As the vibrant colors of summer fade into the rustic shades of autumn, many garden enthusiasts believe it’s time to close the chapter on their gardening endeavors. Yet, for those who understand the rhythm of the seasons, especially in the temperate zones like southern Oregon’s 8b, fall marks a new beginning. It’s a time to embrace frost-hardy crops, each with its rich history, diverse varieties, and culinary promise. Dive into this comprehensive guide to discover which plants can not only endure but thrive, as the cooler days approach, ensuring your garden remains a hub of life and flavor.
10 Reasons to Plant a Fall Garden -The Importance and Practicality of Planting a Fall Garden
While spring and summer gardens often grab the limelight, fall gardens hold a unique place in the horticultural calendar and offer a host of benefits. Planting a fall garden is not just a continuation of your gardening journey, but a strategic and sustainable approach to gardening. Here’s why:
Extended Harvest: Fall gardening can provide fresh produce well into the winter months, ensuring a longer harvest season. Depending on the region and plants chosen, some vegetables can be harvested even under a blanket of snow!
Optimal Growth Conditions: Many fall crops, such as brassicas (broccoli, kale, Brussels sprouts), thrive in the cooler temperatures, producing sweeter and more flavorful yields, as the cold can convert plant starches into sugars.
Pest and Disease Reduction: Many pests and diseases that thrive in summer’s warmth are less active or even dormant in the fall. This can lead to healthier plants and reduced reliance on pesticides.
Soil Improvement: Certain fall crops, like legumes, have the ability to fix nitrogen in the soil. After harvesting, if these plants are tilled into the soil, they act as green manure, enriching the soil for the next planting season.
Erosion Control: Fall gardens, especially cover crops like clover or vetch, help in preventing soil erosion. They hold the soil in place during winter rains and melting snows.
Efficient Water Use: Cooler temperatures and increased rainfall in the autumn reduce the need for regular watering, making it more environmentally friendly and less labor-intensive.
Wildlife Support: Fall gardens can be a vital food source for local wildlife and beneficial insects, offering them sustenance as other food sources become scarce.
Succession Planting: Planting in the fall allows gardeners to practice succession planting, maximizing the productivity of their garden space. As summer crops die off, the space is immediately utilized by fall crops.
Economic Benefits: Growing your own fall produce can save on grocery bills. With the extended harvest, you get more from your garden investment. Plus, fall crops like garlic and onions can be stored and used throughout the year, offering long-term savings.
Psychological Well-being: Tending to a fall garden provides an opportunity for outdoor activity during a time when many retreat indoors. The therapeutic benefits of gardening, including stress relief and a sense of accomplishment, continue through the fall months.
In practical terms, a fall garden isn’t just a place of late-year beauty; it’s a strategic extension of the gardening season. Whether you’re aiming for sustainability, economic savings, or simply the joy of a prolonged harvest, fall gardening is a rewarding venture worth every bit of effort.
23 Types of Frost Hardy Plants to Plant for your Fall Garden
Remember, local conditions, microclimates, and specific varieties can affect exact planting times. It’s always a good idea to keep an eye on the forecast and be prepared to protect young plants from unexpected early frosts. Consider connecting with local gardeners or gardening groups in in your local area for insights and tips tailored to your specific locale.
Kale
It’s not just cold-hardy; frost can actually improve its flavor by breaking down the kale’s cell walls and producing sugars. Originally cultivated in the Mediterranean region over 2,000 years ago, kale was an essential green for early Europeans. It played a vital role in food supply during the Middle Ages.
When to Start & Plant
- Start seeds: Mid to late June
- Plant/transplant: Late July to early August
How to Use
Smoothies
Kale chips
Stir-fries
Salads
Soups and stews
Try These Varieties
Lacinato (Dinosaur Kale): Dark blue-green, slightly wrinkled leaves; sweet, nutty flavor.
Winterbor: Curly leaves that are frost-resistant; ideal for colder climates.
Red Russian: Flat, fringed leaves that are gray-green with purple stems; tender and mildly sweet.
Brussels Sprouts
They can survive and even benefit from a frost, which can sweeten their flavor. They are believed to be of Belgian origin. Brussels sprouts have been cultivated in the Brussels region of Belgium since the 13th century, which is how they got their name.
