9 Fall Vegetables to Plant Before the Winter Chill Sets In

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I know most people think fall is the time to pack up the garden tools and call it a day. But that’s where they’re wrong. Fall is actually prime time to plant some of the best veggies, and it’s easier than you think.

Some vegetables actually thrive in cooler weather. They love it. They need that crisp air to get their best flavor. So if you think your garden’s done, it’s not. You’ve still got time to plant and harvest before winter hits. And the bonus? Less pests, fewer weeds, and no scorching summer sun beating you down.

You just have to know what to plant and when. So let’s dig (pun intended) into the top nine Fall vegetables that can handle the cold and keep your garden going strong. You’ll thank yourself when you’re picking fresh greens with crunchy roots while everyone else is staring at empty garden beds.

1. Kale

Kale loves the cool weather and even gets sweeter with a light frost. It’s hardy and can keep growing well into late fall, sometimes even winter, depending on your zone. 

Plant kale in well-drained soil with plenty of compost, and give it full sun or partial shade. Water consistently but don’t overdo it—too much water can lead to root rot. 

You can harvest the outer leaves when they’re large enough (about 50 days), letting the inner leaves continue to grow. It’s perfect in salads, smoothies, or sautéed as a side dish, and its versatility makes it a garden favorite.

2. Spinach

Spinach is perfect for Fall. It thrives in cool weather and grows quickly. 

Plant seeds directly into the soil about an inch apart in rows, and keep the soil moist but not waterlogged. This vitamin rich vegetable prefers full sun but can tolerate some shade, especially in warmer climates. 

You can start harvesting leaves as soon as they’re big enough to eat—usually in about 30 days. I love Spinach in salads, soups, or as a cooked side dish. Plus, it’s packed with iron and vitamins, making it a nutritious addition to your meals.

3. Carrots

Carrots are one of those root vegetables that thrive in cooler weather. The roots love the cold weather and light frosts.

Sow seeds directly into loose, well-drained soil, and make sure to thin them out to give each root room to grow. Carrots need consistent moisture, but too much water can cause them to split. 

They’ll take about 60 to 80 days to mature, but you can pull them when they’re still young and tender for a sweet treat. I think carrots are perfect for snacking, roasting, or adding to stews and soups. They’re easy to store and can last for months in the fridge.

4. Radishes

Radishes are fast growers—some varieties are ready to harvest in about 30 days, making them perfect for fall planting. They thrive in cooler temperatures and do best when planted directly in the soil. Sow seeds about half an inch deep and thin them as they grow to avoid overcrowding. Keep the soil moist, but not soaked, and watch out for pests like flea beetles. Radishes add a crisp, peppery bite to salads and sandwiches, and they can even be roasted for a milder flavor. They’re a quick win for fall gardening.

5. Garlic

Fall is the perfect time to plant garlic, giving it a head start before the winter sets in. Garlic needs added growing time, so starting in the Fall is perfect.

Plant individual cloves about 2 inches deep and 6 inches apart in rows, pointy side up. Garlic needs well-drained soil and a sunny spot. Mulch heavily to protect the bulbs over winter, and be patient—it’ll be ready to harvest next summer. 

But the wait is worth it. Homegrown garlic has a robust flavor you can’t get from the store. Use it in everything from roasted garlic spread to seasoning your favorite dishes.

6. Beets

While beets probably aren’t on your list of favorites. They’re another root vegetable that loves the fall weather and tastes better when you grow it yourself. 

Plant seeds directly into the garden about 1 inch apart, and thin them once they sprout. They prefer full sun and well-drained soil but can tolerate partial shade. 

Beets mature in about 50-70 days, and you can eat both the roots and the greens. Roast the beetroots for a sweet, earthy side dish, or sauté the greens like you would spinach. They’re also great in smoothies and juices.

7. Broccoli

Broccoli is a cool-weather crop that thrives in the fall and can handle light frosts. Start by planting seedlings or direct-sow seeds in nutrient-rich soil with full sun. Water consistently, aiming for moist, not soggy, soil. 

Broccoli takes about 60-100 days to mature, and once the main head is harvested, side shoots will continue to grow. Broccoli is great steamed, roasted, or added to soups and casseroles. Its one of my favorites for sure.

8. Brussels Sprouts

Brussels sprouts are slow growers but they like cool weather and improve in flavor after frost. Plant transplants in early fall, spacing them about 18 inches apart in nutrient-rich, well-drained soil. They need consistent watering and a spot with full sun. 

The sprouts mature from the bottom up, so start harvesting when they’re firm and about 1-2 inches in diameter. Brussels sprouts are fantastic roasted with olive oil and garlic or sautéed with bacon for a family-friendly dish that even sprout skeptics can enjoy.

9. Turnips

Turnips grow quickly and can be harvested in about 30-60 days, making them a great choice for fall planting. Sow seeds directly in the garden and thin seedlings as they grow. They like full sun but can tolerate partial shade. 

Both the roots and the greens are edible—use the roots in stews, soups, or roasted, and cook the greens like you would collard or mustard greens. Turnips add a slightly peppery, earthy flavor to your dishes and are highly versatile.