17 Heirloom Vegetable Varieties Ideal for Fall Growing

This season brims with opportunity for growing and harvesting fall heirloom vegetables. Heirlooms enrich our gardens and our tables with selections preserved for exceptional performance and flavor. Root vegetables and leafy greens form the heart of the seasonal yield, with select varieties that grow quickly for picking before heavy frost.

The definition of “heirloom” varies when it comes to crops, but it often refers to those from before 1951, when the first hybrids became commercially available. Heirlooms may also be antique varieties passed down through the generations.

Not all heirlooms are suitable for commercial agriculture, where characteristics like tender skins preclude shipping, or where uniformity varies. For the home garden, they can boast superior flavor, tenderness, and nutrition picked fresh from the garden.

To enjoy historic cultural foodways and diversify our edible landscape, fall heirloom vegetables bring rich, reliable yields. Our list of easy-to-grow favorites represents hallmarks of the season.

‘Cherry Belle’ Radish

	botanical name Raphanus sativus ‘Cherry Belle’
	sun requirements Full sun to partial shade
	height 3”

‘Cherry Belle’ is a Holland heirloom and All-America Selections award winner. With bright red skins and white flesh, the classic radish is crisp with an excellent crunch. They’re quick to develop, easy to grow, and flavorful, making the salad radishes a grower and chef favorite.

‘Cherry Belle’ is ready to harvest in about 24 days from sowing. Sow them up until several weeks before the anticipated first frost for a fall harvest. Pick them when the rounds reach one inch in diameter.

In mild climates, grow radishes in fall and winter as long as soil temperatures remain above 40°F (4°C).

‘Chioggia’ Beet

	botanical name Beta vulgaris ‘Chioggia’
	sun requirements Full sun to partial shade
	height 18”

‘Chioggia’ is an 1800s Italian heirloom from an island fishing village in Northern Italy near Venice. The unique beet has a candy-striped interior with white and pinky-red rings. The mild beets have a sweet, peppery flavor.

‘Chioggia’ is an early producer, maturing in 55 days. Harvest the beets early at one to three inches for the best flavor and texture. As a bonus for the preparer, these are relatively free of bleeding and staining. Roasted or steamed, it adds a colorful mix among other autumnal root vegetables.

Both the roots and leafy tops of beets are edible and rich in vitamins and minerals, including A, C, iron, potassium, and folic acid, with antioxidant benefits.

Broccoli ‘Di Cicco’

	botanical name Brassica oleracea var. italica ‘Di Cicco’
	sun requirements Full sun
	height 24-36”

Broccoli is a nutrient-dense fall vegetable, and fast-growing heirlooms like ‘Di Cicco’ are easy to grow for a quick turnaround. ‘Di Cicco’ is a 1890 Italian heirloom with prolific small, blue-green heads. It matures quickly, in only about 48 days, with a central three-inch crown and numerous smaller florets.

‘Rapini’ is a broccoli raab heirloom (Brassica rapa subsp. rapa) with stems and small crowns that are tender, mild, and slightly spicy. They reach only 12 to 14 inches tall and are ready in 45 days.

With these early-to-mature vegetables, a round in late summer or early fall produces a harvest before heavy frost. In mild climates, sow them in the fall to enjoy a winter/early spring harvest.

‘Lacinato’ Kale

	botanical name Brassica oleracea var. acephala ‘Lacinato’
	sun requirements Full sun to partial shade
	height 2-3’

Dinosaur kale, also known as black Tuscan or ‘Lacinato’ kale, is a flavorful Italian heirloom with ornamental and culinary appeal. Its large, heavily crinkled leaves make a statement in deep blue-green. Older leaves are leathery, broad, and heavily crinkled, while young leaves are tender and tasty as fresh greens. 

‘Lacinato’ has a sweet flavor cooked in pastas, stews, and pestos, and is a culinary favorite. The deep blue, frost-tolerant leaves turn nearly black in chilly conditions. Pick these fall heirloom vegetables young, around 21 days from sowing.

‘Marvel of Four Seasons’ Lettuce

	botanical name Lactuca sativa ‘Marvel of the Four Seasons’
	sun requirements Full sun to partial shade
	height 6-8”

‘Marvel of Four Seasons’ is a French heirloom lettuce to grow in the fall. Its rich, red leaves form a loose rosette and are crisp and flavorful. Easy care and durable, the variety grows across the seasons. ‘Marvel’ tolerates heat and chill and continues to produce colorful leaves.

