With the growing season well underway, you might think it’s too late to start planting vegetables and still enjoy a fresh harvest before the first frost. But the truth is, there are plenty of vegetables that thrive even when planted mid to late summer—and they’ll reward you with tasty, homegrown produce before the cold sets in.
From quick-growing leafy greens to hardy root vegetables, these 15 choices are perfect for gardeners who want to maximize their time and space. They’re ideal for late starters, container growers, or anyone looking to extend their harvest well into the fall.
No need to worry about rushing or missing out—these vegetables are forgiving, fast-maturing, and ready to fill your kitchen with fresh flavors just in time for cooler weather.
Radishes
Radishes are the speed demons of the vegetable world, ready to harvest in as little as 25 days. Their peppery bite adds a zing to salads and sandwiches. A fun fact: radishes were a staple in ancient Egyptian diets, fueling the workers who built the pyramids. Plant them in rich, well-drained soil and watch them thrive. Radishes prefer cooler weather, making them perfect for fall planting. Try varieties like Cherry Belle or French Breakfast for a colorful crop. Don’t forget, radish greens are edible too, adding a spicy kick to your dishes.
Arugula
Arugula, also known as rocket, shoots up quickly and is ready to harvest in just 30 to 40 days. Its spicy, nutty flavor elevates salads and pizzas effortlessly. It’s been beloved since Roman times, where it was used as a culinary and medicinal herb. Plant arugula in a sunny spot and keep it well-watered for the best flavor. As the weather cools, this leafy green thrives, resisting light frosts easily. Harvest leaves regularly to encourage new growth. Arugula’s bold taste makes it a standout addition to any dish.
Spinach
Spinach is a versatile leafy green that you can sow late in the season and still enjoy before winter. It prefers cooler temperatures and can withstand light frosts. In just 6 weeks, you’ll have a fresh supply of iron-rich leaves. Spinach’s mild flavor pairs well with everything from smoothies to stir-fries. Historically, it was a favorite of Persian kings, prized for its nutritional value. For a quick harvest, choose varieties like Bloomsdale or Baby’s Leaf. Regular harvesting will keep the plants producing and your table stocked with greens.
Lettuce
Lettuce is the quintessential salad green, and it’s perfect for a fall garden. In just 45 to 55 days, you can start picking tender leaves. Its crisp texture and mild taste make it a versatile addition to meals. Ancient Egyptians considered lettuce a symbol of fertility and nourishment. Plant lettuce in partial shade and ensure consistent moisture for the best growth. Whether you prefer butterhead, romaine, or leaf lettuce, there’s a variety to suit every palette. Regular harvesting will extend its growing season, keeping your salads fresh.
Kale
Kale’s resilience in cooler weather makes it a superstar in fall gardens. Its robust leaves can be harvested continuously, providing a nutritious boost to soups and salads. Packed with vitamins, kale has been cultivated since the Roman era, celebrated for its health benefits. Plant in well-drained soil and give it plenty of sunlight. Varieties like Curly and Lacinato offer different textures and flavors. Kale improves with a touch of frost, which enhances its sweetness. Enjoy this hardy green well into the colder months.
Carrots
Carrots, with their vibrant color and sweet crunch, are a satisfying fall harvest. They take about 70 days to mature, but patience pays off with this root vegetable. Rich in beta-carotene, carrots support vision health and were rumored to help WWII pilots see better at night. Plant in loose, sandy soil for straight roots. Varieties like Nantes or Danvers adapt well to cooler late-season temperatures. Their flavor intensifies with cooler weather, making them a delightful addition to autumn meals.
Beets
Beets, with their earthy sweetness, are a wonderful addition to any fall garden. They grow well in cooler temperatures, ready to harvest in about 50 to 70 days. Rich in antioxidants, beets have a storied history, often associated with love and beauty in ancient Greece. Plant in well-drained soil and thin the seedlings for larger bulbs. Both the roots and greens are edible, offering diverse culinary possibilities. Roasted, pickled, or raw, beets add a splash of color and flavor to your table.
Swiss Chard
Swiss chard, with its rainbow-hued stems, adds both beauty and nutrition to a garden. It’s a versatile vegetable, tolerating light frosts and continuing to produce until the ground freezes. In just 50 to 60 days, you can enjoy its tender leaves. Swiss chard has been cultivated since ancient Greeks and Romans, cherished for its medicinal properties. Plant in rich, well-drained soil and keep it watered. Harvest leaves from the outer edges for continuous growth. This vibrant green is perfect for sautés and salads alike.
Turnips
Turnips, with their mild flavor and crisp texture, are well-suited for fall planting. They mature quickly, ready in just 30 to 60 days. Historically, turnips were a staple in ancient Roman diets, known for their versatility. Sow them directly into the soil and thin them as they grow for better bulb development. Both the roots and leafy tops are edible, providing a double harvest. Enjoy them roasted or mashed for a comforting side dish that captures the essence of autumn gardening.
Mustard Greens
Mustard greens bring a peppery punch to any dish, thriving in the cooler temperatures of fall. They mature in just 30 to 40 days, offering a quick turnaround for eager gardeners. These greens have been cultivated for over 5,000 years, originating from the Himalayan region. Plant them in well-drained soil with ample sunlight for optimal growth. Harvest continuously to encourage new leaves. The spicy, bold flavor of mustard greens adds depth to salads and stir-fries, making them a favorite among adventurous eaters.
Bok Choy
Bok choy, a staple in Asian cuisine, grows rapidly and is ready to harvest in just 45 to 60 days. Its tender stalks and mild, cabbage-like flavor make it a versatile addition to stir-fries and soups. Bok choy has been cultivated in China for over 1,500 years, valued for its nutritional benefits. Plant in partial shade and keep the soil consistently moist for the best yield. This leafy vegetable thrives in cooler temperatures, making it ideal for fall gardens. Enjoy its crisp texture in a variety of dishes.
Collard Greens
Collard greens, a Southern favorite, thrive in cooler weather and are perfect for late-season planting. They take about 60 to 85 days to mature, but their resilience to frost makes them a reliable choice. Known for their hearty texture and slightly bitter flavor, collards are rich in vitamins. Historically, they were a staple in African American cuisine, symbolizing prosperity. Plant in full sun and keep the soil well-watered. Harvest leaves from the bottom up to prolong growth. Collards enrich any meal with their robust flavor.
Pak Choi
Pak choi, also known as Chinese cabbage, grows swiftly and is ready for harvest within 45 days. Its delicate leaves and crunchy stems are a delightful addition to stir-fries and soups. With roots tracing back to the Yangtze River Delta, pak choi is a testament to China’s rich agricultural history. Sow in well-drained soil with full sun exposure. Regular watering ensures tender growth. This vegetable’s ability to withstand cooler temperatures makes it a perfect candidate for your fall garden, providing fresh greens into the winter months.
Scallions
Scallions, or green onions, are a versatile addition to any garden. Ready to harvest in just 60 days, they offer a mild onion flavor that enhances dishes from salads to omelets. Scallions have been grown since ancient times, valued for their easy growth and culinary uses. Plant in rich, well-drained soil with plenty of sunlight. Harvest by trimming the tops, allowing continual growth. Their vibrant green color and fresh taste add a burst of freshness to meals, making them a favorite for home gardeners.