Very Frost-Hardy (Survive hard freezes to 20–25°F / -6°C)
These can handle repeated frosts and even snow:
- Kale – gets sweeter after frost.
- Brussels Sprouts – flavor improves in cold weather.
- Cabbage – solid heads tolerate hard frosts.
- Collards – very cold-tolerant greens.
- Spinach – can overwinter under light protection.
- Leeks – stand firm through winter in many zones.
- Garlic – planted in fall; thrives through frost and snow.
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Frost-Tolerant (Light frost to 28–32°F / -2 to 0°C)
These handle a light frost easily but need cover in harder freezes:
- Broccoli – light frost improves flavor.
- Cauliflower – can take some frost but protect heads.
- Carrots – get sweeter after a frost.
- Beets – tops may burn, but roots are fine.
- Swiss Chard – leaves wilt slightly but recover.
- Turnips and Rutabagas – roots tolerate frost; greens less so.
- Romaine Lettuce – one of the most cold-hardy lettuces.
- Mustard Greens – can take light frost and rebound.
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Tender (Killed by Frost)
Just for comparison — these cannot handle frost at all:
- Tomatoes
- Peppers
- Beans
- Cucumbers
- Squash
- Corn
- Basil