Spring is a time of renewal and growth, making it the perfect season for planting a variety of vegetables that will flourish throughout the warmer months.
Whether you are a seasoned gardener or just getting started, understanding which vegetables to plant in spring can significantly enhance your garden’s yield and ensure a successful harvest.
Below, we delve into a wide array of vegetables that thrive when planted in the spring.
Artichokes
Artichokes are a unique perennial vegetable that require a bit of patience and care. They thrive in well-drained soil and full sunlight, making spring the optimal time for planting them. These stunning plants can grow quite tall, offering both aesthetic appeal and flavorful harvests. Typically grown in USDA zones 7-10, artichokes can be started from seeds indoors or directly seeded into the garden once the risk of frost has passed. They can yield multiple harvests, producing globe-like buds that, when cooked, become delicacies rich in nutrients, including antioxidants and vitamins C and K. For those wanting to try something different in their spring garden, artichokes are an exciting choice.
Arugula
Arugula, with its peppery flavor, is a leafy green that loves cooler temperatures, making early spring its ideal planting period. This fast-growing crop can be sown directly into the soil as soon as it’s workable. Arugula’s cultivation is forgiving; it germinates rapidly within a week. Beyond its culinary uses in salads and sandwich mixes, arugula is rich in vitamins, minerals, and antioxidants, contributing to a healthy diet. Additionally, its quick growth cycle allows for multiple harvests within the same spring season, making it an economical choice for home gardeners.
Asparagus
Asparagus is often referred to as a “lazy man’s crop,” as it requires very little care once established. Planting asparagus crowns in early spring enables them to take root and begin their journey toward being a perennial favorite in the garden. Asparagus thrives in well-draining, sandy loam and needs full sun. Although patience is necessary—typically a couple of years before harvest—the reward is long-lasting, with plants producing spears year after year. Apart from being a gourmet vegetable, asparagus is high in fiber, vitamins A, C, E, and K, making it a superb addition to any healthy garden.
Beet
Beets are versatile root vegetables that perform admirably in spring’s cool weather. Their vibrant color and earthy sweetness have made them a staple in many kitchens. You can directly sow beet seeds in the garden as soon as the soil is workable, ensuring they are spaced adequately for growth. Beets are not just tasty; they are also nutrient-dense, packed with folate, manganese, and potassium. Plus, the greens of the beet are edible and nutritious, providing even more value to your spring planting efforts.
Broccoli
Broccoli is a cruciferous vegetable that thrives in the cool temperatures of spring. It is best to start seeds indoors 6-8 weeks before the last frost date or purchase young transplants from a nursery. When planting, ensure they are provided with enough space for adequate airflow, which can help prevent disease. Broccoli is known for its numerous health benefits, including its high vitamin C content and potential cancer-fighting properties due to its rich supply of glucosinolates. Growing broccoli in early spring allows for a bountiful harvest before the heat of summer makes it bolt.
Snow Peas
Snow peas are an early spring favorite for those who love a crunchy, sweet vegetable. Plant them as soon as the soil is workable, and provide them with trellising for optimal growth. Snow peas are distinct for their flat, edible pods and can be harvested as soon as they grow to a desirable size. They are versatile and can be used in stir-fries, salads, or eaten raw as snacks. High in fiber and vitamin C, snow peas offer nutritional benefits and are simply delightful to grow in the spring garden.
Carrots
Carrots are a classic spring veggie known for their sweet flavor and crisp texture. They can be directly sown into the ground after the last frost, preferring loose, sandy soil that allows for easy root development. With numerous varieties to choose from, gardeners can experiment with different colors and shapes. Carrots are not just tasty additions to meals; they are also rich in beta-carotene, fiber, and antioxidants. Care should be taken to thin seedlings, ensuring that each root has enough space to grow to its full potential.
Celery
Celery is often associated with its crunchy stalks and is a staple in many kitchens. Starting celery seeds indoors in the winter allows for a head start before transplanting them outdoors in early spring. Celery requires a moist environment to thrive, and it benefits from rich, well-watered soil. One of the unique aspects of celery is its high water content, making it a refreshing vegetable that can help keep you hydrated. Additionally, celery is known for its potential health benefits, including anti-inflammatory properties and being a good source of vitamin K.
