We get it. Waiting for plants to grow can feel like an eternity when you’re eager for a taste of your own homegrown veggies. Whether you’re new to gardening, working with a short growing season, or just have a bit of impatience, we’ve got you covered. We’ve rounded up some of the best fast growing vegetables that give you a quick reward for your efforts. These are the types of plants that go from seed to your plate in a flash, keeping that gardening enthusiasm high.
Key Takeaways
- Radishes are super speedy root veggies, often ready in under a month.
- Loose-leaf lettuce varieties let you ‘pick and pluck’ for a continuous harvest.
- Spinach offers quick baby leaves and can be grown in cooler weather.
- Green beans and sugar snap peas grow relatively fast and are great for snacks.
- Microgreens are the ultimate instant crop, ready in about a week.
1. Radishes
If you’re looking for a vegetable that practically screams ‘grow me now!’, radishes are definitely it. We’re talking about getting from tiny seed to a crisp, peppery bite in as little as three to four weeks. Seriously, it’s hard to beat that kind of speed in the garden. They’re perfect for filling in those little gaps between slower-growing crops or for when you just can’t wait to see something sprout.
We love planting radishes because they don’t need a ton of space, and you can even grow them in containers. Just make sure they get enough sun – about 4-6 hours a day should do the trick. When it comes to varieties, there are tons to choose from. Some popular ones are ‘Cherry Belle’, which is round and red, or ‘French Breakfast’, which is a bit longer with a white tip. They all have that satisfying crunch and a little bit of spice that wakes up your taste buds.
Here’s a quick rundown on what makes them so fast:
- Speedy Germination: You’ll see little green shoots popping up from the soil in just a few days.
- Quick Maturation: Many varieties are ready to harvest in under a month.
- Versatile Harvest: You can eat both the root and the greens, which are also quite tasty.
A common mistake is letting radishes get too big. Over-mature radishes can become woody and way too spicy. It’s better to harvest them when they’re on the smaller side for the best flavor and texture. Succession planting, meaning sowing a few seeds every week or two, is the way to go for a continuous harvest throughout the growing season. Just remember, they prefer cooler weather, so avoid planting them when it’s really hot outside avoiding hot weather.
Don’t be surprised if you end up with more leaves than roots sometimes. That usually just means they need a bit more room to grow. Giving them adequate spacing is key to getting those nice, plump roots we’re all after.
2. Lettuce
If you’re looking for a leafy green that practically grows itself, lettuce is our go-to. We love it because you can start harvesting the outer leaves in just a few weeks, and the plant keeps on giving. It’s the definition of a cut-and-come-again crop, meaning you don’t have to wait for a whole head to mature.
We usually sow seeds directly into the garden or pots. Just a light covering of soil and keeping them moist is all they need to get started. You’ll see tiny seedlings popping up in no time. For the impatient gardener, varieties like ‘Salad Bowl’ or ‘Lollo Rosso’ are fantastic choices because they grow fast and are perfect for repeated harvests.
Here’s a quick rundown on keeping your lettuce happy:
- Keep it cool: In hot weather, lettuce can bolt (go to seed) quickly. Try to provide some shade.
- Water consistently: Dry soil makes the leaves taste bitter, and nobody wants that.
- Succession planting: Sow new seeds every couple of weeks to ensure a continuous supply of fresh greens throughout the season.
We find that loose-leaf varieties are the most forgiving and productive for us. They’re also super versatile in the kitchen, perfect for salads, sandwiches, or even just as a fresh garnish. Getting fresh greens from your own garden so quickly is a real treat.
For a steady supply of greens, consider planting a variety of lettuce seeds that suit your taste and growing conditions.
3. Spinach
Spinach is one of those greens that just keeps on giving, and thankfully, it grows super fast. We love it because you can get a harvest in as little as 4 to 6 weeks, depending on the variety you pick. It’s perfect for those of us who get a bit antsy waiting for our garden bounty.
