Early spring is one of the best times to start planting a wide range of cool-season vegetables. The soil is beginning to warm up, and light frosts are still common—but that’s okay. Many hardy vegetables don’t just survive chilly nights, they actually grow better because of them. The trick is knowing which ones to plant, when to plant them, and how to give them a strong start.
This article covers the best vegetables to plant outdoors in early spring, how to care for them, and what to expect as they grow. Everything here is simple, straight to the point, and based on real growing conditions—not idealized ones.
1. What Makes a Vegetable Suitable for Early Spring?
Vegetables planted in early spring need to be able to handle cold nights, wet soil, and slow starts. These are mostly “cool-season crops.” Some even get sweeter after a frost. Others just need a head start before summer heat shows up and shuts them down.
Here’s what to look for:
- Tolerance for frost
- Germination in cool soil (40–55°F / 4–13°C)
- Shorter growing seasons
- Preference for full sun but not intense heat
These crops don’t mind waiting out the chill. In fact, they’d rather grow before summer heat arrives.
2. Leafy Greens: Easy, Fast, and Frost-Friendly
Lettuce
Lettuce is one of the first vegetables you can plant in early spring. It likes cool weather and germinates in soil as cold as 40°F (4°C). You can plant seeds directly in the ground or start them indoors a few weeks before the last frost.
Varieties to try:
- Butterhead
- Romaine
- Loose-leaf (Red Sails, Black Seeded Simpson)
Lettuce grows fast and can be harvested as baby greens in as little as 3 weeks. Full heads usually take 45–60 days.
Spinach
Spinach loves chilly weather. If you plant it too late, it bolts (goes to seed) when the weather warms. Sow it early—4 to 6 weeks before the last frost. It prefers soil temperatures between 45–60°F (7–16°C).
It matures in 30–45 days. Try varieties like ‘Bloomsdale’ or ‘Tyee’ for spring growing.
Kale
Kale is one of the most cold-tolerant greens. It can survive temps as low as 20°F (-6°C). The flavor actually improves after a light frost.
Sow seeds 4–6 weeks before your last frost date. Harvest the baby leaves in 25–30 days or full leaves in 50–65 days. Curly kale, lacinato (dinosaur kale), and red Russian are popular choices.
3. Root Crops: Cool Soil, Deep Growth
Carrots
Carrots are a spring staple. They grow best in loose, rock-free soil. You can plant them 2 to 4 weeks before the last frost. Carrots take time—usually 60–80 days—but they’re worth the wait.
Thin them carefully after germination. Overcrowding leads to stunted roots.
Good varieties:
- Nantes
- Danvers
- Chantenay
Radishes
Radishes grow incredibly fast—some mature in just 20 days. They love the cold and make a great first crop.
Sow seeds directly in the soil 4–6 weeks before the last frost. Harvest when they reach full size. Leave them too long, and they turn woody and hot.
Try ‘Cherry Belle,’ ‘French Breakfast,’ or daikon radishes.
Beets
Beets can be planted 2 to 4 weeks before the last frost. They grow both edible roots and nutritious greens.
They take about 50–70 days to mature. Soak seeds for a few hours before planting to help with germination.
Look for ‘Detroit Dark Red,’ ‘Chioggia,’ or ‘Golden’ beets.
4. Brassicas: Cold-Hardy and Nutritious
Broccoli
Broccoli loves cool soil but doesn’t like hot summers. Start seeds indoors 5–6 weeks before the last frost or plant transplants outdoors 2–3 weeks before.
It matures in 80–100 days. Side shoots often form after the main head is cut.
Try ‘Calabrese’ or ‘Packman’ for spring harvest.
Cauliflower
Cauliflower is picky about temperatures. It needs cool days and steady moisture. Like broccoli, start it indoors and transplant after the danger of hard frost has passed.
Heads mature in 60–85 days. To keep them white, tie the outer leaves over the head as it grows (called blanching).
Cabbage
Cabbage is one of the most reliable early spring crops. Start indoors 6–8 weeks before your last frost and transplant outside when the plants are strong and the weather is stable.
