Gardening expert Benedict Vanheems has identified five seeds that are quick to grow and will keep you in pickings well into autumn and beyond. He says August is the perfect time to sow pak choi, rocket, Chinese cabbage, coriander and turnips.
Pak Choi
Pak choi is a quick-growing brassica often used in Chinese cuisine. It can be added to salads or stir-fries, but should not be overcooked to maintain its crunch. “Pak choi is one of those rare crops that is both delicious to eat and looks really fab in the garden as well,” Vanheems says. He describes it as a cool season crop that relishes being sown at the cooler end of the growing season. Sowing during a heatwave may cause it to bolt – flower before producing heads – but sowing now avoids that problem.
Vanheems advises starting pak choi in plugs, placing two seeds per plug and removing the weaker seedling. This also protects against slugs, which love pak choi. Seedlings should fill plugs in three to four weeks, after which they can be planted out at eight-inch spacings. Keep them well watered and protected from slugs. For harvest, take one or two leaves per plant or let them grow into crisp heads.
Rocket
“If there’s one crop that sums up a quick win, it’s this stuff,” Vanheems says of rocket. It is among the fastest-growing salad crops, often ready in under six weeks. It has a peppery, nutty tang and is versatile – great on pizza, in pasta, or fresh from the garden. Rocket is easy to sow, and seedlings should be thinned to four inches apart. Sowing a couple of rows every few weeks keeps the harvest coming. Keep plants well watered and pick regularly. Any flowers that appear are edible and make a nice garnish.
Chinese Cabbage
Chinese cabbage needs urgency because it appreciates sowing in the warmth of late summer. It works well in Asian slaw but can bolt if disturbed, so care is needed when moving plugs. Like all brassicas, it attracts butterflies and moths that lay eggs into caterpillars, so netting is recommended. It also requires consistent watering, especially during a hosepipe ban.
Coriander
Coriander is divisive – some find it soapy – but for those who enjoy it, late summer is ideal. Sowing in midsummer often leads to bolting, but as temperatures cool, coriander produces aromatic leaves. Vanheems calls it a vital component of salsas, salads and soups. “Late summer really is a season of second chances,” he says.
Turnips
Vanheems suggests trying turnips again if past attempts yielded tough, bitter bulbs. Turnips sown now to mature at the end of the season are “a revelation” – sweet and tender. They can be roasted with thyme and garlic or sliced raw into salads. Sow thinly in rows, spaced according to whether you want baby turnips or full-sized bulbs. They are ready in six to eight weeks. The leaves are edible too, but don’t take too many so the roots can swell.
