quickly, with sugar snap and snow pea varieties ready for picking in about 50-60 days. Peas are nitrogen-fixing plants, meaning they enrich the soil as they grow.
6. Kale (Brassica oleracea var. sabellica)
Kale is a nutrient-dense leafy green that thrives in cool temperatures, making it perfect for early spring planting. It can tolerate light frosts, which actually enhance its flavor by making the leaves sweeter. Kale grows best in well-drained soil with plenty of organic matter and consistent moisture. It matures in about 50-60 days, but baby leaves can be harvested much earlier. This hardy green is packed with vitamins and antioxidants, making it a great addition to salads, soups, and smoothies.
7. Arugula (Eruca vesicaria)
Arugula is a fast-growing leafy green with a peppery flavor, ideal for salads and sandwiches. It thrives in cool weather and can be planted when the soil is workable in early spring. Arugula matures in just 20-40 days, making it one of the quickest crops to grow. It prefers well-drained soil and moderate watering to prevent bitterness. Succession planting every two weeks extends the harvest throughout the season.
8. Beets (Beta vulgaris)
Beets are a versatile root vegetable that grows well in cool weather and provides both edible roots and leafy greens. They require loose, well-drained soil free of large clumps to ensure proper root development. Beets take about 50-60 days to mature, but young greens can be harvested earlier for salads. They are rich in fiber, folate, and antioxidants, making them a nutritious choice. Regular thinning helps improve root size and quality.
9. Mâche (Valerianella locusta)
Mâche, or corn salad, is a tender, nutty-flavored green that thrives in cool weather. It prefers well-drained soil and can be planted when the ground is workable in early spring. Mâche grows quickly, maturing in about 40-50 days, and can be harvested as a cut-and-come-again crop. It is highly resistant to frost, making it an excellent option for early-season gardening. This leafy green is packed with vitamins and minerals, making it a nutritious addition to salads and sandwiches.
10. Green Onions (Allium fistulosum)
Green onions, or scallions, are easy-to-grow crops that thrive in cool weather. They can be planted in early spring and are ready for harvest in just 30-50 days. Green onions grow best in loose, well-drained soil and require consistent watering for optimal growth. They can be harvested at different stages, from young shoots to mature scallions. Frequent harvesting encourages regrowth, keeping them low-maintenance and productive in early spring.
11. Cabbage (Brassica oleracea)
Cabbage is a hardy, cool-season vegetable that thrives in early spring temperatures. It prefers well-drained, fertile soil and requires consistent moisture to develop firm heads. Cabbage matures in 60-90 days, but baby leaves can be harvested earlier for salads and slaws. Providing adequate spacing between plants prevents overcrowding and promotes healthy growth. Mulching around the base helps retain soil moisture and deter weeds.
12. Turnips (Brassica rapa)
Turnips are a dual-purpose vegetable, producing both edible roots and greens. They thrive in cool weather and can be planted with workable soil. Turnips mature quickly, with some varieties ready for harvest in just 40-50 days. They prefer loose, well-drained soil and benefit from regular watering to keep roots tender. Young turnip greens can be harvested earlier and used in salads or sautés.
13. Broccoli (Brassica oleracea var. italica)
Broccoli is a nutrient-rich vegetable that grows best in cool spring weather. It requires full sun, well-drained soil, and consistent moisture for optimal development. Broccoli heads typically mature in 60-80 days, but small side shoots continue to produce after the main head is harvested. Regular feeding with compost or balanced fertilizer helps promote vigorous growth. Planting companion crops like onions or herbs can help deter pests.
14. Mustard Greens (Brassica juncea)
Mustard greens are fast-growing, flavorful greens that thrive in early spring. They prefer full sun to partial shade and well-drained, fertile soil. These leafy greens mature in as little as 30-40 days, making them a quick and nutritious harvest. Their peppery flavor adds a bold touch to salads, sautés, and soups. Regular harvesting of young leaves encourages continuous growth. Mustard greens are highly resistant to pests and diseases, making them a reliable crop.
15. Kohlrabi (Brassica oleracea var. gongylodes)
Kohlrabi is a unique cool-season vegetable that develops a bulbous stem above ground. It grows best in full sun and fertile, well-drained soil. Kohlrabi matures in about 45-60 days and has a crisp texture with a mild, sweet flavor. The leaves are also edible and can be used similarly to kale or collard greens. Consistent watering prevents the stems from becoming tough or woody. Harvesting at the right size (about 2-3 inches in diameter) ensures the best texture and taste.
16. Parsnips (Pastinaca sativa)
Parsnips are a cool-season root vegetable that develops their best flavor when grown in chilly temperatures. They prefer loose, well-drained soil and require a long growing season, typically taking 100-120 days to mature. However, their sweet, nutty taste is worth the wait, and they can be harvested after a light frost for improved flavor. Parsnips need consistent moisture to prevent the roots from becoming tough or woody. They store well in the ground, allowing for an extended harvest window.
17. Brussels Sprouts (Brassica oleracea var. gemmifera)
Brussels sprouts thrive in cool weather and require a long growing season, making early spring planting ideal. They prefer full sun and nutrient-rich, well-drained soil for optimal growth. These miniature cabbage-like vegetables take about 90-110 days to mature but develop their best flavor after exposure to light frosts. Regular fertilizing and consistent watering help promote strong stalks and firm sprouts. Removing lower leaves as the plant grows encourages better sprout development.
18. Celery (Apium graveolens)
Celery is a cool-season vegetable that grows best in early spring when temperatures remain mild. It requires rich, well-drained soil with consistent moisture to prevent stringy, tough stalks. Celery takes around 100-120 days to mature but can be harvested earlier for tender baby stalks. Mulching helps retain soil moisture and regulate temperatures for steady growth. This vegetable is best grown in raised beds or deeply cultivated garden soil and is perfect for soups, salads, and fresh snacking.
19. Bok Choy (Brassica rapa subsp. chinensis)
Bok choy, or Chinese cabbage, is a fast-growing, nutrient-rich leafy green. It thrives in cool temperatures and can be planted in early spring for a quick harvest in as little as 30-45 days. Bok choy prefers well-drained soil and regular watering to prevent bolting in warmer weather. Both its tender leaves and crunchy stalks are edible and can be used in stir-fries, soups, and salads. Succession planting ensures a continuous supply throughout the season.
20. Endive (Cichorium endivia)
Endive is a leafy green that grows best in cool weather, making it perfect for early spring planting. It prefers well-drained, fertile soil and requires consistent moisture to maintain its mild, slightly bitter flavor. Endive matures in about 45-60 days and can be harvested as a cut-and-come-again crop for prolonged harvests. It adds a crisp texture to salads and sandwiches, while cooked endive develops a milder, slightly nutty taste.
21. Leeks (Allium ampeloprasum var. porrum)
Leeks are a cold-hardy vegetable that thrives in early spring and can withstand frosty temperatures. They prefer rich, well-drained soil and take about 90-120 days to mature, but baby leeks can be harvested earlier. Regular hilling around the stems encourages longer, tender white stalks. Leeks require consistent moisture and occasional feeding to ensure strong growth.
Start Your Spring Garden with Cool-Season Vegetables
Planting these cool-season vegetables in March will prepare your garden for a quick and abundant harvest. These crops thrive in early spring conditions, allowing you to enjoy fresh, homegrown produce before summer’s heat arrives. You can create a diverse and productive garden by selecting a mix of leafy greens, root vegetables, and brassicas. With the right care and planning, your spring garden will burst with delicious, nutritious vegetables in no time.