Easy-to-grow green leafy veggies are the perfect starting point for beginner gardeners. These vegetables not only bring freshness and flavor to your kitchen but also thrive in pots, containers, or small garden beds with very little effort.
By growing them yourself, you’ll enjoy safe, organic produce while learning how rewarding gardening can be.
Most leafy greens grow quickly and require only basic care, making them an ideal choice for anyone with limited time. Many can even be harvested within weeks, giving you a fast reward for your efforts.
Whether you want crisp lettuce for salads, nutritious kale for smoothies, or flavorful arugula for sandwiches, these vegetables will deliver. Let’s explore 14 leafy greens that are perfect for beginners to grow and enjoy.
#1 Lettuce
Lettuce is one of the simplest vegetables to grow and rewards you with crisp, fresh leaves in just a few weeks. You can sow seeds directly into pots, garden beds, or even shallow containers.
Keep the soil moist but not waterlogged, and place the plants in a sunny spot. Harvest the outer leaves as they mature so the plant continues producing. Lettuce grows quickly, so you’ll always have fresh salad greens ready for your table.
#2 Kale
Kale is a hardy green that thrives in cooler weather and keeps growing even when other vegetables struggle. Its nutrient-rich leaves can be harvested again and again, making it a very productive plant.
Grow it in full sun for best results, but it also tolerates partial shade. Keep the soil moist and provide compost for healthy growth. Fresh kale can be added to soups, smoothies, or salads for a nutritional boost.
#3 Mustard
Mustard greens are fast growers with a bold, peppery flavor that adds spice to any meal. They thrive in cool weather and need only regular watering and sun to flourish. Sow the seeds directly in the soil and thin seedlings as they grow.
Harvest young leaves for a milder flavor or wait until they mature for a stronger taste. These greens also help enrich your meals with vitamins and minerals.
#4 Arugula
Arugula is a resilient leafy green that grows well in pots, raised beds, or garden soil. It loves cool weather and only requires moderate watering. Scatter seeds and cover them lightly with soil, and you’ll see sprouts within days.
Harvest baby leaves for a delicate taste or let them grow larger for a spicier bite. Adding fresh arugula to sandwiches, salads, or pasta dishes gives a flavorful twist.
#5 Chard
Chard is an eye-catching vegetable with colorful stems and glossy leaves. It’s easy to grow indoors or outdoors, and it even tolerates light frost. Plant seeds in containers at least 12 inches deep, and keep the soil consistently moist.
Harvest outer leaves while letting the center keep producing new growth. Chard works well in sautés, soups, or simply steamed for a nutritious side dish.
#6 Rhubarb
Rhubarb is a perennial plant that comes back year after year once established. It thrives in full sun and well-draining soil, requiring little maintenance beyond regular watering. Harvest only the stalks, as the leaves are toxic.
Give it space to spread, and you’ll enjoy abundant harvests each spring. Fresh rhubarb adds tangy flavor to pies, jams, and compotes.
#7 Endives
Endive is a leafy green that’s both tasty and very easy to grow. It prefers well-drained soil and consistent watering. Sow seeds directly into the garden or container, and thin seedlings to allow room for growth.
Endive produces plenty of leaves for salads or cooked dishes. Let a plant flower, and it will give you seeds to grow again next season.
#8 Spinach
Spinach grows quickly and is perfect for pots or garden beds. It thrives in cooler weather and appreciates moist, nutrient-rich soil. Plant seeds directly in rows and thin seedlings to prevent crowding.
Harvest young leaves for tender salads or let them grow larger for cooking. Regular picking encourages fresh growth, keeping you supplied with spinach for weeks.
#9 Radicchio
Radicchio is a colorful leafy green with a slightly bitter taste that pairs well with salads and roasted dishes. It prefers cool temperatures and can be grown in both spring and fall.
Plant it in fertile, well-drained soil and water regularly to keep the leaves crisp. Harvest when heads form, cutting at the base. Growing radicchio adds both beauty and unique flavor to your garden.
#10 Bok Choy
Bok choy is a versatile Asian green that grows well in partial shade, making it perfect for tight spaces. Sow seeds directly in the soil or containers, and keep the soil evenly moist.
You can harvest baby bok choy after just a few weeks or let it mature for larger leaves. It cooks quickly and tastes delicious in stir-fries, soups, and noodle dishes.
#11 Sorrel
Sorrel is a tangy herb-like vegetable that grows well in containers with moist, rich soil. Place the pot in partial sun and move it as needed to avoid extreme heat. Harvest young leaves for a lemony flavor that brightens soups and salads.
Keep the plant trimmed to encourage new growth. Sorrel is easy to care for and offers a refreshing taste unlike any other leafy green.
#12 Broccoli Rabe
Broccoli rabe, also known as rapini, grows best in full sun and rich, well-drained soil. Sow seeds directly in pots or raised beds and water regularly.
The leaves, stems, and small florets are all edible and taste slightly bitter. Harvest when the flower buds are small for the best flavor. This green adds a bold taste to pasta and sautéed dishes.
#13 Collard Green
Collard greens are tough plants that thrive in partial sun and tolerate both heat and cooler temperatures. Plant them in deep pots or garden soil with regular watering.
Harvest the lower leaves and let the plant continue producing from the center. Collards are packed with nutrients and can be steamed, sautéed, or added to stews. With minimal care, they provide months of leafy greens.
#14 Mizuna
Mizuna is a Japanese green with feathery leaves and a mild, slightly peppery taste. It grows quickly, maturing in less than 40 days. Plant it in well-draining soil with full to partial sun.
Keep the soil moist but not soggy to encourage lush growth. Harvest the outer leaves or cut the entire plant for a fresh crop. Mizuna is perfect for salads and stir-fries.