When to Start & Plant
- Start seeds: Early to mid-May
- Plant/transplant: Mid-June to early July
How to Use
Roasted with balsamic glaze
Sautéed with bacon
Shredded in salads
Stir-fries
Steamed with butter
Try These Varieties
Long Island Improved: Traditional and reliable variety, producing compact sprouts.
Jade Cross: Early maturing and disease-resistant.
Rubine: Red sprouts; a colorful alternative with a slightly sweeter taste.
Cabbage
Different varieties mature at different times, but all are frost-tolerant. This vegetable has been grown for over 4,000 years and was originally domesticated in Europe before 1000 BC. The ancient Greeks and Romans were quite familiar with it.
When to Start & Plant
- Start seeds: Early to mid-May
- Plant/transplant: Late June to mid-July
How to Use
Coleslaw
Fermented as sauerkraut or kimchi
Stuffed cabbage rolls
Soups (e.g., cabbage soup)
Stir-fries
Try These Varieties
Golden Acre: Early maturing, compact, and disease-resistant.
Savoy King: Crinkled, sweet-tasting leaves that are cold-tolerant.
Red Express: Smaller heads with a lovely deep red color; faster maturing.
Broccoli
While they prefer cool weather, they can tolerate frost. Originating in the Mediterranean, it’s a member of the cabbage family and was known to the Romans in the 6th Century BC.
When to Start & Plant
- Start seeds: Early to mid-May
- Plant/transplant: Late June to mid-July
How to Use
Steamed with cheese sauce
Broccoli salad
Stir-fries
Soups (e.g., broccoli cheddar soup)
Roasted with garlic
Try These Varieties
Calabrese: Italian green variety that’s popular and reliable.
Waltham 29: Cold-resistant and produces big heads.
Purple Sprouting: Produces colorful purple shoots in spring if overwintered.
Cauliflower
Just like broccoli, it prefers cooler temperatures. Its origins lie in the northeastern Mediterranean. It reached Europe in the 16th century and was cultivated in France and Italy.
When to Start & Plant
- Start seeds: Early to mid-May
- Plant/transplant: Late June to mid-July
How to Use
Mashed cauliflower (alternative to mashed potatoes)
Cauliflower rice
Roasted with spices
Pizza crust substitute
Cauliflower curry
Try These Varieties
Snowball: Early maturing, with compact white heads.
Purple of Sicily: Purple heads that turn green when cooked; rich in antioxidants.
Cheddar: Bright orange heads, higher in beta-carotene than white varieties.
Swiss Chard
This leafy green can withstand light frost. Despite its name, Swiss chard is native to the Mediterranean and was known and used by the ancient Greeks and Romans.
When to Start & Plant
- Direct seed or start seeds: Late July to mid-August
- Plant/transplant (if not direct seeded): Late August to early September
How to Use
Sautéed with garlic
Added to quiches and frittatas
Used in soups and stews
Stuffed and baked
Added to smoothies
Try These Varieties
Bright Lights: Array of colors in the stems, including yellow, red, and orange.
Fordhook Giant: Broad white stems and crinkly green leaves; heat and cold tolerant.
Ruby Red (Rhubarb Chard): Bright red stems and dark green leaves.
Collard Greens
They can handle quite cold temperatures and can be harvested well into the winter in some areas. These are ancient plants believed to have been consumed by the Greeks and Romans. They have been staple greens in southern U.S. cooking for a long time.
When to Start & Plant
- Start seeds: Late June to early July
- Plant/transplant: Mid to late August
How to Use
Southern-style collard greens with ham hock
Used as a wrap alternative
Added to soups
Sautéed with garlic
Steamed with lemon juice
Try These Varieties
Georgia: Traditional variety, with smooth leaves.
Champion: Early maturing and cold-tolerant.
Vates: Resistant to bolting and tolerant to heat and cold.
Spinach
A classic cool-weather crop that can even overwinter under protection in some climates. Originating in Persia (modern-day Iran), it was introduced to Europe in the 11th century.
When to Start & Plant
- Direct seed: Late August to early September
How to Use
Spinach and cheese stuffed pasta
Creamed spinach
Spinach salads
Omelets and frittatas
Spinach and feta pie (spanakopita)
Try These Varieties
Bloomsdale Long Standing: Crinkly leaves; slow to bolt.