We usually plant ours as soon as the soil can be worked in the spring, and it does great until the summer heat really kicks in. If you want to keep the harvest going, just remember to snip off the outer leaves and leave the center part of the plant to keep growing. A little trick we learned is that a light frost actually makes spinach taste sweeter, which is pretty neat. Just make sure to let it thaw out before you pick it.
Here’s a quick look at some common spinach types and their general timelines:
- Baby Leaf Spinach: Ready in about 4-5 weeks. Great for salads.
- Full-Size Spinach: Ready in about 6-8 weeks. Good for cooking.
- Perennial Spinach (like Malabar or New Zealand): These can keep producing for a longer period, often through warmer weather when regular spinach might bolt.
Spinach is packed with vitamins and minerals, making it a healthy addition to salads, soups, and smoothies. Its rapid growth rate is ideal for those who want to enjoy nutrient-packed greens without the long wait.
We find that sowing spinach in succession every couple of weeks gives us a steady supply. It’s a win-win: we get fresh greens, and the plants keep producing if we harvest them right.
4. Rocket Or Arugula
If you’re looking for something with a bit of a peppery kick, rocket, or arugula as some call it, is a fantastic choice for impatient gardeners. We’ve found that this leafy green is super quick to get going, often ready for its first harvest in as little as 3 to 4 weeks. It’s perfect for adding a zesty flavor to salads, sandwiches, or even pizzas. We love sowing seeds directly into the ground or containers, and it really thrives in cooler weather, making it great for early spring or late summer planting.
We’ve noticed that the flavor is best when the leaves are young and tender. As the plant matures, the peppery taste gets a lot stronger, which might be exactly what you’re after, but for a milder bite, harvest early.
Here’s a quick rundown of what we’ve learned:
- Quick Harvest: Expect edible leaves in about 3-4 weeks.
- Flavor Profile: Mildly peppery when young, spicier as it matures.
- Best Conditions: Prefers cooler temperatures.
- Planting: Sow seeds directly into the garden or pots.
We’ve found that keeping the soil consistently moist is key to preventing bitterness and encouraging rapid growth. A little bit of compost mixed into the soil before planting really helps give it the nutrients it needs to shoot up fast. It’s amazing how much difference good soil preparation makes!
For a continuous supply, you can sow seeds every couple of weeks. This way, you’ll always have fresh rocket ready to go. It’s one of those plants that really rewards you for your minimal effort with a speedy return. You can find seeds specifically for fast-growing greens if you want to be sure you’re getting the quickest varieties.
5. Kale
We love kale because it’s a super tough leafy green that doesn’t mind a bit of cold. Seriously, it actually tastes better after a frost! For us impatient gardeners, this is a big win. You can start harvesting baby kale leaves in as little as 28 days, or let them grow into full-sized, hearty leaves in about 50 days. It’s pretty forgiving, too; we’ve even grown it successfully in containers.
There are tons of varieties, each with its own charm. If you want something a little different, try ‘Dwarf Red Russian’ or ‘Siberian Kale’ for a pop of color and a slightly sweeter taste. For a more classic look with those bumpy, dark leaves, ‘Tuscan Cavalo Nero’ is a great pick. We’ve found these types tend to mature a bit quicker than the common curly varieties.
Kale is one of those plants that just keeps on giving. You can snip off outer leaves, and the plant will keep producing more from the center. It’s like a little leafy machine in your garden!
Here’s a quick look at what to expect:
- Baby Kale Harvest: Around 28 days
- Mature Kale Harvest: Around 50 days
- Flavor Profile: Varies by type, but generally earthy and slightly bitter, sweetening with frost.
- Growing Tip: Plant transplants if you want a head start, or sow seeds directly after the last frost.
6. Swiss Chard
If you’re looking for a leafy green that’s as pretty as it is productive, we’ve got to talk about Swiss chard. Seriously, this stuff is gorgeous with its vibrant, colorful stems – think reds, yellows, oranges, and whites. It’s like a rainbow exploded in our garden beds! And the best part? It grows pretty darn fast.
