The One Veggie You Can Plant Now And Harvest Before Winter for Delicious Homegrown Greens

Colder temperatures have officially arrived, and you might think that means planting and harvesting season has come to an end. But there’s one easy-to-grow garnish that can be planted, harvested, and dressing your holiday dishes with plenty of time to spare.

Fast-growing microgreens are the plant you need to have on your radar; this is your guide to growing them, plus the other edible plants and vegetables to grow indoors or outdoors, all year long.

The Fastest Growing Vegetable You Can Still Grow Now

Meet microgreens: the veggie you can grow within a couple of weeks, during any season, and in a space of any size. As long as you have warm temperatures and plenty of natural light—or a grow light—no garden (or balcony) is needed.

Often used to dress dishes in trendy brunch spots and restaurants, microgreens are vegetables and herbs harvested in their early growth stages as soon as leaves sprout; this is typically within 14-21 days.

They taste like concentrated, more intensely flavored versions of their fully-grown counterparts, and some of the most common varieties include broccoli, basil, cress, arugula, and pea shoots. You can also buy a microgreen seed mix for a range to experiment with in your recipes.

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How To Grow Microgreens

There are a few different ways to grow these nutrient-dense, leafy little greens: in a regular container, a microgreen growing unit, or in a jar. No matter which method you choose, getting the germination process started for your seeds started is simple:

1. Wash your seeds, then soak them overnight in a jar depending on your selected type of microgreen.
2. Line a container with a moist paper towel, soil, or a planting mat, and sprinkle the washed or soaked seeds on top.
3. Cover the container, and place by a window so the seeds can begin to germinate.
4. Lightly mist the seeds and surface as needed to maintain moisture levels, and watch for signs of sprouting.

4 Other Fast-Growing Vegetables

Microgreens aren’t the only fall-friendly, fast-growing vegetable. If you’re ready to take your green thumb to the next level, there are plenty of other options that will be ready to harvest by winter—and, as a bonus, you can grow all of these both indoors and outdoors.

Arugula

Arugula—much like its microgreen version—thrives year-round and grows well indoors.

Ready to harvest within 40-50 days, this peppery-tasting veggie needs at least six hours of direct sunlight per day (or the grow light equivalent). It has a shallow root system that grows best in long, narrow containers with about a 6 inch depth.

Celery

Growing celery from its stalk is quick and easy. Place the stalk into a container with an inch of water, and leave in a well-lit area away from direct sunlight until leaves start to sprout.

You can expect to start seeing leaves within 5-7 days, and will be able to plant the sprouted base in a pot with soil for even more growth after that. A fully matured celery plant will take closer to 80 days.

Radishes

Radishes are one of the fastest-growing root vegetables, and can reach full maturity and ready-to-harvest status in just 30 days.

They need a minimum of six hours of direct sunlight, loose and well-draining soil, a container at least 8 inches wide and deep, and enough water to dampen 1 inch of soil per week.

Carrots

Carrots and fall flavors go hand-in-hand, and the smaller varieties in particular are perfect for growing indoors in containers or pots. Just make sure to cover your carrot seeds with damp peat moss, and maintain moist soil during the growth process.

Just like radishes, they need at least six hours of sunlight and loose and well-draining soil. In 50-75 days, they’ll be ready to harvest.

5 Edible Plants You Can Grow Inside During Winter

For those of us living in chillier climates and confined strictly to indoor gardening for the next few months, these plants are ideal to grow on a kitchen windowsill (and cook with afterwards, of course):

• Hot peppers and chilis.
• Leafy greens like lettuce, kale, and spinach.
• Scallions—also known as green onions—which can be regrown from the base similarly to celery.
• Edible flowers like lavender, marigolds, and nasturtium.
• Most herbs, including cilantro, basil, mint, chives, rosemary, and thyme.