51 Fast Growing Vegetables In Pots (With Maturity Dates)

It is one of the most nutritious greens available.

You need patience.

You can grow vegetables in pots, but some of them can take time.

In this post, I’ll give you a list of the 52 fast growing vegetables you can grow in pots. You’ll get the details of how long the vegetable takes to mature and what is the right time to grow them.

Let’s take a look.

Here is the list of 51 fast growing vegetables in pots.

1. Plant
2. Radishes
3. Spinach
4. Orach
5. Turnips
6. Chamomile
7. Arugula
8. Beans
9. Bok Choy
10. Lettuce
11. Mustard Greens
12. Zucchini
13. Cilantro
14. Broccoli
15. Beets
16. Cucumbers
17. Kohlrabi
18. Okra
19. Swiss Chard
20. Tomatoes
21. Basil
22. Kale
23. Collards
24. Corn
25. Peas
26. Peppers
27. Scallions
28. Sorrel
29. Squash
30. Fennel
31. Chives
32. Cabbage
33. Carrots
34. Parsley
35. Dill
36. Marjoram
37. Thyme
38. Cauliflower
39. Potatoes
40. Rutabaga
41. Rosemary
42. Oregano
43. Chicory
44. Endive
45. Pumpkins
46. Sweet Potatoes
47. Lavender
48. Mint
49. Tarragon
50. Eggplant
51. Onions
52. Lemongrass
53. Leeks
54. Celery
55. Jicama
56. Garlic

What do we mean by fast-growing vegetables?

I like to think that any vegetable you can grow in 100 days is a fast-growing vegetable. Of course, the shorter the time, the better.

There are some vegetables that can grow in a few weeks, while others may take a couple of months.

You can also use some quick growing vegetables as microgreens. So you don’t need to wait till maturity. You can harvest them as they grow. That makes growing them super fast.

51 fast growing vegetables you can grow in pots

I’ve compiled a list of 52 quick growing vegetables you can grow in pots, and that will take anywhere from 21 days to 100 days to grow. I’ve listed the season you need to grow these vegetables and herbs, so they grow fast.

Do remember that the minimum and maximum days of maturity are to just give you an idea. The actual time it takes will depend on factors such as the variant you’re growing and environmental factors.

The speed at which the plant grows will depend on how well they receive light, heat, nutrients, and water that they need.

No	Plant	Type	Season	Maturity (Min)	Maturity (Max)
1	Radishes	Vegetable	Cool	21 days	70 days
2	Spinach	Vegetable	Cool	37 days	50 days
3	Orach	Vegetable	Cool	40 days	60 days
4	Turnips	Vegetable	Cool	40 days	55 days
5	Chamomile	Herb	Cool	42 days	56 days
6	Arugula	Vegetable	Cool	45 days	60 days
7	Beans	Vegetable	Warm	45 days	60 days
8	Bok Choy	Vegetable	Cool	45 days	45 days
9	Lettuce	Vegetable	Cool	45 days	55 days
10	Mustard Greens	Vegetable	Cool	45 days	70 days
11	Zucchini	Vegetable	Warm	45 days	55 days
12	Cilantro	Herb	Cool	45 days	70 days
13	Broccoli	Vegetable	Cool	48 days	115 days
14	Beets	Vegetable	Cool	49 days	56 days
16	Cucumbers	Vegetable	Warm	50 days	70 days
17	Kohlrabi	Vegetable	Cool	50 days	70 days
18	Okra	Vegetable	Warm	50 days	65 days
19	Swiss Chard	Vegetable	Cool	50 days	60 days
20	Tomatoes	Vegetable	Warm	50 days	100 days
21	Basil	Herb	Warm	50 days	60 days
22	Kale	Vegetable	Cool	55 days	75 days
23	Collards	Vegetable	Cool	60 days	75 days
24	Corn	Vegetable	Warm	60 days	100 days
25	Peas	Vegetable	Cool	60 days	70 days
26	Peppers	Vegetable	Warm	60 days	150 days
27	Scallions	Vegetable	Cool	60 days	120 days
28	Sorrel	Vegetable	Cool	60 days	60 days
29	Squash	Vegetable	Warm	60 days	110 days
30	Fennel	Herb	Cool	60 days	90 days
31	Chives	Herb	Cool	60 days	60 days
32	Cabbage	Vegetable	Cool	70 days	70 days
33	Carrots	Vegetable	Cool	70 days	80 days
34	Parsley	Herb	Cool	70 days	90 days
35	Dill	Herb	Cool	70 days	90 days
36	Marjoram	Herb	Warm	70 days	90 days
37	Thyme	Herb	Warm	75 days	90 days
38	Cauliflower	Vegetable	Cool	80 days	80 days
39	Potatoes	Vegetable	Cool	80 days	100 days
40	Rutabaga	Vegetable	Cool	80 days	100 days
41	Rosemary	Herb	Warm	80 days	100 days
42	Oregano	Herb	Warm	80 days	90 days
43	Chicory	Vegetable	Cool	85 days	100 days
44	Endive	Vegetable	Cool	85 days	100 days
45	Pumpkins	Vegetable	Warm	90 days	120 days
46	Sweet Potatoes	Vegetable	Warm	90 days	170 days
47	Lavender	Herb	Warm	90 days	200 days
48	Mint	Herb	Cool/Warm	90 days	90 days
49	Tarragon	Herb	Cool	90 days	90 days
50	Eggplant	Vegetable	Warm	100 days	120 days
51	Onions	Vegetable	Cool	100 days	175 days
52	Lemongrass	Herb	Warm	100 days	240 days
53	Leeks	Vegetable	Cool	120 days	170 days
54	Celery	Vegetable	Cool	130 days	140 days
55	Jicama	Vegetable	Warm	150 days	150 days
56	Garlic	Vegetable	Cool	250 days	270 days

