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21 Fast Growing Veggies for Quick Harvest in Your Garden

Ever felt like your garden’s taking forever to produce something edible? Trust me, you’re not alone.

Luckily, there are plenty of fast-growing veggies that can turn your garden into a speedy salad bar in no time.

Imagine munching on fresh spinach just 30 days after planting—talk about instant gratification!

fast growing veggie plants

1. Snow Peas

Plant snow peas for a harvest in around 60 days. Start by soaking seeds overnight, especially in cooler months, to speed up germination. Sow seeds directly into the soil, spacing them about 1 inch apart and planting them 1 inch deep. Snow peas don’t need a lot of space since they grow vertically, so support them with trellises or stakes.

Water regularly, ensuring the soil remains moist but not waterlogged. Snow peas thrive in cooler temperatures and can be among the first crops planted in the spring. They’re ready to munch on right off the vine or toss into salads and stir-fries. Favorites like Bush Oregon snow peas and Bush Sugarsnap mature quickly and provide a sweet, fresh crunch. Don’t wait for the pods to fill out; harvest as soon as they’re flat and appear tender.

2. Lettuce

Looking for a fast-growing leafy green? Lettuce is perfect for your garden. With so many varieties, there’s something for every growing condition and taste preference.

Quick Harvest

Some lettuce varieties mature in as little as 30 days. This means you can start enjoying fresh salads in a month. Just pick a few outer leaves, and the plant will keep producing. This method lets the plant last longer through the gardening season.

Easy to Grow

Lettuce is pretty easy to grow. It thrives in both cool and slightly warm temperatures but can bolt if it gets too hot. To avoid this, choose a variety suited for your climate. Some are more heat-tolerant, while others do well in cooler conditions.

Types of Lettuce

Here are a few popular types to consider:

  • Butterhead: Has a smooth, buttery texture.
  • Romaine: Crunchy with a robust flavor.
  • Leaf Lettuce: Comes in many colors and textures.
  • Crisphead: Think iceberg, cool and crunchy.

Continuous Harvest

By harvesting just a few leaves at a time, you can prolong the life of your lettuce plants. Start with the outermost leaves, leaving the inner part to grow. This approach not only extends the harvest period but also ensures a steady supply of fresh greens for your meals.

3. Turnips

Turnips are a versatile, fast-growing vegetable that offers both edible roots and greens. Depending on the variety, turnips can be ready to harvest in 35 to 57 days. They thrive best in cool weather, making them perfect for spring and fall gardens.

Choice Varieties

If you’re going for quick results, the Tokyo Cross Hybrid Turnip is a top pick. This variety has firm, white flesh that’s crisp and mildly flavored. It matures rapidly and can even be sown as late as July. On the organic side, the Purple Top White Globe Turnip is America’s most well-known variety. These turnips are best harvested when smaller, offering crisp and sweetly mild white flesh.

Growth and Harvesting

Turnips grow similarly to beets, allowing you to harvest them progressively as they size up. Start picking them when they reach the size of a ping pong ball, around 40 days. Leave the smaller ones to continue growing, potentially reaching up to the size of a baseball. This way, you get a continuous supply of fresh turnips over time.

Planting Tips

For successful growth, sow your seeds directly into the soil. Make sure to choose a spot that receives full sun. Keep the soil consistently moist to encourage fast growth but avoid waterlogging, which can harm the roots. Spacing seeds about 2 inches apart will give the turnips plenty of room to develop.

By following these tips, you’ll enjoy a quick harvest of tasty, nutritious turnips and their tender greens.

4. Bush Beans

Bush beans are fantastic for small spaces. Unlike pole beans, they grow in compact bushes and don’t need any support. They’re perfect for gardens and containers.

  1. Faster Growth: Bush beans mature quickly. You’ll get a harvest in 50 to 70 days. Try the Jung Tricolor Bush Bean Blend, which includes green, yellow, and purple varieties.
  2. Rich in Nutrients: These beans are packed with vitamins A, C, and K and folic acid. Adding them to your diet is a great way to boost your nutrition.
  3. Easy to Manage: Bush beans don’t require a lot of maintenance. Plant them in rows that are a foot apart. Water regularly, but don’t let the soil get soggy.
  4. Variety: If you’re looking for specific varieties, consider Cherokee Wax (cream-colored, 55-60 days), Royal Burgundy (purple, 50-60 days), or Provider (green, 52 days). Each offers unique flavors and colors to your plate.
  • Planting: Sow seeds about 1 inch deep and 2-4 inches apart. They prefer well-drained soil with a pH of 6.0-6.8.
  • Watering: Keep the soil consistently moist, especially during flowering and pod development.
  • Harvesting: Pick beans when they are young and tender. This ensures they’re flavorful and sweet.