The lettuce begins light green and develops deep red-purple edges. The large leaves are textural with crinkles and folds, and a delicate buttery taste.

‘Early Wonder’ Beet

	botanical name Beta vulgaris ‘Early Wonder’
	sun requirements Full sun to partial shade
	height 18”

‘Early Wonder’ is another favorite fall heirloom vegetable with a quick turnaround. It stands out with prolific leafy tops, which many growers deem to have the best flavor. 

The 1911 classic produces early with one and a half to two and a half inch purple-red globes. They’re ready in about 40 days with smooth, shiny, plum red roots.

‘Early Wonder’ has dark green leaves with red stems and veins. Grow them on the kitchen counter as microgreens for pretty color that packs the nutrition.

‘Bloomsdale’ Spinach

	botanical name Spinacia oleracea ‘Bloomsdale’
	sun requirements Full sun to partial shade
	height 4-18”

Spinach is one of the staple fall heirloom vegetables with nutrient-rich and protein-rich greens. Sow multiple rounds for continual harvests, stopping about four weeks before the first anticipated frost date. The hearty green is cold-tolerant and may overwinter in sub-zero temperatures with extra mulch for insulation.

‘Bloomsdale’ is a dependable heirloom from the early 1800s with thick, crinkled leaves. It’s slow to bolt in any lingering warm temperatures of late summer ahead of cool weather. 

Spinach is ready to harvest when young and tender, at two to four inches tall (about 20-25 days). Plant seeds close together in containers or beds for a high yield.

Turnip ‘Purple Top White Globe’

	botanical name Brassica rapa ‘Purple Top White Globe’
	sun requirements Full sun to partial shade
	height 14-22”

Turnips are a centuries-old vegetable with vitamin-rich roots and greens. They make a hearty cool-season stand in for potatoes. The easy crops do well in the ground, containers, and raised beds, and make good companions to beets.

‘Purple Top White Globe’ is a European heirloom with purple shoulders above the soil and creamy white skin beneath. Roots are ready in about 50 days and reach two to six inches around, depending on picking time. Use them mashed, roasted, fried, or for fresh eating. Use the leaves, too, by clipping them as the beets grow and at harvest.

As with beets, these fall heirloom vegetables aerate the soil as they develop. If you have extra seeds, sow them as a cover crop to nourish and hold soils in the “off” season when beds are bare.

‘Rouge Vif d’Étampes’ Pumpkin

	botanical name Cucurbita maxima ‘Rouge Vif d’Étampes’
	sun requirements Full sun to partial shade
	height 10’ vines

Pumpkins require some planning, with a spring or summer planting to realize a fall harvest. ‘Rouge Vif d’Étampes’ is the famous ‘Cinderella’ pumpkin. The melon-orange beauties are a seasonal fall heirloom vegetable from 1880s Paris. The inspiration behind the fairytale princess’s cucurbit carriage is a richly colored, slightly squat, round pumpkin with deep ribs.

The large winter squashes reach one to two feet in diameter and may weigh 15 to 20 pounds each. The variety tolerates heat and humidity for planting in spring or summer. With a long development time, they need over 100 days to mature.

‘Rouge’ has a mild, slightly sweet flavor, best for baking and canning. They also create a lasting hallmark of the season’s decor.

‘White Lisbon’ Bunching Onion

	botanical name Allium cepa ‘White Lisbon’
	sun requirements Full sun
	height 12-18”

Scallions (or spring, bunching, or green onions) are easy-to-grow fall heirloom vegetables. In the fall, a fast-maturing heirloom like ‘White Lisbon’ is a reliable crop. Since the 1700s, it has been a vigorous producer with good heat and cold tolerance.

‘White Lisbon’ matures in 60 days (earlier for younger leaves and stems). It has a mild, sweet oniony flavor with juicy, thin whites and tender leaves.

