30 Veggies and Herbs to Plant in Your Fall Vegetable Garden
It may seem strange, but it's appropriate to start thinking about fall during the height of summer when your garden is bursting with warm-season veggies like squash and tomatoes. For an autumn harvest, many cool season crops need to be planted in the middle to end of the summer. Then there are some, like garlic, that you should plant in the fall for summer harvest the following year.
Look at the "days to maturity" on the plant tag or seed packaging and then subtract the anticipated date of the first frost in your location to make sure they are ready before that. Consult your local university cooperative extension service (you may locate it here) if you're unsure of the exact date.
It's also important to keep your fall garden watered.
In years when rainfall is sparse, you'll need to make sure everything gets a good long drink if you haven't had rain for a week or so. For some vegetables, such as greens, you'll need to keep the soil moist (not sopping wet) while you're waiting for the seeds to germinate. Not to mention, some cool season veggies don't germinate well in hot soil, so try to plant those where taller vegetables can shade them—or start them in pots in a shady spot in your garden. Many fall garden vegetables grow well from seed, though a few do better in fall in northern gardens if you plant seedlings.
Without further ado, here are the best vegetables to plant—yes, starting in summer—for a fall garden:
1
Leeks
In mild climates, leeks make a great fall crop. They have a long maturity time of 75 to 100 days, but their delicate onion-y flavor is worth the wait. Plant in late summer in mild regions.
2
Broccoli Rabe
Broccoli rabe, also known as rapini, is a slightly bitter brassica (or cruciferous vegetable) that grows in a more upright form—so it's ideal in smaller gardens. Plant this about 10 weeks before the first expected frost in your region.
3
Bok Choy
Bok choy, or Chinese cabbage, is an upright-growing form, so it works better in small gardens than head cabbage, which can take up a ton of space. It takes 45 to 70 days to mature depending on the variety, so plant seeds in mid to late summer, or use a cold frame to extend the growing season.
4
Curly Endive
This slightly bitter green can be eaten fresh or added to stews. It grows best when temperatures are in the 60s. Plant seeds in late summer. In mild climates, they can be grown as winter crops.
5
Spinach
In mild climates, leeks make a great fall crop. They have a long maturity time of 75 to 100 days, but their delicate onion-y flavor is worth the wait. Plant in late summer in mild regions.
6
Kale
Kale takes about 60 days to mature, and it comes in so many varieties, from tender red Russian to sturdy lacinato or Tuscan kale. It's quite cold-hardy and will taste sweeter after the first frost. In many regions, the plants will survive well into winter and green up again next spring.
7
Collard Greens
This slightly bitter green can be eaten fresh or added to stews. It grows best when temperatures are in the 60s. Plant seeds in late summer. In mild climates, they can be grown as winter crops.
8
Carrots
Carrot is another root crop that likes cool weather. There are many different types, but look for quick-growing dwarf varieties that mature in about two months.
9
Beets
This root vegetable is a reliable performer and is ready to harvest in about 60 days. Bonus: Both the leaves and the roots are edible.
10
Radishes
Radishes are some of the fastest-growing veggies you can plant, with some varieties ready in as little as three weeks. Plant in containers or beds where you've pulled out spent summer vegetables.
11
Chives
This root vegetable is a reliable performer and is ready to harvest in about 60 days. Bonus: Both the leaves and the roots are edible.
12
Peas
Peas, which take about 70 days to develop, typically are a spring crop because they prefer cool weather. But you can give them a shot for a second crop in fall if you give them some shading. such as a row cover—or just choose varieties that are more tolerant of heat.
13
Cilantro
Cilantro loves cool weather. In hot climates, plant cilantro in fall a month before the first frost is expected. Let it flower, then harvest the seeds as coriander.
14
Lettuce
Lettuce is one of the quickest crops you can grow, with baby leaves of some varieties ready in about three to four weeks. Plant a mix, or mesclun, for the best salad combination of different colors and textures. Lettuce also grows well in pots and window boxes because its roots are so shallow—but it's not happy in the heat, so give it afternoon shade and keep the soil moist while waiting for it to sprout.
15
Bush Beans
Beans are great to succession plant (planting seeds every two weeks) up until mid-summer. That way, you'll have a continuous harvest. Many types of beans mature in about two months. Plant bush beans, which mature a little faster than pole beans (which must have support, such as a trellis, to grow vertically).
16
Sage
Sage is a perennial herb you'll use again and again for winter stews, poultry dishes, and dressing. Plant seedlings in fall, at least six weeks before the ground freezes in your area.
17
Thyme
If you have been meaning to start an herb garden, fall is a great time to plant perennial herbs. As long as you plant at least six weeks before the ground freezes in your area, thyme will do well. And once established, you can harvest well into late fall and early winter.
18
Oregano
Oregano is another perennial herb that will come back year after year. Transplants are easier to get established if planted in fall.
19
Garlic
You must plant garlic bulbs in fall for a harvest next summer. Look for hardneck types, which are more cold-hardy and allow you to harvest the curling scapes in spring, and softneck varieties, which are ideal for braiding for storage.
20
Tatsoi
Tatsoi, or Chinese mustard greens, are super cold-hardy. You can even harvest them from under the snow! Plant seeds in late summer to early fall.
21
Parsnips
Parsnips have a nutty, sweet taste, and they store for months. These root veggies take four months to mature and require freezing temperatures to enhance their flavor. Plan to plant about three months before the season's first expected frost date.
22
Rosemary
In mild climates, rosemary is a perennial herb that grows into a small shrub. Rosemary can be planted in the fall as long as you get it in the ground at least six weeks before the ground freezes in your area.
23
Turnips
If you've never tried growing turnips, you're missing out! You can use both the greens and the roots of these root vegetables, which take about two months to mature. If you've never been a fan, try some of the newer varieties, which are sweeter.
24
Kohlrabi
This root vegetable is a reliable performer and is ready to harvest in about 60 days. Bonus: Both the leaves and the roots are edible.
25
Cauliflower
Maturing in about 50 to 55 days, cauliflower loves cool weather, so it's a natural for the fall garden. It's best to purchase seedlings from local nurseries for mid to late summer planting.
26
Head Cabbage
Cabbage takes about 60 days to mature, so plant seeds in early July—or purchase seedlings and plant by mid to late summer.
27
Arugula
This quick-growing green with a spicy bite is ready in less than a month. Plant it in late summer for a fast fall harvest.
28
Mustard Greens
Like many other greens, mustard greens don’t mind the cold and they are ready for harvest in about 45 days. Plant in late summer for a fall garden.
29
Swiss Chard
Swiss chard takes about two months to mature and keeps producing well into late fall. This beautiful, versatile edible—with its brightly colored pink, red, or white ribs—is pretty enough to plant among your flowers if you don't have space in garden beds.
30
Broccoli
Broccoli seeds can be direct sown in warm climates about 100 days before the first expected frost. In colder parts of the country, add transplants to your garden by late July.
