10 Vegetables To Plant Now For A Late-Summer Harvest

With just a wee while left in July, now's the time to get planting delicious vegetables that will give you a hearty harvest as the summer starts to wind down.

There's still a number of things you can get in the ground (sown directly or into small containers) that'll save you money as the season shifts (and let's face it, homegrown ingredients are often all the tastier).

Here's which plants to prioritise as part of your gardening job list for July:

Salad leaves

Rocket, mustard leaves and loose-leaf lettuces are among the quickest crops to sow now. Choose a partly shaded spot in hot weather, keep the soil evenly moist and harvest outer leaves regularly. Sow small batches every two weeks for a steady supply through late summer and into early autumn. Everyone loves a salad, but try charring loose-leaf cabbage in a cast-iron skillet for a smoky side dish that soaks up a dressing beautifully.

Radishes

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Radishes are a piquant superfood

Radishes are ideal when you want fast results, with many varieties ready in three to five weeks. Sow thinly in shallow drills, water well and keep the soil consistently moist to prevent woody roots. In very hot weather, give them some shade and harvest promptly while they are still small and crisp. Slice these nutritional powerhouses into a salad, or eat raw with a homemade hummus.

Turnips

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Turnips can be eaten cooked or raw

Turnips sown now can provide tender baby roots by late summer or larger roots in early autumn. Sow directly into well-prepared soil, thin seedlings early and water during dry spells. Pick young for the sweetest flavour, and remember that the leafy tops are edible too, especially when harvested while soft and fresh. What can you do with a turnip I hear you ask... try using in place of potatoes or slicing into coleslaw.

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Pak choi and Asian greens

Cast away the conformist carrot and try growing pak choi, tatsoi, mizuna and Chinese cabbage – which are well suited to midsummer sowing because cooler late-season conditions reduce the risk of bolting. Keep plants watered, protect seedlings from flea beetle with fine mesh and harvest young leaves early. Larger plants can be cut whole or picked leaf by leaf.

Beetroot

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Beetroot come in a rainbow of different colours

A final sowing of fast-growing beetroot can still produce useful baby roots by September. Sow directly, thin carefully and water during prolonged dry weather to keep roots tender. Harvest when golf-ball sized for the best texture. The young leaves are also valuable in salads, so nothing needs to go to waste. Beetroots don't just come in earthy reds – try orange, yellow or striped varieties, too.

Dwarf French beans

Dwarf French beans are still worth sowing in warm, sheltered gardens, especially in southern areas. Choose an early variety and sow directly into warm soil or start in pots for speed. Keep plants watered once flowering begins and pick beans frequently, as regular harvesting encourages the plants to keep producing new pods. Simply slather in butter and a sprinkle of salt for a scrummy side dish with meat or fish.

Florence fennel

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Fennell’a fizzy fronds bring texture to a garden

Florence fennel can be sown now for small, aromatic bulbs in early autumn. Choose a bolt-resistant variety, sow directly and avoid disturbing the roots when thinning. Water regularly, as dry conditions can make bulbs tough. Earth up gently around the swelling base to keep it pale, tender and well shaped.

Chicory and endive

Chicory and endive are excellent choices for extending the salad season beyond summer. Sow now in rows and keep them moist during dry periods. Their leaves bring useful bitterness and texture (and a sense of chic) to salads. Some varieties can be blanched before harvesting to produce a milder, more tender central heart.