Swiss Chard
Swiss chard is a leafy green vegetable that is exceptionally resilient, thriving well into the fall and winter months if left unharvested. Planting chard in spring allows for a robust and continuous harvest throughout the growing season. Chard’s colorful stems and dark green leaves make it an attractive addition to any garden. It’s highly nutritious, providing vitamins A, C, and K, as well as minerals such as magnesium and potassium. Swiss chard is versatile in the kitchen, perfect for steaming, sautéing, or adding to soups and salads.
Fennel
Fennel is a unique vegetable with a distinct anise flavor that can enhance various dishes. To plant fennel in the spring, ensure that seeds are sown directly into well-draining soil with full sun exposure. Fennel has both a bulb and fronds that are edible and aromatic, lending inspiration to countless culinary creations. It’s also considered a digestive aid and is high in fiber and vitamin C. The beauty of fennel lies in its diversity of use—from being a key ingredient in gourmet recipes to serving as a simple garnish.
Garlic
Garlic is a must-have in any garden, known not just for its culinary uses but also for its myriad health benefits. Traditionally planted in the fall, garlic can also be planted in early spring for a summer harvest. Individual cloves should be planted in well-drained soil, spaced adequately to allow for growth. The timing and care play a crucial role in its development. Garlic is rich in allicin, which may help improve heart health and boost the immune system. Freshly harvested garlic is a game changer for any recipe, providing a depth of flavor that dried garlic simply cannot replicate.
Kale
Kale, often hailed as a superfood, thrives in cooler weather, making spring an ideal time for planting. This leafy green can be seeded directly into the garden or started indoors in trays. Kale is known for its hardiness and resilience, allowing it to be harvested throughout the seasons. Packed with vitamins A, K, calcium, and iron, kale is an excellent nutritional powerhouse that can be consumed in salads, smoothies, or cooked dishes. Gardening enthusiasts often appreciate kale for its variety of textures and colors, from dark green to vibrant purple, allowing for aesthetic appeal in the garden.
Kohlrabi
Kohlrabi is a less common but increasingly popular vegetable that deserves a spot in your spring garden. With a unique taste that combines the sweetness of a cabbage with the crispness of an apple, kohlrabi can be sown as soon as the soil is workable in early spring. It thrives in cooler temperatures and is high in vitamin C, fiber, and potassium. The bulb can be harvested once it reaches a desirable size, and the leaves can be eaten like any leafy green. Its distinctive shape adds visual interest to gardens and plates alike.
Leek Onions
Leeks are versatile vegetables known for their mild onion flavor and are fantastic in soups, stews, and other dishes. They can be started from seeds indoors or purchased as young plants for transplanting in the spring. Leeks prefer fine-textured soil rich in organic matter and thrive in well-drained conditions. They can tolerate some cold, making them a good candidate for spring planting. Nutritionally, leeks are rich in vitamins A, C, and K, as well as beneficial prebiotics, which support gut health.
Lettuce
The cool spring temperatures are perfect for growing tender lettuce varieties. With numerous options such as romaine, leaf, and butterhead, gardeners have plenty of choices to suit their taste. Lettuce can be directly sown into the garden as soon as the risk of frost has passed, allowing for a quick harvest within weeks. This leafy green is known for its crisp texture and refreshing flavor, making it a salad staple. Lettuce grows best in well-drained soil, and regular watering ensures healthy growth. Its nutrient profile includes vitamins A, K, and essential folate, making it a fantastic addition to a balanced diet.
Radishes
Radishes offer a fast-growing, peppery addition to your spring garden. They can be sown directly into the soil as soon as it’s workable, and within just a few weeks, you’ll be enjoying this crunchy snack. Radishes are perfect for succession planting, allowing gardeners to continuously enjoy fresh harvests throughout the season. They come in various shapes and colors, adding visual interest to salads and dishes. In addition to their culinary uses, radishes are low in calories and high in vitamin C and antioxidants, contributing to overall health.
Rhubarb
Although technically a vegetable, rhubarb is often treated as a fruit in culinary applications. Planting rhubarb in the spring allows it to establish a strong root system, and it can produce a bountiful harvest in subsequent years. It thrives in well-drained soil enriched with organic matter and prefers full sun. The tart stalks of rhubarb can be used in desserts, jams, and sauces, creating a unique, flavorful profile. Rich in dietary fiber and vitamins K and C, rhubarb also adds a nutritional punch, making it an excellent choice for home gardeners.
Sugar Snap Peas
Sugar snap peas are a garden delight, combining the sweetness of snow peas with the crisp texture of regular peas. They should be planted early in spring and can be trellised to ensure a healthy vertical growth. Sugar snap peas are an excellent source of vitamins A and C and can be enjoyed raw in salads or cooked in various dishes. Quick to mature, they provide gardeners with a delightful and nutritious first harvest of the spring season. Plus, they are an excellent choice for intercropping with other spring vegetables to maximize garden space.
