August is one of the most rewarding months in the vegetable garden. Beds that were carefully sown in spring are now overflowing with colour, fragrance and flavour. Tomatoes ripen in the warmth of the sun, beans hang heavily from their plants and courgettes seem to double in size overnight.
Although the harvest is at its peak, August isn’t simply about gathering crops. It’s also a month to keep plants productive, sow a few late-season vegetables and begin thinking ahead to autumn and winter. A little time spent in the garden now will help you make the most of every corner.
Harvest little and often
Many summer vegetables produce more generously when they’re picked regularly. Leaving crops on the plant for too long can slow production, so a daily wander around the vegetable garden often rewards you with something fresh for the kitchen.
This month you may be harvesting:
- Tomatoes
- Courgettes
- Cucumbers
- Runner beans
- French beans
- Beetroot
- Carrots
- Potatoes
- Sweetcorn
- Onions
- Garlic
- Shallots
- Peas
- Broad beans
- Salad leaves
- Chard
- Kale
- Spinach
- Herbs such as basil, parsley, thyme and mint
Sweetcorn is at its sweetest when cooked soon after picking, while courgettes are best harvested when young and tender, before they become oversized.
Lift onions, garlic and shallots
Once the foliage begins to yellow and topple over, onions, garlic and shallots are ready to lift. Choose a dry day and carefully ease the bulbs from the soil. Brush away excess earth and leave them somewhere warm, airy and sheltered for a couple of weeks to dry fully.
Once cured, trim the roots and stems before storing them in mesh bags, baskets or plaiting the stems if you prefer a traditional look. Kept in a cool, dry place with good air circulation, many varieties will store well into winter.
Dig early potatoes
If you haven’t already lifted your early potatoes, August is an ideal time. Gently work through the soil with a fork to avoid damaging the tubers.
Enjoy freshly dug potatoes simply boiled with butter and herbs, or roast them alongside seasonal vegetables. Any damaged potatoes should be eaten first, while only unblemished tubers are suitable for storing.
Maincrop potatoes can remain in the ground until later in the season if the foliage is still healthy.
Keep beans coming
Runner beans and French beans crop heavily during August. Pick them every few days while they’re still young and slender to encourage more flowers and pods.
If you find yourself with more than you can eat, beans freeze well. Simply top and tail them, blanch for a few minutes, cool quickly in iced water and freeze in portions for winter meals.
Tomatoes at their best
Outdoor tomatoes often begin producing in earnest during August. Remove any lower leaves that are restricting airflow and continue pinching out side shoots on cordon varieties if needed.
If plants are carrying plenty of fruit, pinch out the growing tip towards the end of the month so the plant concentrates its energy on ripening existing tomatoes rather than producing new flowers.
Surplus tomatoes make excellent sauces, chutneys and soups, or can be slow-roasted with garlic and herbs before freezing.
Don’t forget the herbs
Herbs are at their most fragrant in summer. Pick basil before it flowers, gather mint for refreshing drinks and harvest rosemary, thyme and oregano for drying.
Tie small bunches together and hang them upside down in a warm, dry room away from direct sunlight. Once completely dry, store the leaves in airtight jars ready for use throughout the colder months.
Sow for autumn and beyond
Although it may feel like the height of summer, August is a surprisingly productive month for sowing.
You can still sow:
- Spring cabbage
- Spinach
- Oriental leaves
- Rocket
- Lamb’s lettuce
- Winter lettuce
- Radishes
- Turnips
- Coriander
- Parsley
These later sowings help keep the vegetable garden productive well into autumn and provide welcome fresh leaves as temperatures begin to cool.
Water wisely
Plants are often carrying their heaviest crops during August and need consistent moisture. Rather than watering little and often, give the soil a thorough soaking once or twice a week, depending on rainfall. Water early in the morning or during the evening to reduce evaporation.
Adding a mulch around thirsty crops such as beans, squash and tomatoes helps retain moisture and suppress weeds.
Save seeds
If you’ve allowed a few flowers and vegetables to mature, August is an excellent month for collecting seed. Peas, beans, lettuce, calendula and many herbs produce seed that can be dried and stored for next year’s garden.
Allow seed heads to dry fully before collecting them. Store in labelled paper envelopes somewhere cool and dry.
Make the most of your harvest
One of the pleasures of an abundant August garden is sharing the harvest. Extra courgettes, beans or tomatoes are always welcome gifts for neighbours, friends and family.
For your own kitchen, consider preserving the season by making:
- Tomato and basil pasta sauce
- Courgette and lemon loaf cake
- Beetroot chutney
- Runner bean pickle
- Sweetcorn chowder
- Herb butter for freezing
- Mixed vegetable ratatouille
- Blackberry and apple crumble, if you’re also foraging from hedgerows
Freezing, pickling and bottling a little now means you’ll still be enjoying the flavours of summer long after the growing season has ended.
Enjoy the season
August invites a slower pace in the garden. There are weeds to pull and watering to keep up with, but there’s also time to pause with a basket full of vegetables, listen to bees working among the flowers and appreciate the abundance that months of care have created.
Every harvest is a reminder that the vegetable garden changes with the seasons. By picking regularly, storing crops carefully and making a few timely sowings, you’ll continue to enjoy fresh produce well into autumn and lay the foundations for the months ahead.
Further Reading: Wonderful Ways to Use Fresh Garden Peas, Grow Your Own Food: Save Money & Eat Well
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