Bush beans are a delightful and easy crop to grow quickly. Add them to your garden for vibrant colors and nutritious benefits.

fast growing veggies

5. Spring Onions

Quick Harvest Time

Spring onions, also known as scallions or green onions, are one of the fastest-growing vegetables you can cultivate. They’re ready to harvest in as little as 5 to 6 weeks after planting. This quick turnaround makes them a favorite for gardeners looking for near-instant gratification.

Planting Tips

Start sowing spring onion seeds in early spring for the best results. You’ll want to plant the seeds about 2 inches apart in rows that are 12 to 18 inches apart. This spacing helps ensure that they have enough room to grow without crowding each other out. For a continuous harvest into summer, sow new seeds every two weeks.

Growing Conditions

Spring onions thrive in full sun and well-drained soil. They’re not too picky, but keeping the soil consistently moist is key. Regular watering helps them develop those slender white stalks that everyone loves. Use a rich, organic compost to improve soil quality and drainage.

Harvesting Guidelines

You’ll know your spring onions are ready to pick when they’re 6 to 8 inches tall. It’s best to pull up the whole plant out of the ground. This encourages new growth and allows you to enjoy a fresh, crunchy addition to your meals. If you prefer a milder taste, harvest them earlier when they are young and tender.

Nutritional Benefits

Spring onions are more than just a tasty addition to your garden. They’re packed with essential vitamins and minerals like vitamin C, vitamin K, and folate. Eating them not only adds flavor to your dishes but also boosts your nutritional intake.

Ready to add some flavor and nutrition to your garden quickly? Try planting spring onions and enjoy the benefits in just a few weeks.

6. Tatsoi

Tatsoi is one of my favorite super-fast-growing veggies. It’s an Asian green that’s not only economical but also surprises you with its mellow flavor and hearty texture. The round dark green, glossy leaves make a great stand-in for spinach, especially during the warmer months. When it’s hot, you might notice a touch of mustard-like heat to the raw leaves, but this usually mellows out once cooked.

Growing Conditions

Planting tatsoi is a breeze. It’s best to sow the seeds during the cooler months of spring and fall. Regular watering is key to keep the plant from bolting. Tatsoi can be harvested as baby leaves in just 25 to 28 days, or you can wait a little longer to get full-sized heads around 40 days.

Harvesting Tatsoi

When you’re ready to harvest, you can pick the baby leaves early for tender salads, or let the plant mature to enjoy the full-sized heads. Tatsoi is really versatile – you can eat it raw, add it to soups, or sauté it just like you would with spinach.

This quick-growing veggie is also quite resilient and grows well in shaded areas, making it perfect for spots in your garden that don’t get full sun. With minimal care, tatsoi can become a garden staple you’ll want to grow season after season.

7. Cucumber

Growing cucumbers is a fantastic choice if you’re after a quick harvest. Most varieties mature in just 45 to 70 days. There are three main types of cucumbers you can choose from: slicing, pickling, and seedless (or hothouse).

Slicing Cucumbers

Opt for slicing cucumbers if you want to enjoy crisp, fresh slices. They have darker, waxier skin and are perfect for salads. Whether you’re adding them to a dish or snacking straight from the garden, these cucumbers are a delicious go-to.

Pickling Cucumbers

Try pickling cucumbers if you love homemade pickles. They’re typically shorter and grow more uniformly, making them ideal for pickling. You can harvest baby cucumbers as early as 50 days for the perfect pickle size.

Seedless Cucumbers

Go for seedless cucumbers, often seen in grocery stores wrapped in plastic, if you like to eat the skin. These cucumbers are fantastic for slicing and require minimal prep.

  • Alibi Hybrid Cucumber: This variety, hailed as a top choice, continuously produces cucumbers as long as you keep picking them. It boasts a high level of disease resistance.
  • Organic Pick A Bushel Hybrid Cucumber: Ideal for patio containers or garden spots, this variety has excellent heat tolerance and disease resistance. It’s an All-America Selections Winner from 2014.

