7 Fast-Growing Crops That Are Actually Worth Planting

When you’re putting time into a garden, it’s nice to see quick results. But not every fast-growing crop is worth the space, especially if it bolts fast, tastes bitter, or gives a disappointing harvest. We’ve tried a bunch over the years and narrowed it down to the ones that actually pull their weight.

Whether you’re starting late in the season or just want quicker wins, here are 7 crops that grow fast and earn their keep in the garden.

Radishes

Radishes are one of the quickest crops you can grow—some varieties are ready in three weeks. They’re perfect for filling gaps between slower growers or for succession planting.

They don’t take much room, and they thrive in cooler temps. We plant them early and often, and the crunchy harvest is always satisfying. Just don’t leave them in too long or they’ll get pithy.

Leaf Lettuce

Loose-leaf lettuce grows fast and keeps producing if you harvest it right. You can start snipping baby leaves within a few weeks of planting.

It’s easy to tuck into corners or containers, and you don’t have to wait for a full head. We mix a few varieties for better texture and taste—and it beats buying overpriced salad greens from the store.

Green Beans

Bush beans start producing in about 50 to 60 days, and they come on quick once they get going. We get handfuls every couple of days during peak season.

They’re low-maintenance and good for small spaces. Plus, they fix nitrogen in the soil, which helps prep the bed for the next crop. We keep a few rows going through summer and rarely regret the space.

Zucchini

Zucchini takes about six weeks from seed to first harvest—and once it starts, it doesn’t stop. You’ll be begging your neighbors to take some.

It’s a heavy producer, grows fast, and doesn’t need a ton of babysitting. Just make sure you give it enough room, and harvest often to keep the plant going strong.

Arugula

Arugula comes up quick and is ready to eat in as little as three weeks. It’s spicy, flavorful, and way fresher than the wilted stuff from the store.

It thrives in cooler weather and works well in containers or tucked between other plants. We plant small patches often to keep it coming, especially in spring and fall.

Turnips

Turnips might not be the first thing that comes to mind, but they’re surprisingly fast. You can eat the greens in a few weeks, and the roots are usually ready in around 40 to 50 days.

They do best in cooler temps and give you two crops in one—greens and roots. We like them for soups, roasting, or just adding some variety beyond the usual garden staples.

Cucumbers

Cucumbers grow fast once they get going, especially in warm weather. Pickling varieties can be ready in about 50 days, and they keep producing with regular harvesting.

We grow them on trellises to save space and keep the fruit clean. If you’ve got sunshine and consistent water, cucumbers are one of the quickest payoffs in the summer garden.

*This article was developed with AI-powered tools and has been carefully reviewed by our editors.