Vegetable Seeds to Sow in April

 

 

 

 

 

Broad Beans

Broad beans are one of the earliest vegetables you can sow in April, making them a staple for many gardeners. These hardy plants thrive in cool conditions, so they are perfect for the British climate. Sow seeds directly into well-drained soil in a sunny position. Broad beans will grow into tall, sturdy plants, often needing some support with stakes or canes. They produce beautiful white and black flowers before the pods develop. Harvest the pods when they are young and tender for the best flavour. Broad beans are high in protein and fibre, making them a nutritious addition to soups, stews, and salads.

Climbing French Beans

Climbing French beans offer high yields and take advantage of vertical garden space, producing a lush display of pods all summer long. Sow seeds in April under cover, or wait until the risk of frost has passed for outdoor sowing. These beans require a supportive structure like bamboo poles or a trellis. Plant them in rich, well-drained soil with plenty of sunlight, watering consistently to ensure healthy growth. Throughout the season, pick the pods regularly to encourage further production. Whether eaten fresh, steamed, or added to casseroles, climbing French beans provide a crisp texture and a delicate flavour to your dishes.

Dwarf French Beans

Dwarf French beans, a compact alternative to climbing varieties, fit perfectly in small gardens or containers. They produce tender, stringless pods that are a delight in any meal. Sow seeds directly into the soil in April, once the ground has warmed. These bushy plants thrive in sunny, sheltered sites with fertile, well-drained soil. As they grow, regular watering and weeding will keep them productive and healthy. Dwarf French beans are quick to mature, allowing you multiple harvests over the summer. Enjoy them freshly picked, lightly steamed, or added to salads for a crisp and nutritious treat.

Runner Beans

Runner beans, known for their vigorous growth and abundant yields, make an excellent choice for gardeners looking to maximise vertical space. Sow seeds in April, indoors or directly outside after the risk of frost has passed. Install a sturdy support system, such as a trellis or wigwam of canes, to accommodate their climbing nature. Plant runner beans in rich, well-watered soil in full sun. These plants produce striking red or white flowers, which attract pollinators. Harvest the pods regularly to maintain continuous production. Runner beans are versatile and nutritious, excellent when boiled, steamed, or added to savoury dishes.

Beetroot

Beetroot is an easy-to-grow root vegetable that brings colour and sweetness to your garden and plate. Sow beetroot seeds directly into well-prepared soil in April, spacing them about 10cm apart. They prefer a sunny position with well-drained soil. As they grow, thin out seedlings to prevent overcrowding and encourage larger roots. Beetroot is low-maintenance, needing regular watering and occasional weeding. The roots can be harvested when they are the size of a golf ball for optimal tenderness. Beetroot is rich in vitamins and minerals, suitable for roasting, boiling, pickling, or eating raw in salads.

Broccoli – Autumn

Autumn broccoli is a rewarding choice for gardeners looking to extend their harvest into the cooler months. Start by sowing seeds in April, either directly outdoors or in modules for transplanting later. This variety prefers firm, fertile soil and a sunny spot. Space plants adequately to allow room for growth and good air circulation. Water regularly and protect them from common pests like caterpillars and slugs. Autumn broccoli produces large, firm heads that are ready for harvest before the first frosts. Use the heads in a variety of dishes for a healthy and delicious addition to your diet.

Broccoli – Spring

Spring broccoli, a fast-growing and rewarding crop, provides fresh, nutritious heads early in the season. Begin sowing seeds in April for an excellent start. Plant them in fertile soil with good drainage and plenty of sunlight. As seedlings develop, transfer them to their final positions, ensuring adequate space for each plant. Keep the soil consistently moist and weed-free. Harvest begins as individual heads reach a reasonable size, often followed by smaller offshoots. Whether steamed, stir-fried, or raw in salads, spring broccoli delivers a delightful taste and is rich in vitamins.

