June marks a pivotal moment for gardeners planning ahead for autumn meals. While spring planting gets all the attention, smart gardeners know that summer sowing leads to fall abundance. The trick is knowing which vegetables will mature before frost arrives.
By mid-June, I always feel like the season is slipping away, but these 17 reliable options have never let me down. Most mature within 60-90 days, perfectly timed for harvest as temperatures cool. Some even taste better after light frost exposure!
Whether you’re dealing with empty garden spots after harvesting spring crops or starting a dedicated fall garden, these selections work in most growing zones. I’ve learned not to underestimate what a June planting can still accomplish, especially with these proven performers.
1. Kale
Starting seeds now ensures tender leaves by September when cooler temperatures make kale taste its best. Unlike spring plantings that often bolt in summer heat, June-sown kale matures during ideal fall conditions.
My family prefers Lacinato (Dinosaur) kale for its sweeter flavor and less bitter profile. Direct sow seeds ¼ inch deep, then thin seedlings to 12 inches apart once they develop true leaves.
Frost actually improves kale’s flavor by converting starches to sugars. I’ve harvested kale well into December in zone 5 without protection, making it one of the most reliable fall crops in my garden.
2. Bush Beans
Quick to mature in just 50-60 days, bush beans planted in June will produce generous harvests before the first frost. Unlike pole varieties, bush beans don’t require trellising and concentrate their production in a shorter timeframe.
Succession planting works wonderfully with these garden workhorses. Sow seeds 1 inch deep and 3 inches apart, then thin to 6 inches as they grow.
Last year I planted ‘Provider’ and ‘Royal Burgundy’ varieties in mid-June and harvested beans until late September. The key is keeping them well-watered during summer heat to prevent tough pods.
3. Carrots
Summer-sown carrots develop sweeter flavors as they mature into cooler weather. Their natural sugars concentrate when temperatures drop, creating tastier roots than spring-planted ones.
For June planting, choose faster-maturing varieties like ‘Napoli’ or ‘Scarlet Nantes’ that reach harvest size in 60-70 days. Mixing carrot seeds with radish seeds helps mark the rows since carrots take longer to germinate.
Keeping the soil consistently moist during germination is crucial. I cover newly sown carrot beds with burlap or old towels until seedlings emerge, removing the cover immediately afterward to prevent damping off.
4. Beets
Beets offer tremendous value in fall gardens, providing both nutritious roots and delicious greens from one plant. June-planted beets mature in approximately 55-70 days, depending on the variety.
Each “seed” actually contains multiple embryos, which explains why thinning is essential. I save the thinnings for tender microgreens in summer salads – nothing goes to waste!
Consider heat-tolerant varieties like ‘Merlin’ or ‘Red Ace’ for summer sowing. Beets tolerate light frosts beautifully, often becoming sweeter afterward, and can remain in the ground until you’re ready to harvest them through early winter.
5. Swiss Chard
Swiss chard stands out as one of the most heat-tolerant greens, making it perfect for June planting. The colorful stems of ‘Bright Lights’ variety bring visual appeal to both garden beds and dinner plates.
Unlike many leafy greens, chard won’t bolt during summer heat, continuing to produce tender leaves throughout the season. Plant seeds ½ inch deep and 4 inches apart, thinning to 8-12 inches as they grow.
My favorite approach is harvesting the outer leaves continuously while leaving the center intact. This “cut and come again” method provides months of production from a single planting, often lasting until hard freezes arrive.
6. Turnips
Often overlooked by home gardeners, turnips deserve more attention for fall harvests. These fast-growing roots mature in just 40-55 days, making them perfect for late-season planting.
Modern varieties like ‘Hakurei’ lack the bitterness associated with older types. Their mild, almost sweet flavor converts even the most skeptical eaters, especially when harvested young at 2-3 inches diameter.
Don’t discard the greens! Turnip tops are nutritional powerhouses similar to kale but faster-growing. I’ve found succession planting every two weeks from June through July ensures continuous harvests of both roots and greens well into fall.
7. Kohlrabi
Looking like something from another planet, kohlrabi grows quickly from June sowings, reaching maturity in about 50-60 days. The swollen stem that forms above ground has a delightful crisp texture similar to apple but with a mild broccoli flavor.
Purple varieties like ‘Kolibri’ add striking color to gardens, while white types such as ‘Winner’ tend to remain tender longer. Direct sow seeds ¼ inch deep and thin seedlings to 6 inches apart.
Harvest kohlrabi when the bulbs reach tennis ball size for the best texture. Left too long, they become woody regardless of size. A light blanket of mulch helps keep the soil cool during summer germination.
8. Lettuce
Summer-sown lettuce requires some strategy, as the seeds germinate poorly above 75°F. Pre-chilling seeds in the refrigerator for a few days before planting improves germination rates dramatically.
Choose heat-tolerant varieties like ‘Muir’, ‘Nevada’, or ‘Jericho’ for summer sowing. These resist bolting even during warm periods and will thrive as temperatures cool. I’ve had success planting lettuce in partial shade during June.
For continuous harvests, sow small amounts every 10-14 days. By selecting both baby leaf types and heading varieties, you’ll enjoy fresh salads from late summer through late fall. Lettuce actually grows faster during the shortening days of autumn.
