By Heide Kennedy, Arizona Farm Bureau Communications Intern
There is nothing like having fresh vegetables to use in your meals at home. I’m not just talking about locally grown fresh vegetables from the store or farmers market, but rather about ones that you grew and harvested yourself! 
My mom absolutely loves gardening, so we often have an overabundance of fresh vegetables in our fridge, especially during the summer months. Now that spring is upon us, it is the perfect time to begin planting a vegetable garden that will provide you with fresh veggies throughout the summer! Here is a quick guide to what veggies you can begin planting in the spring!
According to Summer Winds Nursery, there are some veggies that can be planted by seed, and others that need to be transplanted from starter plants. Both are listed below!
Vegetables to plant from seed:
- Basil (60–75 days)
- Beans (Lima, Snap, Yardlong) (60–90 days)
- Cantaloupe (80–120 days)
- Carrots (60–100 days)
- Chives (80–90 days)
- Collard Greens (80 days)
- Corn (70–90 days)
- Cucumbers (60–90 days)
- Green Onions (90–100 days)
- Mint(80–90 days)
- Oregano(45 days)
- Pumpkins(90–120 days)
- Radishes(35–60 days)
- Rosemary(70–90 days)
- Sage(75 days)
- Summer Squash (60–90 days)
- Thyme(70–80 days)
- Watermelon(90–120 days)
- Winter Squash (90–120 days)
Vegetables to transplant from starters:
- Artichoke(4–8 months)
- Eggplant(70–120 days)
- Peppers(90–120 days)
- Sweet Potatoes(120–160 days)
- Tomatoes(50–120 days)
While it may seem slightly intimidating, gardening is actually very easy, and it is very rewarding, as you’ll have lots of fresh veggies to use when making all of your meals for your family! Not to mention, it is also a great way to get outside and get some sunshine! So, go buy some seeds or starter plants, grab your gloves, and shovel and get planting!
For more gardening articles, check out the Fill Your Plate blog! Plus, your county extension service can provide master gardener classes.