Brussel Sprouts

Brussels sprouts are a classic winter vegetable that benefit from an early start in April. They develop best in rich, firm soil and an open position. Sow seeds under cover if the weather is still cold, and transplant the seedlings after they’ve grown strong. These plants require plenty of space to spread out, so ensure you space them about 60cm apart. Brussels sprouts demand consistent moisture and protection from pests throughout the growing season. As autumn transitions to winter, harvest the sprouts from the bottom upwards as they mature. Cook them by roasting or steaming for a deliciously sweet and nutty flavour.

Cabbage Summer/Autumn

Summer and autumn cabbages are versatile crops that fill the garden with luscious leaves throughout the warmer months. Sow seeds in April in trays for transplanting later, or directly into well-prepared soil once frosts are unlikely. Choose a sunny site enriched with compost or manure, and space the cabbages adequately to allow growth. Regular watering and mulching will promote firm hearts. Protect young plants from common pests such as cabbage worms and slugs. Harvest begins when the heads become compact and firm. These cabbages suit a range of dishes, from fresh coleslaws to hearty braised sides.

Cabbage Winter

Winter cabbage, sown in April, ensures a fresh supply of greens during the cold months ahead. These hardy cabbages thrive in the UK’s cooler climate, developing solid heads that can be harvested well into winter. Begin by sowing seeds in modules, and transplant the seedlings outdoors to their final position once they are strong enough. Cabbages prefer rich, well-fertilised soil and full sun. Regular watering and mulching help retain moisture and keep weeds at bay. Protect against cabbage white butterflies and other pests to ensure healthy growth. As the weather cools, harvest the dense heads as needed, enjoying them in stews, soups, or traditional dishes for a nourishing winter feast.

Cardoon

Cardoon is a striking yet underappreciated vegetable to sow in April. It is a close relative of the globe artichoke, noted for its large and ornamental silvery leaves. Grow it for its edible leaf stalks that provide a unique taste resembling artichoke hearts. Cardoon thrives best in a sunny position with well-draining soil, requiring substantial space due to its sizeable growth habit. Sow seeds indoors early, then transplant the vigorous seedlings to their final outdoor location once the risk of frost subsides. Regular watering and mulching around the base of the plant will promote healthy growth. Blanch the stalks four weeks before harvesting to improve their flavour and texture. Enjoy cardoon in gratins or stews where its distinctive taste complements robust ingredients.

Carrot

Carrots are an essential and beloved root vegetable for gardeners and cooks alike. Sowing in April is perfect for a long and continuous harvest throughout summer and into autumn. Choose a sunny site with loose, well-drained soil, free from stones to allow roots to grow straight and long. Sow seeds thinly in drills spaced about 15cm apart, covering them lightly with soil. Keep the soil moist, especially during dry spells, to ensure good germination. Thin seedlings to 2 to 3cm apart once they are large enough to handle, allowing the remaining roots space to develop. Regular weeding is crucial, as competition can significantly reduce yield. Harvest carrots once their roots have reached the desired size. Whether enjoyed raw, roasted, or boiled, homegrown carrots offer a sweetness and crunch that’s hard to beat.

Cauliflower Summer/Autumn

Cauliflower is a versatile and nutritious vegetable that can yield plenty when sown in April for summer and autumn harvest. Start seeds indoors, then transplant the seedlings to an outdoor spot that receives full sun. These brassicas prefer rich, firm soil enriched with organic matter. Space plants 60cm apart to give their leaves and developing curds room to grow. Consistent watering encourages firm and white heads, while mulch helps retain moisture. Watch for common pests like cabbage white butterflies and take action to protect the developing curds. Harvest the cauliflowers when they’re firm and fully formed but before they discolour. Whether used in curries, roasts, or simply as a steamed side dish, homegrown cauliflower adds robust nutrients and flavour to meals.

Cayenne Pepper

Cayenne peppers bring a fiery kick to both gardens and kitchens, making them a popular choice among spice enthusiasts. Begin sowing seeds indoors in April to provide a head start, as peppers require a long growing season. Choose a warm, sunny windowsill or use a heated propagator to help germinate the seeds. Once the seedlings are robust enough and the risk of frost has passed, transplant them to a sunny spot outside. Peppers thrive in well-drained soil with plenty of organic matter. Provide consistent watering but avoid waterlogging, which could damage the roots. As plants mature and peppers redden, harvest them to use fresh, dried, or powdered. Cayenne peppers add a bold, spicy flavour to dishes, dry rubs, and sauces, making them an indispensable ingredient for those who like their meals with heat.

