In June, the vegetable garden is in full swing. The soil is warm, the days are long and almost everything is growing rapidly now. The month of June is ideal for sowing many crops, as the warm weather and the absence of night frost ensure optimal growing conditions. You can still sow plenty, enjoy ample harvests and simultaneously replenish your stock while eating from your garden.

In this vegetable garden calendar for June, you can see what you can sow in June, but also what you can harvest, store and cook. Use the sowing calendar as a handy overview to plan the best sowing moments in June. Ideal as a practical guide for your vegetable garden in June.

Legend
🏠 Indoors · 🪟 Greenhouse · 🪏 Outdoors in the soil

• 🪏 Endive – summer and autumn/winter cultivation. Sowing now = firm heads later.

• 🪏 Arugula – normal cultivation, fast-growing leaves for young harvesting.

• 🪟 (Celery) – summer cultivation in greenhouse, transplant later.

• 🪏 Lettuce – summer cultivation, preferably choose heat-tolerant lettuce varieties that are less prone to bolting. Cut-and-come-again lettuce on a seed tape is ready in a jiffy.

• 🪏 Spinach – summer cultivation, use heat-tolerant varieties or sow in a cool spot.

• 🪏 Swiss chard – super-productive leafy vegetable for harvests until well into the autumn.

Preferably sow leafy greens in June in the morning or evening and keep the soil moist for smooth germination. During warm weather, pay extra attention to caring for young seedlings; they need sufficient water to grow well. Use a watering can with a rose to water young seedlings carefully so that the seeds do not wash away and the plants receive moisture evenly.

• 🪏 Cauliflower – winter cultivation, sow now for cauliflower in the colder months.

• 🪏 Kale – winter cultivation, becomes sweeter after the first frost.

• 🪏 Broccoli – autumn cultivation, sow now, transplant later.

• 🪟🪏 Kohlrabi – summer and autumn cultivation, sow in greenhouse or outdoors.

• 🪏 Turnip – pre-sowing and outdoors, fast-growing tuber crop.

• 🪏 Radish – summer/autumn, ideal as an intercrop.

• 🪏 Savoy cabbage – late cultivation, firm cabbages for autumn/winter.

• 🪏 Tuscan kale – in June you can sow Tuscan kale for a harvest in the autumn and winter.

• 🪏 Chinese cabbage – fast-growing cabbage that you can sow in June for a summer harvest.

• 🏠 Garden cress – super-fast sprouts on the windowsill, harvest in just a few days.

Growing various types of cabbage, such as broccoli, Tuscan kale and Chinese cabbage, is well possible in June. When growing these cabbages, pay attention to protection against pests and diseases, for example by using natural remedies such as insect netting and keeping the plants healthy for a good harvest. Also, give them enough space; respect the plant spacing provided in the crop info.

• 🪟 Gherkin – summer pre-sowing in a greenhouse/cold frame, so that plants get off to a quick start.

• 🪏 Courgette – late cultivation, direct outdoor sowing is fine now.

• 🪏 Pumpkin – open ground, provide plenty of space and rich soil.

• 🍅 Tomatoes – in June you can still sow or plant out tomatoes; ensure sufficient nutrients and regularly remove suckers for healthy plants and a rich harvest of fruit.

do not sow courgette and pumpkin too close together. One or a few plants already provide an enormous harvest.

• 🪏 French bean/green bean – see cultivation method sowing green beans; you can still sow both bush and pole beans. Regularly check green beans for the presence of the black bean aphid. In case of infestation, you can deploy natural enemies, such as ladybugs, or remove the aphids by hand to limit damage.

• 🪏 Runner bean – for later harvest, requires a sturdy climbing support.

• 🪏 Florence fennel – early autumn/late autumn, June is the sowing time for beautiful bulbs. Use fresh seed for good germination and protect the soil against drying out by, for example, mulching.

• 🪏 Red beet – autumn crop, sow for a long harvest period. Ensure the seed does not dry out and keep the soil moist in dry weather.

• 🪏 Carrot – late crop and winter carrot, sow now for harvest in autumn and winter. Always use fresh seed and cover the seedbeds to protect the soil from drought.

• 🪏 Basil – outdoors in a pot or open ground in a warm, sheltered spot.
• 🪏 Chives – sow or divide outdoors.
• 🪏 Dill – sow outdoors, perfect combination with cucumbers and potatoes.
• 🪏 Tarragon – outdoors, loves sunny and sheltered spots.
• 🪏 Chervil – outdoors, preferably not in full sun.
• 🪏 Coriander – outdoors, June is nice: not too hot yet.
• 🪏 Mint – outdoors, preferably in a pot to avoid spreading.
• 🪏 Rosemary – outdoors, perennial herb, sun-lover.
• 🪏 Sage – outdoors, ideal for a herb border.
• 🪏 Thyme – outdoors, likes a dry, warm spot.

