17 Fast-Growing Crops For an Early Harvest

For gardeners eager to start harvesting, waiting months for results can feel like forever. Thankfully, many vegetables mature quickly, providing fresh produce just weeks after planting. These fast-growing crops are perfect for early spring gardens, succession planting throughout the season, or filling empty spaces when other plants are finished.

Fast-growing vegetables not only satisfy impatient gardeners but also extend your growing season. Many tolerate cooler temperatures, allowing for earlier planting in spring or later planting in fall. Choose varieties suited to your climate and planting time for the best results.

Lettuce

Lettuce is one of the quickest crops you can grow, with baby leaves ready to harvest in as little as 21 days. The cut-and-come-again method allows you to harvest outer leaves while the center continues growing, providing multiple harvests from a single planting.

This cool-season crop prefers temperatures between 45-75°F, making it perfect for early spring. For the quickest results, try loose-leaf varieties rather than heading types. ‘Farmers Market Blend’ provides a variety of colors, textures, and flavors ready for harvest in just 21-35 days.

Direct sow seeds 2 to 4 weeks before your last frost date, planting just ¼ inch deep. Keep soil consistently moist for best germination and growth. For continuous harvests, sow new seeds every 2-3 weeks until temperatures climb too high. When summer heat arrives, switch to more heat-tolerant varieties or provide afternoon shade.

Arugula

Arugula delivers peppery, distinctive flavor in just 21-40 days, making it one of the fastest-growing crops from seed to table. The tender leaves are perfect in salads, sandwiches, or as a pizza topping right after baking. Even better, the flowers and seed pods are edible too, giving you multiple harvests from one planting.

This cool-season crop grows best in spring and fall when temperatures are mild. Hot weather causes bitter flavor and encourages bolting, so plant accordingly. ‘Rocky’ arugula offers the classic, pungent flavor that many gardeners love.

Direct sow seeds as soon as soil can be worked in spring, about 3 to 5 weeks before your last frost date. Plant seeds ¼ inch deep and thin to 4-6 inches apart once seedlings emerge. Keep soil evenly moist but not waterlogged. For continuous harvest, sow new seeds every 2-3 weeks until hot weather arrives.

Mustard Greens

Mustard greens bring spicy flavor to your plate in just 21-40 days, perfect for gardeners wanting quick results with bold taste. These greens are incredibly versatile—use young leaves in salads or mature leaves in stir-fries and sautés. Their distinctive flavor mellows slightly with cooking.

As cool-season crops, mustard greens thrive in early spring and fall. They tolerate light frost, making them good candidates for early planting.

Direct sow seeds 3 to 4 weeks before your last frost date, planting ¼ inch deep and thinning to 6 inches apart once seedlings establish. For baby greens, harvest when leaves are just 2-3 inches tall. Or let them mature for about 40 days for full-sized leaves. Like other greens, they benefit from succession planting every 2-3 weeks.

Swiss Chard

Swiss chard delivers nutritious greens with colorful stems in just 25-60 days, depending on whether you’re harvesting baby leaves or full-sized plants. Unlike many greens, these fast-growing crops handle summer heat surprisingly well, continuing to produce when lettuce and spinach have bolted.

The ‘Celebration’ variety offers stunning rainbow-colored stems that add ornamental value alongside their culinary uses. Use young leaves in salads and mature leaves as you would spinach in cooked dishes.

Direct sow seeds 2 to 3 weeks before your last frost date, as chard can tolerate light frost once established. Plant seeds ½ inch deep, thinning to 6 inches apart for baby greens or 12 inches for full-sized plants. For the longest harvest period, use the cut-and-come-again method, taking outer leaves while leaving the center to continue growing.

Spinach

Spinach provides nutrient-dense greens in just 28-45 days, making it a fast-growing staple for early spring gardens. The tender leaves are versatile in both raw and cooked applications, from salads to smoothies to sautés.

As a cool-season crop, spinach bolts quickly in warm weather, so early planting is essential for success. ‘Bloomsdale‘ is a reliable variety that produces dark green, crinkled leaves with excellent flavor.

Direct sow seeds 4 to 6 weeks before your last frost date, planting ½ inch deep. Thin seedlings to 3-5 inches apart, using the thinnings in salads. Keep soil consistently moist for best growth. For longer harvests, plant in partial shade and succession sow every 2-3 weeks until temperatures warm. In milder climates, you can also plant in late summer for fall and winter harvests.

Kale

While not quite as quick as lettuce or radishes, kale delivers nutritional powerhouses in just 50-65 days, with baby leaves available much sooner. These cold-hardy greens actually improve in flavor after light frost, making them perfect for both early spring and late fall planting.

