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Use this handy vegetable seed planting chart when planning your vegetable garden.

To start a successful vegetable garden you need to know a few basics about frost dates and the growing
season for your area.
  1. What USDA Hardiness zone are you located in. To find out visit the USDA master Gardener's List or contact your local extension service.
  2. What is the average last frost date in your area. To find out visit any of the major weather sites. 
  3. What is the average length of your growing season. To find out contact your local extension service.
Once you have this information you can shop for seeds and vegetable plants with the knowledge of what variety will perform best in your area. If you are in a colder climate look for short-season seeds and vegetable plants. Use the chart below, that we found in a vintage home gardening book, to help you when planning what needs to be planted when.

For more information view the
attached PDF from ATTRA and Iowa State University on suggested planting dates for various produce.

Vegetable
Crop

Start Weeks Before Spring Set out Date

Set Out Weeks Before Frost Date

Set Out Weeks After Frost Date

Minimum Soil Temp.

Preferred Air Temp.

Length of Season in days

Start Weeks Before Fall Frost Date*

Frost Tolerance

Broccoli

4-6

4

2-3

40 F

60 F

55-85

15

hardy

Cabbage

4-6

5

2-3

20 F

60 F

60-110

15

hardy

Collards

4-6

4

2

40 F

60-65 F

70-80

15

hardy

Kale

4-6

5

2

40 F

60-65 F

65-75

15

hardy

Leeks

4-6

5

2

65-75 F

55-75 F

85-150

15

hardy

Onion (seed)

4-6

6

2

40 F

55-75 F

92-130

20

hardy

Peas

n/a

4

2-3

40-55 F

60-65 F

55-75

16

hardy

Spinach

4-6

3-6

4

40 F

35-75 F

60-65

8

hardy

Turnips

4

4

2

50 F

60-65 F

35-50

13

hardy

Beets

n/a

4

2-4

40 F

60-65 F

55-80

14

half-hardy

Carrots

n/a

4

2-4

45-85 F

60-65 F

60-80

15

half-hardy

Cauliflower

2-4

4

2

60 F

60-65 F

55-110

15

half-hardy

Celery

2-4

4

2

60 F

60-65 F

90-140

 

half-hardy

Lettuce

2-6

2

3

40 F

60-65 F

45-100

13

half-hardy

Mustard

2-4

5

2

45 F

60-65 F

30-50

15

half-hardy

Parsnips

2-4

4

3-4

50 F

40-70 F

80-120

15

half-hardy

Potatoes

n/a

2-4

2-4

40 F

60-65 F

100-115

16

half-hardy

Radishes

2-4

4-6

2-4

40 F

60-65 F

25-50

8

half-hardy

Swiss Chard

2-4

3-4

4

50 F

40-85 F

50-60

15

half-hardy

Beans, snap

n/a

n/a

1-2

60 F

70-80 F

40-55

15

tender

Beans, runner

n/a

n/a

1-2

60 F

70-80 F

65-85

15

tender

Beans, shelling

n/a

n/a

1-2

60 F

70-80 F

85-115

15

tender

Corn

n/a

n/a

2-3

60 F

60-75 F

70-100

16

tender

Okra

n/a

n/a

3-4

60 F

70-85 F

50-60

16

tender

Tomatoes

6-10

n/a

4

60 F

70-85 F

65-85

15

tender

Cucumber

2-3

1

2

60 F

65-85 F

50-75

16

very tender

Eggplant

8-10

n/a

2-3

65 F

70-85 F

65-80

15

very tender

Luffa

4-6

n/a

2-4

70-95 F

65-75 F

120

18

very tender

Melon

2-4

n/a

2-3

50 F

80-100 F

80-125

16

very tender

Peanuts

n/a

n/a

2

60 F

65-85 F

120

 16

very tender

Peppers

6-8

n/a

2-3

60 F

55-90 F

60-80

16

very tender

Pumpkins

3

n/a

2-3

40 F

65-75 F

90-120

16

very tender

Squash, summer

4

n/a

3-4

60 F

65-75 F

45-75

16

very tender

Squash, winter

4

n/a

3-4

60 F

65-75 F

70-120

18

very tender

Sweet Potatoes

6-8

n/a

2-3

65 F

70-85 F

150-170

18

very tender