Top 9 Fast Growing Vegatables|SEED TO HARVEST IN 30 Days

Top 9 Fast Growing Vegatables|SEED TO HARVEST IN 30 Days

Tired of waiting months for a harvest? Discover how to grow your own fresh, homegrown vegetables in record time! In this video, we’re revealing the top 9 fastest-growing vegetables that can go from seed to salad bowl in as little as 30 days. Perfect for beginners, small space gardening, and container gardens, these greens are your ticket to a continuous supply of nutritious, flavorful produce.

Whether you have a sprawling backyard, a small balcony, or just a sunny windowsill, these rapid-growth crops will deliver incredible results. We’ll guide you through each variety, from planting to harvest, with expert gardening tips to ensure your success.

In this video, you’ll learn about:

* **Cress:** The ultimate speed demon! Harvest in just 7 days for a peppery kick in salads and sandwiches.
* **Tatsoi:** A beautiful, cold-hardy Asian green ready in 3 weeks with a sweet, tender flavor.
* **Mizuna:** A feathery, mild mustard green that’s incredibly productive and ready in 3-4 weeks.
* **Komatsuna (Japanese Mustard Spinach):** A heat-tolerant, versatile green ready in 3-5 weeks, perfect for stir-fries.
* **Bok Choy (Pak Choi):** A classic, fast-growing green with crisp stalks, ready to harvest in about 30 days.
* **Claytonia (Miner’s Lettuce):** A shade-loving, succulent green that’s perfect for tricky spots and ready in 30-40 days.
* **Shungiku (Edible Chrysanthemum):** A unique, aromatic green used in Asian cuisine, ready for harvest in 30 days.
* **Baby Beet Greens:** Grow the nutrient-packed tops instead of the roots for a sweet, earthy harvest in 25-30 days.
* **Mâche (Corn Salad):** A delicate, buttery European green that’s winter-hardy and ready in 30-50 days.

We cover everything from the best growing conditions (full sun, partial shade, containers, garden beds) to how to use these fast-growing vegetables in your kitchen. Learn the secrets of cut-and-come-again harvesting, succession planting, and how to maximize your yield in minimal space.

