September signals the perfect window for fall gardening. While summer’s heat fades, the soil still holds warmth from months of sunshine, creating ideal conditions for a second growing season. Cool mornings paired with mild days give you an extended planting opportunity that many gardeners overlook (as long as you aren’t in too cold a zone, like zone 1).
This transition month offers unique advantages for growing food at home. Root vegetables develop sweeter flavors in cool soil. Leafy greens grow crisp and tender without the bitter edge that summer heat brings. Many herbs thrive in September’s moderate temperatures, establishing strong roots before winter arrives.
Whether you’re filling gaps in existing beds, starting fresh containers, or planning an entire fall garden, these 16 vegetables and herbs will give you fresh harvests well into autumn—and some will even overwinter for early spring picking. We fact-checked all of our data with University extensions to ensure you have the best answers to fall planting this season.
1. Spinach
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Spinach becomes a superstar when planted in September. Unlike spring plantings that bolt quickly in rising heat, fall spinach develops slowly in cooling temperatures, producing sweet, tender leaves perfect for salads and cooking.
The key to September spinach success lies in seed preparation. Soak seeds in cool water for 6-12 hours before planting to improve germination rates in still-warm soil. Choose fast-maturing varieties like ‘Space’ or ‘Bloomsdale’ for quick harvests, or opt for cold-hardy types like ‘Winter Bloomsdale’ if you want leaves through winter.
Plant seeds directly in garden beds, raised beds, or containers. Space them 2-4 inches apart in rows 12 inches wide. Keep soil consistently moist but not waterlogged—spinach seeds won’t germinate in dry conditions but can rot in soggy soil.
Care tips: Provide partial shade during hot September afternoons in zones 8-10. In colder zones, use row covers for frost protection. Harvest outer leaves regularly to encourage new growth.
2. Radishes
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September’s warm soil helps radish seeds germinate reliably, while cooling air temperatures prevent the woody, split roots that summer heat often causes. The result? Crisp, mildly spicy radishes with smooth skins and solid flesh.
Sow radish seeds directly where you want them to grow—they don’t transplant well. Plant seeds 1 inch apart and ½ inch deep in loose, well-draining soil. Thin seedlings to 2 inches apart as soon as the first true leaves appear to give roots room to develop properly.
Care tips: Keep soil evenly moist from seeding through harvest. Irregular watering causes splitting and poor texture. Try colorful varieties like ‘Cherry Belle’ (red), ‘French Breakfast’ (red and white), or ‘KN-Bravo’ (purple) for visual interest.
3. Kale
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Kale planted in September becomes sweeter with each cool night, developing the rich flavor that makes it a cold-weather favorite. This hardy green handles light frosts without protection and can overwinter in zones 7-10 with proper mulching.
Choose between curly varieties like ‘Dwarf Blue Curled’ for compact growth or flat-leaf types like ‘Lacinato’ (dinosaur kale) for easier harvesting. Both types perform well in fall conditions, though dinosaur kale tends to be more pest-resistant.
You can direct seed or use transplants for faster results. If starting from seed, plant ½ inch deep and thin to 12-18 inches apart. Transplants should be spaced at the same distance and watered thoroughly after planting.
Care tips: Avoid over-fertilizing young plants—too much nitrogen creates soft, pest-prone leaves. A balanced organic fertilizer at planting provides enough nutrition for healthy growth. Harvest outer leaves regularly, leaving the center to produce new growth.
4. Lettuce
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September rescues lettuce from summer’s heat stress, allowing it to grow the crisp, sweet leaves that make fresh salads irresistible. Cool nights prevent bolting while warm soil encourages quick germination and steady growth.
Select varieties based on your harvest timeline. Leaf lettuce like ‘Black Seeded Simpson’ matures in 30 days, while head lettuce like ‘Buttercrunch’ needs 45-60 days. For continuous harvests, plant both types and succession plant every two weeks.
Sow seeds shallowly—just ¼ inch deep—and keep the seedbed consistently moist until germination. Lettuce seeds need light to germinate, so avoid burying them too deeply. In hot climates, provide afternoon shade during the first few weeks.
Care tips: Mulch around plants to maintain soil moisture and prevent soil splash on leaves. Space leaf lettuce 4-6 inches apart for baby greens or 8-10 inches for full-sized leaves. Head lettuce needs 8-12 inches between plants.
5. Turnips
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September turnip plantings give you a double harvest—tender greens in 30 days and sweet roots in 50-60 days. These fast-growing brassicas thrive in cool weather and improve in flavor after light frosts.
For the best texture and flavor, harvest turnip roots when they reach 2-3 inches in diameter. Larger roots become woody and bitter. Varieties like ‘Hakurei’ produce mild, sweet roots perfect for eating raw, while ‘Purple Top White Globe’ offers classic turnip flavor for cooking.
Direct seed turnips in fertile, well-draining soil. Plant seeds ½ inch deep and 2 inches apart, then thin to 4 inches apart when seedlings have two true leaves. Don’t skip the thinning step—crowded turnips won’t develop proper roots.
