Easy to grow vegetables to plant in April

April marks an exciting time in the gardening calendar as spring truly takes hold and the soil begins to warm. For enthusiastic gardeners, this month offers the perfect opportunity to sow a variety of vegetables that will provide bountiful harvests throughout summer and autumn.

This guide to vegetables to plant in April will help you make the most of April’s planting window.

Understanding Your Hardiness Zone

Before diving into planting, it’s essential to understand your local climate conditions through hardiness zones. These zones help determine which plants will thrive in your specific area and when to plant them.

For US Gardeners

The USDA Plant Hardiness Zone Map divides North America into 13 zones based on average annual minimum winter temperature. In April:

• Zones 3-4: These northern regions are still experiencing cold conditions. Focus on cold-hardy vegetables and indoor starts for warm-season crops.
• Zones 5-6: Mid-April typically marks the last frost date. Cold-hardy vegetables can go directly in the ground, while warm-season crops can be started indoors.
• Zones 7-8: Frost danger is typically past, making it safe to plant most vegetables directly outdoors.
• Zones 9-10: Warm weather is already established. Focus on heat-tolerant varieties as summer approaches quickly.

For UK Gardeners

The UK uses the Royal Horticultural Society’s hardiness rating system, which ranges from H1 (tropical) to H7 (very hardy):

• Northern UK (Scotland, Northern England): Similar to US Zones 7-8, April offers good conditions for hardy vegetables, but protection may still be needed for tender plants.
• Central UK: Comparable to US Zone 8, most vegetables can be planted by mid-April.
• Southern UK: Similar to US Zone 9, almost all vegetables can be planted outdoors by April.

Now let’s explore ten vegetables perfectly suited for April planting, regardless of your location (with timing adjustments based on your specific zone).

1. Carrots (Daucus carota subsp. sativus)

Sun Requirements: Full sun, tolerates partial shade
Plant Size: 6-12 inches tall, narrow rows 2-3 inches apart
Why Grow Them: Carrots are versatile kitchen staples that taste significantly better when homegrown. Their sweet flavor develops as they mature, and they can be harvested at various sizes depending on preference.

Sowing Guide:
Carrot seeds should be sown directly into the ground, as they don’t transplant well due to their delicate tap root. Prepare a bed with loose, stone-free soil to a depth of 12 inches. Sow seeds thinly in rows 12 inches apart, covering with ¼ inch of fine soil. Keep soil consistently moist until germination, which typically takes 14-21 days.

When and How to Harvest:
Carrots are ready to harvest 60-80 days after sowing, depending on the variety. Baby carrots can be harvested earlier. Look for bright color and a diameter of ½-¾ inch at the top. To harvest, loosen the soil around the carrot and gently pull from the base of the greens.

Recommended Varieties:

• Nantes: A sweet, cylindrical carrot with excellent flavor
• Chantenay: Shorter, stouter carrots perfect for heavier soils
• Imperator: Long, tapered carrots with sweet flavor
• Rainbow Mix: Colorful varieties including purple, yellow, and white for visual appeal

2. Beetroot (Beta vulgaris)

Sun Requirements: Full sun to partial shade
Plant Size: 12-18 inches tall with a spread of 4-6 inches
Why Grow Them: Beetroot is an incredibly versatile vegetable—both the root and leaves are edible. They’re packed with nutrients, easy to grow, and store well for winter use.

Sowing Guide:
Beetroot seeds can be sown directly outdoors in April. Each “seed” is actually a cluster containing several seeds. Sow 1 inch apart in rows 12 inches apart, at a depth of about ½ inch. Thin seedlings to 3-4 inches apart when they reach 1 inch tall. Beetroot prefers well-drained soil with plenty of organic matter.

When and How to Harvest:
Beetroot is typically ready to harvest 7-10 weeks after sowing. For tender, young beets, harvest when they reach golf ball size (about 1½ inches in diameter). For storage, allow them to grow to tennis ball size (about 3 inches). Twist off the foliage about 1 inch above the root to prevent bleeding, and use the young leaves in salads.