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Imagine this. In just 30 days, you could be snipping fresh homegrown greens straight from your garden and onto your plate. I’m talking about vegetables so fast growing, they practically go from seed to salad before your next monthly bill arrives. Welcome to Purely Garden. Today, we’re diving into nine lightning fast vegetables that deliver big flavor in record time. Perfect for small spaces, containers, or even a sunny window sill. Before we jump in, make sure you hit that subscribe button and turn on notifications so you never miss a tip that will make your garden more productive, delicious, and downright fun. Let’s get growing. Vegetable number one on our list is Crest, the ultimate speed demon of the vegetable world. If you’ve ever wanted something fresh, peppery, and ready in almost no time, Crest is your go-to green. What makes it truly remarkable is how fast it grows under the right conditions. You can go from seed to harvest in as little as 7 days. Unlike water crest, you don’t need a pond or a stream. All you need is a shallow tray, some soil, or even just a damp paper towel, and a sunny window sill. Its tiny leaves pack a surprisingly bold, peppery flavor that can completely transform a simple sandwich or salad into something special. One of the best things about crest is how versatile it is in both growing and cooking. Because it’s such a fast growing crop, you can literally harvest multiple rounds from the same batch of seeds. It thrives in containers, small pots, or even seed trays, making it ideal for urban gardeners, or anyone short on space. You can sew a new batch every few days to ensure a continuous supply of fresh greens. Its maintenance is minimal. Just keep the medium damp and give it a little sunlight each day, and you’ll be rewarded with tender, flavorful leaves almost instantly. Crest is also a nutritional powerhouse despite its small size. Packed with vitamins A, C, and K, as well as minerals like calcium and iron, it’s an easy way to boost the health factor of any meal. Its distinctive peppery taste pairs beautifully with soups, sandwiches, and even as a garnish for main dishes. For anyone new to gardening or looking for quick wins, crest is the perfect crop to start with. It’s simple, fast, and incredibly satisfying to see sprout from seed to harvest in just a matter of days. Growing it is a small effort that rewards you almost immediately, making it the ultimate fast growing green. Vegetable number two is tatsoy, a lesserk known Asian green that’s quickly becoming a favorite among gardeners who want fast results with a touch of elegance. Tatsoy forms beautiful dark green rosettes that not only look stunning in containers or garden beds, but are also incredibly productive. What makes it stand out is its speed. From seed to harvest in as little as 3 weeks, you can enjoy tender sweet leaves without the weight. Unlike some other greens that turn bitter in cold weather, tatsoy is remarkably cold hardy, surviving light frosts and extending your harvest well into the cooler months. Growing tatsoy is straightforward, even for beginners. It prefers well- drained soil and a bit of consistent moisture, but it’s forgiving if you miss a day or two of watering. Because the leaves grow close to the ground in a tight rosette, it’s perfect for small spaces, container gardening, or even gaps between slower growing crops. Thin seedlings carefully to give each plant room to expand, and you’ll be rewarded with a lush edible display in no time. Its compact growth habit makes it an ornamental as well as a culinary choice. So, it’s a crop that satisfies both the eyes and the taste buds. Tatsoy’s flavor is mild, sweet, and tender, making it ideal for salads, stir fries, and even soups where you want a delicate green without overpowering other ingredients. The leaves maintain a pleasant texture when lightly sauteed, and the entire plant can be harvested progressively, so you don’t have to wait for the whole rosette to mature before enjoying it. For gardeners looking for a fast growing, reliable, and visually appealing green, tatsoy is a fantastic option that combines beauty, productivity, and taste in one compact package. Vegetable number three is mizuna. A feathery jagged leafed green that brings both drama and speed to your garden. From seed to harvest, mizuna takes roughly 3 to 4 weeks, making it one of the fastest Asian greens you can grow. Its delicate serrated leaves aren’t just visually striking, they’re also incredibly productive. Even a single plant can yield a generous amount of tender greens, meaning you’ll have more than enough for salads, stir fries, or garnishes in a surprisingly short time. Mizuna thrives in both garden beds and containers, making it perfect for small space gardeners or those looking to maximize every inch of growing space. One of the standout features of mizuna is its mild mustard flavor. Unlike some mustard greens that can be overwhelmingly peppery or bitter, mizuna has a subtle tang that enhances dishes without overpowering them. This makes it incredibly versatile in the kitchen. Young leaves can be enjoyed raw in fresh salads, while mature leaves hold up beautifully when sauteed or added to soups and noodle dishes. Its gentle flavor profile also makes it a great introduction to Asian greens for picky eaters or children as it’s flavorful without being