You don’t need a big garden, perfect weather, or even a lot of time to start growing food. In fact, some of the quickest, easiest crops can be grown right at home—even on a windowsill or small balcony—and be ready to harvest in just days or weeks.
Whether you’ve run out of lettuce, need herbs for dinner, or want to stop relying so much on the store, these fast-growing foods can help you stay stocked and satisfied. They’re perfect for busy people, beginner gardeners, or anyone who just wants to see fast results from their efforts.
This list includes 20 vegetables, herbs, and greens that sprout, grow, and regrow quickly—many with minimal care. Some are ready in under 10 days, and others keep producing all season long. Best of all? You’ll spend less time shopping and more time harvesting fresh food from home.
Green Onions
Ever thought your leftover kitchen scraps could regrow into something new? Place the white ends of green onions in a glass of water, and watch them sprout. Within days, fresh green shoots will emerge, ready to be snipped and used in salads or stir-fries. An added bonus? They emanate a fresh aroma, bringing life to your kitchen. Did you know they’re packed with vitamin C? It’s a delightful way to add nutrients to your meals without much effort. Once you start, you might find it hard to stop!
Radishes
Known for their peppery bite, radishes are a gardener’s delight. They take only about three weeks from seed to harvest. Imagine the satisfaction of pulling up these colorful bulbs from the soil, ready to add a crunch to your meals. Historically, radishes were one of the first European crops brought to America. They thrive in cool weather, making them perfect for early spring or fall planting. Plus, their greens are edible too, so there’s little waste. If you’re looking for a quick win in the garden, radishes are the way to go!
Lettuce
Lettuce isn’t just a salad staple; it’s a marvel of home gardening. With varieties like Romaine, Butterhead, and Iceberg, the choices are vast. Begin with seeds or seedlings, and in as little as 30 days, you’ll have fresh leaves at your fingertips. Known for its refreshing crunch, lettuce is not just for salads—it elevates sandwiches and wraps, too. Its history traces back to ancient Egypt, where it was cultivated for its seeds. Today, it remains a favorite due to its rapid growth and versatility. Why not try growing a mix of varieties?
Spinach
Spinach isn’t just for Popeye; it’s a powerhouse of nutrients. Quick to grow, it can be ready for harvest in just 30-40 days. Imagine a lush bed of vibrant green leaves, ready to boost your salads or smoothies. Its origin traces back to Persia, where it was considered a prized crop. Today, its versatility makes it a kitchen staple. Not only does it provide iron, but its mild flavor complements many dishes, from omelets to pastas. If you’re seeking a nutritious, fast-growing addition to your garden, spinach is a top pick.
Arugula
Arugula, with its distinctive peppery taste, adds a sophisticated touch to dishes. Ready to harvest in just a few weeks, it’s a favorite among chefs and home cooks alike. Originating from the Mediterranean, this leafy green has been savored for centuries. It pairs beautifully with fruits, cheeses, and nuts in salads. Why not try it on pizzas or in pesto? If you’re after a fast-growing, flavorful green, arugula is a must-have. Easy to grow indoors or out, it’s a versatile addition to any garden.
Microgreens
Microgreens are tiny, but they’re mighty in flavor and nutrients. Ready in just 7-21 days, they pack a punch in everything from sandwiches to soups. These little greens, harvested at their earliest stage, are a favorite among health enthusiasts. With varieties like radish, sunflower, and beet, the choices are endless. Fun fact: microgreens can contain up to 40 times more nutrients than mature plants. Growing them is an easy and rewarding project, perfect for any season. They’ll surely add a gourmet touch to your meals.
Cress
Cress is a cut above when it comes to fast-growing greens. With a growth cycle of just one to two weeks, it’s a speedy addition to any kitchen. Simply sprinkle seeds on damp cotton or soil, and watch them grow. Their peppery flavor adds a delightful kick to sandwiches and salads. Cress was a staple for ancient Egyptians and continues to be beloved today. Its ease of growth makes it ideal for novice gardeners. Plus, it’s a conversation starter when guests spot it thriving in your kitchen!
Carrots
Carrots are more than just a beloved crunchy snack; they’re a testament to patience in gardening. Though often associated with a longer growing time, certain varieties like ‘Little Finger’ can be harvested in as little as 50 days. Their sweet flavor is a hit with kids and adults alike. Did you know wild ancestors of carrots were originally purple? As you grow them, the excitement builds—from green tops appearing to the first pull of a vibrant orange root. They’re a versatile addition to your culinary repertoire.
Beets
Beets offer a symphony of color and flavor to any dish. Known for their earthy sweetness, they can be harvested in about 50-60 days. These roots, along with their nutrient-rich greens, are a gardener’s delight. Did you know ancient Romans considered beet juice an aphrodisiac? Beyond salads, they’re delicious when roasted or pickled. Growing beets is a rewarding experience, as their vivid colors peek through the soil. Whether for their roots or leaves, beets offer a dual harvest that keeps on giving.
