Sweet crunchy carrots, crisp snap peas, and tender lettuce—vegetables like these just shout out, “It’s spring!” This is the stuff gardeners clamor for as they peruse new seed catalogs for the first vegetables of the season. But, with hundreds of varieties to choose from, it’s hard to know which are best for taste, yield, and good performance in the vegetable garden. This is where experience helps.
My top ten “favorites” list includes some of the best spring vegetable varieties. For over 25 years I’ve grown hundreds of vegetables—choosing new favorites, losing duds, and keeping superior standbys along the way. My findings are corroborated with university seed trials, seed catalog customer reviews, and award programs, like All-America Selections. If you aren’t sure what varieties to choose from, let this be your go to source great spring vegetables!
When choosing beets (Beta vulgaris), I go for tasty, early, productive and pretty varieties. Of the reds, ‘Merlin’ (48 days) and ‘Red Ace’ (50 days) are the most reliable and sweet and have performed well for me. Both also received some of the highest ratings for taste, uniformity and performance at a recent University of Kentucky Beet Trial Evaluation. Of the golden beets, ‘Touchstone Gold’ (55 days) is an outstanding performer that produces the sweetest golden beets. For looks and taste, the red and white candycane striped ‘Chioggia’ (55 days) is the heirloom of choice.
Good broccoli (Brassica oleracea) varieties for the garden must be heat tolerant and reliably produce large heads fast. My favorite spring broccoli is ‘Gypsy’ (58 days), which has reliably large heads with small beads and good heat and disease resistance. It produces well and develops lots of sideshoots after the first harvest. Gardeners interested in broccoli with extra-large heads should try the commercial standard ‘Imperial’ (71 days). It take a little longer to develop, but plants are super heat tolerant and high performing. Those seeking thin-stemmed broccoli should choose the 2015 AAS winning, ‘Artwork‘ (55 days). It produces many thin, flavorful, cut-and-come-again broccoli stems over a long season.
Small, crisp, sweet heads are what I look for in a spring cabbage (Brassica oleracea). Smaller heads are easier for me to store and finish, and they develop faster, which results in less damaged from cabbage loopers and slugs. The small savoy cabbage ‘Alcosa’ (60 days) is a reliable variety with sweet, deeply savoyed, blue-green leaves. Another small-head cabbage with good performance and taste is the conical ‘Caraflex’ (68 days). It’s heads look like perfect little cones and are perfect for small-space gardens. Gardeners interested in a slightly larger cabbage should choose the mid-sized ‘Tendersweet‘ (71 days). It’s flatted heads are comprised of tightly bunched, thin, sweet leaves.
There are many carrot (Daucus carota) varieties and some are much better suited for spring sowing than others. The perfect spring carrot is fast-growing, crisp, and very sweet. The best I have grown for flavor and texture is the baby carrot ‘Adelaide‘ (50 days). Its small carrots develop quickly and should be plucked from the ground before weather warms. Of the many new varieties available, ‘Yaya‘ (55-60 days) is a mid-sized “sugar carrot” that’s getting top marks for performance and super sweet flavor. The equally sweet ‘Napoli‘ (58 days) is another mid-sized super sweet carrot that always yields perfect roots.
There are many lettuce (Lactuca sativa) types, but my favorites are small, sweet, fast, and crisp. My very favorite is the little gem romaine ‘Tintin‘ (55 days). The little heads are all crisp, sweet, heart and they consistently perform well. Of the crisphead type lettuces, the French heirloom ‘Reine des Glaces‘ (62 days) is flavorful, slow to bolt in the heat, and has loose heads of coarsely serrated edges that look pretty in salads. Salanova® has a high-performing line of designer mini lettuces that are really nice. Of these, try the fast, frilly red Salanova®Red Sweet Crisp (55 days). Its tiny cut-and-come-again heads are wonderful in containers or small gardens.
Most think that radishes (Raphanus sativus) are spicy and make you burp, but good spring radish varieties are mild and sweet if you grow and pick them at the right time. When it comes to classic French breakfast radishes, nothing beats ‘D’Avignon‘ (21-30 days). The early, sweet, red and white radishes should be harvested as soon as they reach 3-4 inches in length for best crisp texture. The new purple radish ‘Bravo‘ (49 days) is reliably sweet, very colorful and slower to bolt, making it good for late-spring culture. Of the white radishes, ‘Icicle‘ (27-35 days) produces long, crisp roots that remain sweet with little bite, even when subjected to heat.
Snap peas (Pisum sativum) are a must in my spring garden, and those that remain stringless, crunchy, and sweet are my favorites. The classic top-notch variety is ‘Super Sugar Snap‘ (60 days). Look no further if you seek a prolific, high-quality snap pea produced on 5-foot vines. Those interested in short-vine peas that bear early should pick ‘Sugar Ann‘ (52 days), which bears lots of sweet snaps on 2-foot vines. The 1984 AAS winner is a classic coveted by gardeners with limited space.
Ensure your spring vegetables have a great start by enriching your garden beds with the best amendments. Mix a liberal amount of Fafard Premium Natural & Organic Compost into your garden soil. Turn it in deeply to better support root crops and encourage vigorous root growth all around.