June tips

June tips


What can I sow now?

June’s the month for sowing direct in garden soil or compost in large pots. The soil’s nice and warm and seedlings will just romp away. Get these in now and you’ll be eating them this summer…

Peas, carrots, lettuce, rocket, runner and french beans, beetroot, sweetcorn, chard, spinach, salad onions, radishes

What can I harvest now?

Potatoes, broad beans, carrots, beetroot, lettuce, rocket, radishes, peas, spinach, chard

Top tip… potatoes

New potatoes are at their best in June. I love growing them in pots since they take over my garden beds horribly and look pretty straggly and rotten after a while. I’ve tried so many different containers for growing potatoes, and have come to the conclusion that all those fancy spud tubs and deep potato planters are a waste of money. This year I’ve grown potatoes in normal terracotta pots (about 30cm diameter) and also special ’spud tubs’ – black plastic tall pots. I got more potatoes from the normal pots than the spud tubs.

The best way to harvest new potatoes is to upturn the whole pot onto a bit of plastic sheet or cardboard , keeping the plants undamaged and then pick off the potatoes that look ready, then replace the whole thing in the pot and water and feed it with a liquid seaweed feed. This way, the plant barely knows it’s been disturbed and will continue to grow the little potatoes for a later harvest. It’ll also save you scrabbling about in the compost for hours in an endless version of lucky dip in which your fingernails get so filthy you’ll be moved on from public spaces.

June recipe

The June is busting out all over garden salad

Serves 2

You will need

For the salad
10 or so new potatoes
6 golf-ball sized beetroots
A handful of radishes
2 handfuls of washed lettuce leaves
2 handfuls of podded broad beans
1 packet feta cheese

for the dressing
3 parts walnut oil
1 part white wine vinegar

Boil the potatoes and beetroots until tender. Rub the skin off the beetroot when cool. Steam the broad beans, then pop out of their leathery skins. Top and tail the radishes. While the potatoes are still warm, toss in a little walnut oil and white wine vinegar (ratio, 1 part vinegar to 3 parts oil). Cut the feta cheese into cubes. Combine all the ingredients into a big bowl and toss well, pouring on more walnut salad dressing to taste.