Care tips: Harvest turnip greens when they’re young and tender for the best flavor. Leave some leaves on the plant to feed root development. Water regularly, but avoid overhead watering to prevent disease issues on leaves.
6. Arugula
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Few greens respond as quickly to fall conditions as arugula. This peppery salad green germinates fast in warm September soil and develops its signature flavor without the excessive bite that hot weather brings.
Arugula works perfectly for both baby leaf and mature plant harvests. For baby leaves, broadcast seeds in wide rows and harvest in 20-25 days. For full-sized leaves, space plants 4-6 inches apart and cut individual leaves as needed.
The secret to tender arugula lies in consistent moisture and quick harvests. Plants that dry out or grow too slowly develop tough, overly spicy leaves that can overwhelm salads.
Care tips: Succession plant every 10-14 days for continuous harvests. In zones 8-10, provide light afternoon shade during the warmest part of September. Harvest leaves while they’re still small and tender for the best flavor.
7. Beets
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September beet plantings take advantage of warm soil for germination and cool air for root development—the perfect combination for sweet, tender beets. Fall-grown beets often taste better than spring plantings because cool nights concentrate sugars in the roots.
Remember that each beet “seed” is actually a cluster containing multiple seeds. Expect several seedlings to emerge from each planted seed, and plan to thin them to prevent overcrowding.
Plant beet seeds ½ inch deep in loose, stone-free soil. Heavy clay or rocky soil causes forked, misshapen roots. If your soil is heavy, consider raised beds or containers for better results.
Care tips: Pre-sprout seeds for more even germination. Soak seed clusters for 12 hours, then wrap in damp paper towels inside a ventilated plastic bag for 24-36 hours before planting. Thin plants to 2-3 inches apart and don’t forget to eat the nutritious greens.
8. Bok Choy
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This Asian green loves September’s shortening days and cool nights, producing crisp stems and tender leaves without the bitter edge that heat brings. Bok choy grows quickly enough to beat most fall frosts while establishing flavors that make it perfect for stir-fries and soups.
Choose baby varieties like ‘Mei Qing Choi’ for quicker harvests or full-sized types like ‘Shanghai Green’ for substantial heads. Baby bok choy can be ready in just 30 days, while full-sized varieties need 45-50 days.
Direct seed or transplant, spacing plants 6-8 inches apart for baby varieties or 10-12 inches for full-sized types. Flea beetles can still be active in early fall, so consider row covers for protection during the first few weeks.
Care tips: In warm zones, use 30% shade cloth for the first 10-14 days to prevent heat stress and premature bolting. Keep soil consistently moist—bok choy develops bitter flavors when water-stressed.
9. Carrots
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Fall carrots develop exceptional sweetness as cool nights trigger the plants to convert starches to sugars. September plantings often produce the sweetest, most flavorful carrots of the year.
The biggest challenge with fall carrots is achieving even germination. Carrot seeds are small and need consistent moisture to sprout. Cover seeded rows with burlap or boards for 3-5 days, checking daily and removing covers as soon as green sprouts appear.
Choose shorter varieties like Paris Market or Chantenay types for heavy or shallow soils. Nantes varieties work well in deep, loose soil. All types need stone-free, well-prepared beds for straight, attractive roots.
Care tips: Water lightly twice daily during germination rather than soaking once. This prevents surface crusting while maintaining the moisture seeds need. Thin carrots to 2 inches apart when they have two true leaves.
10. Swiss Chard
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Swiss chard handles temperature fluctuations better than most greens, making it perfect for September’s variable weather. Once established, it produces leaves continuously through fall and often survives winter in zones 7-10.
This colorful vegetable works well for both ornamental and edible purposes. Varieties like ‘Bright Lights’ offer stems in yellow, red, and white, while ‘Fordhook Giant’ produces large, dark green leaves with white stems.
Start chard from seeds or transplants. Seeds germinate best in warm soil, while transplants establish quickly in cooler conditions. Space plants 6-8 inches apart in rows 18 inches wide.
Care tips: Harvest by cutting outer leaves at the base, leaving the growing point intact. This keeps plants producing new leaves for months. Light frosts actually improve the flavor of chard leaves.
11. Mustard Greens
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For fast-growing spicy greens, mustard delivers results in just 25-40 days. September’s warm soil encourages quick germination while cooling temperatures moderate the spicy bite that makes summer mustard too intense.
Mustard greens work well for both baby leaf and mature plant harvests. For baby leaves, broadcast seeds thickly and harvest entire plants at 3-4 inches tall. For mature plants, thin to 4-6 inches apart and harvest individual leaves.
Popular varieties include ‘Red Giant’ for purple-tinged leaves, ‘Florida Broadleaf’ for mild flavor, and ‘Green Wave’ for frilly, decorative leaves that add texture to salads.
Care tips: Succession plant every 10 days through mid-October in frost-free areas. Keep plants well-watered to maintain mild flavors—drought stress increases spiciness. Harvest leaves while they’re still tender for the best eating quality.
