September is a great month for starting your cool-weather vegetables. The combination of warm soil and cooling air is beneficial to many of the same crops you would grow in the spring. In fact, some refer to fall as the second spring in terms of planting.
The warm soil in September speeds up the rate of germination for many seeds, which reduces the chance of those seeds rotting due to too much moisture and slow germination. The cooling air means that plants stay hydrated longer and grow faster than they would in the warmer months.
Along with the cooler weather in fall come other gardening benefits. Fewer pests and weeds are some of the most profound advantages of fall gardening. It’s also just plain nicer to be outdoors. In Florida, I find that September is the first tolerable month after May, making it ideal for planting cool-weather vegetables in hotter climates.
Since gardens reflect the care they receive, it stands to reason that the garden will be most productive during the time of year we prefer to be outdoors. As luck would have it, some delicious vegetables flourish when planted in September.
Spinach ‘Bloomsdale’
Mature spinach continues to grow when temperatures drop into the 20s (~-7°C).
Spinach is a nutrient-packed, frost-resistant, cool-weather vegetable. It’s a fast grower, with baby leaves ready to harvest in as little as one month. The seeds can go directly into the garden, and germination rates are best when the soil is between 50-75°F (10-24°C). Germination stops around 85°F (29°C), so in very warm climates, it’s best to hold off another month.
It might surprise you to know just how cold-tolerant spinach is. Even young plants will survive a light freeze. Mature spinach continues to grow when temperatures drop into the 20s (~-7°C). You’ll love ‘Bloomsdale’ for its vigorous growth and reliability. It’s slow to bolt, so a late-season warm front won’t have disastrous ramifications.
Kale ‘Dazzling Blue’
‘Dazzling Blue’ is a gorgeous plant with large blue-green leaves and bright purple midribs.
Kale is another wonderful, cool weather, leafy green vegetable. Plant your kale about 12 weeks before the first anticipated frost date for the longest growing season. Don’t worry about a frost ruining this crop, it is cold tolerant to the 20s, and even down to 10°F (-7 to -12°C) once it’s established.
‘Dazzling Blue’ is a gorgeous plant with large blue-green leaves and bright purple midribs. It’s known for its exceptional cold tolerance. You can begin harvesting baby leaves in as little as one month. Regular harvesting will encourage more growth.
Beets ‘Detroit Dark Red’
‘Detroit Dark Red’ is a classic beet with blood-red, globe-shaped roots.
The rich, earthy flavor of beets is wonderful roasted, raw, and even pickled. They germinate in warm soil and tolerate frost. However, they won’t survive a hard freeze, so in cool climate zones, it’s time to make haste. Directly sow beet seeds in the garden at least six—preferably eight—weeks before your first frost date.
‘Detroit Dark Red’ is a classic beet with blood-red, globe-shaped roots. The greens from this variety are surprisingly tasty as well. They tolerate some fluctuations in weather and resist becoming tough and woody if you leave them in the ground a little too long.
Onions ‘Gladstone’
Fall-planted onions tend to be larger and more robust when you harvest them in the spring.
Fall is the perfect time to plant onions. Fall-planted onions tend to be larger and more robust when you harvest them in the spring. Plant onions at least four to six weeks before you expect freezing temperatures. This gives them a chance to grow some roots and sprout before the cold weather forces them into dormancy.
In cold climates, onions will remain dormant until spring, when they will wake up and put on some serious bulk. In warm climates, onions will grow through the winter, and you can harvest earlier. ‘Gladstone’ is a crisp, white onion with a delicate flavor. You can enjoy them raw or cooked.
Garlic ‘Inchellium Red’
The flavors intensify as it ages, as do red shades in the papery skins.
Fall is the best time to plant garlic. Plant your cloves in rich, well-drained soil for the best success. Cover with a layer of mulch to help maintain the soil temperature and avoid drastic fluctuations. Your garlic will sprout best in a soil temperature between 40-50°F (4-10°C). In warmer climates, wait another month before planting your garlic.
Garlic is a heavy feeder, so make sure to amend your soil with plenty of nutrient-rich material before planting. Compost and fertilizer are important for getting a strong start. ‘Inchellium Red’ is a beautiful and spicy garlic. The flavors intensify as it ages, as do red shades in the papery skins.
Cauliflower ‘Twister’
Its name comes from the way the leaves grow in a twisting pattern around the heads.
Brassicas are perfect for fall planting, and cauliflower is no exception. Get this one started as soon as possible in cold climates. As soon as temperatures are consistently in the range of 75°F (24°C) and lower, this veggie will grow best. It’s a heavy feeder.
