Frost
Effect on plants
root vegetables (e.g. beets, carrots, parsnips, onions) leafy greens (e.g. lettuces, spinach, chard, cucumber) cruciferous vegetables (e.g. cabbages, cauliflower, bok choy, broccoli, Brussels sprouts, radishes, kale, collard, mustard, turnips, rutabagas) Even those plants that tolerate frost may be damaged once temperatures drop even lower (below −4 °C or 25 °F). Hardy perennials, such as Hosta, become dormant after the first frosts and regrow when spring arrives. The entire visible plant may turn completely brown until the spring warmth, or may drop all of its leaves and flowers, leaving the stem and stalk only. Evergreen plants, such as pine trees, withstand frost although all or most growth stops. Frost crack is a bark defect caused by a combination of low temperatures and heat from the winter sun.
Frost-25