Gardening usually takes a little bit of time to grow most of the plants. But this does not necessarily mean that all plants need a longer ripening time.
Today we have prepared a list of all fast-growing vegetables for all eager gardeners and they can be harvested only a week after they have been planted.
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GREEN ONIONS – 21 DAYS
Also called scallions, green onions are quick-growing plants that can be cut back to their base again and again throughout the season. Once their green shoots reach a height of 6 inches, they are ready for the first round of harvesting.
LETTUCE – 30 DAYS
Another cool-weather vegetable that prefers temperatures between 60?F and 70?F, lettuce seeds should be sown in early spring and late summer.
Of the five types of lettuce – loose-leaf, cos, crisphead, butterhead, and stem – leaf lettuce varieties like a green leaf and red leaf are among the easiest to cultivate and are more tolerant of hot weather.
Planting new seeds every 14 days will provide a continuous harvest.
ARUGULA – 30 DAYS
Since arugula seeds germinate well in cooler soil, they can be planted as soon as the garden bed can be worked after the spring thaw. Sow seeds every two to three weeks for continuous harvesting
TURNIPS – 30 TO 55 DAYS
Ready to harvest in less than two months when grown for its large bulbs, gardeners can also choose to pluck turnips from the soil early for a sampling of tender, sweet, mild-tasting roots.
When turnip greens reach a diameter of about 2 inches, they can be topped as well and added to fresh salads.
BUSH BEANS – 40 TO 55 DAYS
A good choice for the beginner gardener, bush beans are low maintenance and easy to grow.
Unlike pole bean varieties, they do not require the support of a stake or trellis and will spread up to two feet. Plant new seeds every two weeks for staggered harvests.
SPINACH – 30 DAYS
Able to survive in temperatures as low as 15?F, spinach is a cold-hardy vegetable that can be planted as soon as the ground thaws. Pluck outer spinach leaves from the plant as it grows or re-sow seeds every two weeks for successive harvests.
Don’t wait too long to gather spinach because its leaves will become bitter once the plant reaches maturity.
RADISHES – 21 DAYS
A cool-season crop, spring radishes grow best in 50?F to 65?F weather. Once sown, you’ll see leafy green shoots above the soil in just three or four days. Keep planting seeds every week or two for a constant harvest through spring and autumn.
GARDEN CRESS – 14 DAYS
Ready to harvest in as little as two weeks, garden cress can be planted in early spring – as soon as the soil can be worked. Also a garden space-saver, a small (1 or 2 feet square) patch of cress will supply you will an abundance of this tangy herb.
BOK CHOY – 30 TO 45 DAYS
Bok choy – also known as Pak Choy and Chinese cabbage – is a cool-weather vegetable that is best planted in spring and fall.
Baby leaves can be harvested in a month, or you may wait a couple more weeks for full-sized bok choy heads.
BEETS – 35 TO 60 DAYS
With edible bits above and below the soil, red beet cultivars produce nutritious greens that are ready to be picked about a month after sowing.
Beet leaves can be eaten raw or cooked, but only snip off a leaf or two from each plant so as not to impede root production.
When beet shoulders begin to protrude from the soil, after another month, it’s time to pull the plant from the ground.