1. Radishes

Radishes are one of the most popular root vegetables grown from spring through fall. They are easy to grow and maintain in a container.

They are available in many colors, including white, red, purple, pink, orange, yellow, and black. They are easy to grow from seed and have a mild flavor. Radishes are good for salads and sandwiches.

2. Spinach

Spinach is a leafy green vegetable that grows well in containers. It is rich in vitamins C and K, calcium, iron, magnesium, phosphorus, potassium, and zinc. It is one of the most nutritious greens available.

Spinach is a leafy green vegetable from the family of Amaranthaceae. It works really well in a salad. It is one of the fast cool vegetables you can grow in containers.

3. Orach

Orach is a leafy green vegetable that belongs to the Chenopodiaceae family. It is an edible leafy vegetable from the amaranth family native to Eurasia and North America.

It has a similar taste to spinach. The seeds are also edible and an excellent source of Vitamin A. They are ground up and used as an ingredient in baking.

4. Turnips

Turnips are root vegetables that look like radishes but taste sweeter than radishes. They are easy to grow from seed.

You can eat them raw in a salad or cooked. You can use them in soups, stews, salads, and other dishes.

There are many varieties of turnips, including white, yellow, red, purple, and orange.

5. Chamomile

Chamomile is a flowering herb used for medicinal purposes. It belongs to the daisy family and is used to make tea and herbal remedies.

It is native to Europe and Asia, but it grows well in North America too. It is known by many names, including German chamomile, Roman chamomile, English chamomile, and French chamomile.

6. Arugula

Arugula is a leafy green vegetable that grows well in containers. It is very popular among chefs and cooks because it adds flavor and texture to salads and sandwiches.

Arugula is available year round but its peak season is from April through June. It grows well in cool weather.

7. Beans

Beans are legumes that belong to the pea family. There are many types of beans, including kidney beans, lima beans, black-eyed peas, and others.

Beans are one of the most popular vegetables grown in containers. They are easy to grow and require little maintenance. They are available in many varieties, including pole beans, bush beans, runner beans, snap beans, lima beans, and favas.

8. Bok Choy

Bok Choy is a Chinese cabbage. It looks like a green leafed head of cabbage but it tastes different from other types of cabbages. Bok choy is available year round and is easy to grow.

Bok Choy is a member of the Brassica family. We grow it for the leaves rather than its root. Bok Choy grows well in cool weather and does not tolerate hot weather. It is easy to grow and can be harvested from early spring until late fall.

9. Lettuce

Lettuce is a member of the Asteraceae family. There are many types of lettuce, including romaine, butterhead, leaf, green leaf, red leaf, and Bibb.

