10+ Seeds to Sow in Summer
- Nasturtium. Nasturtium has it all: beautiful foliage and vibrant blooms; the leaves, flowers, and young seeds are edible; and it thrives in full or part sun. Grow Nasturtium along borders or allow it to cascade from planters. Other flowers to sow now include: Calendula, Borage, Linaria, and Phacelia. Pollinators will forage for food for as long as they can, so keep sowing to have something flowering in fall.
- Scallions. It’s easy to keep a permanent scallion patch going. Sow Evergreen Scallion every 3-4 weeks throughout the growing season and they’ll even overwinter! For a fall crop, sow some scallions in July.
- Beets. Roasted, boiled, pickled, or juiced, these nutritious and scrumptious roots have an earthy flavor profile that's hard to match. Thin seedlings to give Beets room to grow. Eat the baby leaves in salads, and pluck more mature leaves for sautés and soups. Direct-sow outdoors.
- Carrots. In the Northeast, Carrots can be sown in 3-4 successions during the growing season. Both Parisian and Danvers are superb choices for home gardens. Thin seedlings as they emerge so that carrots are spaced about a foot apart. Plant in full to partial sun.
- Salad Savor Mix. This lettuce-free mix of greens is great for summer. Sow thickly and harvest the heat-tolerant greens for a pungent salad or stir fry. Thinned sowings of Salad Savor Mix will produce mature plants of Arugula, Bok Choy, Mizuna, Tokyo Bekana, and Yukina Savoy.
- Cucumber. Don’t get bitter when your cukes begin to fade; it’s pretty common for Cucumbers to succumb to bacterial wilt after they set a heavy amount of fruit. Cuke aficionados take heart: it’s all about multiple sowings. Sow a new crop some distance from your older crop and you’ll get plenty of cukes for the season. Try Boothby’s, Double Yield, or Homemade Pickles Cucumber.
- Broccoli. For fall harvest, now is the time to start Broccoli indoors. Transplant when the plants have four true leaves. Make sure to baby them with plenty of water and nutrients to make up for the summer heat.
- Basil. Don’t be without this essential summer herb. Sow in one month intervals to have Basil all season. For versatility, try Basil Bouquet: it contains Lemon, Lime, Corsican, and Genovese varieties. Or plant Sacred Basil (left) for brewing an adaptogenic tea.
- Kale. For a tender fall crop, sow Kale 3-4 months before the first fall frost. Low temps sweeten Kale and other brassicas–so, it's even more delicious after a light frost (due to plant sugars that act as antifreeze).
- Amaranth. Heat and drought tolerant Hopi Red Dye Amaranth produces nutty, toothsome leaves that add color to salads and other dishes. Plant in full to part sun.