Zones 2 and 3
Zones 2 and 3 include Alaska, the north-central United States, northern New England, and the Rockies. When gardeners in Southern California are at their peak harvest in July, those in cooler climates can still get going. Greens like arugula, spinach, parsley, and cilantro go to seed quickly in hot, dry temperatures. But sown by seed in cooler regions midsummer, these plants thrive and will produce well into fall. Root vegetables like beets and carrots also flourish when sown midsummer, as they can stand a little frostnip and can be left under the snowpack to harvest later for a sweeter taste. Broccoli and cabbage starts or transplants also stand a chance when planted in July. Provided the plants are irrigated thoroughly, the warm conditions will yield a tasty crop before the first hard frost.
Arugula Beans (snap) Beets Broccoli Brussels sprouts (Zone 2) Cabbage Carrots (Zone 2) Chinese cabbage Cilantro Endive Kale Kohlrabi Lettuce (head and leaf) Parsley Radish Rutabaga Spinach
Zones 4 and 5
Zones 4 and 5 include the northern Midwest states and southern New England. Radishes, turnips, beets, and carrots can all benefit from a second planting in zones 4 and 5, where warm fall weather is common. Radishes, with their relatively short maturation, will peak early and can be snacked on in late summer. (But they’ll get woody if you leave them in the ground too long.) Brussels sprouts, basil, and leeks planted from starts provide a nice addition to soups as the hot weather turns cool. And even late bloomers like winter squash planted from starts can be harvested well into fall, as long as you have row covers to keep the frost off.
Basil Beets Chinese cabbage Carrots Kale Kohlrabi Leeks Radish Turnip
Zones 6 and 7
Zones 6 and 7 include the Pacific Northwest, the Midwest, and the Mid-Atlantic states. Mild temperatures with late frost create optimal seasonal conditions for most vegetables in zones 6 and 7. But even still, waning light into the fall will be your growing caveat here. Plant arugula, kale, and lettuces for a second (or even third) round. Most will mature for salads in late August and early September. Traditionally enjoyed in spring, peas and radishes can also be given another go, starting in July. And the bolting nature of parsley, dill, and cilantro eases once the heat of summer passes. So try out these herbs, too, for dried spices all winter long.
Arugula Beets Brussels sprouts Broccoli Cabbage Carrots Cilantro Dill Garlic Kale Lettuce Parsley Peas Radish Spinach
Zones 8 to 10
Zones 8, 9, and 10 cover the southern United States and California. Vegetables that are late to mature in cooler climates do fine down south when sown in July. Lucky gardeners in this general region can plant nightshades, like peppers, tomatoes, and eggplant, and pick their ripe fruit from the vine into early winter. All types of squash can be planted in midsummer, and you can enjoy the delicacy of their blossoms in about a month, followed by their large, yummy veggies at harvest time. In the middle of summer, this climate tends to be too hot for most herbs. Still, dill and cilantro (traditionally grown in Mexico) may fare well, depending on the given season’s weather pattern.
Brussels sprouts Cilantro Corn Cucumbers Dill Eggplant Okra Onion Peas (Southern) Peppers Squash Tomato
Zones 11 to 13
Year-round growing is one of the many benefits of living in Hawaii, where melon, sweet potatoes, and even garlic can be planted in July. And no need to use starts here. Tropical temperatures combined with ample moisture create the ultimate environment for growing vegetables by seed. Nightshades also can be planted here in July (but wait for September to plant tomatoes). And since most herbs are perennials in this climate, add them at any point in the year as companions in your garden or ornamental additions to flower beds.
Eggplant Garlic Herbs (any) Melon Peppers Sweet potato Tomato