Many herbs can also be grown excellently in pots, especially if the soil is less suitable.

• 🪏 Endive – spring/summer, harvest young for tender leaves; be aware that endive can quickly bolt if you wait too long to harvest.

• 🪏 Leeks – very early leeks can be harvested from the bed now.

• 🪏 Arugula – regular crop, cut the leaves regularly as arugula quickly bolts in warm weather.

• 🪏 Lettuce – early/spring, heads and loose-leaf; lettuce can also bolt if not harvested on time.

• 🪏 Spinach – spring/summer, harvest before it bolts.

• 🪏 Chard – young leaves and stems.

• 🪏 Garlic – autumn planted, ready for harvest depending on variety (or let it thicken a bit more).

• 🪏 Parsnip – early crop, first roots can be pulled from the ground.

• 🪏 Red beet – very early/early, both the bulbs and leaves are edible.

• 🪏 Spring onion – from winter crop, deliciously tender.

• 🪏 Onion – summer sets, winter-sown, silverskin, spring onion.

• 🪏 Shallot – yellow and brown, foliage starts to fall over = time to harvest.

• 🪟 Carrot – early crop from greenhouse/tunnel.

• 🪏 Potatoes – early varieties for the first new potatoes. Early potatoes can be harvested when they start flowering.

• 🪏 Garden peas – pre-grown/direct sown, they are sweetest when young.

• 🪏 French beans or green beans – early bush beans, picking regularly promotes new flowering.

• 🪏 Snow peas – pre-grown/direct sown, harvest pods flat.

• 🪏 Broad beans – very early/early/standard, pick beans while still young.

• 🪟 Gherkin – from greenhouse, harvest small for the best taste.

• 🪏 Basil – pre-sow indoors/under glass, now fully ready to harvest.
• 🪏 Chives – leaves and flowers are edible.
• 🪏 Tarragon, chervil, parsley, rosemary, sage, thyme – all can be generously cut now for fresh use or drying.

In addition to the fresh harvest, in June you can still make use of what you have previously preserved, dried, or frozen. Fresh takes priority, but store-cupboard vegetables make your meal complete. By storing crops properly, you can enjoy your harvest all season long.

• Leafy greens: still plenty in the cold frame, greenhouse, or on the windowsill (late lamb's lettuce, chard, etc.).
• Brassicas: often still cabbages present in the garden.
• Potatoes – storage potatoes from stock.
• Legumes: already present "fresh" in many gardens now, but also possible from jars/freezer.

• Gherkin – preserved (pickles, relish, etc.)
• Zucchini – preserved (chutney, pickles) or from the freezer.
• Cucumber – preserved.
• Corn – from the freezer.
• Bell pepper & chili pepper – dried, frozen, or in oil.
• Pumpkin – from the freezer in cubes or puree.
• Tomato – dried, in oil, or canned/sterilized.
• Mint, dill, cilantro – as dried herbs for tea, sauces, and marinades.

In the month of June, you can use many different vegetables from your kitchen garden for your meals. Click on your kitchen garden vegetables or pantry stock and find recipes on the site (as in the original calendar):

• Leafy greens: leek, lettuce, spinach, chard.

• Root vegetables: garlic, parsnip, red beet, spring onion, onion, shallot.

• Legumes: green peas, French beans, snow peas, fava beans.

• Fruit vegetables: gherkin, zucchini, cucumber.

Ideas for June dishes:

• Spring salads with lettuce, arugula, peas, and spring onions, or other fresh vegetables from the garden.

• Pastas and quiches with spinach, chard, and herbs, supplemented with seasonal vegetables.

• Stews with early potatoes, broad beans, and carrots, or other available vegetables.

• With pickled gherkins, zucchini, and cucumbers from stock.

And especially for you, a tour of Ruud & Merel's vegetable garden in June:

Sow a small row of lettuce, arugula, radishes, and chard every 1–2 weeks. This helps you avoid harvest peaks and ensures you have fresh leaves all summer long.

In the month of June, you can also sow flowers for a summer full of color. Many flowers sown now will bloom in the same year. Seedlings and young plants grow quickly during this period due to the heat and longer daylight hours. Don't forget edible flowers; they literally brighten up your plate.

June is a busy time underground. Thinning out young seedlings is essential for the healthy development of your plants. Remove overcrowded seedlings so the remaining ones can develop properly. By the way, you can already eat the mini-beets and mini-carrots.

