September 17, 2025

15 Best Vegetables to Grow in the Fall [Full Guide]

Fall has a way of sneaking up on us. One day the garden is full of bees moving from flower to flower, the tomatoes taste like pure sunshine, and the beds are crowded with annuals. Then the air shifts, evenings cool down, and you realize the season is turning. That’s the perfect moment to think about vegetables to grow in the fall.

Fall gardening isn’t just about squeezing in a few extra harvests, it has its own rhythm. The soil still holds summer’s warmth, helping seeds sprout quickly, while the cooler days that follow encourage steady, low-stress growth. Weeds slow down, watering needs ease, and many vegetables actually develop better flavor after a touch of frost. It’s a season that rewards the attentive gardener with crisp lettuce, sweet carrots, and the quiet satisfaction of harvesting when most people assume the garden is finished.

Why Plant a Fall Garden?

Fall isn’t the end of the growing season, it’s the beginning of a whole new chapter in the garden. When the heat of summer fades, plants finally get a break from the stress of long, hot days. Cooler fall temperatures create the perfect conditions for many vegetables to plant, from leafy greens to root vegetables, to really thrive. Instead of racing against rising heat like in spring and summer, fall crops grow at an even pace, developing strong roots and deep flavor.

Of course, it comes with its own lessons and requires awareness of timing, frost dates, and your specific microclimate. But that’s also what makes it valuable. When you plan and plant fall vegetable crops, you begin to notice how rain, wind, and cooler air affect growth, and how frost settles in one part of the yard before another. It sharpens your ability to read the land and helps you learn what to plant and when.

And there’s joy in the harvest too. Planting a fall vegetable garden is about uncovering a hidden season of abundance, one that continues to grow right alongside you.

When to Start Your Fall Garden

Not every fall garden follows the same rhythm. What you can grow, and for how long, depends on your USDA hardiness zone and the small microclimates in your yard. Two gardeners in the same zone may still have different results depending on frost pockets, soil warmth, or wind patterns. That’s why planting a fall vegetable garden is as much about observation as it is about dates on a calendar.

The first step is knowing your average first frost date. This will guide when to plant seeds or move plant starts from trays into the garden soil. Most fall seeds, especially leafy greens and root vegetables, need six to eight weeks of growth before frost arrives. In Zone 7, for example, it’s best to start lettuce and spinach in early fall, while in Zone 9A you can continue to grow greens throughout the fall and even into winter.

Pay attention to how your space behaves. A south-facing wall can create a warmer pocket where crops continue to grow well long after frost has touched other parts of the yard. A dip in the garden, on the other hand, may freeze first and cut your growing season short. These microclimates explain why hardy plants survive in one bed but fail in another only a few feet away.

Conditions also shape what thrives and what struggles. Along the California coast, for example, gardeners often deal with powdery mildew in late summer to early fall, especially when rain is followed by warm air. In colder regions, frost protection like low tunnels or cold frames may be the only way to keep vegetables growing throughout the fall.

And in warm zones such as 23 and 24, the fall months are actually prime time to plant crops like beans, corn, cucumbers, summer squash, and celery. In these regions, vegetables planted in August can be harvested in fall, extending the spring and summer flavors long after most gardens have finished.

Knowing your zone and microclimate helps you plan a fall vegetable garden that matches your conditions, letting you grow the vegetables that perform best in your unique space.

Tips for Starting Your Fall Garden Beds

The success of planting a fall vegetable garden starts beneath your feet, with the soil. By late summer to early fall, many beds are worn out from spring and summer crops, roots are tangled from annual flowers, and nutrients are used up. To give your fall vegetables the best chance, it’s important to refresh the garden soil before you plant.

Start by clearing out old crops. Pull up vegetables planted in the spring that are no longer producing, as well as summer annuals that are past their prime. Take time to separate root balls from the soil so you can reuse that valuable earth. Many gardeners save money and improve results by blending old soil with fresh compost and a balanced organic fertilizer. This creates a renewed base where fall seeds and transplants can grow quickly and stay nourished throughout the fall.

See common gardening mistakes and how to avoid them here.

Check soil conditions before planting. Dig down about a foot to see whether it’s compacted, dry, or holding moisture. Fall temperatures can sometimes dry the soil faster than expected after a hot summer, so a deep soak may be needed before planting. For root vegetables like carrots, turnips, and beets, consider loosening the soil more deeply. Double digging allows roots to grow straight and strong, giving you beautiful crops that store well through the fall and winter.

