Spring is the perfect time to plant fast-growing veggies that bring flavor and freshness to your meals. These quick vegetables are perfect for early spring gardens when the soil is still cool. They’re ideal for small spaces, raised beds, or containers. With the right conditions, you’ll be harvesting your own produce in just a few weeks. Plant them early, and enjoy a steady supply of greens and roots before the summer heat. Get ready to dig in—here are speedy veggies that bloom in the cool days of early spring!
1. Radishes—Super-Fast Roots for Instant Gratification
Radishes are one of the fastest-growing spring veggies, maturing in just 3–4 weeks. They thrive in cool soil and can be planted with workable ground. Choose from round red, white-tipped, or spicy varieties. Sow seeds directly in the garden and keep the soil moist. Thin seedlings early for best root development. Harvest when they’re young and crisp for the best flavor. Repeat sowing every two weeks for a continuous crop.
2. Spinach—Early Harvest Greens Packed with Nutrition
Spinach grows best in chilly weather and can tolerate light frost. It’s perfect for early planting and offers baby leaves in just 20–30 days. Sow seeds directly and thin them to give room for mature growth. Spinach thrives in full sun to part shade. Keep soil moist to prevent bolting. Pick outer leaves regularly to extend the harvest. Enjoy fresh in salads or lightly steamed.
3. Lettuce—Cool-Loving Leaves Ready in a Flash
Lettuce is a spring superstar that grows fast and comes in many varieties. Leaf lettuce is the quickest, ready in about 30 days. Sow directly or transplant young stars into the garden. It enjoys cool temperatures and consistent moisture. Harvest outer leaves while the plant continues growing. For variety, mix red, green, and speckled types. Great for salads and wraps.
4. Arugula—Peppery Greens for Bold Spring Salads
This peppery green grows rapidly and adds zest to spring salads. Arugula germinates quickly in cool soil and is ready for harvest in 20–25 days. Sow seeds directly and thin once they sprout. It does best in full sun but tolerates some shade. Harvest leaves when 3–4 inches long. Young leaves are milder and more tender. Resow every few weeks for fresh flavor.
5. Green Onions—Crisp Stalks in Just a Few Weeks
Also known as scallions, these are perfect for spring planting. They sprout quickly and are ready to harvest in about 4–6 weeks. Plant from seeds or sets for faster results. They grow well in containers and garden beds. Green onions prefer full sun and well-drained soil. Harvest when the stalks are thick and green. Use in stir-fries, salads, and garnishes.
6. Kale—Hardy Greens That Keep on Giving
Kale is hardy and grows well in chilly spring air. It matures in about 50 days, but baby leaves can be picked sooner. Sow seeds directly or start indoors for a head start. Kale thrives in full sun but tolerates light shade. Keep soil rich and moist. Harvest lower leaves first to encourage new growth. Use in smoothies, soups, or as crispy chips.
7. Peas—Sweet Pods That Love the Cold
Peas love cool soil and grow quickly once planted. Sow seeds directly as soon as the soil is workable. Snap and snow peas are the quickest, maturing in 50–60 days. Support with a trellis or sticks for climbing types. Harvest pods frequently to promote more growth. Enjoy fresh, steamed, or in salads. Peas fix nitrogen, enriching the soil.
8. Beets—Dual-Purpose Beauties for Roots and Greens
Beets are dual-purpose, offering edible roots and greens. They’re ready in about 50–60 days, with greens harvestable earlier. Sow seeds directly in rows and thin early. Beets prefer full sun and loose soil. Water regularly for even growth. Use the roots roasted or pickled. Beet greens are delicious sautéed.
9. Swiss Chard—Colorful Leaves That Shine in Spring
This vibrant green grows quickly and adds color to gardens. Baby leaves are ready in just 30 days, and full maturity takes longer. It tolerates light frost and grows best in rich, moist soil. Sow seeds directly and thin to allow for broad leaf growth. Harvest outer leaves to encourage new ones. Use in stir-fries, soups, or as a spinach substitute. Rainbow chard is a favorite for its colorful stems.
10. Bok Choy—Asian Green That Bolts into Growth
Also known as pak choi, this Asian green grows fast and loves cool weather. It matures in 30–50 days, depending on the variety. Sow seeds directly or transplant seedlings. Keep soil moist to prevent bolting. Harvest small heads or individual leaves. Bok choy is great in soups and stir-fries. Choose dwarf types for quicker results.
11. Mustard Greens—Spicy Flavor with Quick Growth
These spicy greens thrive in cool spring temperatures. They germinate quickly and are harvestable in 30–40 days. Sow seeds directly in the garden and thin as needed. Mustard greens love rich, moist soil. Pick young leaves for a milder taste. Older leaves are spicier and perfect for cooking. Try sautéing with garlic and olive oil.
