Plenty of crops can be harvested in May, from sweet strawberries to fresh broad beans. Some crops, including salad crops, are ready within a few weeks after an earlier spring sowing, while others are ready to harvest from sowings made the previous summer. Perennials like rhubarb, globe artichokes and asparagus crop reliably each year.
Sowing and planting regularly from now on will provide you with a continuous harvest through to autumn.
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.
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 by 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.