Cold-Weather Vegetables: How to Cook Cold-Weather Vegetables

Cold-weather vegetables, also known as cool-season crops, are hardy vegetables that thrive in cool-weather conditions. Unlike warm-weather vegetables, cold-weather vegetables can withstand cooler temperatures and even light frosts. Some popular examples of cold weather vegetables include leafy greens like kohlrabi, Swiss chard, Brussels sprouts, mustard greens, collard greens, and arugula, as well as root vegetables like beets, leeks, turnips, and radishes.

Gardeners typically seed cold-weather vegetables in the late summer or early fall before the first frost. These hardy vegetables are perfect for a late fall harvest, a winter harvest, or even an early spring harvest before the last frost date.

Learn how to cook cold-weather vegetables with these simple tips.

1. 1. Use your cold-weather vegetables in a salad. Although salad greens are typical of spring and summer, some cold-weather leafy greens work well in winter salads. Use a variety of seasonings and crisp veggies like carrots and radishes to prepare a root vegetable slaw.
2. 2. Roast your cold-weather vegetables. Prepare your vegetables by washing and slicing them. Place them on a pan or baking sheet with adequate space between each slice. Season the vegetables with oil, salt, pepper, and any other seasonings or herbs you like. Popular vegetable seasonings include thyme, coriander, cumin, lemongrass, cinnamon, and nutmeg. Preheat your oven to at least 400 degrees Fahrenheit and place the pan of vegetables in the oven when ready. Roast your vegetables for thirty to sixty minutes. Keep an eye on the veggies and pull them out of the oven once the outside looks crispy and the inside is tender when poked with a fork.
3. 3. Sautée your cold-weather vegetables. Chop your vegetables into bite-sized pieces and place them in a skillet with olive oil. Put the skillet on a stovetop at medium-high heat and sautée the vegetables for several minutes, stirring occasionally. Consider adding a small amount of water and placing a lid over the skillet to allow the vegetables to steam. Once the vegetables develop a caramelized outside texture, remove them from the pan.
4. 4. Use your cold-weather vegetables in a warm dish. Cold-weather vegetables, particularly root vegetables, make an excellent addition to soups and stews. Add your favorite cold-weather vegetables to a boiling pot of soup or stew for additional flavor.

Consider a few additional tips for growing winter vegetables.

1. 1. Harvest your cold-weather vegetables at the right time. Depending on what you’re growing in your vegetable garden, harvest your cold-weather veggies when they reach full maturity. Watch for full green leaves on your cool-season vegetables and harvest accordingly.
2. 2. Use insulating tools during particularly cold months. If you’re having trouble growing vegetables in cold temperatures, consider using gardening tools like floating row covers or cold frames around your garden bed. Small greenhouses can be useful as well—especially during hard freezes. Learn how to build a greenhouse using PVC pipes and plastic sheeting.
3. 3. Store your cold-weather vegetables properly. Store your vegetables in a cool place away from direct sunlight. Root vegetables can last for several months when stored properly in a paper bag in a dark cupboard. Leafy greens last a shorter amount of time; use these types of cool-weather vegetables within a few days after harvesting or store them in the refrigerator for no more than two weeks. Be mindful of which vegetables you store together. For example, onions can spoil potatoes when stored together.

Grow your own garden with Ron Finley, the self-described "Gangster Gardener." Get the MasterClass Annual Membership and learn how to cultivate fresh herbs and vegetables, keep your house plants alive, and use compost to make your community—and the world—a better place.