Celeriac

Celeriac, sometimes known as celery root, is a knobby root vegetable with a flavour that’s a delightful blend of celery and parsley. It’s a cool-weather crop perfect for April sowing. Start the tiny seeds indoors early, as celeriac has a long growing season. Transplant seedlings into the garden once they are established and frost has passed, ensuring they have rich soil and plenty of moisture. Space them about 30cm apart to allow the roots to fully develop. Regular watering and mulching help maintain soil moisture. Harvest celeriac in late autumn when the roots are firm and sizable. This vegetable is a versatile addition to soups, stews, or even mashed as a unique alternative to potatoes, offering a nutritious boost to your meals with its high vitamin C and fibre content.

Cilantro

Cilantro, often called coriander, is a popular herb with a flavourful aroma widely used in diverse cuisines. April is an ideal time to sow cilantro seeds directly outdoors. These fast-growing plants thrive in well-drained soil with a sunny or partially shaded location. Sow seeds 1cm deep in rows, spacing them 20cm apart for optimal growth. Water regularly to keep the soil consistently moist but not waterlogged. Cilantro can quickly bolt in hot weather, so cooler conditions early in the season are preferred. Begin harvesting when the plants reach 10-15cm, selectively picking the leaves for the freshest taste. Incorporate cilantro into curries, salsas, or garnishes for a burst of flavour and fragrance. Let some plants mature and flower if you wish to collect coriander seeds, offering both leaf and seed to enhance your culinary creations.

Corn Salad

Corn salad, also known as lamb’s lettuce or mache, is a hardy salad green perfect for sowing in April. With its delicate, nutty flavour, it makes an appealing addition to salads. Sow seeds directly into rich, moist soil in a sunny or lightly shaded spot. Space seeds thinly in rows about 20cm apart. Corn salad is relatively low-maintenance, requiring only regular watering to thrive. Unlike many salad greens, it withstands cool temperatures and can mature well into the cooler months, offering consistent production. Harvest young leaves as needed for the best flavour. Corn salad is rich in vitamins, providing a nutritious punch to salads with its mild yet distinct taste.

Courgette

Courgettes, also known as zucchini, are a prolific addition to any garden, delivering a bountiful harvest from midsummer onwards. Sow seeds in April in pots indoors or under cover, giving them a head start before transplanting outdoors after the last frost. Plant seedlings in a sunny location with fertile, well-drained soil, spacing them about 90cm apart to account for their sprawling habit. Courgettes need consistent watering, especially during dry spells, to maintain their productivity. Harvest them while they are young and tender; regular picking encourages continuous cropping. Whether grilled, roasted, or added to risotto, fresh courgettes bring versatility and a delicate flavour to the table, quickly earning a spot in any summer dish.

Cucumber

Cucumbers are a refreshing and versatile vegetable that excel in warm weather, making April the perfect time to sow them. Start seeds indoors in pots to get a jump on the season, then transplant them outside once the soil has warmed and the danger of frost is past. Choose a sunny spot with fertile, well-drained soil, and provide a trellis or support if growing climbing varieties. Space plants about 60cm apart to ensure they have room to flourish. Consistent watering is crucial, as cucumbers can suffer from bitter flavours if stressed by drought. Harvest cucumbers when they are firm and glossy, ideally before they become too large and seedy. Enjoy them fresh in salads, pickled for long-term storage, or as a crisp, hydrating snack ideal for hot summer days

Endive

Endive, a leafy green with a slightly bitter taste, makes a delightful addition to salads and other dishes. Sow seeds in April directly outdoors or in seed trays for transplanting. Choose a spot with well-drained soil and plenty of sunlight. Sow the seeds about 1cm deep and space them 20cm apart in rows. Endive needs regular watering to thrive, especially in dry spells, to maintain its tender texture and keep bitterness at bay. Once the leaves reach a reasonable size, harvest them regularly to encourage new growth. Endive can be eaten raw or lightly cooked, adding a distinctive flavour and nutrition to any meal.