Harmony: Dark green leaves; ideal for fall planting.
Tyee: Smooth leaves; cold-tolerant and can be overwintered.
Lettuce
While not as cold-hardy as some others on this list, many varieties can withstand a light frost. First cultivated by the Egyptians, it spread to the Greeks and Romans. Lettuce was highly prized and often considered a medicinal herb.
When to Start & Plant
- Start seeds: Late July to early August
- Plant/transplant: Late August to early September
How to Use
Salads
Lettuce wraps
Added to sandwiches and burgers
Juiced or blended in smoothies
Grilled for a smoky flavor
Try These Varieties
Black Seeded Simpson: Leafy green, fast-growing, and heat-tolerant.
Romaine (Parris Island Cos): Crisp leaves, forming a tall head; disease-resistant.
Butterhead (Buttercrunch): Tender, buttery leaves with a blanched heart.
Carrots
They can remain in the ground even after a frost, and the cold can make them sweeter. Initially cultivated in the Persian Empire (modern-day Iran and Afghanistan), early carrots were purple or yellow. The orange carrot we recognize today was developed in the Netherlands in the 16th century.
When to Start & Plant
- Direct seed: Mid to late July
How to Use
Carrot cake
Roasted with honey
Carrot and ginger soup
Steamed with butter
Shredded in salads
Try These Varieties
Danvers: Classic carrot shape, sweet taste, and good storage qualities.
Nantes: Nearly coreless, sweet, and great for fresh eating.
Purple Dragon: Deep purple exterior with a contrasting orange core.
Beets
Both the root and the leaves can endure frost. Native to the Mediterranean, beets have been consumed since prehistoric times. The ancient Greeks offered them to the sun god Apollo in the temple at Delphi.
When to Start & Plant
- Direct seed: Late July to early August
How to Use
Beet and goat cheese salad
Pickled beets
Roasted beet hummus
Beet soup (borscht)
Beet chips
Try These Varieties
Detroit Dark Red: Deep red, round, and sweet.
Golden: Golden-yellow flesh; milder flavor than red varieties.
Chioggia (Candy Cane): Red and white concentric rings; sweet flavor.
Radishes
Quick to mature, they thrive in cooler weather. Originating in Southeast Asia, they were cultivated in Egypt before the pyramids were built.
When to Start & Plant
- Direct seed: Late August to early September
How to Use
Pickled radishes
Sliced in salads
Roasted with butter
Added to tacos for crunch
Radish butter spread
Try These Varieties
Cherry Belle: Bright red, round, and crisp; common garden variety.
French Breakfast: Red with a white tip, elongated; mild flavor.
Watermelon: Green exterior with bright rose-red flesh; sweet and crisp.
Turnips
The roots and greens are both edible and frost-tolerant. Consumed in prehistoric Europe and India, turnips were an important staple before the widespread cultivation of the potato.
When to Start & Plant
- Direct seed: Late July to early August
How to Use
Mashed turnips
Roasted with other root vegetables
Turnip greens sautéed or added to soups
Turnip au gratin
Raw slices with dip
Try These Varieties
Purple Top White Globe: Classic variety with a purple crown; sweet flavor.
Golden Globe: Yellow-fleshed; milder and sweeter.
Hakurei: Japanese variety; smooth, sweet, and crisp.
Rutabagas
A cross between a turnip and a cabbage, they are very frost-hardy. Believed to be a hybrid of a cabbage and a turnip, the rutabaga was first recognized in the early 17th century in Europe.
When to Start & Plant
- Direct seed: Mid to late July
How to Use
Rutabaga fries
Mashed with potatoes
Roasted with herbs
Added to soups and stews
Rutabaga hash
Try These Varieties
American Purple Top: Yellow flesh with a purple crown; classic flavor.
Laurentian: Round with deep purple tops; sweet and fine-grained flesh.
Marian: Disease-resistant and sweet-tasting.
Parsnips
Another root vegetable that becomes sweeter after a frost. Consumed since ancient times, parsnips were a staple in Europe before the introduction of the potato. The Romans loved them and believed they had medicinal qualities.