Cucumbers love to climb, so either place them on a trellis or give them plenty of space. With little effort, you can enjoy fresh cucumbers or make batches of pickles to savor your harvest all year long.

8. Broccoli

Broccoli might not be the first veggie that comes to mind when you think of fast-growing crops, but there are varieties that mature quickly. One standout is Broccoli Raab, also known as Rapini. This type doesn’t grow a single large head; instead, it produces small, tender shoots that are ready to harvest continually.


Choose a sunny spot in your garden for planting broccoli. It’s important to sow seeds or transplant seedlings when the soil is well-draining and nutrient-rich. Space the plants about 18 inches apart to ensure they have enough room to grow.

Growing Conditions

Broccoli thrives best in full sun but can tolerate some partial shade. Keep the soil consistently moist, as drought conditions can make the vegetable bitter. Use mulch to maintain soil moisture and regulate temperature.


Check your broccoli plants daily once they start to form heads and shoots. With Broccoli Raab, harvest the clusters promptly, as they tend to flower quickly. The leaves and stems are also edible and should be harvested young for the best flavor.

Sun Exposure

Broccoli Raab needs full sun to thrive. Place your plants where they’ll get at least 6 hours of sunlight daily.

Soil Needs

Ensure the soil is nutrient-rich and slightly acidic to neutral, with a pH of 6.0 to 7.0. Loamy soil is ideal for broccoli growth.

Broccoli is a fantastic option for those wanting to enjoy fresh, home-grown vegetables without a long wait.

9. Okra

Growing okra is super rewarding. This vegetable gives you a hefty harvest in a short time. You’ll start harvesting okra about 50 days after planting the seeds.

Plant okra in the spring when the soil hits 65 to 70 degrees. It loves warm weather, so it’s perfect for hot summers. Germination takes about 10 to 21 days. Remember, okra thrives in full sun but tolerates part shade. Make sure the soil is loose, well-draining, and slightly acidic.

Okra plants are prolific producers. Each plant can give you quite a lot of okra, so unless you’re a huge fan, you might not want too many plants. The pods are ready when they’re two to three inches long. These veggies are delicious fried, in stews, or even in soups.

Apart from being a culinary favorite, okra can make your garden look beautiful. Its flowers are a hit among gardeners. This dual purpose—both aesthetic and edible—makes it a popular choice.

10. Baby Beetroot

Baby beetroot are one of my garden favorites due to their quick growth and versatile uses. You can harvest them young and tender, perfect for salads or roasting. They are best picked slightly smaller than mature size to avoid them getting woody.

A variety I recommend is Bulls Blood beetroot. This type is fantastic for its dark red-purple leaves, which are great in salads as microgreens or mature leaves. You can enjoy these delicious leaves in just 35 days or wait 58 days for baby beets.

Golden and Early Wonder beets are two other varieties worth trying. Both can be harvested in about 55 days. The leaves are delicious, and you can use every part of the beetroot plant, maximizing your harvest.

Remember to keep an eye on them as they grow. Consistent monitoring ensures you pick them at the right time. Beetroot leaves are also a nutritious addition to your diet, making them a great dual-purpose crop. With quick growing times and multiple uses, baby beetroot are a must-try for any garden.

11. Rocket or Arugula

Arugula, also known as rocket, packs a peppery punch that can elevate any salad or dish. This leafy green is incredibly easy to grow, needing just a few weeks to reach the baby leaf stage, which is sweeter than mature leaves. Start by sowing the seeds directly in your garden or in pots.

Plant seeds. Arugula seeds sprout quickly; you’ll see them start growing in just four to six days. For the best results, plant the seeds in full sun or part shade.

Harvest smart. When the leaves get to about three inches long, it’s time to harvest. Baby leaves are usually ready in around 25 to 30 days. Just snip what you need, and let the plant continue to produce more.

Tolerate the cold. Arugula handles cooler temperatures well, making it a good choice for planting in either spring or fall, or even year-round in milder climates.

Avoid pests. It’s generally free from pests, and the plant itself can suppress some disease problems, making it a low-maintenance option for your garden.

Opt for Venetia Wild Rocket. This variety is known for its bright green color and strong aroma, and it can be planted year-round for consistent baby leaf production.

Growing arugula is a breeze, whether you’ve got a sprawling garden or just a small herb pot in the kitchen. So next time you want to add a bit of spice to your meals, you’ll know exactly where to turn. Pile on those freshly harvested leaves and enjoy the burst of flavor and nutrition they offer.

