If you’ve successfully grown your own food, whether a tomato in a five gallon bucket or a pot of herbs by the kitchen door, you are well on your way to falling in love with fall gardening. With cool days and crisp nights to make being outside pleasant, early spring and late fall are fantastic times to grow edible crops. No sweat, fewer pests and a bevy of tasty choices makes cool season gardening prime time. Choosing what to grow can be overwhelming, but there are smart tactics to selecting seeds and plants. Go for varieties of vegetables, herbs and edible flowers that you don’t usually see at the grocery store. You’ll save money and spend less time cooking in the kitchen, as many of these beautiful harvests are enjoyed fresh off the stem.
Looking for neat, unusual varieties to grow? Use this list to spice up your garden space.
Cool Season Favorites (Jan–Apr / Sept–Dec)
Vegetables
Greens: Swiss Chard (Peppermint, Rainbow), Collards (Georgia, Alabama Blue), Kale (Lacinato/Tuscano, Red Russian), Spinach (Red Kitten, Bloomsdale)
Lettuces: Flashy Trout, Merveille de Quatre Saisons, Black Seeded Simpson, Lollo Rosso, all
Arugula: Astro
Bok Choy: Red Choi
Cabbage: Napa, Red, Savoy
Leek
Carrots: Paris Market, Dragon, Little Finger, all
Pea: Golden Sweet, Sugar Snap
Fava Bean: Broad Windsor
Herbs
Sage: Berggarten, Tricolor
Chives: Common, Garlic
Dill: Fernleaf, Bouquet
Red-Veined Sorrel
Shiso
Flat Parsley
Flowers
Pansy
Viola