There’s no denying that growing your own vegetables is always worth the weight, but if you find yourself getting impatient, there are ways around this. Many vegetables can be harvested in just a few short weeks after being planted, giving you quick rewards for your gardening efforts. If this sounds like something you’d be interested in, check out the following fast-growing vegetables.
Radishes
If you haven’t already got radishes growing in your yard, you should definitely change that. Not only are they delicious and healthy, but they’re one of the fastest-growing vegetables, often ready for harvest in just three to four weeks. They thrive in cool weather, which makes them ideal for early spring or fall planting, but this also means that they may not be ideal if you live in a particularly hot region.
Lettuce
Leaf varieties of lettuce, such as butterhead or romaine, can be harvested in just four to six weeks, which is wonderfully convenient. To make matters even better, you can cut individual leaves as needed, and the plant will continue to grow more, ensuring a steady supply. Just like with radishes, lettuce thrives in cooler temperatures, so plant it early in the season for the best results.
Spinach
Another fast-growing vegetable that you can harvest in just weeks is spinach, with its leaves being ready to harvest in four to five weeks. As with many vegetables on this list, spinach prefers cooler weather and is, therefore, best planted in early spring or autumn. You can pick the tender baby leaves or let them grow a bit longer for larger, mature leaves that are perfect for cooking or adding to salads.
Arugula
Arugula matures quickly, often within three to four weeks, bringing a peppery flavor to add to your salads in no time. Like lettuce, you can harvest the leaves as needed, and it also grows well in cool weather. Plant them successively to keep a fresh supply throughout the season, and you’ll find them to be an easy, rewarding, and tasty addition to your garden.
Mustard Greens
People often overlook how fast-growing mustard greens are. In just four to six weeks, you can start harvesting their spicy, robust leaves, but make sure you plant them during spring or autumn when the weather is cooler. Regardless of whether you use them fresh in salads or cook them as a side dish, mustard greens add a punch to any meal.
Green Onions
Also known as scallions, green onions are perfect if you’re looking for something easy and quick to add to your vegetable patch. Three to four weeks is usually all they need to grow, and then you can start snipping their tender tops to use in a variety of dishes. Green onions grow best in containers or garden beds, and you can plant them densely for a constant supply of this mild-flavored garnish.
Kale
Kale also grows rather quickly, especially when harvested as baby leaves. Within four to five weeks, you can begin picking the outer leaves, allowing the plant to keep producing throughout the season. It’s a truly versatile vegetable that can be used in salads, soups, or sautéed, and your body will thank you for it, as it’s particularly healthy.
Baby Carrots
While baby carrots take a bit longer than some of the other fast-growing vegetables, they still tend to mature in about six to eight weeks, which isn’t bad at all. These small, tender roots are perfect for snacking or adding to salads; just ensure you plant them in loose, well-drained soil and thin them early on, as this will help to maximize size, speed, and flavor.
Bok Choy
Otherwise known as Chinese cabbage, bok choy is another rapid grower, typically being harvestable within four to six weeks. Its tender leaves and crunchy stalks are especially great for stir-fries and soups and can be grown in both containers and garden beds, making it a versatile choice for any gardener.
Swiss Chard
Swiss chard is not only fast-growing but also a colorful addition to your garden. It only takes about five to six weeks to reach harvest size, and you can pick the outer leaves as needed, allowing the plant to continue producing. It’s super nutritious, too, so there’s really no excuse not to include them in your garden.
Turnip Greens
Turnip greens can usually be harvested in an impressive four to five weeks, although the roots take a little longer, typically six to ten weeks. However, the greens will certainly keep you going whilst you wait and are wonderful additions to any salad or cooked dish for a peppery flavor.
Beet Greens
Similarly to turnips, while beets take a bit longer to mature, the greens are usually ready to harvest in only three to four weeks. If you’re not already harvesting them early, you definitely should, as they’ll go bad by the time the actual beet has grown. These tender, mild leaves are perfect for adding to salads or cooking like spinach and will give you the bonus of enjoying fresh, leafy vegetables while waiting for the roots to develop.
Pea Shoots
Pea shoots are the tender leaves and stems of young pea plants, and they grow quickly, often ready in an astonishingly fast two to three weeks. Their sweet, mild flavor is perfect for stir-fries or as a garnish, and considering the fact that they can be grown both indoors and outside, there’s really no reason not to enjoy their delightful flavor.
Microgreens
Some of the fastest-growing vegetables that you will ever find have to be microgreens, such as radish, basil, and mustard. Sometimes, these vegetables take just one or two weeks to grow, and they’ll all bring heaps of flavor and nutrients to your meals. Furthermore, they’re easy to grow in trays indoors, making them a perfect option for year-round gardening.
Mizuna
Mizuna is a Japanese mustard green that matures quickly, tending to be harvestable in about three to four weeks. The mild, peppery flavor works well in salads, and it grows best in cooler weather. Better still, mizuna is easy to grow and can be harvested continuously by picking the outer leaves, making it a solid choice for anyone looking for a fast-growing, low-maintenance green.
Cress
Famous for being one of the fastest-growing vegetables, cress is generally ready for harvest in just two to three weeks. Its leaves are perfect for adding a bit of zing to salads and sandwiches, and it can be grown indoors or outdoors, requiring very little maintenance. As a result, it makes for a particularly successful first-time project for children or beginner gardeners.
Tatsoi
Another fast-growing leafy green that you should consider for your garden is tatsoi, maturing in about three to four weeks. Most people loved its mild mustard flavor, especially in salads and stir-fries. Tatsoi is also very hardy and can tolerate cooler temperatures, making it a good choice for planting in early spring or fall.
Pak Choi
Finally, pak choi is a variety of bok choy that is usually ready for harvest in about four to five weeks, making it slightly faster-growing than its relative. You’ll no doubt love its tender leaves and crunchy stalks, which not only bring a lot of flavor but a lot of texture. Above all, it’s a low-maintenance vegetable that will reward you with a quick and delicious harvest, so why not give it a try?