‘Twister’ is a fun variety to grow. Its name comes from the way the leaves grow in a twisting pattern around the heads, providing reliable blanching. If it’s still too warm in your region, that’s ok. Cauliflower transplants well. Start your seeds indoors and transplant them in about a month.
Bok Choi ‘Toy Choy’
A light freeze will enhance the flavors, making fall planting ideal.
A favorite mini-vegetable, baby bok choy matures quickly, so it’s good for planting in September in most climates. Baby varieties take about 30 days to mature, and full-sized varieties only a couple of weeks longer. A light freeze will enhance the flavors, making fall planting ideal.
Plant your bok choy about 50 days before your average first freeze date. You can sow these seeds directly in the garden. ‘Toy Choy’ is a baby variety, so it matures in one month. In warmer climates, sow seeds every two weeks for a bountiful and long harvest.
Peas ‘Sugar Magnolia’
Enjoy their pretty blooms, their tasty pea pods, and their nitrogen-fixing qualities.
If you still have about ten weeks before that first frost, you can plant delicious peas in your vegetable garden this September. Enjoy their pretty blooms, their tasty pea pods, and their nitrogen-fixing qualities. You might even consider these to be a cover crop! They will enrich your soil for next spring.
Young pea plants are tolerant of frost, but freezing weather can damage flowers and developing pods. ‘Sugar Magnolia’ is so pretty, you might mistake it for an ornamental. It does double duty in the garden with its pretty purple flowers and pods.
Broccoli ‘Di Cicco’
It produces sugars in reaction to the cold, making it more flavorful after a bit of frost.
Young broccoli plants appreciate the warm September soil when it’s time to sprout, but these vegetables truly shine as they mature in the chilly autumn weather. Because of this, you would want to start broccoli seeds indoors in the spring. You can directly sow in the fall, which is a definite bonus.
Broccoli tolerates frost, and temperatures down to the 20s (-7°C). It produces sugars in reaction to the cold, making it more flavorful after a bit of frost. ‘Di Cicco’ produces an abundance of small to medium heads. The heads and leaves both have good flavor, and it yields for an extended period.
Carrots ‘Scarlet Nantes’
Transplanting carrots might leave you with some funny-looking root vegetables.
Carrots are garden candy, and they grow nicely in cool soil. Make sure to always direct sow carrot seeds because they don’t like any disturbance. Transplanting carrots might leave you with some funny-looking root vegetables.
Plant these famous root vegetables in September if you have ten weeks left before a freeze. They are cold tolerant, but lower than 20°F (-7°C) and you could end up with damaged roots. Layer mulch around your carrots after they sprout to give them some insulation. In warm climates, you can grow them throughout the winter.
Mustard ‘Mizuna’
Its delicate appearance sets it apart from tougher greens.
My dear husband is a Southerner through and through (I’m a transplant). But, even he will admit that when it comes to greens, the collard isn’t king. That distinction goes to the more refined mustard green. Directly sow these seeds in the fall for harvest in as few as 30-50 days. Mustard greens prefer cool weather, like most leafy greens.
Mustard greens are cold tolerant and will be fine in a light freeze. They are not quite as tough as kale in the face of frost, but they’re still pretty sturdy. ‘Mizuna’ is a spicy, Japanese variety with a fine and tender texture. Its delicate appearance sets it apart from tougher greens, making it a nice addition to salads.
Bush Beans ‘Gold Rush’
‘Gold Rush’ produces beautiful, golden beans and pretty, pink flowers.
Bush beans are a great fall crop for warm climates with a long growing season. A frost will typically knock them out, so make sure to plant 10-12 weeks ahead of the first frost date, if you have one. You can grow them in containers, easily, and bring them under cover to extend your harvest time.
‘Gold Rush’ produces beautiful, golden beans and pretty, pink flowers. They are well suited for container growing. They also hold their flavor and texture for a long time after harvesting.
Arugula ‘Rocket’
These unassumingly delicate leaves pack a powerful flavor punch.
Spicy and strong, arugula is much more spirited than it looks. These unassumingly delicate leaves pack a powerful flavor punch. In cool climates, you can plant this leafy green up to four to six weeks ahead of frost. In warmer ones, go ahead and plant any time.
‘Rocket’ is a good container variety, and has plenty of peppery flavor. It matures quickly and is ready to harvest in three to four weeks. The more your harvest, the more it will produce, so harvest early, and regularly.
Brussels Sprouts ‘Long Island Improved’
They are small and sweet, and the plants look like tiny palm trees.