12. Bush Peas

Bush peas are a fantastic option if you’re looking to enjoy a bountiful harvest in no time. They’re a cool-weather crop, so you can plant them as soon as the soil can be worked. Bush peas, known for their compact size, don’t need the support that pole peas do, making them easier to manage in smaller spaces.


Try the Bush Oregon snow peas, which are ready in just 60 days, or Bush Sugarsnap peas, maturing slightly faster in 56 to 58 days. These varieties are not only quick to grow but also incredibly delicious, bringing a fresh, crisp taste to your meals.


Presoak the seeds to speed up germination, especially if you’re planting in cooler weather. Sow them about 1 inch deep and 2 inches apart in well-draining soil. They don’t need to fill out like podded peas, which means you get to harvest quicker.

Growing Tips

Ensure the danger of frost is past before planting. Peas love full sunlight but can tolerate partial shade. Water them regularly, but don’t overwater as they dislike soggy soil. They’re legumes, so they’ll improve the soil by fixing nitrogen into it.


You’ll know your bush peas are ready when the pods are plump and crisp. Simply snap them off the vine. Keep picking regularly to encourage more production. Once you’ve finished harvesting, cut the plants off at soil level instead of pulling them out, so the roots can continue enriching your soil.

Up next, we’ll explore container-friendly vegetables that grow fast.

13. Kale

Kale is a leafy green powerhouse that’s incredibly easy to grow and seriously rewarding for impatient gardeners. With varieties that mature as early as 40 days, you won’t wait long to start harvesting. Due to kale’s popularity, you can often find transplants at garden centers, making the growing process even quicker.

Quick Growing and Continuous Harvest

Kale keeps producing more leaves as you harvest, giving you a constant supply. It can be harvested at the baby stage, around 28 days, or you can let it mature and pick leaf by leaf at about 50 days. Each plant yields a bunch-worth weekly, perfect for kale lovers.

Health Benefits and Culinary Uses

Not only is kale nutritious, but it also adapts well to various culinary uses. Add it fresh to salads, cook it in soups or casseroles, or even bake it into crispy kale chips. Since it’s so attractive, it can double as an edible ornamental in your garden.

Planting and Care

Kale thrives in cool-weather and does well in containers, making it perfect for small-space gardening. Just remember, it’s quite demanding on soil fertility, so organic and mineral top dressings are necessary. Whether you’re using seeds or transplants, ensure you provide nutrient-rich soil for the best results.

Example Varieties

There are lots of kale varieties, each offering unique flavors and leaf shapes. This diversity allows you to choose the best type for your needs, whether you prefer curly, Tuscan, or ornamental kale.

14. Green Beans

Growing green beans is a great way to get a quick harvest in your garden. Depending on the variety you plant, you can expect a harvest anywhere from 50 to 65 days after planting the seeds. These plants grow best from May to October and are relatively easy to care for, with few pests or diseases to worry about.

Types of Green Beans

Green beans come in two main types: bush beans and pole beans. Bush beans typically grow in a compact form and don’t require additional support, making them easier to manage. Pole beans, on the other hand, need a trellis or some kind of support to climb, but they often produce more beans.

Sun and Soil Needs

Green beans thrive in full sun. They need well-drained, loamy soil that’s slightly acidic to neutral. This ensures they get the nutrients they need and avoid diseases caused by poor drainage.

Planting Process

Plant green bean seeds directly in the soil after the last frost. Make sure the soil is warm, as beans don’t like cold feet. Space the seeds about 2 inches apart and cover them with 1 inch of soil. Water them well after planting.

Watering and Care

Keep the soil consistently moist, especially during the flowering and pod-forming stages. Avoid overwatering, as it can lead to root rot. Mulching can help retain moisture and keep weeds at bay. If you’re growing pole beans, set up your trellis at the time of planting to avoid disturbing the plants later.


You can start harvesting green beans once they are firm and about the width of a pencil, typically between 50 and 65 days after planting. Regular picking encourages more beans to grow. Enjoy them fresh, or preserve them by canning or freezing for later use.

15. Mustard Greens

Mustard greens are a fabulous cool-season crop that matures in just 20 days. They’re perfect for those seeking a swift harvest. I’ve found that these greens love full sun or partial shade, making them quite adaptable. Just make sure to keep them well-watered, as they turn bitter if they dry out.

