Twenty-four Vegetables That Can Still Be Sown in June
Gardening Later in the Year: A Guide to Planting Vegetables in June
Don't let the calendar fool you— June is still a prime time for planting all sorts of delicious and healthy vegetables! Early summer can bring forth numerous benefits, with fewer pest problems and faster germination in the warm soil. With the right pick, these vegetables will yield plentiful harvests before the first frost.
Up for the challenge? Here are some top choices for mid-season planting:
Beans (Bush & Pole)
Hop on the bush bean and pole bean bandwagon! These swift growers are perfect for June planting thanks to their speedy germination in warm soil. Both varieties can be harvested within 50 to 60 days and flourish under full sun and well-draining soil with a pH between 6.0 and 7.0. Go for bush beans if you're short on space, since they grow compactly without the need for trellises or supports. Pole beans, on the other hand, need a sturdy structure to grow along. For a continuous harvest, keep planting new batches every two weeks until about 8 to 10 weeks before your first expected frost.
Remember to water these little green beauties consistently, focusing on the base of the plants rather than splashing the leaves to minimize fungal issues. Also, don't forget to harvest frequently to encourage more production throughout the season!
Beets
Surprisingly, June is just the right time to plant beets. The warm soil speeds up germination and promotes a quick maturity of these root vegetables. Directly sow beet seeds about 1⁄2 inch deep in your garden, spacing them about 1 to 2 inches apart. As they grow, thin them out to around 3 to 4 inches apart, reserving the thinnings as edible greens. Keep the soil consistently moist, especially during heat waves, to yield delicious, sweet beets.
Carrots
June-planted carrots may just taste sweeter than those sown in the spring, as they mature during cooler autumn temperatures for better flavor. Choose shorter varieties like Napoli or Paris Market, which require 55 to 60 days to harvest. Plant the seeds 1⁄4 inch deep in a loose, stone-free soil, water gently but thoroughly, and maintain consistent moisture until germination. Thin out seedlings to 2 inches apart, allowing the carrots to grow properly in their space.
Mulch the soil to help retain moisture and prevent the carrot shoulders from becoming green and tough.
Cucumbers
Cucumbers are a fantastic pick for June, as they thrive in warm soil and can be ready to harvest in as little as 50 to 60 days. Sow the seeds 1⁄2 inch deep in hills or rows, then thin them out to the most vigorous plants. For a space-saving setup, consider installing trellises for vine-type cucumbers. Water at the base of plants to maintain hydration and avoid water splashing on the leaves, which could encourage powdery mildew. Regularly harvest the fruits when they reach 6-8 inches long (or smaller for pickling varieties) to encourage continued production.
Khaleesi's Kale (aka Kale)
If you're looking for a leafy green that goes great with dragons (or just about any dish), give kale a try. This cool-season crop will mature in late summer and offer continuous production well into the fall. Sow your seeds 1⁄4 inch deep and 1 inch apart, later thinning them out to 12 to 18 inches. In areas with intense summer heat, shade these delicate plants with cloth to keep them from scorching. Harvest outer leaves for a constant supply, as the plant will continue producing once it's been through a few light frosts.
The Kohlrabi Krusader (aka Kohlrabi)
This cabbage cousin forms a bulb-like stem that's ready to harvest in just 45 to 60 days once planted in June. It fares better in the summer heat compared to other brassicas. Plant seeds 1⁄4 inch deep, thin them out to 6 inches apart, and keep the soil consistently moist. Mulch the soil to maintain a cool temperature and help retain moisture for optimal growth. Enjoy kohlrabi when the bulbs reach 2 to 3 inches in diameter for tender, delicious results.
Lettuce for the Win (aka Lettuce)
Heat-tolerant varieties like 'Nevada,' 'Jericho,' or 'Summer Crisp' can make June planting a breeze. Sow the seeds thinly, about 1⁄8 inch deep. Water the soil consistently to encourage germination, and consider succession planting every two weeks if you're keen on continuous harvests. For the finest results, opt for partially-shaded areas to keep the soil moisture and temperature stable. Pick the outer leaves as needed and watch as your lettuce crop continues to thrive.
