April showers bring May flowers, and ready the ground for summer vegetable crop planting. Now that those frost dates are (mostly) a thing of the past, we can finally set about the exciting work of planning our vegetable gardens. 

The type of plant you’re planting and when you’re doing it will depend on your climate. However, for most U.S. gardeners, May is a month when a majority of gardeners are ramping up. The soil is warming, and the chance of frost is largely over, a combination that’s perfect for planting. 

Summer squash is easy to grow, and the plants are great producers. ‘Max’s Gold’ grows large, golden squash with small seed cavities, so the flesh is nice and firm, and holds up well to cooking. Harvest often, and the plants will continue to produce all summer. 

Winter Squash ‘Honeynut’

They usually take longer to mature and ripen.

The name ‘winter squash’ is misleading, as you’ll want to start these growing in late spring. The difference between these and summer squash is the maturity time. They take quite a bit longer to ripen, so they are ripe in the fall and store well, making them often consumed in winter. 

‘Honeynut’ is a butternut hybrid characterized by its smooth, rich, and honeyed flavor. The skin is thin and edible, unlike some winter squash. When it matures from green to terracotta, it is ripe and ready to eat. They store for up to six months, so these are great for making it through the colder months. 

Cucumber ‘Marketmore’

‘Marketmore’ is an heirloom variety that grows up to 8 inches long.

Cucumbers are easy to grow, and a single plant can produce numerous fruits. They are great for making pickles and adding to cold salads. They’re also a great source of vitamins and minerals and help you to stay hydrated. Cucumber water, anyone?

‘Marketmore’ is a gorgeous cuke that grows about six to eight inches long. It’s a tasty heirloom that came from Cornell University in 1968. It’s certainly stood the test of time. These cucumbers retain their shape and withstand less-than-ideal weather conditions. Keep picking, and these vines will continue to produce. 

Luffa

They are popular as cleaning sponges.

Not all vegetables are for eating. Some are great for cleaning with! Luffa is a fun gourd that has a sponge-like flesh under its skin. It has a fibrous texture, and it’s just a bit rough, so it’s great for exfoliating your skin or cleaning with. 

Okra ‘Clemson Spineless’

They are easy to grow.

I can’t say that it’s my favorite vegetable crop, but I still plant okra in May for a couple of reasons. For one thing, my Southern husband. Also, they are attractive plants, veggies or not. Okra is a relative of the hibiscus, and it produces the loveliest flowers of any vegetable I can think of. 

‘Clemson Spineless’ is my favorite. It’s easy to grow, produces gorgeous blooms, and it’s spineless. Okra loves heat, so if you live in a hot, dry climate, it will do well in your garden. This variety is flavorful and productive. 

Sweet Pepper ‘California Wonder’

They look gorgeous and taste delicious.

Bell peppers are a vegetable that my family always enjoys eating. They’re not only beautiful but also easy to grow. Full of vitamins A and C, they are low-calorie and nutrient-dense. They’re tasty, too!

‘California Wonder’ is a popular heirloom variety that has been a staple in gardens since 1928. The plants are productive and well-suited for short growing seasons, as well as for use in containers. Pick them green for a tonic flavor or let them turn red and sweeten up.

Hot Pepper ‘Thai Hot’

They are ideal for spicy dishes.

Hot peppers are an impossibly easy-to-grow crop for May planting. If you love spicy food, this is a must-have for your vegetable garden. I genuinely can’t think of a single reason not to grow them, unless you dislike heat. I find that they do better when I start them indoors and transplant them once they start growing. 

‘Thai Hot’ is a pretty plant. The slender, glossy peppers ripen at different times, so that you can have green, orange, and red fruits on the plant at the same time. These are not for the faint of heart; their Scoville heat units range from 50,000 to 100,000, depending on the plant and maturity. In case you were wondering, that is a hot pepper! Jalapenos typically range from 4,000 to 8,500 Scoville Units. 

Green Beans ‘Jade’

This variety tolerates heat and cold well.

I have fond memories of snapping green beans over a colander as a child. Since the grocery store seems to do the job for us now, and I don’t want my kids to miss out on this simple joy, I grow them myself! All joking aside, green beans are another easy crop that you can plant in May.

‘Jade’ is a bush variety with smooth, green, stringless pods. They are highly productive and surprisingly heat and cold-tolerant. If you live in an area with exceptionally hot summers, this is a fabulous variety to grow.

Tomato ‘San Marzano’

They are nutritious and easy to grow.

Tasty tomatoes are a nutritional powerhouse, and they’re so pretty growing on their lovely vines. While they have their issues, I find them generally easy to grow. Vining types are especially easy since they are so productive

You can’t technically call them by their name unless you’re growing them in the Agro Sarnese-Nocerina region of Italy, but ‘San Marzano’ is delicious with or without the name. This variety of Roma tomato is perfect for replicating Nonna’s famous gravy.

Edamame/ Soybeans 

These are harvested when still young.

Soybeans are a huge commercial crop that is easy to grow in your home garden. If you’ve never tried edamame at a restaurant, you’re missing out on a tasty, healthy snack. Edamame are immature soybeans, harvested early while they are tender and young. Stem them and sprinkle with coarse salt for a healthy snack.

Basil ‘Italian Genovese’

This herb is perfect for adding flavor to any recipe.

Basil is aromatic and spicy, making it the perfect herb to add to the sauce you’ve made with your ‘San Marzano’ tomatoes. They also make great companion plants, as basil improves the flavor of tomatoes and potentially wards off pests. Plant this crop in May to ensure abundant herbal harvests all summer.

‘Italian Genovese’ is the classic basil used in pesto. The large, tender leaves are fragrant and delicious, and the plant also produces edible flowers. Don’t let it flower until the end of the season, though. It will take away from the flavor of the leaves. 

Honeydew Melon ‘Sweet Delight’

They are very sweet when ripe.

Finding a perfectly ripe honeydew melon is like winning the jackpot. Sweet, juicy, and tender, this is my favorite melon. Growing them at home means access to the ripest, sweetest melons on the vine. 

‘Sweet Delight’ is the sweetest of the sweet honeydews. They are medium-sized and heavy because they are full of sweet juice. 

Amaranth ‘Hot Biscuits’

It is an ornamental option that is also edible.

Amaranth does double duty as an edible and an ornamental crop. This lovely plant works well in floral arrangements with its large, spiky inflorescence. Pollinators find them attractive, and if you allow them to go to seed, you can eat the seeds for a high-protein, grain substitute. 

‘Hot Biscuits’ has caramel colored plumes with a feathery appearance. They are eye-catching and attract bees to the garden, which in turn increases your overall harvest.

Corn ‘Ambrosia’

Air circulation is crucial when growing these crops.

Corn takes some practice to get it growing well. The trick is to plant it in blocks. This is the most conducive method for pollination. Just make sure your stalks have sufficient space for air to circulate, or you’ll end up with moldy ears.

‘Ambrosia’ is an ultra sweet, bi-color corn that grows quickly and matures right in the middle of the season. It’s a vigorous grower with good disease resistance. Give this one a try, it’s delicious!

Eggplant ‘Jewel Amethyst’

They have a pretty color that gives them ornamental value.

Eggplants are so pretty, they’re almost worth growing simply for their ornamental value. Those smooth, purple skins are such a beautiful color. Eggplants are nightshades and related to tomatoes and peppers, so these don’t make good neighbors; they will compete for resources. 

‘Jewel Amethyst’ produces small, perfectly purple fruits that are tender and tasty. If you like fried eggplant, these are wonderful for dropping whole into the pan. Enjoy!