There's no good way to say this...but, Summer is waning. With the changing season (and temperatures!) we can turn our minds to what seeds we can sow that can cope with the lower levels of light and lower temperatures that the coming seasons will bring.
Ideally seeds sown now should be grown in a polytunnnel or with a protective cloche outside, but the following seeds cope well with lower temperatures & light levels and can still be sown directly outdoors. If we have a mild enough September / October, these will grow within 8-10 weeks.
Cornsalad - Has a tender, delicate nutty, minty flavour. A staple ingredient for winter salads.
Loose Leaf Lettuce - Excellent oak leaf lettuce - very dense heads
Winter Lettuce Valdor - A tasty butterhead type lettuce with large, tight hearts
Winter Puslane - Succulent leaves make an excellent salad or can be stir fried or braised in autumn and winter
Chinese Mustard - Grown for its peppery flavoured leaves.
Fine Leaved Cress - Cress grows quickly adding flavour to salads, sandwiches and omelettes - it can also be easily grown indoors.
Cherry Belle Radish - A fast maturing variety of radish that is reliable and versatile, producing early crops of sweet and succulent, mildly flavoured radish.
Mizuna - Excellent source of antioxidants, folic acid, and vitamins A and C with a mild taste.
Dill - Use fresh leaves for salads or fish dishes. The seeds and flower heads can be used for pickling cucumbers or making chutneys.
Pak Choi - The texture of both leaves and stalks is crisp, and the flavour is somewhere between mild cabbage and spinach. If very young it can be eaten raw in salads, but is best when briefly cooked.
Swiss Chard - The two parts of the leaf can be cooked, using the green leaf blade in the same way as spinach and the leaf stalks in the way celery stalks are used.
Spinach Beet or Chard - Eat the young leaves in salads and save the larger leaves for steaming, stir-frying, or chopping and sautéing
Rhubarb Chard - The thin-stemmed leaves can also be sautéed and braised. Anything you can do to spinach, you can do to red chard.
Rainbow Chard - Also known as Leaf Beet 5 colours, a delicious, versatile and colourful vegetable. The leaves can be eaten raw or cooked and the coloured stems make a tasty substitute for celery.
Purple Top Turnip - Smooth creamy-white flat roots with bright purple shoulders and pure white flesh.
Snowball Turnip - Solid flesh and a juicy, sweet, mild flavour.
Giant Winter Spinach - The large, elegantly pointed leaves have a strong, rich flavour that's perfect in winter casseroles or lightly steamed as a delicious side vegetable
Bunching Onions - Excellent taste and colour. It has a fine mild flavour to it which makes it ideal for salads or stir frys
You can view our whole selection of available seeds for August sowing HERE