10 Vegetables to Plant Now for a Delicious Spring and Summer
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One of the (many) reasons we look forward to summer is long, al fresco meals full of fresh greens and vegetables. But before the plating comes the planting! In most of the country, these first mild days after a long, cold winter are the time to plant cold-hardy vegetables. (And if you're lucky enough to live in a warm part of the United States, it's time to start planting flowers!) In other words, the time to start dreaming about, planning, and yes, planting your vegetable patch is right now. Check with your local university coop extension service (find yours here) for planting times and last frost dates in your area. And when in doubt, read the seed package!
Typically, here’s what you can plant in April:
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Lettuce
As temperatures begin to soar, lettuce bolts (read: goes to seed) and becomes bitter. This means you need to plant this salad staple when it’s still cool in early spring. Sprinkle the teeny seeds in rows, and cover lightly with soil. Keep moist while it’s sprouting. Harvest baby lettuce in as little as 3 to 4 weeks. Look for gourmet blends, called “mesclun,” if you want a mix.
Varieties to try: Deer Tongue, Mild Mesclun
Peas
Snow or snap peas can be eaten whole—including the pods. (And a word of warning: if you prefer shelling peas, you'll need a much larger crop to amount to much.) Plant pea seeds directly in the ground in early spring when it’s still cool (from late March to early April, depending on where you live). These tasty little veggies don’t bear well in heat. Plant them about an inch deep or spaced an inch apart on both sides of a trellis or pea netting, because they need to climb.
Try: Sugar Snap, Super Sugar Snap
Radishes
Impatient? Radishes are an easy crop to grow, and they’re ready in about 30 days. Direct seed into the garden in early spring, planting short rows every two weeks for a continuous harvest. Thin the seedlings to about an inch apart once they pop through the earth, because they need room to develop. Keep your planting beds or containers moist so radishes don’t become woody and tough.
Try: Easter Egg, Cherry Belle
Carrots
Orange you glad it's time to plant? Carrots like cool soil but not cold, so plant mid to late April, depending on where you live. Sprinkle seeds in a row, cover lightly with soil. Keep soil moist so carrots don’t split. Thin seedlings to about 2 inches apart so they have room to develop.
Try: Scarlet Nantes, Purple Haze
Shallots
Shallots are super-expensive at the grocery store, but they’re easy to grow, making them a good choice for all gardeners. Plant bulbs about 6 inches apart a month or so before your last anticipated frost date. Shallots don’t have deep roots, so keep up with weeding to avoid competition for water and nutrients.
Try: Holland Red, Dutch Yellow
Cabbage
Cabbage needs rich soil (and plenty of space, so only plant this veggie if you have a large garden!). You can purchase transplants at nurseries and garden centers in your area when it’s time for planting. Space plants about a foot apart. Cabbage prefers rich soil, so keep it fed.
Try: Tendersweet, Charleston Wakefield
Broccoli
Like cabbage, broccoli is a heavy feeder. It also needs lots of water. Place transplants in the ground when they’re available at local nurseries, and feed regularly. A word of warning: in warm regions, don’t get it in too late in the spring or it will bolt when hot weather arrives. Space plants about a foot apart.
Try: Waltham, Eastern Magic
Beets
Beets have edible leaves and roots. Besides the dark red varieties (which stain everything in the kitchen, so handle with care when roasting and peeling!), many colorful types are available. Direct seed a few weeks before your last anticipated frost date about ½ inch deep. Thin seedlings to every 4 inches.
Try: Chioggia, Golden Detroit
Spinach
Like lettuce, this leafy green prefers cool weather and will bolt when the temperatures warm up. Plant as you would lettuce in successive crops every two weeks for a continuous harvest.
Try: Regiment, Bloomsdale Long Standing
Pansies
Pansies are a pretty (and edible!) flower that can go into the ground in early to late spring, and be used to decorate salads, cakes, and even cocktails. Interplant with other vegetables, or place in containers and window boxes for early color.
Try: Moulin Rouge, Plentifall Frost
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