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Cold Tolerant Semi-Hardy Vegetables

Semi-hardy vegetables are a great option for gardeners who want to extend their growing season and harvest fresh produce for a longer period of time. Cold hardy vegetables are perfect for the cool weather of early spring, actually grow best in cool weather and a good one to think about planting.

Semihardy vegetables can withstand repeated light frost of air temperatures in the range of -2°C (28°F)  to 0°C (32°F).

Try planting these semi-hardy vegetables this spring.


Beets are incredibly healthy and an excellent source of minerals, antioxidants and Vitamin C. They also contain betaine - a compound so essential for cardiovascular health. Kids love to grow beets.


The carrot was originally cultivated for its aromatic leaves and seeds. Today’s carrot has been highly refined for its tenderness & sugar content. A very healthy vegetable full of carotene and Vitamin A.


Cauliflower should grow steadily to produce a large plant and curd. Regular water is key to maintaining even soil moisture. To keep the heads white, leaves can be tied up or cover with newspaper.

Chinese Cabbage

Also known as Napa cabbage, this oblong shaped cabbage has thick, crisp stems & frilly yellow-green leaves. It offers a mild flavour - softer than green cabbage & gets sweeter with cooking.


Like radicchio, Endive has a sophisticated flavour. It is perfect served with cured meats, sharp cheese & balsamic vinegar. Often used as a vessel for canapes. Delicious when grilled as it brings out its flavour.


Lettuce comes in an amazing array of forms, colours, sizes & flavours. Lettuce is a cool season crop, easy to grow with fast growth. Sow a small number of seeds frequently for a steady supply.


Radicchio has bright, tightly packed, cabbage-like, red & white leaves to use in salads or canape wrappers. Or chop in quarters & grill it, top it with oil and balsamic vinegar for an interesting side dish.

Swiss Chard

A member of the beet & quinoa family, Swiss Chard is fabulously rich in vitamins, minerals, fibre and protein. They are tender when cooked and have a slightly bitter taste to that of spinach.

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