Plant mustard greens in early spring and again in the fall. They’re not as cold-hardy as kale, so it’s best to protect them from heavy frost. Harvest the leaves when they’re large enough to eat. If you’re looking for year-round greens, you can grow them indoors using a hydroponic system.

In terms of soil, these greens prefer sandy, clay, well-drained, and moist conditions. Their rapid growth and rich vitamin content make them a fantastic addition to any garden.

16. Carrots

Carrots are a staple in any quick-harvest garden. These versatile veggies mature in 45 to 80 days, depending on the variety, offering an array of colors and flavors. They’re not just fast-growing; they’re also easy to manage. Whether you plant them outdoors or in containers, carrots adapt well to different environments.


Sow carrot seeds directly into loose, well-drained soil. It’s best to do this as soon as the risk of frost has passed. Space the seeds about half an inch apart in rows that are 12 inches apart. Cover them lightly with soil and keep them moist until they germinate, which typically takes about 10 days.

Growing Conditions

Carrots thrive in full sun but can tolerate partial shade. They prefer cooler weather, making them ideal for early spring or late summer planting. Ensure the soil stays consistently moist but not waterlogged.


You can start plucking baby carrots as early as 30 days after planting. For full-sized carrots, wait until they’re about their mature length, which varies by variety. Use a garden fork to loosen the soil around them before pulling them out gently.


  • Napoli Hybrid Carrot: Ready in about 45 days if you’re looking for baby carrots. These can grow up to 7-8 inches if left to mature fully.
  • Yaya Organic Hybrid Carrot: An excellent choice for organic gardeners. These carrots are bright orange with a sweet, mild flavor, maturing for a full harvest in about 75 days.


Carrots can be grown in USDA zones 4-10, making them versatile for various climates. This makes them a great choice whether you’re in a cooler or warmer region.

Carrots are not just fast-growing; they’re rewarding. After a short wait, you’ll enjoy their delicious crunch straight from your garden.

17. Bok Choy

Bok choy is one of the easiest and quickest crops to grow in your garden. Baby-sized heads form in as few as 37 days. I always choose a variety bred for small sizes, or you can harvest the side shoots from larger plants for baby bok choy. Full-size varieties only take a bit longer, around 50 days.

Planting Tips

Select a green-stemmed or red-leaved variety to add some visual interest to your garden. Bok choy does best in cooler spring and fall days, as hot summer temperatures cause bolting and spicy flavors. I always plant mine in partial shade for optimal results, though it can handle full sun too.

Pest Management

Flea beetles love bok choy, so implementing a trap crop or using a row cover can help you achieve pristine leaves. While flea beetle damage is unsightly, your bok choy is still edible and the damage isn’t noticeable when cooked in a stir-fry.

Growing Conditions

Bok choy thrives in rich, well-draining soil and requires consistent watering, as drought can cause the plant to bolt. You can even grow bok choy in a hydroponic garden for a year-round supply.

Growing bok choy has truly elevated my gardening game, and its fresh flavor is unmatched by store-bought varieties.

18. Spinach

Spinach is one of those veggies that’s super easy to grow and perfect for a quick harvest. Some spinach varieties are ready to harvest in just 30 days, making them ideal for impatient gardeners like me. You can also grow it in part shade, which helps since spinach bolts easily in hot weather. I love adding spinach to salads, sautéing it as a side dish, or blending it into smoothies.

Jung Top Choice for Spinach

The Space Hybrid Spinach from Jung Seeds is a fantastic choice. It boasts the longest harvest period of any spinach and is resistant to heat and mildew. Unlike most spinach varieties, you can plant this one in spring, summer, and fall, which gives you multiple opportunities for fresh greens.

Planting and Growing Spinach

Planting spinach is straightforward. Sow the seeds directly into the soil about half an inch deep and keep the soil moist. Spinach prefers cooler weather, so early spring or late summer are the best times to plant. Make sure the soil is well-drained and rich in organic matter.

Harvesting Spinach

You can begin harvesting spinach leaves once they’re big enough to eat, usually in about 45-50 days. It’s best to pick the outer leaves first, allowing the inner leaves to continue growing. This method, known as “cut and come again,” ensures a continuous supply of fresh spinach.

