4. Spinach (30–45 days)
Spinach matures rapidly and is extremely nutrient-dense. Like arugula and lettuce, it does best in spring and fall.
Sow in early spring or late summer
Needs well-drained, fertile soil
Harvest outer leaves first to extend growing season
Young leaves are perfect for salads, while older ones can be cooked.
5. Baby Kale (25–30 days)
Kale usually takes a couple of months to fully mature, but baby kale leaves can be harvested in just 25–30 days.
Tolerates frost and thrives in cooler climates
Cut outer leaves first for ongoing harvest
Full of vitamins A, C, and K
‘Red Russian’ and ‘Lacinato’ kale are flavorful and tender when young.
6. Mustard Greens (20–30 days)
These spicy greens grow exceptionally fast and offer a tangy flavor that intensifies with age.
Great for succession planting
Requires full sun to partial shade
Harvest young for milder taste
Mustard greens can be eaten raw or cooked like collards or spinach.
7. Green Onions / Scallions (21–30 days)
Green onions grow fast from seed, and even faster if you replant the white root ends from store-bought bunches.
Prefers well-draining soil
Water regularly to prevent drying out
Can be grown in containers or small spaces
Harvest once they reach pencil-thickness for optimal flavor.
8. Bok Choy (30–45 days)
This Asian green vegetable grows quickly and can be harvested either as baby bok choy or full heads.
Prefers cooler weather
Needs consistent moisture
Space about 6 inches apart
Baby bok choy is ready in 30 days and adds crunch to stir-fries and soups.
9. Turnip Greens (30–40 days)
Turnips are a dual-purpose crop. You can harvest the greens early while waiting for the roots to mature.
Sow seeds directly into the garden
Pick leaves once they are about 4 inches long
Tolerates light frost
Greens can be sautéed, steamed, or added to soups and stews.
10. Swiss Chard (30–40 days for baby leaves)
Chard is another leafy green that grows rapidly and can be harvested in stages.
Grows well in containers and raised beds
Likes fertile, well-drained soil
Tolerates summer heat better than spinach
Cut outer leaves to encourage new growth and enjoy throughout the season.
11. Bush Beans (45–60 days)
Bush beans aren’t the fastest on the list, but they grow quickly compared to many fruiting vegetables.
Prefer full sun and warm weather
Sow seeds directly into garden beds
Don’t require support like pole beans
Varieties like ‘Provider’ and ‘Contender’ are especially fast-growing.
12. Peas (50–60 days)
Peas especially sugar snap and snow peas grow quickly in cool spring and fall temperatures.
Sow seeds directly in early spring
Provide trellises or netting for climbing
Pick often to encourage more pods
Some varieties are ready to start harvesting in as little as 50 days.
13. Zucchini (40–55 days)
Zucchini is a prolific summer squash that matures rapidly and keeps producing all season long.
Needs full sun and rich soil
Water regularly, especially during flowering
Harvest young for tender, flavorful squash
Start harvesting zucchini when they’re about 6 inches long.
14. Beets (30–60 days)
Beets provide both edible greens and sweet, earthy roots. Baby beets can be harvested early, while mature roots take longer.
Sow seeds in loose, well-drained soil
Thin seedlings early for best root development
Harvest greens at 30 days; roots at 45–60 days
‘Detroit Dark Red’ and ‘Chioggia’ are fast-growing and flavorful.
15. Microgreens (7–14 days)
Microgreens are hands-down the fastest vegetables to grow. You can harvest them in as little as one week.
Grow in shallow trays with potting mix or hydroponically
Keep moist and place in bright light
Harvest with scissors when seedlings are 1–2 inches tall
Great options for microgreens include radish, mustard, broccoli, arugula, and sunflower.
Growing fast-maturing vegetables is a smart and satisfying way to enjoy fresh produce without the long wait.
Whether you’re squeezing in a final harvest before winter, kick-starting your spring garden, or just impatient to eat something you grew yourself, these 15 veggies offer big rewards in a short time.