Lettuce is one of the most popular salad greens grown in home gardens. It is easy to care for and requires little space. It is one of the quick-growing vegetables in pots.

10. Mustard Greens

Mustard greens are a member of the cabbage family. We often use them in soups and salads. They are available year round but peak during summer months.

They are rich in vitamins C and K, calcium, iron, and fiber. They are very nutritious and contain vitamins C, K, B6, folate, calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, and selenium.

11. Zucchini

Zucchini is a summer squash grown from a vine. Some varieties are yellow, green, orange, purple, white, and striped.

There are many varieties of zucchini available. Some of them include Black Beauty, Dunja Zucchini, Gourmet Gold, Cocozella, Crookneck Squash, and Pattypan Squash.

12. Cilantro

Cilantro is an herb used in Mexican cooking. It’s related to parsley and has a strong flavor and aroma. We often use it in salads and salsas.

13. Broccoli

Broccoli is a member of the cabbage family. It is a cool weather crop that grows well in spring and fall. It is a low maintenance crop that does not require much attention. Broccoli needs full sun and fertile soil.

It is a flowering plant that grows from a thick stalk called a head. The head contains clusters of tiny green buds called florets. Each bud develops into a flower.

14. Beets

Beets are root vegetables that look like red radishes but taste sweeter than radishes. They are usually grown from seed and used fresh in salads. They are usually eaten raw but can be cooked like other root vegetables. They are one of the fastest growing vegetables to grow in containers.

There are two types of beets–red and white. Red beets are sweeter than white ones. Beets are rich in vitamins C and K, fiber, folate, potassium, calcium, iron, and magnesium.

15. Cucumbers

Cucumbers are fruits grown from vines. Cucumbers are one of the most popular fruits grown from seed. They are easy to grow and require little maintenance.

Cucumbers are fruits that belong to the gourd family. They contain edible flesh and seeds. There are many varieties of cucumbers available. Some of them include slicing, pickling, and English cucumbers.

16. Kohlrabi

Kohlrabi is a root vegetable that looks like a turnip but tastes like a cabbage. We usually eat it cooked and it can be part of a salad. Kohlrabi grows well in cool weather and needs lots of sun. It is easy to grow from seed.

17. Okra

Okra is a kind of fruit that grows from a vine-like stem. It is popularly known as lady finger. Okra is used in many dishes, like soups, stews, salads, and curries. It is native to Africa and Asia, but it is now grown all over the world.

18. Swiss Chard

Swiss chard is a leafy green vegetable that grows well in containers. It is easy to grow and requires little maintenance. We can easily grow it from seed.

Swiss chard is a member of the beet family but used for its leaves. We often use it as a salad green. It grows well in cool weather and needs ample water.

19. Tomatoes

A tomato is a member of the nightshade family. Tomatoes are best grown from seeds or seedlings.

Tomatoes are cultivated worldwide and are one of the most popular fruits, eaten fresh or cooked. They are available in different colors, shapes, sizes, flavors, and textures.

You can get determinate, indeterminate, and dwarf varieties of tomato plants.

20. Basil

Basil is a herb used in cooking and medicine. It is also known as sweet basil, common basil, purple basil, and holy basil. It grows well in warm climates and needs full sun. Basil is very easy to grow from seed.

Basil is native to India, and Southeast Asia, but it is now grown all over the world. It is one of the most popular herbs used in Italian cuisine. It is known for its sweet flavor and aroma.

21. Kale

Kale is a leafy green vegetable that tastes great when cooked. It grows well in containers, easy to grow from seed, and needs little care. Kale is rich in vitamins and minerals.

If you don’t enjoy eating it raw, you can steam it or boil it. It is rich in vitamins A and C, calcium, iron, magnesium, phosphorus, potassium, zinc, and fiber.

22. Collards

A collard is a leafy green vegetable grown from the cabbage family. Collards are usually eaten cooked, but they can also be used in salads.

They are grown from seed and are often referred to as “Southern greens”. Collards are often used in soups and stews. They are very nutritious and easy to grow.

23. Corn

Corn is a grain crop grown for its edible kernels. It is one of the most important crops in human history. It was first domesticated by Native Americans about 7,000 years ago. Corn is the third largest cereal crop after wheat and rice.