French beans, runner beans, sugar snap peas, and cucumbers grow rapidly in June. Give them a sturdy trellis and tie them up gently if necessary.

Insect netting over your cabbage bed is almost essential in June. This prevents caterpillar damage and root infestation. Don't forget that you also need to protect Chinese cabbage and kale from pests, in addition to regular cabbage. The larvae of the cabbage white butterfly can cause significant damage to your cabbage crops. By properly protecting your brassicas, you can successfully grow healthy cabbage, Chinese cabbage, and kale. If you use insect netting, check regularly for eggs on the underside of your cabbage leaves. These eggs belong to the cabbage white butterfly and turn into green caterpillars that will completely devour your cabbage. If they're feeling merciful, they'll leave the leaf veins behind.

Garden peas, broad beans, and sugar snap peas are tastiest when young. Furthermore, early harvesting encourages the plant to continue producing for a longer period.

During the heat in June: it is better to water deeply 1–2 times per week than to sprinkle superficially every day. During dry weather and high temperatures, paying extra attention to watering is important. Use a watering can to target the base of the plants, ensuring that seeds and young plants aren't washed away and the soil doesn't dry out. This encourages roots to grow deeper, making the plants stronger.

Use straw, leaves, or thin layers of grass clippings around your plants. Mulching helps keep the soil moist and prevents it from drying out. The soil stays cooler, and weeds have less of a chance to grow.

Slugs and aphids are very active in June. The black bean aphid is a common pest this month. Work with trap crops, natural predators (such as ladybugs and their larvae, birds), and gentle methods like water jets for aphids. Butterflies and bees are also useful insects for the garden, as they ensure pollination and contribute to a healthy biodiversity.

Small, frequent harvests of lettuce, spinach, chard, herbs, and peas ensure better flavor and keep the plants productive.

Sowing nasturtiums in June is ideal because the soil has warmed up sufficiently and the days are long, allowing the seeds to germinate quickly and vigorously. Plants sown in June grow quickly into full, healthy bushes and bloom profusely from summer well into late autumn. Furthermore, the plant attracts beneficial insects while acting as a natural trap crop for aphids, helping to spare your other vegetable crops. Thus, a simple June sowing provides both color and a healthier ecosystem in the garden. And if you have a spot left, definitely sow some borage as well. Borage is the ultimate beneficial insect attractor in your garden.

Not at all. For many crops, June is actually a great sowing time. The chance of night frost is nil in June, making it safe to sow many crops. Around the summer solstice (June 21) is also an ideal moment to sow certain crops, as temperatures are higher and many plants grow rapidly. You can still sow things like:

• Endive, lettuce, arugula, chard, spinach

• Red beet, carrot, bulb fennel

• French beans, runner beans

• Zucchini, pumpkin

Sowing flowers in June also provides extra color in the garden. Think of cornflowers, nasturtiums (Tropaeolum majus), edible flowers, and green manures. These flowers attract butterflies and bees and are suitable for borders, pots, or open ground. In June, we also sow biennial flowers, such as foxgloves, which will bloom next spring.

Many vegetables and all kinds of plants can still be sown now, and some crops can even be harvested in the same year. In June, you can often expect the first harvest of earlier-sown crops. Always use fresh seed and ensure it is sown correctly for a successful harvest. Depending on your preference and garden conditions, you can still fully cultivate in pots, borders, or open ground in June.

However, it is important to provide enough water and potentially protect against intense sun during germination.

In June, it is often warmer and the days are getting longer. Lettuce and spinach then bolt (flower) faster. Tips:

• Sow varieties that are less prone to bolting.
• Sow in a spot with light shade in the afternoon.
• Harvest young and often, don't wait until the plant is "maximally large."

That depends on your soil and the weather, but as a guideline:

• In case of drought: water deeply 1–2 times per week.

• Check sowings and young plants daily.

• Always water at the roots, preferably in the morning or evening.

• Use a watering can with a rose attachment to gently water seedlings so the seeds don't wash away and the young plants receive moisture evenly.

In June, slugs, aphids, and caterpillars are fully present:

• Protect cabbages with insect netting.

• Set slug traps, use slug collars, and pick slugs off by hand.

• Stimulate natural predators such as birds, hedgehogs, and ladybugs.

Note: the black bean aphid is often active in June. You can combat this aphid naturally by attracting ladybugs or by manually removing the aphids from the plants.

Fresh comes first: lettuce, spinach, arugula, herbs, peas, and young carrots are best eaten immediately. Storage crops such as potatoes, garlic, onions, shallots, pickled gherkins, zucchini, and tomatoes can be stored and used in warm and cold dishes.