11 Garden Veggies To Direct Sow Right Now
May is the perfect time to direct sow many garden vegetables. In this article, gardening expert Madison Moulton shares 11 vegetables that thrive when sown directly into garden beds now for a productive summer harvest.
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Direct sowing is one of my favorite gardening methods. It’s incredibly rewarding to watch tiny seeds transform into productive plants, with no transplant shock or hardening off to worry about. Direct sowing is also more budget-friendly than buying transplants, giving you more plants for your money.
May is the ideal time to direct sow many vegetables as soil temperatures warm and the risk of frost passes. Seeds germinate quickly in these conditions, giving plants a strong start for the growing season ahead. Many vegetables actually prefer direct sowing over transplanting, developing stronger root systems when they grow in their permanent positions from the beginning.
These 11 garden vegetables are perfect for direct sowing in May, setting you up for a bountiful summer harvest without the fuss of starting seeds indoors.
Beans
Beans are some of the most rewarding vegetables to direct sow in May. Whether you’re growing bush beans that stay compact or pole beans that climb, these plants germinate quickly and produce abundantly with minimal effort. They’re also nitrogen-fixers, improving your soil as they grow.
I love watching bean seeds emerge from the soil – their cotyledons pushing upward in an almost magical display that’s exciting for gardeners of all ages. Their rapid growth is satisfying for impatient gardeners, with many varieties ready to harvest just 55-60 days after sowing.
Beans need warm soil to germinate successfully, making May the perfect time for direct sowing. Wait until soil temperatures consistently reach at least 60°F, preferably closer to 70°F. Sowing too early in cold soil will result in rotting seeds and poor germination.
Plant bush bean seeds about 1 inch deep and 3-4 inches apart, with rows spaced 18-24 inches apart. For pole beans, create hills or rows near trellises and plant seeds 1 inch deep and 4-6 inches apart. Keep soil consistently moist until germination, which typically happens within 7-10 days. Harvest beans when they’re young and tender, checking plants every few days as they begin producing. Regular harvesting encourages continued production throughout the growing season.
Peas
While many gardeners associate peas with early spring planting, May is actually perfect for direct sowing heat-tolerant varieties or for gardeners in lower USDA zones. Their sweet flavor and nutritional benefits make them worth the extra effort of a late spring sowing.
Peas are natural climbers that benefit from support structures like trellises or cages. Their delicate tendrils grab onto these supports, creating vertical interest in the garden while saving valuable ground space. The white or purple flowers that precede pod formation are also surprisingly ornamental, adding beauty to your vegetable garden.
While peas generally prefer cooler temperatures, some varieties can be direct sown in May in colder climates when soil temperatures are between 50-75°F. Sow seeds 1 inch deep and 2 inches apart in rows, with rows spaced about 18 inches apart. Provide support at planting time to avoid disturbing roots later.
Water consistently to keep soil moist but not waterlogged. Peas mature quickly, with many varieties ready to harvest 60-70 days after sowing. Pick pods when they’re plump but before they become overly mature and starchy. For snow and snap peas, harvest when pods are flat but before peas inside begin to swell.
Lettuce
Lettuce is a fast-growing crop that’s perfect for direct sowing in May, especially heat-tolerant varieties like ‘Red Sails’. These varieties resist bolting in warmer temperatures, giving you fresh salads well into summer. With careful planning and succession planting, you can maintain a continuous lettuce harvest right from your garden.
Growing your own lettuce means you can harvest it moments before eating – something that store-bought lettuce can never match for freshness. The variety of colors, textures, and flavors available from seed is also far greater than what you’ll find in grocery stores. From buttery leaf to crunchy romaine, there’s a lettuce type for every preference.
For May direct sowing, choose heat-resistant varieties and provide afternoon shade in warmer regions. Sow seeds very shallowly, just barely covering with soil, as lettuce needs light to germinate. Space seeds about 1 inch apart and thin to 6-8 inches as they grow. Consider broadcasting seeds in wide rows rather than single lines for a more efficient use of space.
Water gently but consistently to keep soil moist throughout the growing period. Harvest lettuce in the morning when leaves are crisp and full of moisture. For leaf lettuce, use the “cut and come again” method, taking outer leaves while allowing the center to continue growing. This extends your harvest period and gives you more yield from each plant.
Swiss Chard
Swiss chard is an underappreciated garden vegetable that deserves more attention. This nutritional powerhouse produces continually throughout the season, with colorful stems that add ornamental value to vegetable gardens. The ‘Celebration’ variety is particularly striking, with rainbow-colored stems that look as good as they taste.