9. Radishes
Summer radish plantings mature incredibly quickly – many varieties are ready in just 21-30 days. This rapid growth makes them perfect for utilizing small spaces between slower-growing fall crops.
Heat can make spring radishes pithy and overly spicy, but varieties like ‘White Icicle’ and ‘French Breakfast’ perform better in warm soil. For truly heat-resistant options, Asian varieties such as ‘Green Luobo’ or ‘Watermelon’ radish excel when planted in June.
Consistent moisture prevents splitting and reduces pungency. I’ve found that sowing radish seeds weekly from June through September provides a continuous supply of crisp, flavorful roots for months.
10. Broccoli
Starting broccoli seeds in June for fall harvest sidesteps many spring growing challenges. Fall broccoli typically produces tighter, more flavorful heads without the rush to bolt that spring plantings experience.
Begin seeds in containers rather than direct sowing for better germination during summer heat. Transplant seedlings when they have 4-5 true leaves, spacing them 18 inches apart.
Heat-tolerant varieties like ‘Arcadia’ and ‘Belstar’ perform exceptionally well for fall harvests. The main head will be ready about 65-75 days after transplanting, with side shoots continuing production for weeks afterward. These secondary harvests often continue until hard freezes arrive.
11. Cucumbers
June-planted cucumbers often outperform spring plantings by maturing during slightly cooler weather with fewer pest pressures. Quick-maturing varieties like ‘Marketmore 76’ or ‘Salad Bush’ produce harvests in about 55-60 days.
Direct sow seeds 1 inch deep in hills or rows after soil has warmed. For vertical growing, space plants 6-8 inches apart along trellises to maximize garden space and improve air circulation.
A second planting of cucumbers in June has saved my pickle-making plans more than once when spring plants succumbed to cucumber beetles. The key is consistent watering – about 1-2 inches weekly – to prevent bitter fruits.
12. Spinach
Spinach seeds naturally germinate poorly above 85°F, making summer planting tricky but rewarding. The solution is pre-chilling seeds in the refrigerator for a week before planting and providing afternoon shade until germination.
For fall harvests, sow seeds in late June through July, depending on your first frost date. Choose bolt-resistant varieties like ‘Space’ or ‘Tyee’ that handle fluctuating temperatures better.
My favorite technique is sowing spinach seeds in the same beds where spring peas grew. The pea vines provide initial shade for germination, and by the time they’re removed, temperatures are moderating enough for spinach to thrive.
13. Cabbage
Starting cabbage seeds in June yields heads that mature during cool autumn weather – precisely when they develop their best flavor and sweetest profile. Fall cabbages typically have fewer pest problems than spring plantings.
Begin seeds in containers, then transplant seedlings when they have 4-5 true leaves. Quick-maturing varieties like ‘Farao’ or ‘Gonzales’ produce compact heads in just 65 days from transplanting.
I’ve found that mulching heavily around cabbage plants helps maintain soil moisture and temperature during the transition from summer to fall. Cabbages can withstand light frosts, with some varieties improving in flavor after cold exposure.
14. Fennel
Bulbing fennel grows beautifully from June plantings, developing sweet anise-flavored bases as temperatures cool in fall. The feathery foliage adds ornamental value while attracting beneficial insects to the garden.
Direct sow seeds ¼ inch deep and thin seedlings to 12 inches apart. Florence fennel varieties like ‘Orion’ or ‘Perfection’ produce the best bulbs, reaching maturity in 80-90 days from seeding.
Consistent moisture prevents the bulbs from becoming tough and stringy. Last September, my fennel plants produced the most tender bulbs I’ve ever grown, likely because they matured entirely during the moderate temperatures of early fall rather than summer heat.
15. Rutabagas
Often confused with turnips, rutabagas have a sweeter, nuttier flavor and store exceptionally well through winter. June is the perfect time to sow these underappreciated root vegetables for fall harvest.
Direct sow seeds ½ inch deep and thin seedlings to 8 inches apart. With a 90-day growing season, rutabagas planted in June will be ready for harvest after the first light frosts sweeten their flavor.
The ‘Helenor’ variety has consistently performed well in my garden, producing uniform roots with yellow flesh and purple tops. Unlike many root crops, rutabagas actually benefit from a few light frosts before harvest, which converts starches to sugars.
16. Snap Peas
Fall snap peas often outperform spring plantings because they mature as temperatures cool rather than warm. June-sown peas will be ready for harvest in about 60 days, providing sweet pods throughout early autumn.
Choose heat-tolerant varieties like ‘Sugar Sprint’ or ‘Cascadia’ for summer sowing. Providing afternoon shade and consistent moisture helps seeds germinate during warm weather.
I’ve had remarkable success planting peas in areas where spring lettuce or spinach grew. The timing works perfectly – as the spring greens finish, the space becomes available just when peas need planting for fall harvests.
17. Arugula
Spicy arugula grows quickly from June sowings, reaching harvestable size in just 30-40 days. The peppery leaves actually develop better flavor when grown during the shortening days of late summer into fall.
Direct sow seeds ¼ inch deep, then thin seedlings to 4-6 inches apart. For continuous harvests, sow small batches every two weeks from June through August.
Wild arugula varieties like ‘Sylvetta’ handle summer heat better than standard types. I’ve found that planting arugula in partial shade during June helps prevent the bitter flavor that intense heat can cause, resulting in perfectly peppery yet balanced greens by September.