Starting a garden in May? Perfect timing. The soil’s warm, the daylight’s long, and a bunch of fast growers are just itching to sprint from seed to plate. These picks don’t mess around—you’ll harvest in weeks, not months. Grab a trowel, because your future salads and stir-fries are calling.
1. Lettuce Blitz: Baby Greens In 21 Days
Lettuce grows like it has places to be, especially in May. You’ll get tender baby leaves in three weeks and full heads in about 45–55 days. Plus, the flavors beat anything in a bag, IMO.
Best Types For Speed
- Cut-and-come-again mixes (mesclun, spring mix): harvest young, regrow fast
- Looseleaf types (Black Seeded Simpson, Salad Bowl): reliable and forgiving
- Butterhead (Tom Thumb, Buttercrunch): small heads, sweet crunch
Sow seeds shallowly (about 1/4 inch) in rich, damp soil. Keep evenly moist—lettuce sulks when it dries out. Partial shade helps if temps spike past 80°F. Harvest outer leaves as they reach your preferred size and keep the center growing.
Pro Tips
- Succession sow every 7–10 days for nonstop salads.
- Bolting insurance: choose heat-tolerant varieties like Jericho or Muir.
- Flavor upgrade: water the evening before harvest for crisper leaves.
Use lettuce for constant cut-and-come-again harvests, sandwiches, and last-minute side salads. It’s a garden confidence booster.
2. Radish Rocket: Crisp Roots In Under A Month
Radishes are the track stars of May gardens. You can go seed to crunch in 22–30 days, which feels borderline magical. They also play nice as a “marker crop” that pops up while slower neighbors get going.
Speedy, Tasty Varieties
- Cherry Belle and French Breakfast: classics with a zippy bite
- Easter Egg: mixed colors, same quick payoff
- D’Avignon: elongated, mild and elegant
Direct sow 1/2 inch deep, 1 inch apart, in loose, stone-free soil. Keep moist and thin early—crowding makes them go spicy and woody. Harvest promptly once bulbs size up; if you wait, they turn spongy and cranky.
Smart Pairings
- Intercrop with carrots or beets; radishes come out first, freeing space.
- Use the greens: peppery and great sautéed with garlic.
- Shade cloth helps prevent bolting during unexpected heat.
Perfect for impatient gardeners and snappy snacks. Slice thin with butter and flaky salt—chef’s kiss.
3. Speedy Snap Peas: Sweet Crunch Before Summer
Think you missed pea season? Not in May. Cool nights and warm days push vines into overdrive, especially with sugar snaps and snow peas. You’ll start picking in 50–60 days, and the yields feel generous.
What To Grow
- Sugar Snap (Sugar Ann, Cascadia): crisp pods, no strings attached (usually)
- Snow Peas (Oregon Giant): flat pods perfect for stir-fries
- Dwarf/bush types if space is tight; tall vines need trellises
Sow seeds 1 inch deep after the soil hits roughly 50°F. Give them a simple trellis, tomato cage, or netting—they climb like enthusiastic toddlers. Water evenly and mulch to keep roots cool. Pick regularly to keep vines producing like overachievers.
Quick Wins
- Inoculate seeds with rhizobia for stronger plants, especially in new beds.
- Morning harvests for maximum snap and sweetness.
- Companion plant with lettuces underneath for living shade.
Ideal for fresh snacking, garden-to-pan stir-fries, and kid-approved sweetness. Trust me, you’ll eat more in the garden than the kitchen.
4. Zippy Zucchini: Blossoms And Baby Squash Fast
May is prime time for summer squash. Once the soil warms, zucchini sprints—flowers in a few weeks, harvestable fruit shortly after. You’ll go from “cute little plant” to “who wants more zucchini?” fast.
Fast, Reliable Choices
- Black Beauty and Dunja: classic workhorses
- Raven: compact, glossy fruits
- Patty pan (Sunburst): adorable flying saucers that cook like a dream
Direct sow after danger of frost or transplant sturdy starts. Give each plant space—3 feet between plants prevents drama. Water deeply at the base and mulch to keep soil evenly moist. Harvest when fruits are 6–8 inches for best texture and flavor.
Squash Smarts
- Row cover early on to block squash vine borers and beetles; remove at bloom for pollination.
- Prune a few leaves to improve air flow and reduce powdery mildew risk.
- Pick blossoms (male flowers) for quick gourmet vibes—just leave enough for pollination.
Great for grilling, zoodles, and sneaking into baked goods. You’ll feel wildly productive in no time, seriously.
5. Quick Sizzlers: Arugula, Spinach, And Asian Greens
Leafy speed demons belong in every May garden. Arugula, spinach, and Asian greens like bok choy and tatsoi grow fast, taste bold, and make you look like you know what you’re doing. Most hit baby stage in 20–30 days.
Pick Your Players
- Arugula: peppery kick, loves cool-ish weather
- Spinach (Space, Bloomsdale): lush, nutrient-packed leaves
- Bok choy/tatsoi: tender stems and leaves, amazing in brothy noodles
- Mizuna: frilly, mild heat, grows like a champ
Sow thickly for baby greens or space 4–8 inches apart for larger heads. Water consistently and keep them from stressing in heat—shade cloth or an afternoon-shadow spot helps. Harvest outer leaves often to keep them pumping out fresh growth.
Flavor And Care Tips
- Bolting watch: hot spells push flowering; pick fast and often.
- Cut low, not bare: leave 1–2 inches so plants rebound.
- Pest patrol: flea beetles love arugula; use floating row cover or neem as needed.
Use these for salads, sautéed sides, and noodle bowls. They turn “what’s for dinner?” into “wow, that was easy.” FYI, they taste best the day you harvest.
Ready to plant? May gives you warm soil, long days, and instant gratification. Start with a couple favorites, then stagger sowings so your garden stays productive—and your fridge stays happily full. You’ve got this, and your future meals are about to get ridiculously fresh.