Gardeners seem to have a lot of patience. It takes time to plan, plant and then tend until harvest. But even seasoned gardeners want to see results. There are crops that you can plant that won’t require much patience. Some of them can be ready in as little as a few weeks.
Leafy greens are some of the fastest of edible crops. Lettuces of all kinds and some of the green tops of root crops can be harvested in three to four weeks. Consider arugula, the spicy lettuce also called rocket, or mesclun mix which will contain flat leafed lettuces.
Spinach is another leaf that is good to harvest by 30 days although it matures in 60. Harvest the outside leaves without uprooting the plant and it will continue to produce as long as the weather permits.
Turnips and radishes are two well-known root crops that are also useful for their greens. They are ready within 30 days for greens and the root soon after. The leaves can be used in salads or sautéed.
Kale and Swiss chard are heartier greens and will have edible baby leaves ready in 30 to 45 days. They will both continue to produce and grow in size as the season progresses. The baby leaves can be used raw but they both do well with stir fry or in cooked vegetable dishes.
Green onions, also called scallions, can be harvested as early as three weeks. If you leave the white bulb with roots intact, they will re-grow and do so continuously for a perpetual crop. The whiter part of the stem has the stronger flavor but the whole leaf can be used for seasoning.
Garden cress is an herb used in salad mixes. It can be easily grown in cool weather and most soils. It’s ready in about 21 days ranking it in the fastest of vegetable harvests.
Mustard has a spicy flavor and can also be grown as varieties such as garlic mustard. It is ready for harvest in 30 days and can be left to mature. At about 60 days it’s full grown and the flavor will intensify with age.
Bok choi is a type of cabbage best known from Asian stir fry dishes. It’s ready to use within 30 days and will continue to grow and mature to a thicker leaf. It can be eaten raw but its crispy leaf holds up so well to cooking that it’s usually sauteed.
These rank in the fastest growing garden vegetables but there are also traditional summer crops that have been bred to mature rapidly. Whatever your goals for the vegetable plot, consider some of these crops and you won’t need too much patience to make it until harvest time.