11 Vegetables to Plant in August for Easy Fall Harvests

Most gardeners think the planting season is over by August (or a lot earlier), but don’t put away your seed-starting tools just yet. There are many vegetables to plant in August that establish during the final weeks of summer and mature as the weather cools for sweet, crisp harvests in fall.

You have two options: choosing varieties that mature before frost, or picking ones that can handle cooler weather as fall progresses. Many cool-weather crops taste better when grown in their preferred fall conditions, too, as the cooler temperatures concentrate sugars and reduce bitterness.

Direct seeding works well for August planting, or if temperatures are still very high this month, you can sow in a protected area to allow seedlings to establish. Here's what to plant now for fall harvests that will keep you eating fresh from the garden well into autumn.

Cabbage

Late summer cabbage planting produces heads that mature in the cool weather of fall, just how they like it. Fall cabbages often develop better flavor than spring-planted ones because they don't experience the heat stress that can make cabbage bitter.

Choose varieties that mature in 70-80 days if you plant these vegetables in August. This means you’ll harvest around October or November, depending on your climate. In mild areas, you can plant even later and harvest through winter.

Space plants about 12 inches apart and keep the soil consistently moist. Cabbage likes consistency to form good heads, so don't let it dry out between waterings, especially if temperatures are still higher at the end of summer. If you’re struggling, mulching helps maintain consistent soil moisture.

Cauliflower

Like cabbage, cauliflower plants develop their heads during the cool weather they prefer, without the temperature swings that can cause problems with spring plantings. These versatile vegetables are great for planting in August if your fall frost date is later in the season.

Most varieties need about 70-85 days from seed to harvest. August planting works in areas where frost doesn't arrive until October or later. If you're in a shorter-season area, consider starting with transplants instead of seeds to make sure they have enough time to mature.

Immediately after sowing, keep soil evenly moist and provide some protection from the hottest afternoon sun while plants are establishing. Once cooler weather arrives, they'll take off and form beautiful white heads.

Asian Greens

Asian greens like bok choy are my favorite crop for the transition from summer to fall. These fast growers often mature in just 30-40 days, and they handle light frosts better than most leafy vegetables if you live in a lower USDA zone.

Baby bok choy varieties are particularly good vegetables to plant in August planting since they mature so quickly. The smaller varieties like 'Baby Choi' are ready to harvest in about a month, giving you plenty of time before serious cold arrives.

Like with the previous two veggies, keep the soil consistently moist as these plants establish. They can handle some heat, but grow best once temperatures start cooling down. Make sure you provide steady water during those first few weeks when summer heat is still intense.

Radishes

If you want quick results, radishes are the perfect vegetable to plant in August. Spring radish varieties can be ready in as little as 25 days, giving you multiple harvests before frost if you plant successively every couple of weeks. They may say ‘spring’, but they can still grow in fall too in the right environments.

Don't overlook winter radishes for August planting either. These varieties need the shortening days of fall to develop properly and can handle serious cold. They're usually much larger than spring radishes and store well for winter use, although they do take longer to mature.

Space spring radishes about an inch apart and harvest when roots are still small and tender. Winter types need more space (about 5 inches apart) and can generally be left in the ground until you need them.

Arugula

This peppery green goes from seed to maturity in about 30 days, ideal for filling empty spaces in late summer. The spicy flavor that makes arugula distinctive improves in cooler weather too, so you’ll definitely want to plant this vegetable in August.

Perennial arugula packs more heat and can survive winters in zones 5-9, giving you years of harvests from one planting. The leaves are great additions to salads or mixed greens for an extra punch.

Plant seeds about half an inch apart and thin as they grow. The leaves are ready when they're a few inches long, but you can harvest baby greens earlier. Keep harvesting outer leaves, and the plants will keep producing until hard frost hits.

Kale

Kale is the superstar of the vegetable (and health) world. The cooler temperatures of fall make leaves more tender and less bitter, perfect for both cooking and eating fresh. They’re also known for handling light frosts well for those in tougher climates.

Seeds germinate quickly in late summer heat, but they love cooler days in early fall. You can start harvesting baby leaves in about 30 days, or wait for full-sized leaves in about two months, depending on variety.

There are so many varieties to choose from with different colors, textures, and flavors. If you can't decide, try a mixed blend that gives you several types from one planting. This keeps things interesting through the fall harvest season.

Lettuce

Summer heat is not great for lettuce. It becomes bitter and prone to bolting. Luckily, August planting generally avoids those problems. If you plant this vegetable in August, you’ll get warm soil for germination, followed by cool weather for development. It’s the perfect combo.

Seeds germinate best when soil temperatures are between 60-70°F, which usually happens in late August in most areas. The plants grow quickly in fall's ideal conditions, often performing better than spring plantings.

Try different types for varied textures and flavors. Romaine handles cool weather particularly well, while butterhead varieties become incredibly tender in fall conditions. Leaf lettuce gives you the quickest harvests if you're impatient.

Mustard Greens

If you want bolder flavors than your usual lettuce provides, mustard greens are the answer. These fast-growing plants are ready for harvest in 30-40 days and can handle some frost without damage.

There are dozens of varieties with different heat levels and leaf shapes. When you plant this vegetable in August, choose a few types to add some variety to your dishes over fall. It won’t take any extra effort.

Harvest young leaves for salads or let them mature if you plan to use them in cooking. The flavor intensifies as leaves get larger, so adjust your harvest timing based on how much heat you want in your food.

Spinach

Fall-grown spinach is the best you'll taste. Cool weather makes leaves incredibly tender and sweet, without the toughness that can develop in warm conditions. August is the ideal time to plant these vegetables.

Most varieties mature in about 40-50 days from seed. These August vegetables can handle light frosts and often continue producing even after significant cold weather arrives.

Keep soil consistently moist during germination and early growth. Once established, spinach is fairly drought-tolerant, but consistent moisture produces the most tender leaves. Harvest outer leaves first and let the center continue growing.

Swiss Chard

Chard might be the most reliable vegetable you can plant in August. It handles heat better than most leafy greens but also thrives in cool weather, perfect for bridging the seasons.

The colorful stems make chard as ornamental as it is edible. Red, yellow, and white-stemmed varieties add visual interest to vegetable gardens while providing continuous harvests of nutritious leaves.

You can start cutting leaves when plants are about 6 inches tall. Take outer leaves first and leave the center to keep producing. In mild climates, chard can produce through winter with some protection.

Turnips

Turnips give you two vegetables in one: tender roots and nutritious greens. Both parts taste better when grown in cool weather.

Small turnips mature quickly and can be eaten raw like radishes. Larger storage varieties take longer but keep well for use well into winter. Some varieties are grown just for their greens, which are excellent cooked like collards or mustard.

Direct sow seeds about half an inch deep and thin later, with spacing depending on the size of your variety. You can harvest greens anytime after plants are established, but wait for roots to size up before harvesting those.