Whether you’re sowing into containers, greenhouse borders, or sheltered beds, these five crops will reward you with fresh flavour in a matter of weeks, and they’re packed with nutritional goodness too.
Quick to germinate and harvest, rocket is ideal for late summer sowings. Sow thinly into moist soil or compost, either in containers or directly in the ground. It prefers cooler conditions, so late August into September is a prime window. Start harvesting baby leaves in just 21–28 days and pick regularly to encourage growth and keep the leaves tender and tasty.
Rich in vitamins A and K, rocket adds a peppery kick to salads while supporting immune and bone health.
One of the fastest crops you can grow, with some varieties ready to pull in just 3-4 weeks. Sow seeds thinly in rows or scatter in containers, water regularly, and thin seedlings early to avoid overcrowding. Radishes like a sunny spot and well-drained soil.
High in vitamin C and potassium, they’re a crunchy, cleansing addition to any salad plate. Enjoy them raw and sliced thin for a peppery bite in salads or tacos, or roast them whole to mellow their flavour and bring out a subtle sweetness. The leaves can also be eaten raw or blitzed into a pesto.
Perfect for late summer sowings, pak choi enjoys the cooler temperatures and shorter days. Sow direct into fertile, moisture-retentive soil about 20cm apart, and keep plants well watered to prevent bolting. Baby leaves are ready to harvest in 30-40 days, while mature plants take 50-60 days.
A source of vitamins A, C, and K, plus calcium and folate, pak choi can support vision, immunity, and bone health. Use raw baby leaves in salads, or cook mature plants by stir-frying with garlic and soy sauce for a quick, flavourful side dish.
Loose-leaf lettuces like ‘Salad Bowl’, ‘Lollo Rosso’, or ‘Red Oak Leaf’ are quick to establish and ideal for cut-and-come-again harvesting. Sow every couple of weeks for a succession of tender leaves which are ready in 30-40 days. Grow in partial shade to avoid bolting and water consistently to keep leaves lush.
Lettuce offers hydration and is rich in folate and vitamin K, which can help to support cell function and blood health.
Sow sweet and crunchy chard now while the soil is still warm and you’ll have baby leaves in about 30 days, with mature leaves and colourful stems in 50–60. It grows well in fertile soil or deep containers and will continue cropping into winter with some protection.
Chard is packed with nutrients like vitamins A, C, and K, plus magnesium and iron, making it a powerhouse green for energy, immunity, and circulation. Use baby leaves raw in salads or wilt mature leaves like spinach. The vibrant stems can be sautéed separately or added to soups, stews, or gratins for colour and texture.