One mistake to avoid is over-fertilizing. It’s tempting to load the beds with nutrients after summer, but young fall seedlings are tender, and too much fertilizer can damage them. Instead, feed lightly and steadily. Think of fall as a season where vegetables continue to grow at a slower, steadier pace rather than racing ahead like they do in spring and summer.

See the importance of healthy soil here.

The 15 Best Vegetables for a Fall Harvest

Garlic

Garlic is the undisputed king of fall planting because it needs a period of cold weather to develop properly. The cloves sprout roots before winter, then go dormant as temperatures drop. Once spring arrives, those roots fuel strong growth, and the plants shoot up with vigor. If you wait until spring to plant, you’ll still get garlic, but the bulbs will be smaller and less robust.

For soil prep, loosen the bed at least a foot deep. Garlic doesn’t like compacted soil, it needs room for those underground bulbs to swell. Mix in compost or aged manure for fertility, but avoid fresh manure, which can cause disease issues. Plant individual cloves, pointy end up, about two inches deep and six inches apart. Space rows eight to ten inches apart. After planting, cover the bed with a thick mulch of straw or shredded leaves. This protects the cloves from fluctuating temperatures and keeps weeds at bay.

Come spring, you’ll see bright green shoots pushing through the mulch, a sign that your fall effort is paying off. By mid-summer, when the leaves begin to brown, you’ll harvest full heads of garlic that store beautifully for months.

Asparagus

Planting asparagus in the fall sets the stage for strong growth when spring arrives. Unlike many vegetables, asparagus is a perennial. Once established, it can keep producing tender spears every spring for 15 years or more.

The key to success is preparing the soil properly before planting. Asparagus roots dive deep, so dig trenches 12–18 inches deep and enrich the bottom with compost. Good drainage is essential, soggy roots spell disaster. Many gardeners plant crowns (dormant root systems) in fall, spreading the roots like the spokes of a wheel and covering them gradually with soil as they grow.

Give asparagus its own dedicated bed, because it will stay put for many seasons. Choose a spot that gets full sun and won’t be disturbed by other crops. Patience is critical here, resist the temptation to harvest spears the first year. Allow the plants to build strength, and by the second or third year, you’ll be rewarded with abundant harvests.

Fall planting gives asparagus a head start. The roots settle in during cool weather, so by the time early spring warmth arrives, the plants are ready to leap into growth. Think of asparagus as a long-term investment in your fall gardening efforts, plant once, and enjoy for years.

Spinach

Spinach is one of the most cold-hardy vegetables, and it truly shines in the fall. Unlike summer, when spinach often bolts to seed in hot weather, fall provides the cool temperatures spinach loves. The flavor is sweeter, the leaves are more tender, and with protection, it can keep growing even after frost.

For a steady supply, succession sow spinach every two to three weeks. Plant in well-drained, fertile soil, spacing seeds about an inch apart and thinning seedlings to three inches once they sprout. Spinach germinates best in cooler soil, so fall planting often leads to faster, more reliable sprouting than in the heat of summer.

An added bonus is overwintering. In many zones, spinach planted in late fall can survive under row covers or cold frames and resume growth in early spring. Imagine lifting a cover in March and finding fresh green leaves waiting for you, that’s the magic of fall spinach.

Spinach also fits beautifully into mixed beds of salad greens, creating a patchwork of colors and textures. Combine it with lettuce, radishes, and green onions, and you’ll have everything you need for fresh fall salads right outside your door.

Lettuce & Salad Greens

Lettuce is the definition of instant gratification in a fall garden. While some crops demand months of care, lettuce races from seed to harvest in as little as 30 days. Loose-leaf types, romaine, and butterhead all thrive in cool weather, and unlike summer, they’re far less likely to bolt.

Fall-grown lettuce stays crisp and mild, perfect for picking leaf by leaf. Sow directly into the soil or in containers, spacing seeds thinly, and keep the soil consistently moist. A layer of light mulch can help regulate soil temperature and keep the leaves clean. See vegetable container gardening tips here.

Protection is the trick to extending your lettuce harvest deep into the season. Lightweight row covers keep frost off tender leaves, and even a simple cold frame can carry lettuce through winter in milder zones. Many gardeners plant successive waves of lettuce every two weeks, ensuring a constant supply of fresh greens.

Salad greens aren’t limited to lettuce. Mix in arugula, mustard greens, and cilantro for more flavor and variety. In the fall, these plants thrive, giving you a salad bowl of colors and tastes that rivals anything you’ll find at the store.

