September is often seen as the end of the growing season, but it’s actually a fantastic month to sow vegetables that will provide fresh produce through autumn and into winter. With cooler temperatures and moist soil, conditions are perfect for a second wave of sowing. Here are the best options to consider.

Leafy greens
Hardy lettuces, spinach and rocket all thrive in September sowings. They grow quickly and can be harvested as baby leaves within a few weeks. Spinach in particular is resilient, producing nutritious crops well into the colder months if protected with fleece or cloches.

Radishes and turnips
Fast-growing vegetables like radishes are ideal for late sowings. Sow them now and you’ll have crisp roots ready in just three to four weeks. Turnips, too, can be sown in early September for small roots in autumn and tasty leaves for cooking.

Spring onions
For a reliable winter harvest, sow spring onions in September. Varieties such as “White Lisbon” overwinter well, providing a fresh supply of onions to pick from late autumn onwards.

Broad beans
If you’re thinking ahead, September is the time to sow hardy broad bean varieties in milder areas. They’ll establish before winter and reward you with an early crop next spring.

Winter salads
Mixes of winter-hardy salad leaves—such as mizuna, lamb’s lettuce and mustard greens—can be sown now. Grown under cloches or in a cold frame, they’ll provide fresh leaves when little else is available.

Tips for success
Choose quick-maturing or hardy varieties, sow in well-prepared soil, and protect young plants from early frosts with fleece, cloches, or a greenhouse if available. With the right care, September sowings will keep your kitchen stocked with home-grown veg right through the darker months.