Benefits of Spinach

Spinach is packed with essential nutrients, including vitamins A, C, and K, as well as iron and magnesium. Its versatility in the kitchen makes it a must-have in any garden. Whether you’re tossing it in a salad or blending it into a smoothie, spinach adds a nutritious punch to your meals.

19. Radishes

Radishes are a gardener’s dream when it comes to fast-growing veggies. Ready to harvest in just about 30 days, they’re one of the quickest crops to add to your garden. You can plant them in early spring or fall since they handle cold well but don’t do great with heavy frost.

Growing radishes is a breeze. Plant the seeds about 1/2 inch deep and an inch apart in well-drained soil. They sprout quickly, and you’ll see the roots forming in no time. Keep the soil consistently moist to ensure proper growth. They grow best with full sun but tolerate partial shade.

Harvesting is simple. Once the roots look big enough—about the size of a marble or larger—just pull them directly from the ground. Both the root and the leaves are edible. The leaves can be added to salads or sautéed, while the roots add a crunchy, peppery bite to dishes.

There are tons of varieties to experiment with. Some are even white and resemble carrots. You might find some radish types sweeter rather than spicy, offering a fun twist to your harvest. The longer you let them grow, the spicier they tend to get, so pick them early if you prefer a milder taste.

If you’re new to gardening or want to engage your kids, radishes are perfect due to their ease of growth and quick turnaround. Just try growing them once, and you’ll be hooked!

20. Salad Greens

Growing your own salad greens is incredibly rewarding. They’re not only delicious but also super fast to grow. Here are some of my favorites:

  1. Arugula: This peppery green takes about 30 days to harvest. Plant it in a sunny spot and keep the soil moist. It’s perfect for adding a spicy kick to salads.
  2. Spinach: One of the easiest greens to grow. Ready in just 30 days, spinach works well in salads, sandwiches, or even smoothies.
  3. Lettuce: Extremely versatile and quick-growing. You can start harvesting leaf lettuce in about 30 days, and it’s perfect for salads or adding crunch to sandwiches.
  4. Mustard Greens: These greens are best when young, approximately 30 days to harvest. They’re great in salads and soups but can get bitter if left too long.
  5. Kale: Known as a superfood, kale is ready to pick in about 40 days. It’s a versatile green, great for salads, smoothies, or even cooked dishes.
  6. Swiss Chard: A family favorite, it’s ready in 30 days. Swiss chard is very adaptable and adds nutritional value to various meals.
  7. Collard Greens: Perfect for Southern dishes, collard greens take around 30 to 40 days to mature. They taste best when cooked.
  8. Bok Choy and Tatsoi: These Asian greens grow quickly, ready in about 30 days. They’re fantastic in stir-fries or salads.
  9. Red-Veined Sorrel: This unique green takes about 55 days to harvest. Adds a beautiful color and tangy flavor to any salad.
  10. Corn Salad: Also known as Mache, it takes 45 to 60 days to grow. It’s a mild, nutty green that pairs well with most salad ingredients.
  11. Miner’s Lettuce: Ready in 40 days, it’s a unique addition to any salad. The succulent, mild-tasting leaves are a treat.
  12. Mizuna: This Japanese mustard green takes about 40 to 60 days. It adds a spicy, peppery flavor to salads.

21. Squash/Baby Zucchini

Squash, especially baby zucchini, is a great fast-growing veggie for quick harvest. These plants are incredibly productive and thrive in both garden beds and pots.


Sow seeds directly into well-prepared soil after the danger of frost has passed. Plant them about one inch deep, with spaces of approximately two feet between each seed. If you’re planting in rows, keep them about three feet apart to give the vines room to grow.

Soil and Sun Requirements

Opt for a sunny spot with well-draining soil rich in organic matter. You can enhance soil fertility by mixing in compost or well-rotted manure before planting. Aim for soil pH between 6.0 and 7.5.


Water consistently, aiming for about an inch per week. Zucchinis like it moist but not waterlogged. Mulching around the plants can help retain moisture and keep weeds at bay.

Harvesting Time

Baby zucchinis can be ready to harvest in as little as 40 to 50 days. Harvest them when they’re about six inches long for the best flavor and texture. Use a sharp knife or scissors to cut them off the vine, avoiding any damage to the plant.


Keep an eye out for pests like squash bugs and vine borers. Inspect your plants regularly and remove any insects you find by hand. You can also use row covers to protect young plants from pests. If you’re growing in pots, choose containers that are at least 12 inches deep and wide.