JUNE HERO CROPS

LETTUCE

Whether it is the frilly types, such as deep crimson ‘Lollo Rossa’ and fresh green ‘Salad Bowl’ or the cos-shaped ‘Little Gem’, I love lettuces for their crispy addition to salads. I’m not a fan of the soggy, rubbery kinds, which is why the non-hearters, picked young, and the crispy ‘Little Gem’ really appeal. Successional sowings are a must.

ROCKET

Another crop I look forward to. Sow a metre of row at a time, every ten days or so, and you will have a succession of peppery leaves on plants that are less likely to run to seed than those left standing for a long time. Use a pair of kitchen scissors to go over them and snip off the leaves you want.

RADISH

The secret of producing good radishes is to grow them fast and pull them young. Those that take their time (sown in cold, wet earth) become woody and their flavour suffers as much as the texture. Again, sow a metre of row every ten days or so and don’t be too greedy when it comes to size. Young and crispy beats fat and woody any day!

PARSLEY

Sown too early, parsley can fail; sown now, you are in with a chance. Frilly ‘Moss Curled’ looks good, but flat-leafed parsley has great flavour. Some soak the base of the drill with boiling water before sowing. It’s meant to sterilise the drill and protect seed from any pathogens/diseases and weeds in the soil.

CLIMBING FRENCH BEANS

We prefer these to runner beans due to the tenderness of the pencil-shaped pods. They are good croppers, too, and, unlike dwarf French beans, their pods are held clear of the ground and so don’t get splashed by mud.

COURGETTES

You’ll only need two or three plants (unless we have a dull summer, which seems to favour male flowers; though even these can be stuffed and fried). Any left too long can be used as marrows. Peel, core and stuff them with mince, wrap in foil and bake. Delish!