They need space—1.5 to 2 feet apart. Heads take 70–100 days to mature, depending on the variety.
5. Alliums: Slow Growers Worth the Wait
Onions
There are three ways to grow onions: from seed, from sets (small bulbs), or from starts (young plants). Sets and starts are easiest for beginners.
Plant them 4–6 weeks before the last frost. They grow slowly, often maturing in 90–120 days.
Try ‘Walla Walla,’ ‘Yellow Sweet Spanish,’ or red onion varieties.
Leeks
Leeks are very cold-hardy and grow best when planted early. Start them indoors and transplant outside when they’re the size of pencils.
They take 100–130 days to mature. Mound soil around the base as they grow to blanch the stems.
6. Legumes: Peas for Spring
Garden Peas
Peas are the classic early spring crop. They love cool, moist soil and germinate as low as 40°F (4°C). Sow seeds as soon as the ground can be worked.
They grow on trellises and mature in 55–70 days.
Varieties:
- Shelling peas (English peas)
- Snow peas
- Snap peas
Try ‘Sugar Snap’ or ‘Oregon Sugar Pod.’
7. Tubers: Early Starters That Store Well
Potatoes
Potatoes are a great early spring crop. Plant seed potatoes in trenches about 4–6 weeks before the last frost. Cover with soil and keep hilling them as they grow.
Early potatoes mature in about 75–90 days. Later types take up to 120.
Red potatoes, Yukon Gold, and fingerlings all do well in cool spring soil.
8. Other Cool Weather Picks
Turnips
Turnips grow fast—mature roots in 30–60 days. Sow them 2–4 weeks before the last frost. Both the roots and greens are edible.
Kohlrabi
Kohlrabi looks odd but grows well in early spring. It matures in about 55–65 days. Sow seeds directly or start indoors and transplant. Eat the bulb when it’s about the size of a tennis ball.
Swiss Chard
Swiss chard is more heat-tolerant than spinach but still grows well in spring. It matures in 50–60 days. You can harvest outer leaves early and let the center keep growing.
9. What About Rhubarb?
Rhubarb isn’t a true vegetable crop for spring planting, but it’s worth mentioning. It’s a perennial, meaning it comes back each year. If you plant crowns in early spring, you won’t harvest the first year. But in year two and beyond, you’ll get bright red stalks each spring.
Rhubarb needs full sun, cold winters, and good drainage.
10. Common Mistakes to Avoid
Planting too early – If your soil is soggy and cold, seeds may rot. Wait until the ground is workable (not muddy) and above 40°F (4°C).
Not hardening off transplants – If you start seeds indoors, ease plants into the outdoors. Give them a week or so to adjust before planting them in the ground.
Overcrowding – Give each plant enough room. Tight spacing can cause poor growth and invite disease.
Ignoring soil health – Add compost before planting. Cool soils don’t release nutrients well, so give plants a boost.
11. What to Expect From Early Spring Growing
Early spring planting is slow at first. Cold nights and short days can delay germination. But once the soil warms and the days get longer, plants will catch up fast.
Cool-season vegetables don’t need constant attention. Most don’t need pruning or much pest control. Just keep them watered and watch for signs of stress (yellowing leaves, stunted growth).
12. Tips for Success
- Mulch lightly to protect seedlings from cold snaps.
- Water early in the day to prevent freezing at night.
- Use row covers if frost threatens young plants.
- Label your rows. Seeds look similar when they sprout.
- Stagger planting every 2–3 weeks for longer harvests.
Final Thoughts
Early spring is a smart time to start your vegetable garden. You don’t need perfect weather or a fancy setup—just good soil, cold-tolerant seeds, and a little patience.
Stick with the reliable crops: lettuce, spinach, carrots, peas, potatoes, onions, and broccoli. Once you’re comfortable, experiment with others like kohlrabi or turnips.
Each year you’ll learn what works best in your yard, your soil, and your climate. The most important thing? Just start.
Let the weather be cool. Let the soil stay damp. Plant anyway.
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