We can usually start harvesting baby leaves in about a month, or wait for full-sized leaves around 55 days. It’s a great substitute for spinach, especially when the weather gets a bit too warm for spinach to handle. Even the stems are edible and add a nice, mild beet-like flavor to dishes. We love the ‘Bright Lights’ variety for its stunning colors.
Here’s a quick look at its growth timeline:
- Germination: 7 to 14 days
- Baby Leaf Harvest: Around 28 days
- Full Size Harvest: Approximately 55 to 60 days
We find that Swiss chard is super forgiving. You can harvest it using the ‘cut-and-come-again’ method, which means you snip off the outer leaves and the plant keeps producing more from the center. This way, we get a continuous supply without having to replant constantly. It’s a real workhorse in the garden and adds such a lovely splash of color. Plus, it’s pretty resilient and can handle a bit of heat, making it a reliable choice for impatient gardeners like us. You can find seeds for this amazing plant at many garden suppliers.
It’s a fantastic way to get a lot of greens with minimal fuss, and honestly, it just makes our garden look amazing.
7. Green Beans
We love green beans because they’re pretty forgiving and give us a good harvest relatively quickly. You can pop seeds right into the ground after the last frost, usually around late spring or early summer. They germinate fast and don’t like being moved, so direct sowing is the way to go. We usually aim for a soil temperature of at least 70°F (21°C) before we plant.
There are two main types: bush beans and pole beans. Bush beans grow into compact plants and produce their beans all at once, making them super quick for a single harvest. Pole beans, on the other hand, need something to climb on, like a trellis or stakes, and they keep producing beans over a longer period. For impatient gardeners, bush beans are often the go-to because they tend to mature a bit faster.
Here’s a quick look at what to expect:
- Bush Beans: Typically ready in about 50-60 days. Great for a quick, abundant harvest.
- Pole Beans: Can take a little longer, maybe 60-70 days, but give you beans over several weeks.
We find that picking them regularly actually encourages the plants to produce more, which is a nice bonus. Just give them a good soak and enjoy them fresh, steamed, or in your favorite recipes. Getting a good harvest from your own garden is always a win!
Planting green beans is a straightforward process. Ensure they have plenty of sunshine and well-drained soil. Keep them watered, especially when they’re flowering and forming pods, and you’ll be rewarded with delicious beans before you know it.
8. Sugar Snap Peas
We love sugar snap peas because they’re so rewarding for us impatient gardeners. You can often start harvesting these sweet, crunchy pods as early as 51 days after planting. They don’t really have any special needs, just a sunny spot with good air circulation is perfect. We find that planting a bush variety is a great time-saver since they don’t need any trellising, and they’re just the right height for little hands to help pick the pods.
Here’s a quick rundown on why we like them:
- Fast Harvest: Ready in about 7-8 weeks.
- Kid-Friendly: Easy to pick and fun to eat right off the vine.
- Versatile: Great raw in salads, stir-fries, or just as a snack.
Planting peas early in the spring, as soon as the soil can be worked, is key to getting a good harvest before the weather gets too hot. Peas prefer cooler temperatures to really thrive.
We’ve had great success with bush varieties like ‘Sugarsnap’ which mature in about 56-58 days. It’s amazing how quickly those vines grow and the pods start to plump up. It’s a satisfying crop to grow, and the taste of fresh peas straight from the garden is unbeatable. For anyone looking to add a quick, tasty crop to their garden, sugar snap peas are definitely a winner. You can find more tips for growing perfect peas here.
9. Summer Squash Or Zucchini
If you’re looking for a vegetable that practically begs to be harvested, summer squash, or zucchini as we often call it, is your plant. We’re talking about a crop that can go from seed to plate in about 50 days, which is seriously fast in the gardening world. It’s one of the quickest fruiting plants you can grow.
These plants get pretty big, so make sure they have enough room to spread out – some can get up to 4 feet wide! They absolutely love the heat and need consistent watering to produce those delicious fruits we all know and love. Don’t just stick to the standard green zucchini; consider trying yellow crookneck or the fun, flat patty pan varieties. They all grow just as quickly and add a nice bit of variety to your garden and your meals.
