Are you thinking what are the vegetables can grow in the cool season? Take a look at these 9 cool-season vegetables we recommend for you and enjoy it in 60 days or less!

1. Carrots

Carrot is half-hardy to frost and light freezes and an annual cool-season vegetable. Usually, the taste will be sweeter when it grows in the frost or cold weather.

2. Spinach

Spinach is a very easy growing vegetables, it can grow anywhere there is at least a month and a half of cool growing weather. Spinach is a cool-season crop and hardy to frosts and light freezes. 

3. Onions

When you don’t have a vegetable garden, plant a few onions in your flower garden or in a planter along your patio or in a sunny window. Onions are easy to grow, have a short growth period, and need little space in the garden. Using double rows of onions, plant 1/4 inch deep and 3 to 4 inches apart, leaving 6 to 10 inches between rows. If you plant the onions closer together, you’ll be able to harvest every other plant as a green onion so that the bulbs of the remaining plants will grow properly.

4. Radishes

Raw radish can be eaten whole, sliced, diced, grated, and cooked. It is also good pickled. Radishes grow fast during the cool season and can be harvested prior to the end of May. Many of them can be eaten fresh, and they make a lovely addition to salads or substitute for pepper on sandwiches.

 

5. Lettuce

For lettuce seeds, thin seedlings to a distance of one foot in rows; for leaf types, thin to 2-3 inches apart, then thin again by pulling every next plant when half grown. This will encourage thick, rounded leaves. The row spacing for head lettuce should be 18 inches, and plants 8-10 inches apart. The closer the spacing, the smaller the heads, which may be a preference for small families. Specialty growers are spacing lettuce very close for selling baby lettuces, a rapidly growing market.

6. Kale

Growing Kale is pretty much possible almost anywhere in the United States where there is a cool autumn growing season. This cool-season crop is hardy to frost and light freezes.

7. Mustards

When growing mustards from seed, start them outside three weeks before the last frost. They will quickly become one of your favorite crops. If you want a more steady harvest, plant seeds about every three weeks or once a month to have a successive harvest.

8. Swiss Chard

Swiss Chard is an herbaceous vegetable common to Mediterranean cuisine, especially in salads. Fresh and young Swiss Chard can be eaten raw. The mature leaves and stems of chard are typically sautéed or cooked (such as a pizzoccheri); their bitterness fades with cooking, leaving a refined flavor that is more delicate than that of cooked spinach.

9. Mizuna

As a vigorous grower, Mizuna produces numerous densely textured leaves with deep cuts and fringes.