Vegetables fall into two seasonal groups, and planting times will depend on your climate. To increase harvest yields from each variety, choose those suited for the length of time it will be harvested within your growing season.
Hardy cool-season vegetables such as lettuce can be planted before the last frost date and their seedlings should survive light frosts without damage to their roots. Because warm-season crops like tomatoes and peppers are susceptible to frost damage, transplantation should occur after it has passed.
Spring
After warming the soil to above freezing temperatures, gardeners must strive for frost-free dates so they can begin planting cool season vegetables. Once this goal has been accomplished, leafy greens such as lettuce, spinach, arugula and Swiss chard can be directly planted into your garden in spring for harvest within weeks – other tasty options include bok choi mustard mizuna turnip greens as fast-growers that add zesty crunchiness to salads and even unique varieties like kohlrabi which looks like small turnips yet tastes similar to non spicy radish varieties!
Radishes, one of the fastest-growing vegetables, add vibrant color and mild taste to any salad, making them easy to grow from seed or purchased plants from local nurseries or farmers markets. Cilantro and dill are other quick-growing herbs worth adding; both may produce seeds rather than leaves quickly in hot temperatures.
Start sowing vegetables indoors early March if you want them ready for outdoor planting later that month. Kale, broccoli, cauliflower and onion seeds should be started in a fine-textured seed-starting mix in cell trays or flats (egg cartons can work great) under full sun in cell trays or flats (cell tray inserts can work too!). After four to six weeks they should be transplanted into your garden!
Peas are another popular spring vegetable to sow directly in the garden, offering several varieties such as sugar snap, shelling and snow peas that can be enjoyed raw in salads or cooked with other veggies. Sowing peas late February under cloches allows harvesting before temperatures heat up too much; cabbage, kohlrabi and carrot seeds can also be planted to prepare your summer garden!
Summer
Tomatoes, peppers, squash, cucumbers and beans should be planted according to your climate in late spring or early summer, once frost risk has passed. Soil temperature should also be consistent enough for seeds to germinate and plants to flourish – use a soil thermometer for accuracy; consult seed packets or plant containers for expected maturity dates.
If your garden is overflowing with vegetables that are ready for harvesting, make space by sowing perennial vegetables like asparagus, artichoke and horseradish as bare root perennials (if your climate prohibits). Or try succession planting – which involves sowing multiple sowings of the same vegetable throughout the season for continuous harvest.
Many fast-growing vegetables can be planted from March to July for continuous supply, such as radish and beetroot. Leafy greens such as kale, mustard greens, mizuna lettuce and Winter Gem lettuce should be directly seeded between March and April or grown in a seed propagator before transplanting in May/June into your garden. Leeks should also be sow directly in an prepared seed bed then transplanted when ready for harvesting in October.
Cabbage, cauliflower and kohlrabi can all be direct sown outdoors from April to May for transplanting when they have five to six true leaves. Okra may be direct sown several weeks after the last frost but will require rich soil and plenty of sun. Garlic should generally be planted in autumn but if your climate and soil allow, planting sets in spring is also acceptable.
If you want a reliable supply of tomatoes throughout the summer, planting another crop at or around the summer equinox in late June should give you ample sweet, large tomatoes for salads and sandwiches. In addition, plant cucumbers, snap beans and summer squash so they’ll last until their first frost in fall.
Fall
With proper planning and weather conditions, your garden can produce delectable cold-weather vegetables from late August (or even later if growing in Zone 8!) through winter. Simply count back from your expected first frost date when sowing seeds of cool-season crops like kale, collards, mustard greens and spinach for example.
Carrots thrive when grown in cool season gardens. Sow the seeds up to 10 weeks prior to an expected first frost for harvest fresh, delicious carrots for autumn meals and winter storage. Opt for long-tongued varieties like the French Breakfast for sweeter flavors and larger sizes than most store-bought carrots.
Broccoli, cauliflower and kohlrabi are brassica vegetables that thrive when grown in cool fall temperatures. You can begin sowing seeds or purchasing seedlings at local nurseries or home improvement stores during spring, then transplant into your garden as summer progresses. Keep soil moist to ensure consistent harvests from these hardy veggies; marigolds or nasturtiums nearby your broccoli and cauliflower plants can help deter cabbage moths and other pests that threaten them!
Leeks are another cold-weather vegetable that thrives during fall gardening, flourishing up to 110 days from seedling germination in zones 6-8. When starting seeds indoors or directly sowing into the ground as late as September or October (depending on where you live), plant in rows and mulch with hay or straw to maintain consistent moisture and prevent frost damage.
Root crops like arugula, turnips, radishes and more can thrive in autumn’s cool, comforting temperatures. Sow the seeds as late in either spring or fall as possible for delicious salads and sandwiches come wintertime!
if your garden has extra space after harvesting the final summer squash or pulling diseased tomatoes out, consider sowing a cover crop of crimson clover, rye grass, vetch, winter peas or fava beans as they serve as nitrogen fixers to enrich the soil for next year’s plantings. These legumes will enrich it and enrich its overall quality – which should ultimately pay dividends come planting season!
Winter
Many gardeners assume vegetables cannot be successfully grown during Winter, but that isn’t necessarily true. With proper planning and use of certain tools and techniques, Winter vegetables can still be harvested successfully. When selecting hardy winter-hardy plants that can withstand low temperatures, darkness, pesticide sprayings, as well as structures like greenhouses frames cloches and row covers to protect their crops can help ensure success.
Winter vegetables should be planted after all of the leaves have fallen from trees in late Fall, once their leaves have settled on the ground. That way, your soil won’t freeze over too quickly and expose your plants to freezing temperatures for long periods. Bear in mind that Winter vegetables grow slower than Summer varieties so this process may take a little more time before reaching maturity.
To speed the growing process, amending the soil with compost and fertilizers during late Autumn/early Winter is ideal to enhance its ability to retain moisture and nutrients for rapid development. Gardeners should also get their soil tested annually prior to embarking upon Winter vegetable gardening as this can provide vital information on any contaminants which might prevent high quality crops.
Winter vegetables to consider planting include leafy greens such as bok choy, Swiss chard, kale and mustard greens; as well as quick-growing options like radishes, turnips and arugula. Certain vegetables can be planted directly into the ground in autumn, while others should be started indoors from seed or transplanted directly from pots. To determine the ideal method for each vegetable, referring to a planting timing chart tailored specifically to your location is invaluable in finding out when to start seeds, sow transplants and harvest them. Such charts can be found online, in home and garden magazines and even at extension offices; these valuable tools can help fine tune gardening practice while helping maximize harvest yields from your garden.