Zucchini
Zucchini is the gift that keeps on giving. From planting to harvest, it can take as little as 45 days. Known for its prolific nature, a single plant can yield an abundance of fruit. Originating in Central America, zucchini has become a summer staple worldwide. Its mild flavor lends itself to a variety of dishes, from savory to sweet. Grilled, stuffed, or in breads—it’s endlessly versatile. As they grow, the excitement of spotting the first fruit is unmatched. They’re a joy to grow and even more fun to cook!
Bush Beans
Bush beans, with their promise of a plentiful harvest, are a gardener’s favorite. Typically ready in just 50-60 days, they offer both visual appeal and taste. These compact plants produce an abundance of crisp pods that are perfect for fresh eating or preserving. Historically, beans were a staple in Native American agriculture, known for their soil-enriching properties. They don’t require much space, making them ideal for small gardens or containers. The sight of pods dangling from the plants is a gardener’s delight.
Kale
Kale, revered for its nutritional prowess, is a resilient and fast-growing green that will have you harvesting in as little as 50 days. Its origins trace back to the Mediterranean, where it was a staple for ancient civilizations. Known for its hardiness, kale thrives in cooler weather, and its flavors sweeten with frost. Whether massaged into salads or baked into chips, its versatility is unmatched. Growing kale brings a touch of health and color to your garden, promising a bountiful harvest all season long.
Potatoes
Potatoes are the ultimate comfort food, and growing them offers an insight into their fascinating journey from soil to plate. They take around 70 days to mature, but the wait is worth it. Originating from the Andes, these tubers were cherished by the Incas. Their creamy texture and adaptability make them a culinary staple. From mashed to roasted, potatoes are a delight in every form. As you watch them grow, the anticipation builds, leading to the joy of uncovering a hidden treasure beneath the earth.
Basil
Basil is a fragrant herb that adds a burst of flavor to dishes. Ready for harvest in just 30-60 days, it’s a favorite among home cooks. Its sweet aroma is reminiscent of Italian kitchens, where it’s a staple ingredient. Did you know basil is part of the mint family? It’s perfect for pestos, salads, and as a garnish. Growing basil is a sensory delight, with its scent wafting through your home. It’s a reminder of culinary adventures and warm summer days, all packed into a leafy green.
Peas
Peas are a joyful addition to any garden, known for their sweet flavor and crunchy texture. Growing them offers a glimpse into the beauty of nature, from delicate blossoms to pods ready for picking. In as little as 60 days, you’ll be snapping fresh peas, a treat for both kids and adults. Historically, peas were among the first crops cultivated by humans. They thrive in cool weather, making them ideal for early spring. Whether eaten fresh or cooked, peas are a testament to the joys of gardening and eating seasonally.
Cucumbers
Cucumbers offer a refreshing crunch, and their growth is a rewarding spectacle. Within 50-70 days, they transform from tiny seeds to sprawling vines, loaded with crisp, hydrating fruits. Originating in South Asia, cucumbers have been cultivated for over 3,000 years. They’re perfect for pickling, salads, or as a cooling snack on a hot day. Watching as tendrils reach for support and flowers turn into fruit is a gardener’s joy. For a summer filled with fresh produce, cucumbers are a must in any garden.
Turnips
Turnips, with their dual-purpose roots and greens, are a gardener’s treasure. Ready in just 30-60 days, they offer quick satisfaction. These hardy roots have been cultivated for centuries, beloved for their peppery flavor and versatility. Did you know turnips were a staple before potatoes gained popularity? Their roots are perfect for roasting or mash, while the greens add a spicy note to salads. As you unearth these white and purple gems, you’ll appreciate the blend of tradition and nutrition they bring to your table.
Swiss Chard
Swiss chard stands out with its vibrant stems and lush leaves, ready for harvest in about 50-60 days. This leafy green is packed with nutrients, making it a favorite among health-conscious gardeners. Originating from the Mediterranean, its beauty is matched by its versatility. Whether sautéed, in soups, or raw, it adds a pop of color and flavor. Swiss chard is not only delicious but also a visual delight in any garden. Growing it offers both aesthetic appeal and a nutritious boost to your meals.
Chives
Chives, the smallest member of the onion family, bring a mild onion flavor that enhances many dishes. They’re ready for snipping in as little as 30 days. With their vibrant green stalks, they’re a pretty addition to any kitchen. Chives have been used for thousands of years, cherished for their taste and health benefits. They’re perfect for garnishing soups, salads, and mashed potatoes. Growing chives in your kitchen is like having a piece of history at your fingertips, ready to elevate your culinary creations.
Mustard Greens
Mustard greens are a bold choice for those seeking a bit of spice. Quick to grow, they’re ready for harvest in about 30-40 days. Their peppery flavor is reminiscent of their mustard seed counterparts, adding a kick to salads and stir-fries. Originating from the Himalayas, these greens have made their way into cuisines around the world. Growing mustard greens is an adventure in taste and texture, offering a robust addition to your garden. They’re a reminder that sometimes, the boldest flavors come from the smallest seeds.