Read more on how to grow lettuce here.

Swiss Chard

Swiss chard is technically a warm-weather crop but it tolerates cool temperatures and light frost, making it a reliable choice for fall harvests. Unlike spinach or lettuce, chard doesn’t go bitter after a frost, the leaves can actually become more tender and flavorful.

One of the joys of growing chard is its cut-and-come-again nature. Harvest outer leaves regularly, and the plant will continue producing from the center. This makes it a long-lasting addition to fall beds, often persisting until a hard freeze.

For a visual treat, grow the Bright Lights variety, which has stems in shades of yellow, pink, red, and orange. Swiss chard thrives in deep, fertile soil, but it’s not fussy. Sow directly in the garden or start indoors and transplant.

Give plants 12 inches of space to allow them to spread out. Because chard is so versatile, it can be harvested young as baby greens or allowed to mature into large, hearty leaves perfect for sautés and stews.

Kale

Among the brassicas, kale is practically made for fall. It withstands cold better than many leafy greens and keeps producing deep into winter in many zones. Sow seeds directly in the garden about six to eight weeks before your first expected frost, spacing plants 12–18 inches apart.

For variety, try curly kale for classic texture, Tuscan kale for a smoother leaf and rich flavor, or Red Russian kale for a splash of color. Each type brings something unique to the table, both in the garden and in the kitchen.

Fall kale is also less likely to suffer from pests like cabbage worms, which tend to be more active in spring. That makes it easier to grow organically with minimal intervention. And because kale is so hardy, it’s an excellent crop to experiment with overwintering under row covers or low tunnels.

Broccoli

Broccoli can be tricky in spring, often producing loose or small heads if temperatures swing wildly. In fall, however, broccoli often performs beautifully, forming tighter, more flavorful heads in the steady cool weather.

Start seeds indoors in midsummer or buy transplants to set out about 10 weeks before your first frost. Broccoli prefers fertile, well-drained soil and consistent moisture. Space plants 18 inches apart to give them room to spread.

One of the best parts of growing broccoli in fall is the abundance of side shoots after the main head is harvested. These smaller florets keep coming for weeks, extending your harvest well beyond the first cutting.

Cabbage

Cabbage is a classic fall crop that benefits from slow, steady growth. When planted in late summer for a fall harvest, cabbage produces compact, flavorful heads that store well into winter. The cool weather helps prevent splitting and enhances the crispness of the leaves.

Choose varieties based on your needs, early types for smaller, quicker heads, or storage varieties that take longer but can last months in a root cellar. Space plants 12–18 inches apart in rows two feet wide. Keep the soil moist and mulched to maintain even growth.

Cauliflower

Unlike cabbage or broccoli, which are more forgiving, cauliflower is sensitive to heat, cold snaps, and uneven watering. Fall provides just the steady, cool temperatures this crop needs to thrive. That’s why many gardeners find their best cauliflower harvest in autumn, when the stress of summer is behind them.

Start cauliflower transplants about 10 to 12 weeks before your first expected frost and set them out six to eight weeks before frost arrives. The plants need time to mature before the days get too short. Give them fertile soil rich in compost, steady moisture, and about 18–24 inches of space to spread.

One of the quirks of cauliflower is blanching,, the process of protecting the heads from direct sunlight to keep them white and tender. As soon as the head forms to about the size of a golf ball, tie the outer leaves loosely over the developing curd. This shields it from sun exposure, which can cause yellowing.

For a diverse fall harvest, consider growing colored varieties like purple or orange cauliflower. They bring a vibrant splash to the garden and kitchen, while offering a slightly different flavor profile.

Brussels Sprouts

Brussels sprouts are a slow-and-steady kind of crop. They need a long cool season to develop properly, which makes them ideal for fall planting.

Sow seeds in midsummer or transplant starts in late summer, about 90–100 days before your first frost. Plant them in fertile soil with plenty of organic matter, spacing 18–24 inches apart. Brussels sprouts grow tall, so staking can help keep them from toppling in windy conditions.

The magic of Brussels sprouts comes late in the season. While many vegetables have finished, these sturdy plants are still standing tall, their stalks lined with miniature sprouts. Frost is their secret ingredient, those cold nights convert starches into sugars, softening their flavor and creating a natural sweetness.

Harvest sprouts from the bottom up as they mature, snapping them off the stalk. Don’t overlook the tops, either, Brussels sprout greens are delicious when sautéed or steamed.

