Fall Gardening in Tucson: Finding joy in the garden again
As the heat finally begins to wane and the monsoon rains (or lack thereof) fade into our memory, fall arrives with a sigh of relief in Tucson. For desert gardeners, Autumn is a favorite time to grow in the year. I know it is for me, as those hot days trying to tend to my struggling garden feel a bit hopeless despite finding some modest garden successes. This year I was proud to see the Tepary Beans growing rampantly throughout the garden beds, and sky high sunflowers feeding the pollinators.
Let’s talk about fall planning, planting, and setting a foundation for abundant harvests. Whether you’re nurturing a new edible garden or tending a long-loved oasis, fall is your moment to reset, refresh, and root into the rhythms of the desert.
This newly installed food forest begins with raised beds. The design leans into permaculture principles for soil fertility, obtaining a yield, and valuing diversity. This fall we will be adding fruit trees, and perennial food bearing plants including native edibles (like Wolfberry) that add layers into this garden.
Why is fall the best time to plant in Tucson?
Unlike other parts of the country where fall means winding down, our Sonoran Desert climate offers a second spring. The soil is still warm, encouraging strong root growth, while cooler nights reduce plant stress. By planting now, your garden has time to establish before we get our first frost or lose much of our daylight.
Key benefits to fall planting:
Warm soil promotes rapid root growth
Lower evaporation rates mean more efficient watering
Fewer pests and weeds competing for attention (particularly because plants are less stressed!)
Many slower growing plants will grow strong roots systems ready to take off in spring
Gardening is more comfortable for YOU!
Kale, Basil, Roselle, and Tithonia (Torch Sunflower) are all part of a fall harvest
What to plant in fall?
Here’s a guide to what does best in Tucson’s fall planting window from late September until early December
Cool Season Edibles
Grow your Greens and Roots!
Leafy greens: kale, swiss chard, arugula, spinach, lettuce, and bok choy
Root crops: carrots, beets, turnips, radishes, green onions, l’itoi onions
Herbs: cilantro, dill, parsley, and chives
Flowers: calendula, nasturtium, marigolds, and sweet alyssum
This is just a short list of what’s possible! Visit Tucson Organic Gardeners for a great planting calendar and consider getting an annual membership while you’re there.
Irrigation and Soil Tips for Success
Tucson’s soil and climate demand a strategic approach. Here’s how to set your fall garden up for success.
Build the soil: Add compost, worm castings, and a layer of mulch to help retain moisture and increase microbe activity. Good soil is the first step to reducing water waste.
Adjust irrigation: As temps cool, reduce watering frequency, but continue with the same duration. Watering depth for vegetables should reach 12-16 inches deep into the soil.
Capture Rainwater: Reconnect/assess downspouts, clean your earthwork basins, and use cisterns or buckets strategically to store and use rainwater from roof collection. Add spring wildflower seeds with fall precipitation events.
Protect from frost (later in the season): Have frost cloth or row cover ready by late November for sensitive crops if you choose to extend your season this way.
Prickly Pear harvesting is a wonderful way to embrace the desert’s natural abundance. Be sure to respect wildlife, by spreading out your picking and follow local regulations regarding any wild harvesting. I recommend harvesting from your own plants that are supported by passive rainwater collection.
Bring it all together
Fall in Tucson is about renewal and preparation. When you plant now—with intention and awareness of the desert’s rhythms—you create a garden that not only survives, but thrives in harmony with the seasons.
If you’d like help designing your fall planting plan or choosing the right design for your space, Desert Primrose Gardens can guide you every step of the way—from soil to harvest.
