Idaho’s unique climate presents both challenges and opportunities for home gardeners. With cooler nights and a shorter growing season than many states, choosing vegetables that mature quickly can make the difference between a bountiful harvest and disappointment.
When I first started gardening in Idaho, I quickly learned that fast-growing vegetables consistently outperformed slower varieties in my backyard plots.
The following vegetables thrive in Idaho’s conditions and will reward you with fresh produce in record time – perfect for our sometimes unpredictable mountain weather patterns.
1. Radishes: From Seed To Table In Just 3 Weeks
Nothing beats the satisfaction of harvesting crisp, peppery radishes less than a month after planting. These root vegetables thrive in Idaho’s cooler spring and fall temperatures, making them perfect for double harvests.
Plant them as soon as the soil can be worked in early spring. Many Idaho gardeners mix radish seeds with slower-growing carrot seeds – the radishes break up the soil and mark the rows before being harvested, leaving room for the carrots.
For a continuous supply, sow small batches every 7-10 days rather than planting all at once. The Cherry Belle variety performs exceptionally well in northern Idaho’s clay-heavy soils.
2. Spinach: Cold-Hardy Greens Ready In 30 Days
Hardy and productive, spinach loves Idaho’s cool spring and fall temperatures. Sow seeds directly in garden beds as soon as the soil can be worked, even before the last frost date.
Most varieties will be ready to harvest in about a month. The Bloomsdale and Space varieties consistently perform well across Idaho’s various growing zones, from the northern panhandle to the Snake River plain.
Cut outer leaves while leaving the center intact for continuous harvests. During summer heat, provide afternoon shade or plant spinach on the north side of taller crops to extend your harvest season before it bolts.
3. Lettuce: Endless Salads in Just 45 Days
Cool-weather lettuce thrives in Idaho’s spring and fall conditions. Loose-leaf varieties like Red Sails and Black Seeded Simpson reach harvestable size in just 45 days – significantly faster than heading types.
Plant successive crops every two weeks for continuous harvests. Many Idaho gardeners extend their lettuce season by planting heat-resistant varieties like Jericho for summer and cold-tolerant Winter Density for late fall.
Harvest outer leaves as needed rather than pulling entire plants. This “cut and come again” approach provides fresh salads for weeks from a single planting – perfect for Idaho’s variable spring weather when late frosts can damage new plantings.
4. Arugula: Spicy Greens In Just 21 Days
Peppery arugula thrives in Idaho’s cool spring and fall seasons, often ready for harvest in three weeks. Direct sow seeds as soon as soil can be worked for an ultra-early crop of distinctive, flavorful greens.
Baby leaves can be harvested even earlier – around 14 days after planting. Many Idaho gardeners succession plant arugula every two weeks to ensure a continuous supply before summer heat causes it to bolt.
Plant in partial shade during late spring for extended harvests. The wild variety (sometimes called ‘sylvetta’) offers more heat resistance than standard types, making it better suited for Idaho’s warm summer days in lower elevations around Boise and Twin Falls.
5. Kale: Frost-Kissed Superfood Ready In 50 Days
Remarkably cold-hardy kale actually improves in flavor after light frosts, making it ideal for Idaho’s variable spring and fall temperatures. Red Russian and Lacinato varieties typically reach harvestable size in 50-60 days.
Start harvesting baby leaves early and continuously for tender salad greens. Unlike many vegetables, mature kale plants can withstand temperatures down to 20°F, making them perfect for extending your Idaho garden’s productive season well into late fall.
Mulch heavily around plants to maintain soil moisture during Idaho’s dry summer months. Plant kale in partial shade if growing during the hottest part of summer to prevent bitter flavors from developing.
6. Green Onions: Harvest-Ready In Four Weeks
Quick-growing green onions provide almost instant gratification in Idaho gardens. Plant sets (small bulbs) rather than seeds for the fastest results – often ready to harvest in just four weeks.
Plant in early spring as soon as soil can be worked. The cool nights and moderate days of Idaho’s spring create perfect conditions for developing sweet, mild flavors.
Try the perpetual harvest method: cut green tops an inch above soil level and they’ll regrow multiple times. This technique is particularly valuable in Idaho’s shorter northern growing zones around Coeur d’Alene and Sandpoint where maximizing each plant’s productivity matters.
7. Mustard Greens: Spicy Leaves In Just 35 Days
Zesty mustard greens add distinctive flavor to meals and mature incredibly quickly in Idaho’s cool spring conditions. Southern Giant and Red Giant varieties typically reach harvestable size in just 35 days.
Direct sow seeds as soon as soil can be worked in early spring. Baby leaves can be harvested even earlier – around 21 days – for milder flavor in salads.
Plant again in late summer for a fall crop. Idaho’s cool autumn temperatures actually improve mustard greens’ flavor by reducing bitterness while maintaining their signature peppery kick – a perfect complement to hearty fall meals.
8. Peas: Sweet Spring Treats In 60 Days
Sweet, crisp peas thrive in Idaho’s cool spring temperatures. Plant them as soon as soil can be worked – they can germinate in soil as cool as 40°F, perfect for our early spring conditions.
Choose snap or snow varieties for fastest results. ‘Sugar Ann’ snap peas and ‘Oregon Sugar Pod II’ snow peas typically produce harvestable pods in just 55-60 days, making them ideal for Idaho’s shorter growing seasons.
Plant again in late summer for a fall crop in most Idaho regions. The cooling temperatures of autumn produce exceptionally sweet peas – a delightful reward for gardeners in the Treasure Valley and Magic Valley regions.