Direct sowing Swiss chard in May gives you an extended harvest period, as these plants continue producing new leaves from the center as you harvest outer ones. Unlike many leafy greens, Swiss chard stands up well to summer heat, making it more reliable than spinach for summer harvests. Even better, if protected, these plants can sometimes overwinter in milder climates for an early spring harvest the following year.
Swiss chard seeds germinate best when soil temperatures reach 50-85°F, making May an ideal month for direct sowing. Plant seeds ½ inch deep and 2 inches apart, later thinning plants to 6-12 inches apart. Chard seeds are actually clusters of several seeds, so thinning is important for proper spacing.
Keep soil consistently moist until germination, which typically occurs within 7-14 days. Begin harvesting when plants reach 6-8 inches tall, taking outer leaves first and allowing the center to continue producing. With proper care, Swiss chard will provide continuous harvests from about 50-60 days after planting until first frost, giving you months of nutritious greens from a single sowing.
Corn
There’s something magical about growing corn in your own garden – watching the tall stalks develop and discovering the first silks that signal developing ears. Sweet corn picked fresh from the garden and cooked within minutes contains a sweetness that store-bought corn simply can’t match. The sugars begin converting to starches immediately after harvesting, so homegrown offers a flavor advantage that’s worth the garden space.
Corn is wind-pollinated, so planting in blocks rather than single rows ensures better pollination and fully-developed ears. If space allows, plant at least 4 rows to maximize pollination success. Different varieties should be separated by at least 100 feet or planted so they tassel at different times to prevent cross-pollination, which can affect flavor.
May is often the perfect time to direct sow corn, as these heat-loving plants need soil temperatures of at least 60°F, preferably 65-90°F, for successful germination. Plant seeds 1-2 inches deep and 4-6 inches apart, with rows spaced 30-36 inches apart. Thin to 12 inches apart once seedlings are established.
Water deeply and consistently, especially during tasseling and ear formation. Corn is a heavy feeder, so side-dress with compost or balanced fertilizer when plants are about knee-high. Watch for the silks to turn brown and dry, usually about 3 weeks after they first appear, as a sign that ears are ready for harvest. Most sweet corn varieties mature 60-100 days after planting, depending on the type.
Beets
Beets are dual-purpose vegetables that give you both nutritious roots and delicious greens from the same plant. This makes them incredibly efficient uses of garden space. The range of colors available – from deep reds to golden yellows, whites, and even candy-striped varieties – adds visual interest to both garden beds and dinner plates.
These root vegetables develop best when direct sown rather than transplanted, as any root disturbance can cause misshapen or stunted growth. May sowing allows beets to develop during warm weather but be harvested before the intense heat of late summer, which can cause woodiness or off-flavors in the roots.
Beets germinate best in soil temperatures between 50-85°F, making May an excellent time for direct sowing. Plant seeds ½ inch deep and 1 inch apart, later thinning to 3-4 inches. Don’t discard those thinnings – the baby beet greens are perfect for salads!
Keep soil consistently moist during germination and growth. Beets prefer consistent moisture but not soggy conditions. Harvest can begin as early as 30 days after planting for baby beets or 55-70 days for full-sized roots. For continuous harvests, succession plant every 2-3 weeks throughout May and June.
Parsnip
Parsnips are often overlooked in modern gardens, but these root vegetables develop an incredibly sweet, nutty flavor after exposure to cold temperatures. They’re patience-testing vegetables that reward gardeners with distinctive flavor that can’t be matched by other root crops. Their long storage life also makes them valuable for extending the harvest season well into winter.
These root vegetables have a long growing season (up to 120 days), so May sowing gives them plenty of time to develop before fall frosts. Unlike many root vegetables that become woody when large, parsnips actually improve in size and flavor as they grow larger, developing their signature sweetness, especially after light frosts.
Parsnip seeds have notoriously poor germination rates and short viability, so always use fresh seeds and sow them thickly. Direct sow in May when soil temperatures reach 50°F. Plant seeds ½ inch deep and 1 inch apart, later thinning to 3-4 inches. Germination is slow, sometimes taking 2-3 weeks, so be patient and keep the soil consistently moist during this period.
Parsnips need regular water to develop properly, especially during dry periods. They’re typically ready to harvest 110-120 days after planting, but flavor improves dramatically after exposure to several light frosts. Some gardeners leave them in the ground over winter (in zones where the ground doesn’t freeze solid) for spring harvest, when their sweetness peaks.