Mustard Greens Marvel (aka Mustard Greens)
Band together and conquer your garden with mustard greens! These hardy plants can be ready to harvest in just 35 to 45 days, making them a fast friend in the kitchen. Sow your seeds 1⁄4 inch deep and thin them out to 6 inches apart. Keep the soil moist for a pleasant flavor and avoid bolting, which can lead to a bitter taste. Successive plantings every few weeks will ensure continuous production well into the fall.
Okra, It's a Wonderful Life (aka Okra)
For a vibrant touch in your dishes, pick okra. This heat-loving vegetable flourishes in June's warm soil, producing pods in just 60 days. Sow the seeds 1 inch deep and thin them out to 12 to 18 inches apart in rows 3 feet apart. Harvest the Okra pods when they're 2 to 4 inches long for tender, juicy goodness. Keep picking every other day to encourage continued production, as plants can reach up to 4 to 6 feet tall.
The Pea-snap Pod Squad (aka Snow & Snap Peas)
Although traditional peas prefer cooler weather, there are indeed heat-tolerant snow and snap pea varieties that can endure June planting. Go for fast-growing varieties like 'Oregon Giant' or 'Sugar Sprint,' which can handle warmer temperatures and provide delicious snacks in 70 to 80 days. Plant seeds 1 inch deep and 2 inches apart, space out the rows, and install trellises for proper climbing support. Give these peas plenty of water, especially during flowering and pod development.
When the temperatures start to rise in very hot regions, offer your green friends some afternoon shade to ensure that they thrive. Harvest your peas during their autumn season to enjoy fewer pest problems compared to those harvested in the spring.
Pumpkin pals (aka Pumpkins)
Get set for a spooktacular Halloween with pumpkins! Although they usually take 90 to 120 days to mature, planting them in June will yield delicious, orange squashes in time for festivities. Sow the seeds 1 inch deep in hills, using about 4 to 5 seeds for each hill and thinning out to the strongest 2 to 3 plants. Space out the hills 4 to 6 feet apart, water the base of plants, and set your fruits on boards or straw to prevent rot. Water less as the date of harvest nears to help harden the rind, improve storage quality, and extend the pumpkin season.
Radishes for the Win (aka Radishes)
This root vegetable is a must-have for June planting. Heat-tolerant varieties like 'White Icicle' or 'French Breakfast' are perfect for the mid-year harvest. Plant the seeds 1⁄2 inch deep, thin them out to 1 to 2 inches apart, and maintain proper moisture levels to prevent splitting and pithy texture. Consider planting in areas with afternoon shade to keep your soil at a stable temperature. Harvest your radishes promptly when they reach mature size to enjoy them at their finest.
Rutabaga Revelry (aka Rutabagas)
Swap out the popular potatoes and try rutabagas for a change! These root vegetables do best when planted in June, allowing them to mature during cooler fall temperatures that enhance their flavor. They require 90 to 100 days to reach maturity, so sow the seeds 1⁄2 inch deep and thin them out to 6 to 8 inches apart in rows 18 inches apart. Keep the soil moist during hot weather and mulch to maintain an even temperature and moisture levels. Rutabagas develop their best flavor after light frosts, so you can harvest them well into fall for delightful winter meals.
Save Room for Spinach (aka Spinach)
Craving leafy greens even in the hotter months? Heat-resistant varieties of spinach like 'Space' or 'Tyee' can provide you with a flavorful harvest from late summer to fall. Plant your seeds 1⁄2 inch deep and thin them out to 3 to 4 inches apart. You may even consider planting in shaded areas for ultimate protection during the hottest part of the year. Keep the soil consistently moist and consider succession planting every 2 to 3 weeks for continuous production. Fall-grown spinach usually has a sweeter taste and fewer pest problems compared to its spring counterparts.
Extend your growing season by planting these heat-tolerant vegetables in June, and enjoy a bountiful harvest throughout the summer and into early fall. Happy gardening!
Start cooking up a storm with your home-and-garden harvest! Many food-and-drink staples, like beans, beets, carrots, cucumbers, kale, kohlrabi, lettuce, mustard greens, okra, peas, pumpkins, radishes, rutabagas, and spinach, thrive when planted in June. Enjoy a lifestyle full of fresh, delicious vegetables and reap the rewards of your green thumb.