Kale

Kale’s hardiness and nutrient density make it an incredible vegetable to sow in April, flourishing through cooler temperatures. Directly sow seeds outdoors in well-drained soil, rich in organic matter. Choose a sunny position and space seedlings about 45cm apart. Kale requires regular watering and benefits from mulching to conserve moisture. Begin harvesting the leaves when they’re young for the sweetest flavour, working from the bottom up. Kale is a versatile ingredient; whether tossed in a salad, blended into a smoothie, or sautéed, it provides a rich source of vitamins and antioxidants. Enjoy its deep, earthy flavour throughout the year.

Kohl Rabi

Kohl rabi is a curious-looking vegetable that offers both edible bulbs and greens, known for its mild, sweet flavour. Sow seeds directly outdoors in April, choosing a sunny spot with well-drained soil. Space the seeds about 25cm apart, allowing enough room for the stems to develop into bulbs. Regular watering encourages tender growth, while mulch helps retain moisture. Kohl rabi’s bulbs are ready to harvest when they reach the size of a tennis ball, while the greens are edible at any stage. Peel and slice the bulb for salads, slaws, or roasting. Kohl rabi adds texture and a light, peppery taste to your culinary repertoire.

Leaf Beet

Leaf beet, also known as Swiss chard, is a versatile green that brings colour and flavour to any garden. Sow seeds directly outdoors in April, spacing them about 30cm apart. Choose a sunny location with fertile, well-draining soil enriched with compost. Water regularly to promote lush growth and prevent leaves from toughening. Leaf beet grows quickly; begin harvesting the outer leaves once they are large enough to encourage continual production. It can be used similarly to spinach, both raw and cooked, adding vibrant shades of green, red, or yellow to salads, sautés, or stews. Leaf beet’s rich flavour and nutritional value are invaluable.

Leek

Leeks are a flavoursome and hardy vegetable perfect for sowing in April. Start seeds in pots indoors, then transplant them into well-prepared beds as seedlings. Choose a sunny spot with deep, well-drained soil, enriched with organic matter. Space transplants about 15cm apart in rows. As leeks grow, earth up soil around their bases to promote long, white stems. Consistent watering ensures tenderness and prevents splitting. Harvest leeks from autumn through winter as needed. They offer a delicate, onion-like flavour and can be enjoyed in soups, stews, or roasted for a comforting addition to cool-weather meals.

Lettuce – Summer

Summer lettuce is an essential garden choice, offering fresh, crisp leaves through the warming months. Sow seeds directly into the soil in April, staggering plantings for successive harvests. Opt for a sunny to partially shaded site with rich, moist soil. Thin seedlings to about 20cm apart once they emerge. Water consistently to prevent the leaves from turning bitter. Begin gathering outer leaves when they reach the desired size to promote new growth. Summer lettuce varieties range widely in colour, flavour, and texture, enhancing salads and wraps with a refreshing crunch and vivid colour.

Marrow

Marrow is a prolific summer squash that offers much versatility and abundant yields. Sow seeds in April under cover or wait until the last frost has passed for direct outdoor sowing. Select a sunny, sheltered location with rich, well-draining soil. Marrows need plenty of space to sprawl, so place seedlings about 1 metre apart. Consistent watering and mulching benefit their rapid growth. Harvest marrows when young and tender for the best flavour, but they can also be left to grow larger for stuffing. Their mild, delicate flavour works well in soups, stews, and bakes, adapting to various cuisines.

Melon

April is the perfect time to sow melons, which thrive in warm conditions and reward you with sweet, juicy fruit. Begin by sowing seeds indoors or under cover for early germination. Once seedlings are established and the weather reliably warm, transfer them to a sunny, sheltered garden spot enriched with compost. Space them about 90cm apart to allow vigorous, spreading growth. Melons need consistent watering and benefit from a support structure if grown vertically. Watch for pollinators to ensure fruit set. Harvest melons when they exude a sweet aroma and ‘slip’ easily from the vine. They offer a deliciously refreshing treat on hot summer days, perfect for salads, desserts, or eating fresh.