Turnip
Turnips deserve more attention in home gardens for their versatility and quick growth. Both the roots and greens are edible, giving you two distinct harvests from one plant. The greens are ready to harvest in just 30 days, while the roots follow about 30 days later, making turnips one of the quickest vegetables from seed to table.
May-sown turnips develop during warm weather but can be harvested before summer heat makes them tough or bitter. For best flavor, harvest turnips when they’re small to medium-sized (2-3 inches in diameter). Larger turnips tend to become woody and less sweet, especially in hot weather.
Turnips germinate best when soil temperatures are between 50-70°F, making May an excellent time for direct sowing. Plant seeds ¼ inch deep and 1 inch apart in rows spaced 12-18 inches apart. Thin seedlings to 4-6 inches apart once they’re established. Consider succession planting every 2-3 weeks for a continuous harvest.
Water consistently to ensure tender roots and greens. Inconsistent moisture can result in bitter flavors and woody textures. Begin harvesting greens when they’re 4-6 inches tall, taking a few from each plant but leaving enough for the plant to continue growing. Harvest roots when they reach 2-3 inches in diameter, typically 35-60 days after planting, depending on the variety.
Radishes
Radishes are among the most satisfying vegetables for impatient gardeners. Their rapid growth – from seed to harvest in as little as 21 days – provides nearly instant gratification in the garden.
May planting allows you to grow radishes before the intense summer heat, which can make them excessively hot and pithy. Choose heat-resistant varieties for late spring planting, such as ‘French Breakfast’, which handle warmer temperatures better than globe types.
Radishes germinate best in soil temperatures between 45-85°F, making them ideal for May direct sowing. Plant seeds ½ inch deep and 1 inch apart, thinning to 2 inches apart once seedlings emerge. For a continuous harvest, sow small amounts every week rather than a large planting all at once.
Keep soil consistently moist but not waterlogged. Dry conditions lead to strong, pithy radishes with excessive heat. Harvest spring radishes when they reach mature size, typically 1 inch in diameter for globe types, which occurs 21-30 days after planting. Don’t leave them in the ground too long after they mature, as they quickly become woody and may split.
Okra
Okra is a heat-loving vegetable that thrives in the warm conditions that follow May planting. Its beautiful hibiscus-like flowers make it ornamental as well as productive. The star-shaped cross-section of okra pods also makes them visually interesting in both garden and kitchen.
This vegetable is incredibly productive in hot weather when many other vegetables struggle. A few plants can easily keep a family supplied throughout summer. Okra is also surprisingly drought-tolerant once established, making it perfect for gardeners in hot, dry regions or those looking to conserve water.
Okra requires warm soil temperatures of at least 65-70°F for successful germination, making May the earliest suitable month for direct sowing in many regions. Plant seeds 1 inch deep and 3 inches apart, later thinning to 18-24 inches apart. Rows should be spaced 3-4 feet apart to accommodate the plants’ large size.
Soak seeds overnight before planting to improve germination. Keep soil consistently moist until plants are established, then reduce watering to moderate levels. Begin harvesting when pods are 2-4 inches long, typically 50-60 days after planting. Check plants daily once they begin producing, as pods quickly become tough if left on the plant too long. Regular harvesting encourages continued production.
Zucchini
Zucchini has earned its reputation as the vegetable that keeps on giving. Just a few plants can provide enough squash for an entire neighborhood, making it perfect for beginning gardeners who want guaranteed success. Beyond the standard green variety, try golden zucchini, striped types, or round varieties for visual interest in your garden and on your plate.
May direct sowing allows zucchini plants to develop and begin producing during the heart of summer when they’re most productive. Their large leaves also provide shade for the soil, helping to conserve moisture during hot weather. The flowers are edible, too – try them stuffed or battered and fried for a garden-to-table delicacy.
Zucchini needs warm soil of at least 60°F, preferably 70-90°F, for successful germination. Plant seeds 1 inch deep in hills spaced 3-4 feet apart, with 2-3 seeds per hill. Once seedlings emerge, thin to the strongest plant per hill. Alternatively, space plants 2-3 feet apart in rows separated by 3-4 feet.
Water deeply but infrequently at the base of plants to prevent powdery mildew issues. Begin harvesting when fruits are 6-8 inches long, typically 45-55 days after planting. Check plants every day during peak production as zucchini can grow from too small to too large in just a day or two. Regular harvesting encourages plants to continue producing throughout the season.