12. Collard Greens
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Collards thrive in fall conditions, developing rich flavors that improve with each cool night. These sturdy greens handle light frosts without protection and often overwinter successfully with minimal care.
September plantings give collards time to establish strong root systems before winter. Choose varieties like ‘Georgia’ for traditional flavor or ‘Flash’ for quicker maturity and compact growth.
Space collard plants 18-24 inches apart to allow for their full size. They can grow quite large—up to 2-3 feet tall and wide—so give them room to develop properly.
Care tips: Once the central stalk reaches 12-16 inches, pinch the growing tip to encourage side shoots and more leaf production. Mulch heavily around plants to maintain soil moisture and moderate temperature fluctuations.
13. Garlic
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September marks the beginning of garlic planting season for next year’s harvest. Garlic needs a cold period to form bulbs properly, making fall planting essential for summer harvest.
Choose between hardneck varieties for cold climates (zones 3-6) and softneck varieties for warm climates (zones 7-10). Hardneck types produce scapes (flower stalks) that are edible, while softneck types store longer.
Plant only the largest, healthiest cloves from quality bulbs. Set cloves pointed-end up, 2 inches deep and 4-6 inches apart in well-draining soil. Water once after planting, then let natural rainfall provide moisture through winter.
Care tips: Apply mulch after the soil begins to cool but before it freezes. Remove scapes from hardneck varieties when they curl to direct energy into bulb development. Plan for harvest when the bottom 3-4 leaves turn brown, usually in mid-summer.
14. Cilantro
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September finally brings relief for cilantro lovers. This fall herb bolts quickly in summer heat but grows steadily in fall’s cooler conditions, producing the fresh, citrusy leaves that make Mexican and Asian dishes shine.
For continuous harvests, succession plant cilantro every 2-3 weeks through October in mild climates. Choose bolt-resistant varieties like ‘Slow Bolt’ for extended harvests, though cool weather is the real secret to success.
Direct seed cilantro in full sun to partial shade, planting seeds ¼ inch deep and 3-4 inches apart. Keep the seedbed evenly moist for good germination—cilantro seeds can be slow to sprout in dry conditions.
Care tips: In mild winter areas, let some plants go to seed for free cilantro next spring. The seeds (coriander) are also useful as a spice. Harvest leaves regularly to encourage new growth and delay flowering.
15. Parsley
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Parsley planted in September has time to establish strong roots before winter, often surviving in zones 6-9 with light protection. This biennial herb provides fresh leaves through fall and often resumes growth in early spring.
Choose between curly varieties like ‘Forest Green’ for garnishes or flat-leaf types like ‘Giant of Italy’ for cooking. Flat-leaf parsley generally has stronger flavor and is easier to harvest.
Parsley seeds are notoriously slow to germinate. Speed up the process by soaking seeds overnight, or try cold stratification—storing seeds in the refrigerator for two weeks before soaking and planting.
Care tips: Start parsley indoors if you need faster results, transplanting seedlings after 6-8 weeks. In cold climates, grow parsley in containers that can be moved to protected areas during winter.
16. Asian Greens Mix
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Create your own blend of fast-growing Asian greens for diverse flavors and textures in fall salads and stir-fries. Combine mizuna, tatsoi, pac choi, and komatsuna seeds for a colorful, nutritious mix that matures at different rates.
This approach gives you variety without dedicating separate garden space to each type. Asian greens generally prefer cool weather and can handle light frosts, making them perfect for September planting.
Broadcast the seed mix in wide rows or blocks, then thin by harvesting baby plants for salads while leaving others to mature. Most Asian greens are ready for baby leaf harvest in 20-30 days.
Care tips: Use lightweight row covers to protect young plants from flea beetles, which are still active in early fall. Provide consistent moisture for tender growth, and harvest regularly to prevent plants from becoming tough or bitter.
Tips for Fall Garden Success
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September opens a world of fresh possibilities for your garden. With these 16 vegetables and herbs, you can create a productive fall garden that extends your growing season and provides fresh food well into autumn.
Making the Most of the Fall
- Start by assessing your available space and frost dates. Quick-maturing crops like radishes, arugula, and lettuce work well even if frost comes early. Longer-season crops like kale, carrots, and garlic need more time but reward patience with exceptional flavors.
- Prepare your soil now while the weather is still warm. Add compost to improve drainage and nutrition, then plan your plantings based on each crop’s specific needs. Group plants with similar water and spacing requirements to make care easier.
- Consider succession planting for crops like lettuce and radishes to ensure continuous harvests. Plant small amounts every 10-14 days rather than sowing everything at once.
- Most importantly, don’t wait—September’s window is relatively short, and each passing day reduces your potential harvest time. Choose 3-4 crops to start with this weekend, then add more as space and time allow.
Your fall garden awaits. With proper planning and these reliable varieties, you’ll be harvesting fresh, flavorful vegetables and herbs long after summer’s heat fades into memory.