intense. Mizuna is remarkably easy to grow and forgiving for beginners. It tolerates cooler temperatures so you can sew it in early spring or late summer for a quick harvest. Thin seedlings to allow proper air flow and watch as the rosettes expand rapidly giving you a continuous supply of fresh leaves with minimal effort. Beyond its speed and flavor, Mizuna adds a touch of elegance to your garden layout with its feathery foliage, making it a crop that’s both beautiful and functional. For gardeners who want a fast growing, productive, and versatile green, mizuna is an essential addition to your planting list. Vegetable number four is katsuna. Often called Japanese mustard spinach, a hidden gem among fast growing leafy greens. From seed to harvest, comatsa typically takes 3 to 5 weeks, making it a reliable choice when you want a quick supply of tender, nutritious leaves. Unlike regular spinach, katsuna is more heat tolerant and less prone to bolting, which means you can enjoy a steady harvest even as temperatures rise. Its smooth, bright green leaves are mild in flavor, offering a subtle, slightly sweet taste without the bitterness common in other leafy greens. Growing comats is straightforward and it adapts well to a variety of growing conditions. It thrives in containers, raised beds or directly in garden soil, making it ideal for small space gardeners or urban growers. Seeds germinate quickly and thinning seedlings early ensures strong, healthy plants with plenty of room to expand. The leaves grow in a loose rosette so you can practice cut and come again harvesting. Taking outer leaves as needed while letting the center continue to grow, giving you multiple harvests from the same plant. Comatsuna’s versatility in the kitchen is another reason it’s worth adding to your garden. The tender leaves are perfect for fresh salads. While lightly sauteed or added to soups, they retain a mild flavor and pleasant texture. For stir fries, it pairs beautifully with garlic, ginger, and soy sauce, making it a staple in Asian inspired dishes. For gardeners seeking a fast growing, reliable, and adaptable green, Katsuna is a powerhouse, quick to harvest, easy to grow, and delicious in a variety of preparations. Vegetable number five is bok choy, also known as pack choy. A classic Asian green that grows rapidly and thrives in a variety of conditions from seed to harvest. The tender leaves and crisp stalks can be ready in about 30 days, making it a perfect choice for gardeners looking for quick, reliable results. Its compact rosette form fits neatly into small beds or containers. And the mild, slightly sweet flavor, pairs beautifully with stir fries, soups, and salads. Bok choy is also surprisingly hardy, tolerating cool weather and light frost, which extends your harvesting window beyond that of many other fast growing greens. Growing bok choy is simple, but does require some attention to spacing and soil health. Seeds germinate quickly, and thinning seedlings early allows each plant to develop strong, tender leaves without overcrowding. A consistent supply of moisture keeps the leaves crisp, while organic compost or fertilizer encourages rapid growth and lush foliage. Pest management is relatively straightforward. Watch for aphids or flea beetles and remove them promptly to maintain healthy plants. In the kitchen, bok choy is incredibly versatile. The tender leaves cook quickly, retaining their bright color and fresh flavor, while the stalks add a satisfying crunch. From quick sautes to hearty soups, it’s a green that compliments almost any dish. For gardeners seeking a fast, dependable, and flavorful vegetable, bok choy offers a perfect combination of speed, ease of growth, and culinary versatility. Vegetable number six is clatonia. Commonly known as miner’s lettuce, a fast growing shade loving green that’s perfect for filling those tricky garden spots where other vegetables struggle. From seed to harvest, clatonia typically takes around 30 to 40 days, making it a quick crop that rewards patients with a delicate, succulent texture and mild flavor. Once a wild foraged plant, it has been embraced by gardeners for its ease of growth and reliability. Its small rounded leaves form dense rosettes, allowing for frequent harvesting and even successive sewings throughout the season. One of Clatonia’s biggest advantages is its adaptability to low light conditions, which is rare for vegetables. It thrives in partial shade, under taller plants, or even in gaps between slower growing crops, turning underutilized spaces into productive edible areas. The plant prefers moist, well- drained soil and is forgiving if watering is inconsistent. Its self-seeding nature also means that with a little care, it can come back year after year, providing a lowmaintenance supply of fresh greens with minimal effort. In the kitchen, miner’s lettuce is wonderfully versatile. Its tender leaves have a mild, slightly nutty flavor that works beautifully in fresh salads, sandwiches, or lightly sauteed dishes. Because it grows so quickly and densely, it’s perfect for cut and come again harvesting, giving you a steady supply of nutrient-rich greens. For gardeners looking to maximize small spaces or shady corners while enjoying a fast growing, flavorful green, platonia is an exceptional choice that combines speed, ease, and taste. Vegetable number seven is shungiku, also known as edible chrysanthemum. A