If you’ve got the thyme…
There’s nothing more satisfying or mouth-watering than harvesting home-grown veg when it’s your own grown crop. Beetroot and tender carrot, fiery radishes in cool salads, broad beans, runner beans, garlic, cucumber, lettuce, aubergine and courgette flower.Add some rocket, early potatoes, bell peppers, peas and rhubarb and French beans and you’re spoiled for choice this month. But it’s not about competing with yourself to see how much you can grow. Time and space may be limited so it’s always best to grow what you can tend and grow it well.
A herb garden of parsley, sage, rosemary, thyme can be complemented by sowing basil, dill, borage, coriander and nasturtium now for harvesting through to autumn.
- Garlic will be ready when the tips turn colour
- Lift shallots when the leaves turn yellow
- Dry or freeze thyme, rosemary and sage
- Sow parsley in a sheltered spot
- Lift and store autumn-sown onions
- Sow salad crops, lettuces and earth up winter celery
- Feed tomatoes when the first truss sets
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