12. Turnips—Fast Roots and Tasty Tops
Turnips offer fast-growing roots and tasty greens. Most varieties mature in 40-60 days. Sow seeds directly and thin seedlings early. Turnips enjoy full sun and loose, well-drained soil. Harvest when roots are 2–3 inches across. Use roots roasted or mashed. Young greens are great steamed or in soups.
13. Carrots—Early Roots for Crisp Spring Snacks
Carrots can be planted early and do best in cool soil. Choose fast-maturing types that are ready in 50–60 days. Sow seeds directly in deep, loose soil. Keep soil evenly moist for good root formation. Thin early to prevent crowding. Harvest when roots are sweet and crisp. Baby carrots are ready even sooner.
14. Mizuna—Mild Green with a Hint of Spice
Mizuna is a fast-growing Asian green perfect for salads and sautés. It matures in about 30–40 days. Sow seeds directly and thin young plants. It tolerates frost and regrows after cutting. Harvest leaves when 3-6 inches long. The flavor is mild with a bit of spice. Use fresh or lightly cooked.
15. Collard Greens—Southern Favorite That Loves the Cold
These hardy greens are perfect for spring gardens. They mature in 60 days, but baby leaves can be picked earlier. Sow seeds directly or transplant seedlings. Collards enjoy full sun and rich, moist soil. Harvest lower leaves to keep plants producing. They are great in Southern-style dishes, and the flavor improves with cool weather.
16. Cress—Peppery Microgreen That’s Lightning Fast
Garden cress grows fast and adds a peppery bite. It’s ready to harvest in just 15–20 days. Sow seeds directly in moist soil. Cress thrives in partial shade or sun. Cut leaves young for the best flavor. It’s great on sandwiches, salads, or garnishes. Resow often for continuous harvest.
17. Endive—Crisp, Bitter Leaves for Cool Weather
This leafy green prefers cool temperatures and matures in about 45–60 days. Sow directly or transplant young starts. Thin seedlings to give room to grow. Water regularly to keep leaves tender. Endive adds crispness and a slight bitterness to salads. Curly and broadleaf varieties offer different textures. Harvest outer leaves for extended picking.
18. Tatsoi—Rosette Greens That Beat the Frost
Tatsoi is a cold-loving Asian green that grows quickly. It matures in 30–45 days and tolerates frost well. Sow seeds directly in early spring. Harvest leaves or whole rosettes. Tatsoi has a mild mustard flavor. Use fresh in salads or lightly cooked. It grows well in containers too.
19. Broccoli Raab—Bold Flavor in a Flash
Also called rapini, this veggie matures fast and loves spring weather. It’s ready in 40–60 days. Sow seeds directly or transplant seedlings. Harvest young buds before they flower. The flavor is bold and slightly bitter. Cook it sautéed with olive oil and garlic. Great for Italian dishes.
20. Mache—Buttery Greens That Brave the Chill
Also known as corn salad, mache grows best in cool soil. It matures in 40–50 days. Sow seeds early and thin young plants. Harvest small rosettes of tender leaves. Mache has a nutty, buttery flavor. Use fresh in salads for a gourmet touch. It’s frost-hardy and thrives in early spring.
21. Sorrel—Tangy Leaves That Wake Up Early
This perennial green wakes up early in spring. Young leaves are ready in 30–40 days. It has a tangy, lemony flavor. Sorrel grows best in sun or part shade. Harvest regularly to encourage new growth. Use in soups, sauces, or fresh in salads. It’s great for adding zing.
22. Chinese Cabbage—Crunchy Heads for Spring Stir-Fries
This cool-season crop matures in 45–60 days. Sow directly or start indoors. Keep soil moist and cool to avoid bolting. Harvest heads when firm and full-sized. Use in stir-fries, kimchi, or slaws. Choose Napa or Michihili types for variety. It’s a spring favorite for Asian dishes.
23. Parsley—Versatile Herb That Springs to Life
Though slow to germinate, parsley loves cool weather. Start indoors or sow early outdoors. Baby leaves are harvestable in 30 days. It thrives in sun or part shade. Keep soil moist and pick often to encourage growth. Use fresh or dried in countless dishes. Both curly and flat-leaf types are flavorful.
24. Fennel—Sweet, Anise-Flavored Bulbs for Early Harvest
Fennel grows best in cool spring weather and matures in 60–70 days. Sow seeds directly or start indoors for an early crop. It needs full sun and rich, moist soil. Harvest bulbs when they’re the size of a tennis ball. The fronds are also edible and flavorful. Use in salads, roasting, or as a seasoning. Fennel adds a sweet anise touch to meals.
Wrap-Up: Your Spring Garden Game Plan
Early spring is full of promise for quick-growing veggies. These options offer speedy harvests, minimal fuss, and delicious returns. From leafy greens to crisp roots, there’s something for every garden. Sow early, tend gently, and you’ll enjoy fresh produce before summer kicks in. They’re easy to grow even in small spaces—perfect for containers, raised beds, or compact garden plots. Start planting now for a tasty, thriving spring garden!