So, plant some fast-growing vegetables to tide you over while you’re waiting for the rest of your crops. If you sow a few seeds every other week, you’ll have a continuous supply of fresh produce from your garden all summer long. Here are nine plants that can be started early in the growing season and will be ready to harvest in about eight weeks.
List of Fastest Growing Vegetables
Sow the seeds directly in the ground, and cut the leaves when they’re ready to harvest. Because its roots are relatively shallow, arugula can also be grown in container gardens. After planting the seeds, seedlings should emerge between 7 to 14 days. The arugula will be fully grown and ready to harvest in about three to four weeks. The earlier you harvest the leaves, the more tender and sweet the arugula will be.
Sun Exposure: Full sun, part-shadeSoil Needs: Humus-rich, well-drained
Plant your bok choy in partial shade for best results, though it can handle full sun. Water it consistently, as drought causes the plant to bolt. Depending on the variety that you’re growing, as well as the weather, your bok choy will be ready to harvest in around 45 to 60 days.
Sun Exposure: Partial shadeSoil Needs: Rich, well-draining
The vegetable, which grows best in full sun, will be ready to harvest in 50 to 60 days. The trick with broccoli rabe is to harvest the clusters as soon as they appear because they will open to flower fast. The leaves and stems of broccoli rabe are also edible and taste best if harvested young.
Sun Exposure: Full sunSoil Needs: Nutrient-rich, neutral pH
The cress will germinate within a couple of days. Harvest as soon as leaves are about 2 inches in size. You can sow successively each week for continual harvest, but if you’re growing outside, you may find the peppery taste gets too strong when the weather turns hot.
Sun Exposure: Full sun, partial shadeSoil Needs: No soil needed
Kale is easy to start directly outdoors, but it needs plenty of water, as drought will make it bitter. Harvest leaves from the outside of the bunch when they’re large enough to eat, and continue to let the plant produce for several weeks.
Sun Exposure: Full sun, partial shadeSoil Needs: Loamy
Like lettuces and other greens, mustard greens are sensitive to heat and do best in early spring and after mid-summer, or when given some shade during the hottest times of the year. Harvest the mustard greens when the leaves are large enough to eat.
Sun Exposure: Full sun, partial shadeSoil Needs: Sandy, clay, well-drained, moist
Thin seedlings once they’ve sprouted so the roots can grow without constraint. Don’t bother trying to start radishes indoors either––just sprinkle the seeds outdoors where you want them.
Sun Exposure: Full sunSoil Needs: Loamy, sandy
Turnips are one of the least fussy plants on this list when it comes to temperature conditions, and can be planted through the entire growing season in many gardening zones. Pick roots when they are tender––at around 2–3 inches in circumference––and harvest leaves when they are young.
Sun Exposure: Full sunSoil Needs: Loamy, sandy, slightly acidic to neutral
Spinach can be harvested multiple times in the “cut and come again” method. Cut the individual older leaves and let the younger inner leaves continue to grow for a later harvest. If you cut the leaves at about an inch above the base, the plant may send out a new batch of leaves for you to harvest at a later date.
Sun Exposure: Full sunSoil Needs: Loamy, neutral
