How Long Do You Wait To Harvest Your Kitchen Garden?

One of the main hurdles that prevents people from building their own kitchen garden is waiting for the harvest.

People often ask, “am I supposed to take care of this plant for a week? For a month? For a year?”

I get it because back when I started, I was so antsy to turn my seeds into salads.

But here’s the good news.

Not all garden goodies have you watching the clock. Some are ready faster than a crossword puzzle being solved!

Here are 10 quick-growing plants that'll race from soil to supper during North Carolina's springtime:

Arugula: Zesty and ready in 20-40 days.

Radishes: Crunchy and ready in just 25-30 days.

Spinach: You’ll be enjoying these leaves in 30-45 days.

Green Onions: Snip-snap, they grow back in about 20-30 days.

Leaf Lettuce: You can start plucking leaves in as little as 30 days.

Turnips: Not just the root, but the greens too! Ready in 30-55 days.

Bok Choy: These Asian greens are ready for a stir-fry in 30-50 days.

Mustard Greens: Spicy and fast, they’re salad-ready in 20-30 days.

Swiss Chard: In 30-45 days, you’ll have colorful, nutritious leaves.

Kale: The beloved superfood is ready to start harvesting in 30-40 days.

While these plants sprout rapidly, the key to facilitating their speedy growth is also in the prep…

Soil primed and ready, consistent watering, and a little bit of that gardening love.

Want to enjoy homegrown salad in just 20-30 days?

I'm here to help you pick the fastest growers and get your hands dirty—in record time!

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