Carrots

Cool weather makes carrots sweeter, as the roots convert starches into sugars to protect against frost. That’s why fall carrots often taste better than spring ones.

Sow seeds directly in loose, well-prepared soil about 8–10 weeks before your first frost. Thin seedlings carefully, crowding leads to small, misshapen roots. For best results, double-dig or loosen the soil deeply before planting, as carrots grow straight and strong in soil free of rocks and compaction.

Carrots have the unique advantage of being able to stay in the ground through winter if protected. A simple mini greenhouse or a heavy layer of mulch over the bed can keep carrots fresh for months. Instead of harvesting all at once, you can pull them as needed, enjoying crisp, sweet roots right through the coldest part of the year.

See our ultimate guide to harvesting vegetables in your garden here.

Beets

Beets are one of the most versatile crops you can grow in fall. They’re quick to mature, usually ready in 50–60 days, which makes them ideal for succession sowing. Plant a new row every two weeks for a steady harvest well into the season.

Sow seeds about an inch apart in rows, then thin seedlings to three to four inches apart once they’ve sprouted. Don’t waste those thinnings—they’re tender baby greens perfect for a quick salad. Beets thrive in loose, fertile soil, and like carrots, they prefer soil free of rocks and clumps that might distort root growth.

For variety, grow golden or Chioggia (candy-striped) beets alongside traditional red. Each has a slightly different flavor and texture, adding diversity to your fall garden and your plate. Both the roots and the greens are edible, doubling the value of your crop.

Radishes

Radishes are one of the easiest fall vegetables to grow, making them perfect for beginners or anyone looking for a quick win. From seed to harvest, many varieties are ready in just three to four weeks.

They thrive in the cool, moist conditions of fall and often develop a milder flavor than their hot-weather counterparts. Sow radish seeds directly in the soil, spacing them about an inch apart. They germinate quickly in cool soil, and you’ll often see sprouts within days. For a steady supply, sow a new row every week or two until frost.

Green Onions (Scallions)

Green onions are easy to grow, quick to mature, and in mild zones, they can overwinter to provide fresh harvests through early spring.

Sow seeds directly in rows or scatter them for a dense patch of greens. Thin seedlings to an inch apart, or harvest young as needed. They don’t require much space, making them perfect for tucking into corners of beds alongside lettuce, carrots, or beets.

In regions with mild winters, scallions will continue growing slowly through the cold months. Even in colder zones, a little protection with row covers or mulch can extend the season. The beauty of green onions is their flexibility, you can harvest them young as scallions or let them mature into small, bulb-like onions.

Herbs (Cilantro & Parsley)

Herbs often get overlooked in fall gardens, but cilantro and parsley are two that truly thrive in cool weather. While many herbs struggle in the heat of summer, these two shine in the crisp days of fall. They’re also among the easiest herbs to grow.

Cilantro tends to bolt quickly in summer heat, but in fall it grows steadily, producing abundant leaves that last until frost. Parsley, on the other hand, is remarkably hardy, it can withstand light frosts and even overwinter in some zones, giving you fresh greens well into winter.

Sow seeds directly into the garden, as both herbs dislike transplanting. Keep the soil consistently moist for good germination. Once established, harvest leaves regularly to encourage continued growth.

They fit beautifully alongside lettuce, spinach, and other salad greens, turning an ordinary fall salad into something special. A handful of fresh herbs in late autumn feels like a luxury, reminding you that even as the gardening season winds down, the garden still has gifts to offer.

Extending the Fall Harvest

One of the joys of growing vegetables in the fall is realizing that the growing season doesn’t have to end when summer does. With a little planning, you can make your garden keep producing vegetables throughout the fall and even into winter. Season-extension tools like cold frames, low tunnels, and row covers are simple but powerful ways to stretch your time in the garden.

Take root crops as an example. Carrots and turnips are a root vegetable that actually improve in flavor when the soil cools. If you layer straw over the bed or build a simple hoop tunnel, you can leave them in place for months and still pull them up crisp and sweet in January. Other cool-season vegetables, including spinach, kale, and lettuce, grow best in temperatures that would end a summer garden, but with protection, they continue to grow well into the colder months. A light row cover traps just enough warmth to create the perfect fall microclimate.