unique leafy green that combines fast growth with a distinctive aromatic flavor. From seed to harvest, the young leaves are ready in about 30 days, making it a surprisingly quick crop given its exotic appeal. Shangiku is widely used in Japanese cuisine, particularly in hot pots and stir fries, where its slightly sweet herbal flavor adds depth to any dish. The plant produces delicate, jagged leaves that are not only tasty but visually striking, and if left to flower, it offers bright ornamental blooms as a bonus for your garden. Growing shungiku is relatively straightforward, though it prefers full sun to partial shade and well- draining soil. Seeds germinate quickly and young plants respond well to regular harvesting which encourages more growth and prevents the plant from bolting too early. Its fast growing nature makes it ideal for succession planting. Once you harvest one batch, you can sew another to maintain a continuous supply of fresh greens throughout the season. While it’s a specialty green, it’s surprisingly easy to grow and adds an unusual twist to your vegetable garden. In the kitchen, shungiku is most flavorful when harvested young before the leaves become tough or bitter. The tender foliage works beautifully in salads, soups, and stir fries, lending a subtle, slightly tangy flavor that compliments other ingredients. For gardeners seeking a fast growing, versatile, and visually appealing green, Shangiku is a standout choice, offering quick harvests, culinary uniqueness, and ornamental value all in one plant. Vegetable number eight is baby beets. Specifically grown for their tops rather than the roots, making them a fast and highly nutritious green. From seed to harvest, the leafy tops are ready in about 25 to 30 days, allowing you to enjoy fresh, tender greens long before the roots are mature. These young leaves have a sweet, earthy flavor reminiscent of Swiss chard. And they’re packed with vitamins A, C, and K along with minerals like iron and magnesium. Focusing on the tops means you can sew densely, harvest progressively, and never waste the seedlings that would otherwise be thinned out. Growing baby beet greens is simple and very forgiving. Sew seeds directly into well- draining soil and thin seedlings as they emerge, using the thinningings as an immediate harvest. The leaves grow quickly and respond well to repeated cut and come again harvesting, allowing you to enjoy multiple rounds of fresh greens from a single planting. They’re well suited to containers, raised beds, or even small garden patches, making them an excellent choice for gardeners with limited space, or those who want rapid results. In the kitchen, beet tops are versatile and flavorful. They can be used raw in salads for a bright, earthy note, lightly sauteed with garlic and olive oil, or stirred into soups and stews for added nutrition and color. By focusing on the greens instead of the roots, you’re not only speeding up your harvest, but also getting the most nutrient-dense part of the plant. For anyone looking for a fast growing, easy to cultivate and delicious green, baby beet tops are an excellent addition to any garden. Vegetable number nine is mash, also known as corn salad. A delicate European green prized for its buttery flavor and winter hardiness. From seed to harvest, mash typically takes 30 to 50 days, which makes it slightly slower than some of the other quick growing vegetables we’ve covered. But its flavor and versatility, make it worth the wait. The small, tender rosettes form low to the ground and are packed with nutrients, including vitamins’s A and C, making them a perfect addition to salads, sandwiches, or as a garnish. Mash is especially valuable for gardeners looking to grow something unique and expensive in stores, yet easy and inexpensive to cultivate at home. Growing mash is simple, though it prefers cooler temperatures and well- draining soil. Sew seeds thinly in rows or containers and keep the soil consistently moist to encourage rapid germination and healthy growth. Because it tolerates cold, it can be planted in late autumn or winter, allowing you to harvest fresh greens when most other vegetables aren’t available. The plant’s low growing habit makes it ideal for filling gaps between taller crops or maximizing space in small gardens. In the kitchen, mash shines when harvested young. The tender leaves have a mild, buttery flavor that is less bitter than many other winter greens, making them especially appealing for salads or fresh platters. You can also lightly sauté or toss them into soups for added texture and nutrition. For gardeners seeking a fast growing, nutrient-dense, and highly flavorful green, mash is an exceptional choice, offering a luxurious taste, ease of growth, and the satisfaction of harvesting fresh greens during the colder months. And that’s a wrap on our nine lightning fast vegetables. Which of these greens are you most excited to grow? Have you tried any of these Asian or European varieties before? Drop your experiences in the comments below. I’d love to hear which ones became your favorites. If you enjoyed this guide and want more tips on unusual, fast growing, and highly productive vegetables, hit that subscribe button and turn on notifications so you never miss a planting trick or harvest hack. Give this video a like if you learned something new today and share it with a friend who loves fresh homegrown produce.