Several varieties offer quick results with distinctive flavors. ‘Dwarf Blue Curled’ produces tightly curled, blue-green leaves ideal for both baby and mature harvests. Use baby kale in salads and mature leaves in soups, stews, and sautés.

Direct sow seeds 3 to 4 weeks before your last frost date, planting ¼ to ½ inch deep and thinning to 12-18 inches apart. For baby kale, harvest when leaves are 2-4 inches tall, about 25-30 days after planting. For mature leaves, wait 50-65 days. Like other greens, these fast-growing crops benefit from consistent moisture and succession plantings.

Radish

Radishes are the sprinters of the vegetable garden, ready to harvest in as little as 21-30 days from sowing. These root vegetables provide almost instant gratification for impatient gardeners. While most people only eat the roots, the greens are also edible and nutritious.

For the quickest results, try small, round varieties like ‘Cherry Belle’, which produces bright red globes in just 21 days. French breakfast types with elongated roots take just a bit longer, around 25-30 days.

Direct sow seeds 3 to 4 weeks before your last frost date, planting ¼ to ½ inch deep and thinning to 1-2 inches apart once seedlings emerge. Keep soil consistently moist to prevent pithiness and splitting. For continuous harvests, sow new seeds every 7-10 days until hot weather arrives, then resume planting in late summer for fall crops.

Green Beans

Bush beans offer relatively quick results, with harvests beginning just 50-60 days after planting. Unlike many early crops, beans thrive in warmer weather, making them perfect for planting after spring greens are finished. The tender pods are versatile in the kitchen and freeze well for later use.

Bush varieties mature faster than pole types and don’t require trellising, making them ideal for gardeners wanting quick results with minimal effort. ‘Provider’ produces tender green pods in about 50 days and handles cooler soil better than many varieties.

Direct sow seeds after all danger of frost has passed and soil has warmed to at least 60°F, typically 1 to 2 weeks after your last frost date. Plant seeds 1 inch deep and 2-3 inches apart. For continuous harvests throughout summer, succession plant every 2-3 weeks until about 8-10 weeks before your first fall frost.

Peas

Peas bring sweet, crisp flavor to the early spring garden, with most varieties ready to harvest in 55-70 days. As cool-season crops, they’re perfect for early planting when few other vegetables can be sown. The tender pods and sweet peas are delicious fresh or lightly cooked.

Snow peas and snap peas mature slightly faster than shelling types and can be eaten pod and all, giving you more yield for the growing time. ‘Sugar Snap’ produces edible pods about 60 days after planting, combining sweet peas with crisp, edible pods.

Direct sow seeds 4 to 6 weeks before your last frost date, as soon as soil can be worked in spring. Plant seeds 1 inch deep and 2 inches apart, providing support for vining varieties. Peas prefer consistent moisture but don’t like waterlogged soil. Harvest frequently to encourage continued production until hot weather causes plants to fade.

Turnips

Turnips deliver two crops in one—roots and greens—in just 35-60 days. The greens are ready even sooner, harvestable when just a few inches tall. This dual-purpose vegetable is perfect for maximizing garden space and getting the most food in the least time.

For the fastest-growing crop, try varieties like ‘White Lady’, which produces tender white roots in about 35 days. The mild flavor of quick-growing turnips makes them more appealing to those who aren’t typically root vegetable fans.

Direct sow seeds 2 to 3 weeks before your last frost date in spring, planting ¼ to ½ inch deep and thinning to 3-4 inches apart. Keep soil consistently moist for sweet, tender roots. For fall crops, sow 8-10 weeks before your first fall frost—many gardeners find that fall turnips are sweeter and more tender than spring-grown ones.

Bok Choy

Bok choy brings crisp stems and tender leaves to your table in just 30-45 days, depending on the variety and whether you’re harvesting baby or full-sized plants. This Asian green is versatile in the kitchen, perfect for stir-fries, soups, or even grilling.

As a cool-season crop, bok choy performs best in spring and fall. It bolts quickly in hot weather, so early planting is essential for spring crops. Baby bok choy varieties mature even faster, often ready in just 30 days.

Direct sow seeds 3 to 4 weeks before your last frost date, planting ¼ inch deep and thinning to 6-8 inches apart for full-sized heads or 3-4 inches for baby varieties. Keep soil consistently moist for best growth. For fall crops, sow seeds in late summer, about 6-8 weeks before your first fall frost.

Zucchini

Zucchini is famous for its productivity, with harvests beginning just 40-55 days after planting. Once production starts, you’ll be harvesting these fast-growing crops every few days, as the fruits grow incredibly quickly. A couple of plants can easily provide enough for a family, with extras to share with neighbors.

