What to plant in May in Mexico
9 vegetables, fruits and herbs to sow or plant in May in Mexico, for the climate around Mexico City highlands, Valley of Mexico.
Climate: A cool subtropical highland at about 2,240 m with frosts from roughly December to February, a warm dry spring, and a rainy season from June to October that delivers most of the year's rain.
Vegetables
Lettuce Lactuca sativa
Cool highland mornings and mild spring and autumn suit lettuce, and it grows quickly in a bed or a pot.
Harvest: 45–60 daysEasyIn potsCare guide →
Radish Raphanus sativus
Fast-growing and frost-hardy, radishes fill gaps between main crops in the cool months.
Harvest: 25–35 daysEasyIn pots
Zucchini Cucurbita pepo
Warm spring days and rain-season humidity give zucchini a long, productive harvest.
Harvest: 50–60 daysEasyIn potsCare guide →
Tomato Solanum lycopersicum
Warm days and cool nights give good fruit set once transplanted after the last frost.
Harvest: 70–90 daysModerateIn potsCare guide →
Carrot Daucus carota
Loose volcanic-soil beds and cool temperatures give sweet, well-shaped roots.
Harvest: 70–80 daysModerateIn potsCare guide →
Fruits
Avocado Persea americana
Avocado is native to the regional highlands and copes with the mild frosts of this site.
Harvest: 3–5 yearsModerateIn potsCare guide →
Prickly pear Opuntia ficus-indica
A native cactus that thrives on the dry spring season and needs almost no water.
Harvest: 2–3 yearsEasyIn potsCare guide →
Herbs
Mint Mentha spicata
Mint thrives in the moist rainy season and tolerates the cool highland nights.
Harvest: 60–70 daysEasyIn potsCare guide →
Rosemary Salvia rosmarinus
Rosemary loves the sunny, dry spring and grows well in free-draining pots.
Harvest: 90–120 daysEasyIn potsCare guide →