What to plant in August: vegetables that will thrive and taste better

August is often mistaken for harvest month only, but it also offers a second window for planting. Days are shortening, nights cool down, and the soil still holds summer warmth — a combination that favours vegetables that dislike extreme heat and form roots and leaves quickly.

Which crops benefit from an August sowing

Radishes. Radishes sown in August frequently turn out larger and tastier than spring-sown ones. With the sun milder at the end of summer the roots grow juicy and crisp instead of woody or prematurely flowering; choose fast-growing varieties and you can have radishes on the table in about three weeks.

Spinach. Spinach grows fast and is rich in vitamins; it prefers cooler conditions and plenty of water, both available in August. Expect dark green heads in roughly three to four weeks. The plant tolerates light early-morning frosts, so you do not need to rush the harvest — it can be eaten fresh or blanched and frozen for winter smoothies and pies.

Arugula (rocket). Arugula can germinate as early as the third day after sowing, and young leaves are usually ready to pick in 10 to 14 days. Sow small batches every 10 days until mid-September to ensure a steady supply of fresh, peppery leaves for salads.

Dill and coriander. Dill sown in spring often runs to seed and forms dry umbels by late summer; replacing it with an August sowing produces tender, leafy growth that concentrates flavour in the leaves rather than in seeds. Both herbs are excellent to harvest fresh or to use in preserved foods for the winter.

Daikon (Japanese radish). The best time to sow the Asian radish is in the first half of August: planted then, daikon is less likely to bolt and can develop very large, juicy roots ready in October and November. Give these varieties deep, loose soil so the long roots have space to expand.

Photo: press material from the event