24. Peas

Peas are one of the most popular legumes grown in home gardens. They are easy to grow and produce delicious fresh pods.

Peas are available in many colors including white, yellow, green, purple, red, black, and speckled. These peas are usually eaten fresh but can also be dried and used in soups and stews.

25. Peppers

Peppers are fruits that belong to the nightshade family. There are many types of peppers, including bell pepper, jalapeno, serrano, habanero, cayenne, chili pepper,  and sweet pepper. All these different peppers are used for cooking and seasoning.

26. Scallions

Scallions are a member of onion family that have a mild taste compared to onions. We use them in cooking and garnishing dishes. We use them in salads, soups, stir-fries, and other dishes.

27. Sorrel

Sorrel is a perennial herbaceous plant native to Europe and Asia. It grows up to 1 foot tall and has leaves that look like spinach. We use sorrel as a flavoring agent in soups, stews, sauces, and salads. We also use it as a garnish for meat dishes.

It grows well in moist, fertile soils. We used sorrel leaves in salads and soups. Its leaves are dark green, oval shaped, and pointed. Its flowers are white, pink, purple, or blue.

28. Squash

Squash is a fruit from the Cucurbitaceae family. There are many types of squash, including zucchini, yellow summer squash, pattypan squash, and butternut squash.

29. Fennel

Fennel is a herbaceous perennial plant native to Europe and Asia that belongs to the carrot family. It grows up to 2 meters tall and produces white flowers.

Fennel and its seeds contain essential vitamins and minerals like Vitamin C, calcium, magnesium, potassium, and manganese.

30. Chives

Chives are flowering plants that produce edible leaves and flowers. They belong to the same family as onions, garlic, shallots, leeks, and scallions.

They are native to Europe and Asia but now grown worldwide. We use them in cooking and medicine.

31. Cabbage

Cabbage is a member of the Brassica family of vegetables. These include broccoli, cauliflower, Brussels sprouts, kale, collard greens, mustard greens, kohlrabi, turnip, radish, rutabaga, Chinese cabbage, bok choy, etc.

It is a leafy green vegetable that is used in many dishes, including salads, soups, stews, and sauerkraut.

32. Carrots

Carrots are root vegetables that are usually orange, yellow, red, purple, or brown. Carrot is one of the most popular root vegetables grown worldwide.

It grows well in containers, is easy to grow and does not require much care. Carrots are rich in vitamin A, vitamin C, fiber, potassium, iron, calcium, and magnesium.

33. Parsley

Parsley is a herb that belongs to the carrot used in cooking. It is often added to salads and soups. We also use it as garnish for meats and fish dishes.

It is native to the Mediterranean region but now grows in Europe and America as well. It is widely used as an herb and vegetable in European, Middle Eastern, and American cuisine.

34. Dill

Dill is a plant where the leaves and seeds are used as a herb or spice. It is native to Europe and Asia, but it is now grown worldwide.

We widely use it in salads, soups, sauces, dips, and spreads. It is also used as a garnish for fish and seafood dishes.

35. Marjoram

Marjoram is a herb used as a seasoning in cooking. It is native to Europe and Asia, but it is now grown around the world. It is known by many names, including oregano, sweet marjoram, wild marjoram, and mountain savory.

36. Thyme

Thyme is a perennial herb native to Europe and Asia. It is used as a culinary spice and medicinal herb. It grows well in moist soils and thrives in full sun. Thyme is beneficial for digestion, respiratory problems, and skin conditions.

Thyme grows well in pots. It has an aromatic flavor and is commonly found in teas, breads, soups, and stews. 

37. Cauliflower

Cauliflower is a member of the cabbage family. It is a popular vegetable grown worldwide. The head of cauliflower is composed of curds (florets) surrounded by a thick stem.

Cauliflower is an excellent source of vitamin C, fiber, folate, potassium, and calcium.It is a white, green, or purple flower head that grows from a thick stem. It is usually eaten cooked, but we can also use it raw in salads.

38. Potatoes

Potato is a tuberous root crop grown from a perennial plant that grows 24-inches high. It is one of the most important staple crops in the world. In fact, potatoes are the fourth largest food crop after rice, wheat, and corn.

