Radishes are cool-season crops that go from seed to maturity in 24 days. Not only do they grow fast, they are easy to grow. Try the Cherry Belle variety. It offers a crisp texture, mild flavor and a pretty, bright-red color. Sow seeds weekly in late summer until the first day of fall frost. In less than a month, you can begin harvesting radishes weekly.
Green onions normally take at least 60 days to form onion bulbs. However, you can lightly harvest the tops for use in a month. Sow them in the fall and leave them in the ground until needed. You can harvest them anytime during the growing season.
Mustard greens, kale and collards can be harvested as soon as 25 days after planting. Harvest the tender baby leaves to use in salads or braise. The hearty greens typically take 45 days to reach full maturity. Sow them in late summer at least eight to 10 weeks before the first frost. The best flavor in hearty greens occurs after light fall frosts. Mustard greens, kale and collards are cold tolerant and will last until the first hard freeze.
Spinach is a perfect crop for a fast-moving garden. Most varieties can be harvested in 28 days for tender baby spinach. What's a salad without baby spinach? Sow it in late summer up until four weeks before the first fall frost. Well-mulched spinach plants can overwinter in most areas.
Leaf lettuce and mesclun are cool-season favorites. You can harvest these lettuce varieties when they are two inches tall. Choose a mixed-seed variety to get a variety of textures and colors. Sow them in the fall until two weeks before the first frost.
These quick-growing vegetables grow well in containers if you plan to harvest the tender baby leaves. Bring the containers indoors in the evening after the first frost to extend the growing season. There is no need to run to the store for a fresh green salad this fall; just step into your garden.
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