Spinach
Spinach is a spring superstar, known for its versatility and nutritional value. It can be sown directly into the garden as soon as the soil is workable, and its growth is rapid; you may find yourself harvesting within weeks of planting. Spinach prefers cooler temperatures, making it ideal for early spring planting. Rich in iron, vitamins A, C, and K, and antioxidants, spinach is a staple in many diets. Whether used in salads, sandwiches, or incorporated into cooked dishes, its tender leaves provide endless culinary possibilities.
Spring Onions
Spring onions, also known as green onions or scallions, are a wonderful addition to the spring garden. These mild onions can be planted directly into the soil or grown from kitchen scraps, allowing for easy propagation. Spring onions mature quickly, providing an early harvest that can add flavor to a variety of dishes. They thrive in well-drained soil and are tolerant of cooler temperatures. With their vibrant green tops and white bulbs, spring onions are not only practical but also a visually appealing crop to grow.
Sweet Corn
For gardeners with a bit more space, sweet corn is a quintessential summer vegetable that can be planted in late spring to enjoy through the warmer months. Corn thrives in well-drained, nutrient-rich soil and loves the sun. As a high-calorie crop, sweet corn requires good care and attention, including regular watering and fertilizer. Collecting freshly harvested corn and enjoying its sweet, juicy kernels is a highlight of many summer meals. Nutritionally, sweet corn adds fiber and essential vitamins and minerals to your diet.
Cardoons
Cardoons are an underrated, unique vegetable related to artichokes. They have a similar appearance to celery but boast a more robust, slightly bitter flavor. Cardoons are typically started from seeds in early spring and require ample space to grow. Once established, this perennial vegetable can produce stunning results in the garden. It is a nutritious choice, supplying vitamins A and C along with potassium, and can be used in various dishes, from soups to gratins. Growing cardoons is a wonderful adventure for those looking to diversify their vegetable garden.
Fiddlehead Ferns
Fiddlehead ferns are a gourmet delicacy that is harvested when the young fern fronds are still tightly coiled. They typically emerge in early spring and are often found in the wild or cultivated in gardens. These ferns thrive in humid, shaded areas and prefer well-drained soil. Fiddleheads have a unique, grassy flavor, making them a delightful addition to various culinary creations. Packed with nutrients, including omega-3 fatty acids and antioxidants, fiddlehead ferns add not only flavor but also health benefits to any meal.
Sorrel
Sorrel is a perennial herb that thrives in spring, bringing a tangy, lemony flavor to the table. It can be direct-seeded outdoors in early spring or started indoors for earlier harvests. Sorrel is a hardy plant that can tolerate cool temperatures and produce a bountiful harvest even in challenging climates. Its leaves are rich in vitamins A and C and have culinary uses that range from soups to salads. Adding sorrel to your garden can introduce a burst of flavor while offering a nutritious addition to your meals.
Scallions
Scallions, also known as green onions, are an essential ingredient in many culinary traditions. They are incredibly easy to grow and can be planted in early spring. These onions can be grown in pots or directly in the garden, and you can even regrow them from kitchen scraps. Scallions thrive in a range of soil types and produce a quick harvest, making them an excellent option for gardeners looking for fast results. Their mild flavor and versatility in salads, garnishes, and cooked dishes add value to both the garden and the kitchen.
Shallots
Shallots are a gourmet onion variety that can elevate many dishes with their subtle, sweet flavor. Planting shallots in the early spring allows for a successful harvest later in the season. They prefer well-drained soil and full sun exposure, and they can be grown from bulbs or seeds. Shallots, recognized for their complexity and richness, are packed with these key nutrients—vitamin A, B6, and various minerals, including potassium and manganese. Their versatility makes them a favorite for enhancing everything from sauces to roasted dishes.
Nettles
Nettles are often overlooked yet are a highly nutritious spring vegetable. These wild greens should be harvested fresh in early spring when the young leaves are tender. Nettles thrive in shaded areas with moist soil and can be quite prolific. While they require caution during harvesting due to their stinging hairs, cooking eliminates this concern. Once cooked, nettles can be used in soups, teas, and pesto. Rich in vitamins A, C, K, iron, and calcium, nettles offer an excellent nutritional boost. They may serve as attractive options for those interested in foraging for wild edibles in spring.
