These 15 Spring Veggies Are So Easy To Grow, You’ll Wish You Started Sooner
Spring’s here, and I can’t help but get excited about all the fresh veggies popping up in the garden. Some of these are so ridiculously easy to grow, I’m kicking myself for not planting them earlier.
If you’ve been on the fence, trust me—now’s the time to roll up your sleeves and give it a go. These 15 veggies practically grow themselves and taste way better than store-bought. You’ll feel like a garden pro in no time!
1. Radishes
Ready for harvest in just 3-4 weeks after planting! Radishes grow so quickly you’ll feel like a gardening expert right away. These crunchy red gems thrive in cool spring temperatures and need minimal space.
Simply sow seeds directly in the garden about half an inch deep and one inch apart. Water consistently but lightly, and thin seedlings to allow proper growth. Soon you’ll be adding crisp, peppery radishes to your salads and sandwiches straight from your garden.
2. Spinach
Nothing compares to the tender sweetness of homegrown spinach leaves picked fresh from the garden. Plant seeds as soon as soil can be worked in early spring, about 1/2 inch deep in rows 12-18 inches apart.
Spinach germinates best in cool soil and grows quickly in spring conditions. Harvest by picking outer leaves or cutting the whole plant an inch above soil level to allow regrowth. The nutrient-dense leaves can be enjoyed in salads, smoothies, or sautéed as a side dish.
3. Green Onions
Save money and enjoy endless flavor by growing these versatile alliums. Green onions mature rapidly and can be harvested multiple times by cutting just what you need and leaving the roots to regrow.
Plant seeds 1/4 inch deep and 1 inch apart, or use store-bought green onions with roots intact. Place the white root ends in soil with just the tops showing. Keep soil consistently moist but not soggy. The mild, fresh flavor enhances everything from soups to salads with minimal gardening effort.
4. Kale
Forget paying premium prices for bunches of kale at the grocery store. This nutritional powerhouse grows vigorously in cool spring weather and continues producing for months.
Sow seeds 1/4 to 1/2 inch deep, spaced 12-18 inches apart. Kale thrives in full sun but tolerates partial shade. Harvest outer leaves regularly once plants reach 8-10 inches tall. The flavor actually improves after light frost, becoming sweeter and more complex, making this an excellent spring-to-fall crop.
5. Peas
Garden-fresh peas bear no resemblance to their frozen counterparts. Sweet, crisp, and incredibly productive, pea plants thrive in cool spring conditions and improve your soil by fixing nitrogen.
Plant seeds 1 inch deep and 2 inches apart as soon as soil can be worked. Provide support like a trellis or fence for climbing varieties. Regular harvesting encourages continued production. Children especially love growing peas – the seeds are large enough for small hands, and the sweet pods make for garden snacking.
6. Carrots
Nothing matches the sweet crunch of freshly pulled carrots from your own garden. While they take longer than some spring crops, their flavor makes them worth the wait.
Sow seeds thinly in rows, covering with just 1/4 inch of fine soil. Carrots need consistent moisture until germination, which can take 1-3 weeks. Thin seedlings to 2 inches apart once they reach 2 inches tall. Loose, rock-free soil produces the straightest roots, but even oddly shaped homegrown carrots taste amazing.
7. Beets
Gardeners get double the harvest with beets – nutritious greens above ground and sweet roots below. Modern varieties lack the earthy taste that turned many people off beets in the past.
Plant seed clusters 1/2 inch deep and 4 inches apart. Each cluster will produce multiple seedlings that need thinning to one plant. Don’t waste the thinnings – young beet greens make delicious salad additions. Harvest roots when they reach 1-3 inches in diameter for the sweetest flavor and most tender texture.
8. Cherry Tomatoes
Bursting with sweet flavor, cherry tomatoes are the most forgiving tomato variety for beginners. They produce abundantly even with minimal care and ripen earlier than larger tomato types.
Start with nursery seedlings after danger of frost has passed. Plant deeply, burying the stem up to the first set of leaves to encourage strong root development. Provide support with a small cage or stake. Regular watering at soil level (not on leaves) prevents common problems. The prolific harvest will have you sharing with neighbors.
9. Bok Choy
Quick-growing and versatile in the kitchen, bok choy brings Asian flavor to spring gardens. The crisp white stems and tender green leaves mature in just 45-50 days from seeding.
Sow seeds 1/4 inch deep and 1 inch apart, thinning to 6 inches as plants grow. Consistent moisture produces the best quality. Harvest the entire plant by cutting at soil level when it reaches 6-8 inches tall. The mild flavor works in stir-fries, soups, and salads, making this an excellent addition to your spring garden.
10. Turnips
Often overlooked, turnips deserve a comeback in home gardens. Modern varieties offer sweet, mild flavor in both roots and greens, providing two vegetables from one plant.
Sow seeds 1/2 inch deep in rows, thinning to 4 inches apart. Turnips grow quickly in cool weather, often ready to harvest in just 30-60 days. Young turnips the size of golf balls offer the sweetest flavor and most tender texture. The vitamin-rich greens can be harvested sparingly throughout the growing season.
11. Cilantro
Fresh cilantro brings vibrant flavor to home cooking and costs a fraction of store-bought bunches when grown at home. This cool-season herb thrives in spring conditions before summer heat causes it to bolt.
Sow seeds 1/4 inch deep in rows or patches, keeping soil consistently moist until germination. Harvest outer leaves once plants reach 6 inches tall, or cut entire plants 1 inch above soil level for regrowth. Planning succession plantings every 2-3 weeks ensures continuous harvest before summer temperatures trigger flowering.
12. Mustard Greens
Adding zesty flavor to salads and stir-fries, mustard greens grow with remarkable speed in cool spring conditions. Their distinctive peppery taste becomes milder when cooked, adding dimension to many dishes.
Sow seeds 1/4 inch deep, thinning seedlings to 6 inches apart. Harvest outer leaves regularly once plants reach 4-6 inches tall. The young, tender leaves make excellent salad additions, while mature leaves are perfect for cooking. Mustard greens tolerate light frost, making them ideal for early spring planting.
13. Kohlrabi
Looking like a vegetable from another planet, kohlrabi forms a round, above-ground stem that tastes like a sweet, mild broccoli stem. The unusual appearance belies its simple growing requirements.
Plant seeds 1/4 inch deep and 1 inch apart, thinning to 6 inches. Kohlrabi grows best in cool weather and matures quickly, ready to harvest when the bulb reaches 2-3 inches in diameter. Peel away the tough outer skin to reveal the crisp, juicy interior that can be eaten raw or cooked.
14. Fennel
Growing fennel brings the delicate anise flavor of high-end restaurant dishes right to your kitchen. The feathery fronds, bulbous base, and seeds are all usable in cooking.
Plant seeds 1/4 inch deep and 6 inches apart after danger of frost. Fennel grows best in cool weather with consistent moisture. Harvest the bulb when it reaches tennis ball size by cutting at soil level. Consider dedicating a separate section of your garden to fennel, as it can inhibit growth of certain vegetables growing nearby.
15. Leeks
Milder than onions with a buttery flavor when cooked, leeks bring gourmet quality to home gardens. Their upright growth habit fits neatly into small spaces.
Start seeds indoors 8-10 weeks before last frost or purchase seedlings. Plant in trenches 6 inches deep, spacing plants 6 inches apart. As leeks grow, gradually fill in the trench to blanch the stems. Harvest when stems reach 1 inch in diameter by gently loosening soil and pulling the entire plant. The sweet, mild flavor transforms soups and sautés.