Fast-growing vegetables are the quickest way to enjoy homegrown food without waiting all season. With the right seeds, you can be cutting greens, pulling sprouts, or adding crisp flavors to your meals in as little as 10 to 30 days.
These plants thrive in small gardens, raised beds, and even containers on a balcony or windowsill, making them perfect for beginners and urban gardeners.
In this guide, you’ll discover 18 of the fastest-growing seeds you can sow today and start harvesting within weeks. Each one comes with simple care tips to help you get the best flavor and yield.
By planting a mix, you’ll have a constant supply of tender leaves and shoots ready to brighten salads, soups, and stir-fries.
#1 Mustard Greens
Mustard greens are among the quickest vegetables you can grow, with baby leaves ready in just 12–15 days. The sharp, peppery flavor is excellent in salads or lightly sautéed.
Sow seeds in well-draining soil and keep the top layer moist for steady growth. They prefer full sun but also handle partial shade. Harvest early for milder taste or let them mature for a bolder bite.
#2 Radish Greens
Radish greens grow faster than the bulbs, giving you tender leaves in about two weeks. They’re packed with nutrients and add a zesty kick to stir-fries or soups.
Plant radish seeds in loose soil and keep them watered regularly for lush foliage. Pick leaves when they’re young and soft for the best flavor. The roots can still mature afterward, giving you two harvests from one crop.
#3 Cress
Garden cress is perfect for impatient growers, sprouting within a few days and ready for cutting in 10–14 days. Its peppery taste brightens sandwiches and egg dishes.
Scatter seeds densely in shallow trays or pots and keep them damp. You can trim leaves once they reach 3–4 inches tall. Regular sowings every week give you a steady indoor supply.
#4 Turnip Greens
Turnip greens are best picked young, around 18–20 days after sowing, when their flavor is mild and tender. Older leaves can develop more bite, but baby greens are perfect for quick salads.
Grow them in a sunny container or garden bed with moist, fertile soil. Keep them evenly watered to prevent bitterness. You’ll enjoy crisp greens long before the roots are ready.
#5 Green Onions
Green onions, or scallions, offer harvests in as little as 14–20 days when the tops reach 5–6 inches. The mild onion flavor is great fresh or cooked.
Plant seeds in rows or scatter them in a container, then thin them as they grow. Snip the greens and let the bulbs continue to mature for ongoing harvest. They’re an ideal crop for windowsills.
#6 Lettuce
Baby lettuce leaves can be picked in just two weeks, making it one of the fastest salad crops. Loose-leaf varieties give continuous harvests if you cut the outer leaves and let the center keep growing.
Plant in a shallow container or bed with rich, moist soil. Keep it in partial shade during hot weather to prevent bolting. A steady supply of fresh greens is always within reach.
#7 Sunflower Shoots
Sunflower shoots deliver nutty, crunchy greens in just 7–12 days. They’re excellent in salads, wraps, or as garnish. Sow seeds thickly in a shallow tray with potting soil and cover lightly.
Keep them moist and place them in bright light for strong growth. Cut once they have two to four leaves for the best flavor and texture.
#8 Pea Shoots
Pea shoots grow quickly and are ready to harvest in 2–3 weeks when stems reach about 4 inches. They taste sweet and tender, similar to fresh peas.
Scatter dried peas in a container or garden bed, cover lightly with soil, and water well. Harvest by snipping the tops to encourage new growth. Regular cuttings extend your supply for weeks.
#9 Baby Spinach
Baby spinach leaves can be picked in just 15–18 days, giving you fresh greens much faster than waiting for full-sized plants. Sow seeds in a wide container or bed and keep the soil evenly moist.
The mild flavor is perfect for salads and smoothies. Pick outer leaves as they grow to let the center keep producing. Successive sowing ensures continuous harvests.
#10 Celery
Young celery greens are ready to snip in 15–18 days, adding a burst of fresh flavor to soups and salads. Start seeds in moist soil with plenty of indirect light.
Thin seedlings as they sprout to allow room for growth. You can harvest the leaves early while the stalks continue to develop. This double-use makes celery a smart crop for small gardens.
#11 Fenugreek
Fenugreek grows fast, with edible leaves ready within 10–14 days. The greens are popular in Indian cooking for their slightly bitter, nutty taste.
Scatter seeds in a tray or pot and water regularly. Place in a sunny window for lush growth. Trim leaves for curries or stir-fries, and reseed every few weeks for a steady harvest.
#12 Microgreens
Microgreens are a powerhouse crop, harvested within 12–14 days regardless of the seed type. Popular choices include radish, kale, and mustard. Sow seeds densely in shallow trays and mist daily.
Place them under bright light to develop strong colors and flavor. Cut them just above the soil when the first true leaves appear for the freshest taste.
#13 Mibuna
Mibuna, a Japanese green, produces slender, tender leaves in just 18–20 days. The mild mustard flavor works well in salads or stir-fries.
Grow it in shallow containers with fertile, moist soil. Harvest young leaves regularly to encourage more growth. For a constant supply, sow seeds every couple of weeks.
#14 Rapini
Rapini offers a slightly bitter, earthy taste and can be picked young at 18–20 days. Early harvest gives tender greens that are delicious sautéed with garlic.
Sow seeds in rich, well-drained soil and water consistently. Pick smaller leaves to keep the plant producing longer. Its quick growth makes it a favorite in Mediterranean-style cooking.
#15 Arugula
Arugula matures quickly, with baby leaves ready in 14–20 days. The spicy, peppery taste adds character to pizzas, pastas, and salads.
Sow seeds directly in pots or garden beds and thin them for space. Harvest when leaves are 2–3 inches long for the best texture. Continuous planting every two weeks ensures fresh arugula all season.
#16 Beet Greens
Beet greens are edible and often overlooked, but you can harvest them just 15 days after sprouting. They offer a mild, earthy taste similar to spinach.
Plant seeds in rows and keep the soil consistently moist. Snip young leaves without disturbing the roots, which can still grow into full beets later. This gives you two crops from one plant.
#17 Mizuna
Mizuna is a fast-growing Asian green, ready to cut in 15–20 days. Its feathery leaves have a mild mustard flavor and work beautifully in salads or stir-fries.
Sow seeds in pots or garden beds with rich, moist soil. Keep the plants watered for tender growth. Snip leaves regularly to extend the harvest period.
#18 Pak Choi
Pak Choi baby greens can be picked within 17–20 days, making them one of the quickest brassicas. The crisp, juicy stems pair well with garlic and soy-based stir-fries.
Plant seeds in deep containers or garden beds with fertile soil. Keep the soil evenly moist and give the plants partial sun for best results. Early harvesting ensures sweet, tender leaves.