Fruit and Vegetable Planting and Harvesting Calendar
This calendar provides general guidelines for when to plant and harvest fruits and vegetables based on typical growing seasons. Your specific planting and harvesting times may vary based on your climate zone, so always check local frost dates and growing season recommendations.
January - February (Winter)
Planting:
Indoor seed starting for early spring crops (tomatoes, peppers, and herbs).
Harvesting:
Winter crops (if you planted cold-hardy vegetables like kale, spinach, or carrots in the fall, they may still be harvestable).
March (Late Winter - Early Spring)
Planting:
Peas (Direct sow outdoors as early as soil can be worked).
Spinach (Direct sow outdoors for early spring harvest).
Radishes (Direct sow for quick harvest).
Lettuce (Direct sow outdoors for early spring harvest).
Broccoli and Cabbage (Start indoors 6–8 weeks before last frost).
Harvesting:
Kale, spinach, and other cold-weather greens (if planted in the fall, you can begin harvesting in early spring).
Carrots, radishes (from early spring sowings).
April (Spring)
Planting:
Carrots (Direct sow outdoors for summer harvest).
Beets (Direct sow outdoors for summer harvest).
Onions (Set out onion bulbs or sow seeds indoors for transplants).
Potatoes (Plant early potatoes in the ground or in containers).
Tomatoes, Peppers, and Eggplants (Start indoors for late spring transplanting).
Cucumbers, Squash (Direct sow for summer harvest).
Harvesting:
Peas (Start harvesting early varieties).
Spinach (Start harvesting mature leaves).
Radishes (Quick harvest from early spring sowing).
Lettuce (Harvest outer leaves or entire heads).
May (Late Spring)
Planting:
Tomatoes, Peppers, and Eggplants (Transplant seedlings outdoors after the last frost).
Beans (Direct sow for summer harvest).
Corn (Direct sow for summer harvest).
Melons (Direct sow outdoors for late summer harvest).
Cucumbers, Squash (Direct sow or transplant seedlings outdoors).
Herbs (Basil, cilantro, and dill can be planted outdoors).
Harvesting:
Peas (Continue harvesting).
Radishes (Continue harvesting if planted in early spring).
Spinach (Harvest any remaining early sowings).
June (Early Summer)
Planting:
Beans (Direct sow for continuous harvest).
Corn (Direct sow for summer and fall harvest).
Squash (Direct sow for summer harvest).
Tomatoes, Peppers, Eggplants (Continue growing, start supporting plants).
Melons (Direct sow for late summer harvest).
Harvesting:
Peas (Continue harvesting early varieties).
Spinach (Finish harvesting early spring plantings).
Radishes (Continue harvesting).
Early lettuce (Harvest mature leaves).
Herbs (Basil, oregano, mint, etc.).
July (Mid-Summer)
Planting:
Beans (Direct sow for a late summer harvest).
Carrots, Beets (Direct sow for fall harvest).
Turnips (Direct sow for fall harvest).
Kale, Spinach (Start fall crops by sowing seeds indoors).
Harvesting:
Beans (Start harvesting for fresh eating).
Tomatoes, Peppers (Begin harvesting first fruits).
Cucumbers (Harvest for fresh eating).
Squash (Start harvesting summer squash and zucchini).
Herbs (Basil, cilantro, parsley).
Carrots (If sown early in the season, begin harvesting).
August (Late Summer)
Planting:
Carrots, Beets, Turnips (Direct sow for fall harvest).
Radishes (Direct sow for quick fall harvest).
Spinach, Lettuce (Start seeds for fall harvest).
Kale (Continue sowing for fall harvest).
Harvesting:
Beans (Continue harvesting for fresh eating).
Tomatoes (Continue harvesting).
Cucumbers (Continue harvesting).
Squash, Zucchini (Harvest regularly).
Peppers (Start harvesting for fresh or storage).
Herbs (Continue harvesting basil, mint, and parsley).
Carrots (For fall harvest).
September (Early Fall)
Planting:
Spinach, Lettuce, Radishes (Direct sow for fall harvest).
Kale, Turnips (Direct sow for fall harvest).
Garlic (Plant garlic cloves for next year's harvest).
Harvesting:
Tomatoes (Continue harvesting).
Squash (Harvest late-season varieties).
Beans (Harvest remaining crops).
Carrots, Beets (Continue harvesting).
Herbs (Basil, oregano, cilantro).
Peppers (Continue harvesting).
October (Late Fall)
Planting:
Garlic (Plant garlic cloves for a summer harvest next year).
Cover crops (Plant legumes or grains to protect the soil over winter).
Harvesting:
Tomatoes (Continue harvesting any remaining tomatoes before frost).
Squash, Pumpkins (Harvest winter squash and pumpkins).
Root vegetables (Harvest carrots, beets, turnips, and potatoes).
Herbs (Continue harvesting hardy herbs, like thyme).
November - December (Winter)
Planting:
Indoor seed starting for early spring crops.
Harvesting:
Cold-hardy vegetables (If you planted kale, spinach, or other overwintering crops, you may continue to harvest through the winter with row covers).
Stored vegetables (Harvest and store root vegetables, squash, and pumpkins for winter use).
Key Tips for Planting and Harvesting
Know your frost dates: Plant frost-sensitive crops (like tomatoes, peppers, and melons) after your last frost date, and harvest before the first frost date in fall.
Succession planting: To extend your harvest, try planting new crops every few weeks (especially with quick-growing vegetables like lettuce, radishes, and spinach).
Monitor plant health: Regularly check for pests, diseases, and water needs to keep your crops healthy throughout the growing season.
Harvest at the right time: Vegetables are best harvested when ripe. For example, pick tomatoes when fully colored, cucumbers when firm but not overripe, and root vegetables when mature.
By following this planting and harvesting schedule, you can maximize your garden’s potential and enjoy a steady supply of fresh produce throughout the growing season.