Onion – Spring

Spring onions offer a quick and easy crop to sow in April, promising a deliciously crisp addition to salads and dishes. Sow seeds directly into the soil or start them in modules for transplanting later. Choose sunny locations with well-drained, fertile soil, spacing seeds or transplants about 5cm apart. Keep the soil evenly moist but not waterlogged. As they grow, spring onions need minimal maintenance. Harvest them once stems reach a suitable size, enjoying them fresh for their mild, sweet bite. Ideal for salads, garnishes, or light stir-fries, spring onions enhance meals with their subtle onion flavour.

Onion

Onions are a robust and reliable crop that, when sown in April, provides a steady supply of kitchen essentials throughout the year. Sow seeds in modular trays under cover for early growth, or directly outdoors in well-drained, fertile soil. Onions prefer a sunny position with space for good air circulation, about 10-15cm apart in rows. Consistent watering helps develop full, firm bulbs. Onions mature when their tops start to yellow and fall over; lift and cure them in a warm place to store. Their rich, pungent flavour is indispensable in countless culinary applications, from stocks and stews to roasts and sautés

Parsley

Parsley is a versatile and nutritious herb that enhances the flavour and appearance of numerous dishes. Sow seeds directly outdoors in April or start them indoors. Choose a location with well-drained soil and full or partial sun. The seeds can be slow to germinate, so be patient and keep the soil moist. Once established, thin seedlings to about 20cm apart to give them room to flourish. Regularly water and trim the plants to encourage lush growth. Parsley is rich in vitamins and minerals, and its fresh, slightly peppery taste complements salads, soups, and garnishes. Whether it’s curly or flat-leaved, parsley is an essential addition to your herb garden.

Pak Choi

Pak choi, also known as bok choy, is a fast-growing leafy green that brings an Asian twist to your garden and kitchen. Sow seeds outdoors in April when the soil begins to warm, choosing a spot with well-drained soil and partial shade to protect from the harsh midday sun. Space the seeds about 15-20cm apart in rows. Pak choi requires consistent watering for tender, succulent leaves. Harvest young leaves for salads or let them mature for stir-fries and soups. Its mild, crisp texture and subtle flavour enhance a variety of dishes, making pak choi a favourite for health-conscious gardeners and cooks alike.

Parsnip

Parsnips are a delicious root vegetable that benefits from a long growing season, making April an ideal time to sow them. Sow seeds directly into well-drained, loose soil, as parsnips need depth for their roots to develop. Choose a sunny site and space seeds thinly in rows. Once they germinate, thin seedlings to about 15cm apart. Consistent watering is essential for even growth and flavour development. Parsnips mature slowly, typically ready for harvest after the first frost when their sweetness intensifies. Roast, mash, or add them to soups and stews for a rich, nutty flavour that complements hearty winter meals beautifully.

Peas

Peas are a sweet and nutritious legume that thrive when sown in April. They love cool weather and can be direct-sown into well-drained, rich soil. Provide support such as pea sticks or netting, as many pea varieties are natural climbers. Sow seeds about 5cm apart, and ensure consistent watering for plump pods. Once flowers emerge, expect a bountiful harvest. Regular picking encourages more production. Peas are delicious fresh from the pod, and they can be blanched and frozen to preserve their sweetness. Enjoy them in salads, soups, or as a simple stand-alone side dish to make the most of their fresh flavour.

Pepper

Peppers, whether sweet or hot, are a rewarding crop to start sowing in April under cover. Begin seeds indoors, providing warmth and light to encourage robust seedlings. Transplant them outside after all danger of frost has passed. Peppers love rich, well-drained soil and full sun, making them ideal for a warm, sheltered spot in the garden. Space plants about 45cm apart. Water consistently and mulch to retain soil moisture. As the plants flower and fruit, you can harvest green peppers or allow them to ripen to red, yellow, or orange for added sweetness. These colourful vegetables add flavour and texture to a wide array of culinary creations.