Recommended Varieties:

• Boltardy: Reliable, quick-growing, and resistant to bolting
• Chioggia: Italian heirloom with striking red and white rings when sliced
• Detroit Dark Red: Deep red with sweet flavor, excellent for canning
• Golden: Yellow variety with a milder, less earthy flavor than red types

3. Spinach (Spinacia oleracea)

Sun Requirements: Full sun to partial shade (prefers partial shade in warmer zones)
Plant Size: 6-12 inches tall with a spread of 12 inches
Why Grow It: Spinach is a nutritional powerhouse and one of the first vegetables ready for harvest in spring. It’s quick-growing and perfect for successive sowings.

Sowing Guide:
Sow spinach seeds directly in the garden ½ inch deep and 2 inches apart in rows 12 inches apart. Once seedlings emerge, thin to 4-6 inches apart. Spinach prefers cool weather and will bolt (go to seed) when temperatures rise above 75°F (24°C), so plant early in April for best results, especially in warmer zones.

When and How to Harvest:
Spinach can be harvested just 4-6 weeks after sowing. For continuous harvest, pick outer leaves as needed, allowing the center to continue growing. Alternatively, cut the entire plant 1 inch above soil level, and it will likely regrow for a second harvest. Harvest in the morning for the best flavor.

Recommended Varieties:

• Bloomsdale: Heirloom variety with crinkled leaves and excellent flavor
• Tyee: Heat-resistant variety that’s slower to bolt
• Melody: Smooth-leaved variety with good disease resistance
• Winter Giant: Hardy variety suitable for late summer planting for fall/winter harvest

4. Peas (Pisum sativum)

Sun Requirements: Full sun to partial shade
Plant Size: 2-8 feet tall depending on variety (dwarf vs. climbing)
Why Grow Them: Fresh peas are a revelation compared to their frozen or canned counterparts. They’re one of spring’s first treats, easy to grow, and their nitrogen-fixing properties improve soil health.

Sowing Guide:
Sow peas directly outdoors 1 inch deep and 2 inches apart in double rows 6 inches apart. Provide support for climbing varieties from the beginning. Peas prefer cool weather and well-drained soil high in organic matter but not freshly manured. Pre-soaking seeds for 24 hours can improve germination.

When and How to Harvest:
Peas are ready to harvest 60-70 days after sowing. For shelling peas, harvest when pods feel full but before they become hard or yellowish. For snap and snow peas, harvest when pods reach full length but before peas inside fully develop. Pick regularly to encourage further production. Use both hands to pick peas—one to hold the vine and one to pull the pod—to avoid damaging the plant.

Recommended Varieties:

• Sugar Snap: Edible pod with sweet, plump peas inside
• Oregon Sugar Pod II: Flat, edible snow pea with good disease resistance
• Alderman (Tall Telephone): Classic climbing shelling pea with excellent flavor
• Tom Thumb: Dwarf variety perfect for containers and small spaces

5. Radishes (Raphanus sativus)

Sun Requirements: Full sun to partial shade
Plant Size: 6-12 inches tall with a spread of 2-3 inches
Why Grow Them: Radishes are one of the fastest-growing vegetables, providing nearly instant gratification for impatient gardeners. They’re perfect for interplanting with slower-growing crops and add a spicy crunch to salads.

Sowing Guide:
Sow radish seeds directly in the garden ½ inch deep and 1 inch apart in rows 6 inches apart. Thin to 2 inches apart once seedlings emerge. Radishes prefer cool weather and consistent moisture. For a continuous harvest, sow small batches every 10 days.

When and How to Harvest:
Spring radishes are typically ready to harvest just 3-4 weeks after sowing. Check size by brushing away a bit of soil—most varieties should be harvested when they reach 1 inch in diameter. Larger radishes may become pithy or hot. Simply pull the entire plant from the ground. Radishes are best eaten fresh, as they don’t store well.

Recommended Varieties:

• Cherry Belle: Classic round red radish, ready in 22 days
• French Breakfast: Elongated red with white tip, mild flavor
• White Icicle: Long white radish with a mild, slightly sweet flavor
• Watermelon: Winter radish with green skin and pink interior, slower growing

6. Lettuce (Lactuca sativa)

Sun Requirements: Partial shade to full sun (prefers afternoon shade in warmer zones)
Plant Size: 6-12 inches tall with a spread of 6-12 inches
Why Grow It: Lettuce is the foundation of fresh salads and can be incredibly expensive to buy regularly. Home-grown lettuce offers variety, freshness, and flavor that store-bought cannot match.