We use potatoes for making chips, french fries, mashed potatoes, and many other dishes. Potatoes are available in different colors like white, yellow, red, purple, and blue.

39. Rutabaga

Rutabaga is a root vegetable that looks like a cross between a turnip and a cabbage. It grows well in cool weather and needs plenty of water.

It is usually eaten boiled or steamed, but we can also use it in soups and stews. 

40. Rosemary

Rosemary is a perennial herb native to the Mediterranean region. It grows well in dry Mediterranean climates.

Rosemary is a herb used for cooking, flavoring, and medicinal purposes. It is known for its anti-inflammatory properties.

41. Oregano

Oregano is a herb used for flavoring foods and is native to Greece and Italy.. It comes from the Greek word “origanum” meaning “mountain rosemary”.

It has a strong flavor and aroma. It is commonly used in Italian dishes.

42. Chicory

Chicory is a root vegetable that grows well in pots. It is used for its leaves, stems, and roots. It is a member of the Asteraceae family. It is used in salads and soups.

Chicory is a root vegetable that grows well in cool weather. It is used as a coffee substitute. It tastes like coffee, but it is not caffeine.

43. Endive

Endive is a leafy green vegetable grown from a bulbous rootstock. It grows well in cool weather and needs little care. We usually harvest it when it reaches about 4 inches high.

Endive looks like lettuce but tastes different. It grows well in cool weather and needs little water.

44. Pumpkins

Pumpkin is a squash like fruit grown from a vine. There are many varieties of pumpkins, including butternut squash, spaghetti squash, and kabocha squash. Some are orange, some yellow, some green, some white, etc.

45. Sweet Potatoes

Sweet potatoes are one of the most nutritious root vegetables available. They contain vitamin C, potassium, fiber, and other minerals. They are rich in antioxidants and beta carotene.

We use sweet potatoes in many dishes, including soups, stews, casseroles, salads, breads, cakes, pies, and desserts.

46. Lavender

Lavender is a fragrant herb belonging to the mint family. It grows well in pots and easy to take care of.

Lavender is a flowering herbaceous perennial plant native to the Mediterranean and Asia. It grows from 1 to 2 meters tall and produces fragrant purple flowers. We use lavender for its medicinal properties and fragrance.

47. Mint

Mint is a herbaceous perennial plant that grows well in pots. It has green leaves and tiny pink, purple, or white flowers. It is used in cooking and medicine.

We use its leaves in cooking and making tea. There are many varieties of mint available. Some common types include spearmint, peppermint, chocolate mint, apple mint, pineapple mint, lemon mint, orange mint, and cinnamon mint.

48. Tarragon

Tarragon is a perennial herb that belongs to the sunflower family. It is native to Europe but now grown worldwide. It has a strong flavor and aroma and is used in French cuisine.

It is used to flavor dishes like chicken soup, fish stew, and sauces. Tarragon is also used in cooking to add a fresh scent to foods. It grows well in cool climates and prefers full sun.

49. Eggplant

Eggplant is a vegetable that belongs to the nightshade family. It grows well in warm climates. Its name comes from its shape, which resembles an egg. It is one of the most popular summer fruits.

They are round, oval, or oblong shaped and come in different colors like purple, white, yellow, green, red, orange, black, brown, pink, etc.

Eggplants are rich in vitamins A, C, B6, E, K, calcium, iron, magnesium, phosphorus, potassium, copper, zinc, manganese niacin, folate, riboflavin, thiamine, pantothenic acid, biotin, and vitamin B12.

50. Onions

Onions belong to the Allium family of plants. This includes garlic, leeks, and chives as well. They have a pungent flavor that enhances cuisine.

Onions vary in size, shape, color, and flavor. The most common types are red, yellow, and white onions. The taste of these vegetables can range from sweet and juicy to sharp, spicy, and pungent, often depending on the season in which people grow and consume them.

51. Lemongrass

Lemongrass is a tropical herbaceous perennial grown from rhizomes and used for its fragrant leaves. It is native to Southeast Asia and grows up to 2 meters tall. It produces clusters of white flowers.

 Its leaves are used in cooking and its flowers are used in making perfume.