Pumpkin

Pumpkins are a rewarding and fun vegetable to grow, perfect for autumn decorations and culinary uses. Sow pumpkin seeds in April under cover or wait until the soil warms for direct outdoor sowing. Start with rich, well-drained soil and a sunny location; pumpkins need warmth and space to sprawl. Provide about 1.5 metres between plants. Consistent watering and feeding are crucial for developing large fruits. As pumpkins begin to grow, turn them gently for even shaping and exposure to sunlight. Harvest them in the autumn when they are fully coloured and the skin feels hard. Use pumpkins in soups, pies, or roasted for their sweet, nutty flavour.

Radish

Radishes are an incredibly quick and easy crop to grow, ideal for sowing in April for rapid returns. Sow seeds directly into well-drained soil in a sunny or partially shaded location, spacing them about 2.5cm apart in rows. Water regularly to keep the soil consistently moist, ensuring tender, crisp roots. Radishes mature rapidly and can be harvested within four weeks, making them perfect for sequential sowing throughout the season. Their peppery flavour and crunchy texture add a delightful kick to salads and sandwiches. Radishes also work well as a garnish, introducing both colour and spice to your dishes.

Rhubarb

Rhubarb is a perennial vegetable prized for its tart flavour, perfect for desserts. It can be planted from crowns in April. Choose a sunny location with well-drained, fertile soil and plenty of space to establish. Allow the plants to settle and grow strong before taking your first harvest the following season. Water regularly and mulch to retain moisture, and remove any flower stalks that appear to prolong productivity. Once established, make sure to harvest only part of the stems, leaving some to sustain the plant. Enjoy rhubarb in crumbles, pies, or simply stewed with sugar for a tangy, refreshing taste.

Rocket

Rocket, or arugula, is a fast-growing leafy green that brings a spicy, peppery flavour to salads and dishes. Sow seeds directly outdoors from April, opting for a sunny spot with well-drained soil. Thinly sow seeds in rows about 10cm apart, and keep the soil moist for quick, even germination. Rocket is a cut-and-come-again crop, allowing you to pick young leaves as needed, encouraging further growth. To maintain its tender texture and mitigate a tendency to bolt in hot weather, consider partial shade during the height of summer. Rocket’s robust taste makes it perfect for salads, pizza toppings, or garnishing cooked dishes.

Salsify

Salsify, sometimes called the “oyster plant,” is an unusual root vegetable with a taste reminiscent of oysters. Sow seeds directly into well-drained soil in April, choosing a sunny location for optimal growth. Space seeds about 10cm apart in rows, and keep the soil consistently moist. Salsify takes time to mature, with roots typically ready for harvest in autumn or winter when the flavour intensifies. The long, slender roots can be boiled, mashed, or roasted, offering a delicate taste and creamy texture. Incorporate salsify into soups, stews, or gratins for a distinctive culinary experience.

Scorzonera

Scorzonera, often referred to as black salsify, is a unique root vegetable known for its slender, dark-skinned roots and delicate, slightly sweet flavour. Sow seeds directly into well-drained soil in April, choosing a sunny location. Space seeds about 15cm apart in rows, ensuring the soil is loose and stone-free to allow straight root development. Regular watering is crucial to maintain soil moisture. Scorzonera is slow-growing, typically ready for harvest in autumn or winter when the roots have deepened in flavour. Peel the roots before cooking, and enjoy them boiled, roasted, or added to soups and stews for a nutty, parsnip-like taste.

Shallot

Shallots are a kitchen staple known for their mild, sweet onion flavour and ease of growth. Start planting in April by setting out shallot sets in rows, spacing them about 15cm apart in well-drained, fertile soil with plenty of sunlight. They require minimal maintenance, only needing regular watering and occasional weeding. Shallots mature over the summer, with green tops drying off as a sign they’re ready for harvesting. Lift them carefully and allow them to dry in a sunny, airy place to store well. Their subtle flavour enhances many dishes, including sauces, salads, and roasted vegetables.