Sowing Guide:
Sow lettuce seeds thinly, just ¼ inch deep in rows 12 inches apart, or broadcast for a mixed salad bed. Thin leaf lettuce to 4 inches apart and head lettuce to 8-12 inches. Lettuce germinates best in cool soil (below 75°F/24°C). For continuous harvest, sow small amounts every two weeks.

When and How to Harvest:
Leaf lettuce can be harvested as soon as leaves are large enough to eat, typically 3-4 weeks after sowing. Cut outer leaves and allow the center to continue growing. Head lettuce takes longer, usually 6-8 weeks, and is harvested when heads feel firm. Cut entire plants at soil level in the morning for the best flavor and texture.

Recommended Varieties:

• Little Gem: Small romaine type with sweet flavor
• Buttercrunch: Bibb-type with tender leaves and heat tolerance
• Red Salad Bowl: Oakleaf type with deep red, deeply lobed leaves
• Lollo Rossa: Italian variety with frilly, red-tinged leaves

7. Kale (Brassica oleracea var. sabellica)

Sun Requirements: Full sun to partial shade
Plant Size: 12-24 inches tall with a spread of 18-24 inches
Why Grow It: Kale is a nutritional powerhouse that can withstand cold temperatures, extending the harvest season into winter in many regions. It becomes sweeter after frost and is one of the most versatile greens in the kitchen.

Sowing Guide:
Sow kale seeds ¼ to ½ inch deep and 3 inches apart in rows 18-24 inches apart. Thin seedlings to 12-18 inches apart once they develop true leaves. Kale thrives in fertile, well-drained soil with a pH of 6.0-7.5. Add compost before planting and side-dress with balanced organic fertilizer as plants develop.

When and How to Harvest:
Kale is ready to harvest 55-75 days after sowing when leaves are about the size of your hand. Harvest outer leaves first, allowing inner leaves to continue growing. Regular harvesting encourages production of new leaves. Kale’s flavor improves after light frost, making it a valuable winter crop in milder climates.

Recommended Varieties:

• Lacinato (Dinosaur): Italian heirloom with blue-green, deeply textured leaves
• Red Russian: Tender leaves with purple stems and edges
• Dwarf Blue Curled Scotch: Compact, frilly blue-green leaves
• Redbor: Deeply curled, magenta leaves, ornamental and edible

8. Spring Onions/Scallions (Allium fistulosum)

Sun Requirements: Full sun to partial shade
Plant Size: 12-18 inches tall with minimal spread
Why Grow Them: Spring onions are easy to grow, take up minimal space, and add fresh flavor to countless dishes. They’re ready quickly and can be succession planted for continuous harvest.

Sowing Guide:
Sow spring onion seeds ¼ inch deep in rows 6 inches apart. Thin seedlings to 1-2 inches apart. Alternatively, plant sets (small bulbs) 1 inch deep and 2 inches apart. Spring onions aren’t fussy about soil but prefer well-drained conditions with moderate fertility.

When and How to Harvest:
Spring onions are ready to harvest just 8-10 weeks after sowing, or when they reach pencil thickness. Simply pull the entire plant from the ground, or use scissors to cut leaves as needed while leaving the white part to continue growing. They’re best used fresh, as they don’t store well for long periods.

Recommended Varieties:

• White Lisbon: Traditional variety with good winter hardiness
• Ishikura: Long white stems without bulbing
• Red Beard: Attractive red-tinged variety
• Parade: Quick-growing with dark green tops

9. Swiss Chard (Beta vulgaris subsp. vulgaris)

Sun Requirements: Full sun to partial shade
Plant Size: 12-24 inches tall with a spread of 12-18 inches
Why Grow It: Swiss chard offers visual appeal with its colorful stems and nutritional benefits similar to spinach. Unlike spinach, it doesn’t bolt in hot weather, providing a longer harvest season.

Sowing Guide:
Sow chard seeds ½ inch deep and 2 inches apart in rows 18 inches apart. Thin seedlings to 6-12 inches apart once they develop true leaves. Chard thrives in rich, well-drained soil with a pH of 6.0-7.0. Add compost before planting and side-dress with balanced organic fertilizer mid-season.