Cold frames, basically mini greenhouses built from reclaimed windows or clear lids, are another way to make your garden last longer. They capture the sun during the day and release that stored heat slowly at night, keeping delicate greens, herbs, and even an herb garden of parsley or cilantro alive deep into the cold season. For larger plantings, low tunnels made from PVC hoops and clear sheeting can cover entire rows of fall garden crops, letting you harvest fresh vegetables when most gardens are long finished.

What Garden Vegetables to Skip This Fall

Choosing the right vegetables to plant in late summer to early fall makes all the difference between a thriving harvest and disappointment. The crops that truly shine are cool-season vegetables like garlic, broccoli, cabbage, leafy greens, and hardy root vegetables such as carrots, beets, and turnips. These vegetables are often at their best when the air cools, and they’re the backbone of fall vegetable crops.

Not everything grows well once fall temperatures set in. Heat-loving plants like tomatoes, peppers, and eggplants don’t grow best in temperatures that dip steadily lower, and they rarely produce enough fruit to make the effort worthwhile. If you try to plant crops like these in August for fall harvest, you’ll usually be left frustrated. For most of us, it’s best to let the summer garden rest and focus on vegetables that are naturally suited to the season.

There are, however, places where the rules change. In the warmer zones, particularly 23 and 24, fall is a second chance at summer. Gardeners there can grow in warmer conditions and enjoy beans, corn, cucumbers, summer squash, and even celery well into the fall months. If you're gardening in coastal areas, like Zone 9A, you can even manage to keep tomatoes or summer flowers alive by protecting them in greenhouses. But outside these warmer zones, these crops are better saved for next spring.

Pest & Disease Challenges in Fall Vegetable Gardening

Fall gardening can feel easier in many ways, cooler weather, fewer weeds, and slower growth, but it also brings its own set of challenges. Powdery mildew is one of the biggest problems in this season, often appearing after autumn rains followed by warm afternoons. Brassicas and squashes are especially vulnerable, and mildew can spread quickly if not addressed. Soft-bodied pests like aphids and thrips may also linger into fall, particularly in mild regions. These pests can weaken plants just when they should be building steady, cool-weather growth.

Thoughtful pest management is where our natural and organic pest control solution really shines. When used as directed, a minimum risk pesticide like Lost Coast Plant Therapy offers gardeners a reliable way to control soft-bodied insects and keep powdery mildew in check, all without leaving residues on the plants. The formula works by coating insects on contact, suffocating them, while also adjusting the surface pH of the plant so fungal spores are less likely to take hold. It’s a trusted choice for both backyard gardeners and commercial growers who want an effective, garden-friendly solution.

The most effective approach is to use it both preventatively and for active outbreaks. A weekly spray can keep pests and mildew from establishing, while more frequent applications may be needed if a problem is already present. For soil-borne pests like fungus gnats, it can also be applied as a soil drench, interrupting the pest life cycle below the surface.

Experienced gardeners know that managing pests and disease in fall isn’t about eliminating every insect, it’s about keeping balance in the garden. By combining airflow, proper spacing, and targeted treatments like Lost Coast Plant Therapy, you can maintain healthy, resilient plants that continue producing well into the cooler months.

See How it Works here, Ingredients here, and Instructions here.

Join the Victory Garden Alliance

We are very excited to join our fellow Americans around the country participating in the Victory Garden Alliance, a national campaign to grow food in 2025. Across the country, people are rediscovering the value of planting food at home, much like families did during the Victory Garden era of World War II. It’s a reminder that a small patch of soil, a raised bed, or even a few containers on a balcony can play a role in strengthening both personal resilience and community health.

The Victory Garden Alliance also offers opportunities to connect with other growers through online gatherings and guest speakers who share inspiration and practical wisdom on sustainable gardening. It’s a way to keep learning, share successes, and feel part of something bigger than your own plot of soil.

Let’s cultivate a better future, one seed at a time. Visit the Victory Garden Alliance to learn more, sign the pledge, and grow with us in 2025.

Conclusion

Fall gardening has a special kind of magic. The soil still carries a little warmth, the air turns crisp, and the season offers a final round of crops before winter settles in. It’s a time to notice how flavors deepen with frost, how cool weather strengthens plants, and how thoughtful choices now can keep fresh food coming when days grow short.

So as you plant your fall garden, don’t just think of it as an extension of the summer garden. Think of it as its own season, with its own flavors, lessons, and surprises. When you sit down to a meal made with carrots pulled from cool soil or greens cut on a frosty morning, you’ll feel the reward of making the most of this season. Fall has plenty left to give, you just have to plant for it.