When to Start & Plant
- Direct seed: Late June to early July
How to Use
Parsnip and apple soup
Roasted with honey
Mashed parsnips
Parsnip cake
Sautéed with butter
Try These Varieties
Harris Model: Long, sweet, and fine-textured; standard variety for many gardeners.
Cobham Marrow: Improved resistance to canker; sweet flavor.
Gladiator: Award-winning variety; smooth skin and sweet flavor.
Leeks
They can withstand a frost and continue growing in cooler temperatures. Native to the Middle East and the Mediterranean region, leeks were consumed by the ancient Egyptians and Romans, who introduced them to the British Isles.
When to Start & Plant
- Start seeds: Early to mid-May
- Plant/transplant: Late June to early July
How to Use
Potato and leek soup (vichyssoise)
Leek and cheese tart
Sautéed as a side dish
Leek fritters
Braised leeks
Try These Varieties
American Flag: Classic variety, with a thick white shaft.
King Richard: Early maturing; long, slender shafts.
Bleu de Solaise: Blue-green leaves; can overwinter.
Onions (overwintering varieties)
Depending on the variety, they can tolerate light frost. Cultivated for over 5,000 years, onions originated in Asia and the Middle East. They were highly regarded by the ancient Egyptians, Greeks, and Romans.
When to Start & Plant
- Start seeds: Late April to early May
- Plant/transplant: Early June
How to Use
Caramelized onions
French onion soup
Onion rings
Pickled onions
Onion chutney
Try These Varieties
Walla Walla: Sweet onion, mild flavor.
Texas Supersweet: Large bulbs, very sweet.
Redwing: Deep red, long storage potential.
Garlic
Planted in the fall and harvested in the summer, it’s a staple in many gardens. Native to Central Asia, garlic has been cultivated for over 5,000 years. It was consumed by ancient civilizations, including the Egyptians, Greeks, Romans, and Chinese.
When to Start & Plant
- Plant cloves: Late September to early October
How to Use
Garlic bread
Roasted garlic spread
Garlic and herb butter
Garlic confit
Added to almost any savory dish for flavor
Try These Varieties
Music: Hardneck variety; large cloves with a spicy flavor.
German Extra Hardy: Another hardneck; robust flavor.
Silver White: Softneck variety, stores well.
Mustard Greens
They grow quickly and can handle frost. Originating in the Himalayan region of India, mustard greens have been grown and consumed for more than 5,000 years.
When to Start & Plant
- Direct seed: Late August to mid-September
How to Use
Sautéed with garlic and chili
Added to curries
Mustard green pesto
Added to soups
Used in salads with a strong vinaigrette
Try These Varieties
Southern Giant Curled: Classic with frilly edges; spicy flavor.
Red Giant: Deep red leaves with a robust, peppery flavor.
Tatsoi: Spoon-shaped leaves; mild and slightly sweet.
Mache (Corn Salad)
This is a cold-loving green that can tolerate freezing temperatures. Native to Europe and Western Asia, mache has been consumed since ancient times and was particularly popular in France.
When to Start & Plant
- Direct seed: Early to mid-September
How to Use
Light salads
Garnish for dishes
Added to sandwiches for a mild, nutty flavor
Mixed with other greens for salad mixes
Lightly sautéed or wilted
Try These Varieties
Verte de Cambrai: Small, dark green leaves; nutty flavor.
Large Seeded: Quick growing; mild flavor.
Arugula
A peppery salad green that prefers cooler weather. Also known as rocket, arugula has been grown in the Mediterranean region since Roman times. The Romans appreciated both its taste and its supposed aphrodisiac qualities.
When to Start & Plant
- Direct seed: Late August to early September
How to Use
Peppery salads
Arugula and prosciutto pizza
Added to pastas
Arugula pesto
Garnish for meats and other dishes
Try These Varieties
Rocket: Classic variety with spicy leaves.
Wild Arugula: Smaller, deeply lobed leaves; more pungent flavor.
Astro: Smooth leaves; less spicy.
Endive and Escarole
These chicory family members are both frost-tolerant. Native to Asia Minor, they have been consumed since ancient Egyptian times. The Greeks and Romans recognized their medicinal properties.