Spinach

Spinach is a nutrient-rich leafy green that thrives in the cooler temperatures of spring. Begin sowing the seeds in April directly into well-composted soil, choosing a site in partial shade to prevent bolting as temperatures rise. Sow seeds in rows, spacing them about 20cm apart. Regular watering keeps the leaves tender and flavourful. Spinach grows rapidly, allowing for multiple harvests of young leaves. Pick the outer leaves as needed, leaving the central growth intact. Spinach is incredibly versatile in the kitchen, whether raw in salads, sautéed, or incorporated into soups and pasta, providing essential vitamins and minerals with a mild, agreeable taste.

Spinach – Leaf Beet

Leaf beet, often known as perpetual spinach, is a reliable and robust green that offers bountiful harvests throughout the year. Sow seeds outdoors in April after the soil has warmed, spacing them approximately 30cm apart in well-drained soil positioned in full sun or partial shade. Regular watering encourages lush, vibrant growth. Harvest the outer leaves regularly to stimulate new growth, ensuring a continuous supply. This green is tougher than true spinach but holds up well in cooking, making it ideal for sautés, soups, and pies. Its strong flavour and nutritional benefits make it a staple in the home vegetable garden.

Swede

Swede, or rutabaga, is a hardy root vegetable valued for its sweet, earthy flavour and versatility. Ideal for cool weather, sow seeds directly outdoors in April in a sunny, well-drained location. Space seeds 15cm apart in rows. Swedes benefit from consistent watering to form large, swollen roots, and mulching helps conserve moisture while keeping weeds down. Harvest them from autumn into winter; the roots can withstand frosts, which enhance their sweetness. Use swede in mashes, stews, or roast it for a deliciously rich flavour. It’s a perfect cool-weather crop, offering comfort and nutrition during the winter months.

Sweet Corn

Sweet corn is a rewarding addition to the garden, offering sweet, juicy kernels perfect for summer meals. Start sowing indoors in April to give the plants a head start, or sow directly outdoors when the danger of frost has passed. Choose a sunny location with well-drained, fertile soil. Plant seeds in blocks rather than rows to facilitate pollination, spacing them about 30cm apart. Consistent watering, especially during tasseling and cob formation, ensures juicy kernels. Harvest sweet corn when the husks are green and kernels are full and milky. Enjoy it boiled, grilled, or fresh from the cob for a taste of summer.

Swiss Chard

Swiss chard is a vibrant, nutritious green with colourful stems and a mild flavour. Sow the seeds directly outdoors in April in rich, well-drained soil, providing ample sunlight. Space seeds about 30cm apart to allow for robust growth. Consistent watering keeps the leaves tender. Harvest the outer leaves regularly, much like spinach, to encourage new growth and extend the harvest season. Swiss chard holds up well in cooking, making it an excellent addition to sautés, stews, and soups. Its resilience and productivity make it an ideal choice for both novice and experienced gardeners.

Tomato

Tomatoes are a gardener’s favourite, offering a profusion of juicy, flavourful fruit through summer. Begin sowing seeds indoors in April under cover to ensure a strong start. Transplant them outdoors once the risk of frost has passed, selecting a sunny spot with rich, well-drained soil. Space seedlings about 60cm apart, staking or caging for support. Consistent watering and feeding with high-potash fertiliser encourage fruit development. You’ll start harvesting ripe tomatoes from mid-summer onwards, perfect for salads, sauces, or fresh eating. Homegrown tomatoes are incredibly rewarding, delivering superior flavour and juiciness unmatched by store-bought varieties.

Turnip

Turnips are quick-growing root vegetables known for their crisp texture and sweet, slightly peppery flavour. Sow the seeds directly outdoors in April in a sunny spot with loose, well-drained soil. Space seeds about 10-15cm apart for optimal growth. Regular watering promotes tender roots and prevents them from becoming woody. Turnips mature quickly, making them ideal for successional sowing. Pull them when they are the size of a golf ball or larger, depending on desired tenderness. Use turnips in a variety of dishes, from salads to mashed roots, or roast them for a caramelised treat, enjoying their nutritional benefits.

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