9. Zucchini: Summer’s Most Prolific Producer
Famous for its abundance, zucchini transforms from seed to harvest-ready in just 40-50 days. Direct sow seeds after all danger of frost has passed – typically mid-May in southern Idaho and late May in northern regions.
One or two plants provide more than enough for most families. Bush varieties like ‘Black Beauty’ and ‘Early Prolific Straightneck’ excel in Idaho’s intense summer sun, producing tender squash within six weeks of planting.
Harvest frequently when fruits reach 6-8 inches for best flavor and texture. Regular picking stimulates more production – a blessing and sometimes a challenge for Idaho gardeners who often find themselves with enough extra zucchini to share with neighbors by midsummer.
10. Cucumbers: Crisp And Ready In 55 Days
Refreshing cucumbers grow remarkably fast once warm weather arrives in Idaho. Bush varieties like ‘Spacemaster’ and ‘Salad Bush’ reach maturity in just 55 days and don’t require trellising – perfect for smaller gardens.
Direct sow seeds after soil warms to at least 60°F. In colder parts of Idaho, black plastic mulch helps warm soil faster and speeds growth throughout the season.
Consistent watering produces the crispest, best-tasting cucumbers. Consider drip irrigation, especially in Idaho’s drier southern regions, to maintain even soil moisture while keeping foliage dry to prevent powdery mildew issues common in our climate.
11. Swiss Chard: The Cut-And-Come-Again Wonder
Colorful Swiss chard reaches harvestable size in just 50-60 days and continues producing all season long. The ‘Bright Lights’ variety adds vibrant stems in red, yellow, and orange to Idaho gardens while providing nutritious greens.
Begin harvesting outer leaves when plants reach 6-8 inches tall. This cut-and-come-again approach stimulates new growth and extends harvests for months.
Unlike many greens, Swiss chard tolerates both cool spring weather and hot Idaho summers without bolting. It even survives light frosts in fall, making it one of the most versatile and productive vegetables for Idaho’s varied growing conditions from Boise to Moscow.
12. Beets: Dual-Purpose Crop Ready In 50 Days
Fast-growing beets provide two harvests in one – nutritious greens and sweet roots. Early varieties like ‘Early Wonder’ and ‘Detroit Dark Red’ produce harvestable roots in just 50-60 days.
Direct sow seeds as soon as soil can be worked in spring. Thin seedlings when they reach 3 inches tall and eat the thinnings in salads – an early bonus harvest!
Plant successive crops every 3-4 weeks for continuous harvests. Beets grow exceptionally well in Idaho’s mineral-rich soils, especially in the northern regions where cooler temperatures produce sweeter roots with minimal woodiness.
13. Turnips: Cool-Weather Roots In 40 Days
Often overlooked, turnips reach harvestable size incredibly quickly – some varieties in just 40 days. ‘Tokyo Cross’ and ‘Hakurei’ produce tender, mild-flavored roots perfect for Idaho’s spring and fall growing seasons.
Direct sow seeds as soon as soil can be worked in early spring. Baby turnips harvested at 1-2 inches diameter offer the sweetest flavor with none of the bitterness sometimes associated with larger, mature roots.
Plant again in late summer for a fall crop. Idaho’s cool autumn temperatures actually improve turnip flavor by converting starches to sugar – making fall-harvested turnips noticeably sweeter than spring-grown ones.
14. Bush Beans: 45-Day Path To Fresh Protein
Productive bush beans go from seed to harvest in just 45-55 days without requiring supports. ‘Provider’ and ‘Blue Lake Bush’ varieties consistently perform well across Idaho’s diverse growing regions.
Direct sow seeds after soil warms and all danger of frost has passed. In higher elevation Idaho gardens, consider using row covers to warm soil earlier and protect young plants from late spring frosts.
Pick beans every 2-3 days once production begins. Regular harvesting stimulates plants to produce more beans – a single 10-foot row can yield several pounds over a 3-4 week period before production slows.
15. Carrots: Sweet Roots In 60 Days
Quick-maturing carrot varieties like ‘Adelaide’ and ‘Mokum’ produce sweet, tender roots in just 55-60 days. Direct sow seeds in early spring as soon as soil can be worked for an early summer harvest.
Choose shorter varieties for heavy or rocky Idaho soils. Nantes types typically perform better than longer varieties in our mountain state’s varied soil conditions, especially in northern regions.
Plant successive crops every 3 weeks through mid-summer. Fall-harvested carrots develop exceptional sweetness after light frosts, making them perfect for storage through Idaho’s cold winters – nature’s own refrigeration system.
16. Pak Choi: Asian Green Ready In 30 Days
Lightning-fast pak choi (also called bok choy) reaches baby harvest stage in just 30 days. This Asian green thrives in Idaho’s cool spring and fall temperatures, making it perfect for early and late season production.
Direct sow seeds as soon as soil can be worked in spring. Baby-sized plants offer the tenderest texture and mildest flavor – perfect for stir-fries and salads.
Plant again in late summer for fall harvests. Idaho’s cooling autumn temperatures prevent bolting issues that sometimes occur in spring plantings, resulting in beautiful, full-sized heads with crisp stems and tender leaves.
17. Collard Greens: Cold-Tolerant Nutrition In 50 Days
Remarkably cold-hardy collards produce nutritious greens in about 50 days. Their ability to withstand temperatures down to 15°F makes them perfect for extending Idaho’s growing season into late fall and early winter.
Direct sow seeds in early spring for summer harvests. Young leaves can be harvested early, while mature plants continue producing through multiple light frosts.
Flavor actually improves after exposure to cold temperatures. Many Idaho gardeners in the Treasure Valley and Magic Valley regions plant collards in late summer specifically for fall and early winter harvests when their distinctive flavor reaches its peak.