May is jam-packed with delicious crops to harvest, from nutty artichokes to the succulent spears of rhubarb.
Don’t forget that to keep the harvests coming, you’ll need to keep your plants fed and watered. Take a look at our guide to summer watering and feature on choosing the right type of fertiliser if you’re unsure.
Here are five crops to harvest in May.
Despite delicate appearances, mizuna is a fast-growing, vigorous grower that makes an ideal cut and come again crop. Use the spicy leaves in stir-fries and salads, and keep sowing in batches every few weeks for successional crops.
If you thought shop-bought garlic was flavoursome, then wait until you’ve tried homegrown cloves. Here’s how to lift and harvest garlic, without damaging the bulbs.
Sown in the previous summer, overwintered spring cabbages should be ready to harvest in May. Harvest them by cutting through the stem below the head, using a sharp knife.
With a lovely, nutty flavour, artichokes are a real treat. For the highest-quality crop, aim to keep 4-6 artichokes per crown, and cutting off any others as they form. When ready to harvest, remove the heads by cutting off the buds with secateurs.
Though easy to grow, there are some important things to remember when harvesting rhubarb. It’s important not to pick rhubarb if still it it’s first year, as it will need more time to establish. Be sure not to eat the poisonous leaves.