‘Detroit Dark Red’ Beet

	botanical name Beta vulgaris ‘Detroit Dark Red’
	sun requirements Full sun to partial shade
	height 12-18”

‘Detroit Dark Red’ has been the standard for what makes a good beet since 1892. Widely adaptable, it tolerates temperature fluctuations and resists downy mildew. ‘Detroit Dark Red’ is tasty fresh, roasted, or pickled.

This fall heirloom vegetable yields two-and-a-half to three-inch deep crimson rounds. The roots remain tender and crunchy even if left in the ground a little too long. ‘Detroit’ is also known for its flavorful, dark green leaves with red stems, similar to spinach and chard.

‘Finocchio’ Fennel

	botanical name Foeniculum vulgare var. azoricum ‘Finocchio’
	sun requirements Full sun
	height 2-4’

Fennel brings tall, feathery, anise-flavored foliage and bulbous roots. ‘Finocchio’ is a compact Italian variety with airy foliage and bloom clusters. Its roots reach three to four inches and mature in 90 days (leaves earlier). 

Fennel has yellow flower umbels in summer and attracts pollinators and beneficial insects. The herb is also a host plant for swallowtail butterflies. Opt for a fall planting in mild climates for growing as a cool-season crop.

The Mediterranean herb adapts to a range of conditions in well-draining soils. The species readily self-seeds, escaping and naturalizing to become invasive in some areas. Deadhead spent blooms to prevent unwanted volunteers.

‘Rocket’ Arugula

	botanical name Eruca vesicaria subsp. sativa
	sun requirements Full sun to partial shade
	height 1-2’

Rocket arugula is another Italian heirloom with a robust peppery flavor among leafy greens. Dark green, slightly lobed leaves are ready to pick in as little as 20 days from sowing. Red tinges highlight the veins of young leaves.

Arugula contains iron and calcium as well as vitamins and antioxidants. Sow seeds in the spring with successional rounds every two to three weeks for a continual harvest. Sow up until four weeks before fall’s first expected frost. Pick new leaves at two to four inches tall for tenderness and peak flavor.

‘Italian Red of Florence’ Bunching Onion

	botanical name Allium cepa ‘Italian Red of Florence’
	sun requirements Full sun
	height 1-2’

‘Italian Red of Florence’ is a rare Italian heirloom with deep red stems. It offers a beautiful, flavorful contrast among fresh salads, garnishes, and antipasti. 

Like other bunching onions, it withstands seasonal fluctuations and cool temperatures. Begin sowing before spring’s final frost and sow rounds while soil temperatures are between 60-85°F (16-29°C). In mild climates, sow these heirloom vegetables in the fall for a cool-season yield. ‘Italian Red of Florence’ is ready in 60 days.

‘Buttercrunch’ Lettuce

	botanical name Lactuca sativa ‘Buttercrunch’
	sun requirements Full sun to partial shade
	height 3-5”

‘Buttercrunch’ is a favorite from 1965 and a classic bibb lettuce. It develops large leaves quickly, more tender than crunchy. Its buttery, mild flavor makes it a salad staple. 

The All-America Selections winner forms compact buttercrisp heads that are bolt-resistant. Easy to grow, lettuce does well with sowing until about four weeks before your average first frost. In mild climates, grow it in fall and even winter if temperatures allow.

The European heirloom brings gently crumpled leaves in fresh green. Grow the short selection in pots for pretty filler and easy picking. They complement seasonal blooming annuals like pansies, snapdragons, marigolds, and calendula (also edible).

Mizuna Mustard

	botanical name Brassica rapa subsp. nipposinica
	sun requirements Full sun to partial shade
	height 12”

Mizuna mustard is a Japanese green that’s highly ornamental in addition to its mildly spicy taste. Dissected foliage is dense, and each head may hold 200 upright stems of the delicate, lacy leaves.

Harvest baby mizuna leaves for the best texture and flavor, more mellow than other mustards. They’re ready to pick a few weeks after sowing for young leaves, and up to 50 days for maturity. Mizuna mustard tolerates heat and frost without being quick to bolt.

‘Little Finger’ Carrot

	botanical name Daucus carota ‘Little Finger’
	sun requirements Full sun to partial shade
	height 6-12”

Carrots nestle easily into raised beds, pots, or a patch with companion plantings and take up little space. ‘Little Finger’ is a true miniature at three to four inches long. The uniform roots are cylindrical with blunt ends.