When to Start & Plant
- Start seeds: Late June to early July
- Plant/transplant: Mid to late August
How to Use
Belgian endive appetizer boats
Braised escarole
Added to salads for a bitter contrast
Grilled endive
Escarole and bean soup
Try These Varieties
Tres Fine Maraichere: Frilly leaves; mild bitterness.
Broad-Leaved Batavian: Escarole type with broad leaves; less bitter.
Belgian Endive: Grown for its blanched, tender shoots.
Kohlrabi
It’s part of the cabbage family and can handle a good amount of cold. First described by a Roman in the 1st century AD, kohlrabi’s name comes from the German words for “cabbage” and “turnip”. It’s popular in German and Vietnamese cuisines.
When to Start & Plant
- Start seeds: Late June to early July
- Plant/transplant: Late July to early August
How to Use
Kohlrabi slaw
Roasted with other vegetables
Kohlrabi fries
Sliced raw for crudité platters
Steamed with a touch of butter
Try These Varieties
Early Purple Vienna: Early maturing, purple-skinned.
Grand Duke: Pale green, tender, and disease-resistant.
Kolibri: Deep purple and disease-resistant.
In the cyclical dance of the seasons, each turn brings its own rhythm and beauty. While spring sings of rebirth and summer dazzles with its vibrant crescendo, fall offers a gentle, melodic interlude—a reminder that nature’s bounty doesn’t wane with the fading warmth. It’s a season of rich hues, crisp air, and a harvest that’s uniquely sweet and hearty. Beyond the practical benefits, a fall garden is a celebration of resilience, a testament to nature’s ability to flourish in the face of change. So, as this year’s autumn leaves begin their graceful descent, we invite you to join in this horticultural symphony. Roll up those sleeves, feel the cool earth beneath your fingertips, and discover the profound joy of the fall garden. It’s a journey of flavor, sustainability, and soulful connection that awaits your first step.
Protection Measures for Your Fall Garden
As the cool embrace of autumn settles in, early frosts can pose a challenge, especially to tender plants. However, with strategic protective measures, your garden can thrive even as temperatures dip. Here’s a succinct guide on safeguarding your fall crops from frost’s early touch:
Mulching
What: A layer of organic material, like straw, leaves, or wood chips, spread over the soil.
How it helps: Mulch acts as an insulating blanket, retaining soil warmth and preventing sudden temperature fluctuations.
Tips: Ensure a thickness of about 3-4 inches, but keep the mulch a few inches away from plant stems to prevent rot.
Cloche
What: Bell-shaped covers, typically made of transparent plastic or glass.
How it helps: Cloches create a mini greenhouse effect, trapping warmth and moisture.
Tips: Remove or ventilate during the day to prevent overheating and replace in the evening.
Row Covers:
What: Lightweight, breathable fabric (like spun polyester) draped over plants.
How it helps: They trap a layer of air, providing a few degrees of frost protection without smothering the plants.
Tips: Secure edges with soil or weights to prevent them from blowing away. Choose fabric based on desired warmth; heavier covers offer more frost protection but reduce light penetration.
Cold Frames
What: Bottomless boxes with transparent tops, placed over plants.
How it helps: They act as miniature greenhouses, harnessing solar energy during the day and releasing it at night.
Tips: Open the top during warm days to prevent overheating and ensure good ventilation. Angling the frame towards the south can maximize sunlight capture.
While these measures enhance frost protection, you’ll need to monitor local weather forecasts closely. This way, you can be proactive in deploying these tools when a frosty night is predicted. A little effort ensures your fall garden will flourish, providing a bountiful harvest even in the face of early frosts.
Give Fall Gardening a Shot
Autumn doesn’t have to signal the end of your gardening journey. In fact, with a bit of preparation and the right approach, it can be one of the most rewarding seasons for growing fresh produce. If you’ve never tried fall gardening, now’s the perfect time to start. The rewards, from fresh produce to the simple pleasure of tending to your garden, are well worth the effort.
We highly recommend giving it a go, and once you do, we’re eager to hear about it. Share your successes, challenges, and tips in the comments below. Your firsthand experiences can provide valuable insights for others looking to venture into fall gardening. Every tip, every story can make a difference. Let’s learn and grow together. Dive in and, when you’re ready, let us know how it goes. Your insights are invaluable to this community. Happy Gardening!