When and How to Harvest:
Chard is ready for initial harvest about 50-60 days after sowing when leaves are 6-8 inches long. Harvest outer leaves first by cutting 1-2 inches above the soil, allowing inner leaves to continue growing. This “cut and come again” approach extends the harvest period. Regular harvesting encourages tender new growth.

Recommended Varieties:

• Bright Lights: Multi-colored stems in gold, pink, orange, red, and white
• Fordhook Giant: Productive variety with white stems and crinkled leaves
• Ruby Red: Vibrant red stems with dark green leaves
• Perpetual Spinach: Chard variety that closely resembles spinach

10. Potatoes (Solanum tuberosum)

Sun Requirements: Full sun
Plant Size: 18-36 inches tall with a spread of 18-24 inches
Why Grow Them: Few vegetables offer the satisfaction and yield of potatoes. Home-grown varieties have flavor and texture that supermarket potatoes can’t match, and they store well for winter use.

Sowing Guide:
Plant seed potatoes (certified disease-free potato sections, each with 1-2 “eyes”) 4-6 inches deep and 12 inches apart in rows 24-36 inches apart. Before planting, allow cut seed potato pieces to callus over for 24 hours. Plant in trenches and “earth up” (mound soil around stems) as plants grow to prevent tubers from being exposed to light, which turns them green and toxic.

When and How to Harvest:
Early potatoes can be harvested about 10-12 weeks after planting when plants are still flowering, for small, tender “new potatoes.” For mature potatoes, wait until foliage yellows and dies back, typically 15-20 weeks after planting. Dig carefully using a garden fork, starting 12 inches from the plant to avoid damaging tubers.

Recommended Varieties:

• Charlotte: Waxy salad potato with excellent flavor
• Yukon Gold: Versatile all-purpose potato with yellow flesh
• Desiree: Red-skinned, drought-resistant main crop variety
• Kennebec: White, all-purpose potato with good disease resistance

11. Tomatoes (Solanum lycopersicum)

Sun Requirements: Full sun (6-8 hours minimum)
Plant Size: 2-8 feet tall with a spread of 18-36 inches, depending on variety (determinate vs. indeterminate)
Why Grow Them: Nothing compares to the flavor of homegrown tomatoes. Store-bought varieties simply can’t match the sweetness, juiciness, and complex flavors of those ripened on the vine. Growing your own also provides access to countless heirloom varieties not found in stores.

Sowing Guide:
For most regions, April is the perfect time to start tomato seeds indoors if you haven’t already. Sow seeds ¼ inch deep in seed trays or small pots filled with seed-starting mix. Keep soil consistently moist and warm (70-75°F/21-24°C) until germination, which typically occurs within 5-10 days.

Once seedlings develop their first true leaves, transplant into 3-4 inch pots. In warmer zones (USDA 8-10), you can directly transplant seedlings outdoors in late April after hardening off. In cooler zones (USDA 5-7), continue growing indoors until all danger of frost has passed, typically in May.

When transplanting outdoors, plant deeply, burying two-thirds of the stem, as tomatoes will develop roots along the buried stem. Space plants 18-36 inches apart, depending on variety. Provide support (stakes, cages, or trellises) at planting time.

When and How to Harvest:
Tomatoes are ready to harvest 60-85 days after transplanting, depending on the variety. Harvest when fruits are fully colored and slightly soft to the touch. For best flavor, harvest at peak ripeness—this is especially important for heirloom varieties. To pick, gently twist and pull the fruit from the stem, or use pruners for clean cuts that won’t damage the plant.

Recommended Varieties:

• Roma: Plum-shaped, meaty tomato perfect for sauces and canning
• Sungold: Incredibly sweet, golden-orange cherry tomatoes
• Brandywine: Classic pink heirloom with rich, complex flavor
• Early Girl: Reliable, early-maturing variety with good disease resistance
• Beefsteak: Large, meaty slicing tomato ideal for sandwiches

Conclusion

April is the perfect time to establish these ten vegetables in your garden for a productive growing season ahead. By selecting varieties suited to your hardiness zone and following proper planting and care techniques, you’ll be well on your way to a bountiful harvest.

Remember that successful gardening is about observation and adaptation—take notes on what works well in your specific garden conditions, and don’t be afraid to experiment with different varieties and techniques.