This warm-season crop needs hot weather to thrive, so wait until after all danger of frost has passed before planting. ‘Black Beauty’ is a reliable variety that produces dark green fruits about 50 days after planting.

Direct sow seeds after soil has warmed to at least 60°F, typically 1 to 2 weeks after your last frost date. Plant seeds 1 inch deep, with 2-3 seeds per hill spaced 3-4 feet apart. Once seedlings establish, thin to the strongest plant per hill. Keep soil consistently moist, especially when fruits are developing.

Beets

Beets provide two crops in one—roots and greens—in just 50-60 days. Even better, the greens are harvestable much earlier, providing food while you wait for the roots to mature. These versatile vegetables work well in both raw and cooked applications.

For quicker harvests, try varieties like ‘Early Wonder’, which produces sweet roots in about 50 days along with abundant, flavorful greens. The deep red color indicates high anthocyanin content, packing a nutritional punch alongside the quick harvest time.

Direct sow seeds 2 to 4 weeks before your last frost date, planting ½ inch deep. Each “seed” is actually a fruit containing multiple seeds, so thinning is essential once seedlings reach about 2 inches tall. Thin to 3-4 inches apart, using the thinnings in salads. Keep soil consistently moist for sweet, tender roots without woodiness.

Carrots

While not the fastest crop on this list, certain carrot varieties are ready in just 55-60 days, with baby carrots harvestable even sooner. The sweet, crisp roots are well worth the slightly longer wait, especially when pulled fresh from your garden.

For the quickest results, choose early varieties like ‘Little Finger’. These small carrots mature faster than full-sized types and are perfect for containers or shallow soils.

Direct sow seeds 3 to 4 weeks before your last frost date, planting just ¼ inch deep in loose, well-prepared soil without stones or clods. Carrot seeds are small and slow to germinate, so keep the soil surface consistently moist until seedlings emerge. Thin to 1-2 inches apart once seedlings reach 2 inches tall, using the thinnings in salads or as garnishes.

Cucumber

Cucumbers grow from seed to harvest in about 50-70 days, providing crisp, refreshing fruits perfect for summer salads and snacking. Once they start producing, you’ll have a steady supply for weeks, especially if you harvest frequently to encourage continued production.

Bush varieties typically mature faster than vining types and require less space, making them ideal for gardeners wanting quick results without trellising. ‘Spacemaster’ produces full-sized slicing cucumbers in about 55-60 days on compact plants perfect for containers or small spaces.

Direct sow seeds after all danger of frost has passed and soil has warmed to at least 60°F, typically 1 to 2 weeks after your last frost date. Plant seeds ½ to 1 inch deep, with 2-3 seeds per spot spaced 12-18 inches apart for bush types or 3-4 feet for vining varieties. Once seedlings establish, thin to the strongest plant. Keep soil consistently moist, especially when fruits are developing.

Green Onions

Green onions (scallions) are ready to harvest in just 21-30 days when grown from sets (small bulbs) or about 60 days from seed. Their versatility in the kitchen makes them valuable additions to any garden, adding fresh flavor to a wide range of dishes.

For the quickest results, start these fast-growing crops with sets rather than seeds. These pre-started bulbs produce harvestable greens in just a few weeks. Alternatively, you can regrow green onions from kitchen scraps by placing the white root ends in water or directly in soil.

If starting from seed, sow 4 to 6 weeks before your last frost date, planting ¼ to ½ inch deep and thinning to 1-2 inches apart. For onion sets, plant 2 to 3 weeks before your last frost date, placing the bulbs 1 inch deep and 2-3 inches apart. Keep soil consistently moist for tender greens without toughness.

Microgreens

Microgreens are the ultimate fast-growing crops, ready to harvest in just 7-14 days from sowing. These nutrient-dense seedlings provide intense flavor and vibrant color in a fraction of the time needed for full-sized vegetables. Even better, they can be grown indoors year-round, regardless of weather conditions.

Almost any vegetable or herb seed can be grown as microgreens, each with its distinctive flavor profile. Radish, sunflower, pea, broccoli, and mustard are particularly popular for their quick growth and bold flavors. Try ‘Mild Mix’ for a blend of zesty flavors ready in about 10 days.

To grow microgreens, fill a shallow container with 1-2 inches of potting mix, scatter seeds densely on the surface, and cover with a thin layer of soil. Keep consistently moist until germination, then provide bright light. Harvest when the first true leaves begin to form, cutting just above soil level with scissors. With their quick turnaround time, you can start a new crop immediately after harvesting.