Home & Garden

15 Vegetables That You Can Grow and Harvest In Just A Month

As a gardening lover, I enjoy seeing my plants thrive from seedlings (or seeds) to become harvestable crops. My garden offers me pounds of vegetables for family cooking and giving to family, friends and neighbors as a gift. Who can resist them? They’re fresh and clean as harvested right in the garden. Some of these veggies require a few months for a crop. Meanwhile, some are ready to harvest in just 30 days. It depends on types that you grow.

In this post, I’m glad to share 15 vegetables that you can grow and harvest in just a month. If you are looking for veggies that are harvestable in a short time, these are right up your street. As patience is the first to come when caring for any living thing, you need also have this when growing vegetables. It is a rewardable journey. Believe us!

#1 Spinach

Spinach is the first vegetable in this category. Sow seeds directly into well-amended garden soil or high-quality soil (for containers); and harvest when leaves reach the desired size.

#2 Beets

Grow beet plants, and you can enjoy both green tops and the tender resulting beet. They prefer cooler weather for the best growth. Once harvesting the tops, you should only cut off one or two leaves at a time to avoid impeding root. growth.

#3 Leaf Lettuce

Like spinach, leaf lettuce is also ready to pick in just a month. These plants are additionally easy to care, and grow well in containers or the ground. Plant seeds every couple of weeks when temperatures are cooler for a following crop.

#4 Green Onions

Green onions are one of the fastest-grow and harvest vegetables. You can start them with scraps in the kitchen or biggest bulbs bought at store. Once these have root, you can continue keeping them in water until leaves are ready to cut off or replant them in soil.

#5 Kale

Kale is a staple crop in many gardens and even windowsills. Baby greens are ready to harvest when they are about 2 inches tall. Make sure that you do not trim off the central growing point of the plant to maintain following harvest.

#6 Swiss Chard

Another member of the beet family that is quick to harvest is swiss chard. These plants do not produce root vegetables, just the leaves. You can harvest these leaves when they’re 3 inches tall; the stems can be cooked and enjoyed as well.

#7 Baby Carrots

Baby carrots grown in your garden taste much better better than those bought at stores. They do not require much care, grow well and harvest quickly.

#8 Bok Choy

Although bok choy isn’t a normally- grown vegetable in gardens, it’s quick to grow and harvest. Baby leaves are ready to pick in a month; full-sized heads are ready a couple of weeks following.

#9 Mustard Greens

Unlike other green leafy vegetables, mustard greens thrive in warmer weather. These plants are easy to grow and normally added to salads.

#10 Arugula

Arugula is  a perennial plant that you grow once and enjoy year after year. You can start with the seeds in two-week successions as soon as the garden soil is workable in the spring for a continuous harvest.

#11 Garden Cress

Garden cress can be harvested in as quickly as 2 weeks. It grows well either in containers or directly in soil in the garden.

#12 Turnips

Another plant that you grow for both greens and root vegetables is turnips. They’re ready for harvest when they reach 2 inches tall. You should also keep in mind that smaller turnips are milder and sweeter tasting than those that grow larger.

#13 Radishes

Radish is a staple vegetable in many garden in spring and fall. The reason is that they grow rapidly both in containers and directly in soil in the garden. their harvest phase is 3 weeks.

#14 Fenugreek

Fenugreek is a commonly-used ingredient in Asian dishes. These plants grows quickly in warm, summertime conditions, and os ready to trim in about 20 days.

#15 Sunflower Shoots

These plants have been commonly grown for regal flowers but their greens are also a great nutritious victual. You can pick the shoots once they have two leaves but before the true leaves emerge to avoid bitterness.

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