Here’s a quick look at what to expect:
- Days to Harvest: Around 50 days from planting.
- Sunlight Needs: Full sun is best.
- Water Needs: Consistent watering, especially when fruits are developing.
- Space: Give them plenty of room, up to 4 feet per plant.
Remember that summer squash can be a bit demanding when it comes to soil nutrients. It’s a good idea to give your soil a boost with some organic matter or compost before planting to help these hungry plants thrive and produce their best.
10. Microgreens
If you’re looking for the absolute fastest thing you can grow and eat from your garden, microgreens are it. Seriously, we’re talking about harvesting in as little as a week or two! These are basically baby plants, harvested when they’re just a few inches tall. They pack a serious nutritional punch and add a fantastic burst of flavor and texture to pretty much anything. Think salads, sandwiches, soups – you name it.
Growing them is super simple. You just need a shallow tray, some potting mix, and seeds. We like to scatter seeds pretty thickly over some damp soil and then lightly cover them. Keep them moist and in a bright spot, and before you know it, you’ll have tiny greens ready to snip. The key is to harvest them when they have their first set of true leaves, but before they get too big.
Here are a few of our favorites to get you started:
- Radish: These grow incredibly fast and add a nice spicy kick. You can often harvest them in 7-10 days.
- Broccoli: Mild and nutritious, broccoli microgreens are a great all-rounder.
- Arugula (Rocket): If you like a peppery flavor, these are perfect and also super quick.
- Pea Shoots: These are a bit bigger and have a lovely sweet taste. They might take a little longer, maybe 10-14 days, but they’re worth it.
It’s a good idea to buy seeds specifically labeled for microgreens, as they’re usually tested for germination and quality. You can even grow these indoors year-round, especially if you don’t have a lot of outdoor space or it’s winter. Just make sure they get enough light; otherwise, they can get a bit leggy. We’ve found that using old food containers works just fine for trays, so you don’t need fancy equipment to get started with growing microgreens indoors.
The beauty of microgreens is their versatility and speed. You can sow small batches every week or two to have a continuous supply of fresh greens. It’s a rewarding way to get a quick harvest and add some healthy greens to your meals without a long wait.
Happy (and Speedy) Gardening!
So there you have it! We’ve looked at a bunch of veggies that won’t make you wait forever to see some results. Whether you’re planting radishes that pop up in weeks or beans that are ready before you know it, there’s something here for everyone. It’s pretty cool how quickly we can go from planting a tiny seed to harvesting our own food, right? Don’t be afraid to try a few of these out. We think you’ll be surprised at how rewarding it is to get a quick harvest, and hopefully, it’ll get you hooked on growing even more.
Frequently Asked Questions
What does ‘fast-growing’ actually mean for vegetables?
When we talk about fast-growing vegetables, we mean plants that go from a tiny seed to something you can eat in just a few weeks, not months. It’s like getting a quick reward for your hard work in the garden!
Why are some vegetables quicker to grow than others?
Several things make a difference! The type of vegetable, the variety you pick, and even the weather play big roles. Some plants are naturally programmed to grow super fast, while others take their sweet time.
Can I really grow these fast vegetables even if I don’t have a lot of space?
Absolutely! Many of these quick growers, like radishes, lettuce, and microgreens, do wonderfully in containers or small garden beds. You don’t need a huge yard to enjoy fresh veggies.
What’s the best way to make sure my fast-growing vegetables grow as quickly as possible?
Giving them the right conditions helps a lot! Make sure they have good soil that’s not too wet or too dry, plenty of sunshine, and the right temperature for the season. Consistent care is key.
How soon can I expect to start harvesting?
It really depends on the vegetable! Some, like microgreens, can be ready in as little as a week or two. Others, like radishes or lettuce, might take about three to four weeks. You’ll be picking your own food before you know it!
Is it possible to have a continuous harvest of these quick-growing vegetables?
Yes, we can! By planting a little bit every week or two, a technique called succession sowing, we can keep harvesting fresh veggies all season long. It’s a smart way to avoid having too much at once.
