Fast-growing green vegetables are the easiest way to fill your meals with vitamins, minerals, and fiber while keeping your grocery bill low.
These leafy and pod-producing plants thrive in small spaces, making them perfect for both gardens and containers on a balcony or patio. Many of them mature quickly, so you can enjoy fresh harvests in just a few weeks.
By growing your own greens, you know exactly what goes into your food and avoid unwanted chemicals. They also bring a touch of color and life to your outdoor or indoor space.
If you’re ready to enjoy crisp leaves and tender pods without the long wait, here are 11 fast-growing green vegetables that you can grow almost anywhere.
#1 Kale
Kale is one of the most reliable greens for a quick harvest. You can start picking tender leaves just a month after planting, and the plant continues producing throughout the cool season.
It withstands frost and can even survive temperatures as low as 10°F. Sow seeds in rows or scatter them in pots, and keep the soil evenly moist.
For best results, give it full sun and rich soil. The more you harvest the outer leaves, the more the plant will continue to grow.
#2 Rainbow Chard
Rainbow chard adds both nutrition and color to your garden with its bright red, yellow, or orange stems. When planted in early spring, you can harvest the leaves all season long. Cut a few stalks at a time and let the plant keep producing.
It thrives in fertile, well-drained soil with full sun. Water regularly to keep the leaves tender and sweet. This green is both beautiful and practical, offering a steady harvest until frost.
#3 Bok Choy
Bok choy matures quickly, usually within 45 to 50 days, but you can begin harvesting the baby leaves even earlier. It grows well in cool weather, making it an ideal spring or fall crop. Keep the soil moist and plant in full sun for faster growth.
Space plants close together if you want baby bok choy, or farther apart for larger heads. Its crisp stems and tender leaves are excellent for stir-fries and soups.
#4 Spinach
Spinach is a classic cool-season crop ready in as little as three to five weeks after sowing. The young leaves are tender and perfect for salads, while mature leaves are great for cooking.
Plant seeds directly in the soil in early spring or fall for the best yield. Spinach grows best in fertile, moist soil with partial to full sun. Harvest frequently by cutting the outer leaves, and the plant will continue producing.
#5 Dandelion Greens
Often seen as a weed, dandelion greens are actually nutrient powerhouses. They are packed with vitamins A and C, calcium, and antioxidants.
You can harvest them throughout the growing season, either by picking young, tender leaves for salads or larger ones for cooking.
Sow seeds in pots or garden beds and water consistently. They thrive in sunny locations but tolerate partial shade. With their slightly bitter flavor, these greens pair well with garlic or lemon.
#6 Lettuce
Lettuce is one of the fastest greens you can grow, maturing in just three to four weeks for baby leaves. It thrives in cooler weather, so spring and fall are the best seasons to grow it.
Plant seeds densely in rows or containers, then thin them out for more space as they grow. Keep the soil moist for crisp, tender leaves. With so many varieties, you can enjoy a mix of colors and textures in your salads.
#7 Green Beans
Green beans grow quickly and require very little space, making them ideal for small gardens and containers. Within a few weeks of flowering, they begin producing tender pods that can be harvested every couple of days.
They prefer full sun and well-drained soil. Plant seeds directly outdoors once the soil warms, and use a trellis for climbing varieties. Regular picking encourages more beans to grow, giving you a steady supply.
#8 Scallions
Scallions are among the easiest vegetables to grow and don’t even require soil if you regrow them from kitchen scraps. Plant seeds or root ends in pots, and you’ll see new green shoots within a week.
They grow best in moist, well-drained soil and full sun but tolerate light shade. Harvest the greens as needed by snipping them above the soil. Their mild onion flavor makes them a versatile kitchen staple.
#9 Snap Peas
Snap peas reward you with crisp, sweet pods in a short growing season. They thrive in cooler weather and are ready to pick within six to eight weeks. Sow seeds directly in the ground or in large containers with support for their climbing vines.
Keep the soil moist to encourage steady growth. Harvest pods when they are plump but still tender, and the plant will continue to produce more.
#10 Mustard Greens
Mustard greens are ready to harvest in just four weeks, offering a peppery flavor that adds spice to meals. Pick leaves when they are young and tender, or wait a bit longer for larger foliage.
They grow best in full sun with rich, moist soil. Sow seeds directly in rows or scatter them for a continuous supply. Frequent harvesting encourages new growth and keeps the flavor milder.
#11 Beet Greens
Beet greens are a two-in-one crop, giving you leafy greens and edible roots. You can harvest young leaves when they reach about six inches long, while the roots continue to develop underground.
Beetroots are ready when they reach one to two inches in diameter. Plant seeds in fertile, well-drained soil and water regularly. These greens taste similar to Swiss chard and can be sautéed or eaten fresh in salads.