Like other brassicas, fall is the perfect time to grow Brussels sprouts. They taste sweeter after a frost, so you want to wait until it’s good and cold before you harvest these fun little vegetables. In warm climates, you can grow them through the winter. In cooler climates, try to get them planted 16 weeks ahead of that all-important date.
‘Long Island Improved’ is the gold standard for Brussels sprouts varieties. They are small and sweet, and the plants look like tiny palm trees. Let them sweeten up, and then roast them to caramelize the sugars. Even the kids will gobble these up!
Radishes ‘Cherry Belle’
They are root vegetables, so they don’t transplant well.
Radishes are spicy and crisp, and wonderful vegetables for September planting. They take about one month to mature. Plant these 4-10 weeks ahead of freezing weather for best results.
Like carrots, radishes prefer direct sowing. They are root vegetables, so they don’t transplant well. ‘Cherry Belle’ is a popular radish with a clean, mild flavor and crisp texture. They grow well in containers, and it’s fun to see their little red tops peek above the soil when it’s time to harvest.
Lettuce ‘Marvel of Four Seasons’
Sweet, tender leaves form gorgeous, red, ruffled mounds in the veggie garden.
Lettuce loves cool, moist conditions, and sweetens in cold weather. I love all types of lettuce, for how quickly it grows, and how attractive it looks in the garden. If your soil is still too warm, you can start your seeds indoors. Lettuce is fine for transplanting. Protect the leaves from heavy frost.
Butterhead lettuce is as delicious as it sounds. The soft, buttery leaves are perfect for salads, sandwiches, lettuce wraps, and more! ‘Marvel of Four Seasons’ has beauty and brains. Sweet, tender leaves form gorgeous, red, ruffled mounds in the veggie garden.
Cabbage ‘Red Acre’
The heads are solid and sweet, and they are stored excellently in a cool cellar or refrigerator.
Cabbage falls into the same category as Brussels sprouts, broccoli, and cauliflower in terms of cold responsiveness. Frosty weather sweetens it by making it release sugars, so it’s tastier after a cold snap. Plant about 10 weeks before the first frost date, but don’t stress if you miss it by a week or two. Just cover the heads if you’re going to see temperatures in the lower 20s (-7°C).
Select ‘Red Acre’ if you love jewel-toned vegetables. This glowing purple variety is as pretty as a picture. The heads are solid and sweet, and they are stored excellently in a cool cellar or refrigerator.
Chard ‘Fordhook Giant’
It’s a white stem variety, which tends to be more cold-tolerant than the more colorful types.
Chard has a more tender texture and refined flavor than kale if you like that sort of thing. Just because it’s not quite as sweet doesn’t mean it’s not a great September crop. As long as you harvest before the thermometer falls below 20°F (-7°C), you should get to enjoy this tasty, leafy green.
Sow your chard seeds about two months before you expect freezing weather. ‘Fordhook Giant’ is a great grower that has broad leaves and stems. It’s a white stem variety, which tends to be more cold-tolerant than the more colorful types.
Collard Greens ‘Georgia Southern’
Harvest them young, and they will be nice and tender.
I hope I didn’t give you the wrong idea about collard greens, because they certainly have a place in my garden every year. These are some of the toughest winter veggies, surviving down 20°F (-7°C). In warm climates, you can plant all through fall and winter. It takes about 50-80 for them to reach maturity, but harvest them young, and they will be nice and tender.
Let your collards go through a frost or two to sweeten them up, you’ll be glad you did. ‘Georgia Southern’ is a popular variety because it’s tolerant of heat and cold. It grows nicely in containers or in the ground.
Turnips ‘White Lady’
When cooked, the texture is smooth, and the flavor is mild compared to most varieties.
Turnips like cool weather, and they mature as soon as 30 days after planting, so they make a great September vegetable crop in most climates. They don’t mind a moderate freeze. You can sow these seeds directly in the ground about eight weeks ahead of your first frost.
‘White Lady’ turnips look pretty on a plate and have a sweet flavor. When cooked, the texture is smooth, and the flavor is mild compared to most varieties. You can harvest after 30 days for small, tender turnips, or allow them to mature for an additional 10 days for larger ones.
Kohlrabi ‘Purple Vienna’
The outside is reddish-purple, and the flesh is tender and white.
Rounding out our list is another member of the Brassica family. These wonderfully cold-tolerant vegetables taste better after a freeze or two. Kohlrabi is often mistaken for a root vegetable. It does resemble one, but this veggie grows on top of the soil.
In milder climates, you can grow kohlrabi through the winter. ‘Purple Vienna’ is crisp and sweet with a nutty finish. The outside is reddish-purple, and the flesh is tender and white. The flavor is similar to an apple, with the slight earthiness of a turnip.
