The 8 Best Leafy Green Vegetables to Plant in August

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For experienced green thumbs or novice gardeners, August is a fantastic time to start focusing on leafy green vegetables. These nutrient-dense superstar vegetables can withstand the heat of late summer and continue to flourish into the cooler months. In this list, we will guide you through the top picks for leafy green vegetables to plant in August, detailing each vegetable’s specific needs and benefits. So, let’s get straight to it so you can start planting some delicious leafy greens immediately.

August is a pivotal month in the cycle of vegetable gardening. During this month, the weather transitions from the warmest summer days to the cooler temperatures of early fall. This window of opportunity provides ideal conditions for many leafy green vegetables, which prefer moderate heat over scorching summer temperatures, but can also withstand some cold.

In most regions, vegetables planted in August have a chance to establish themselves while the days are still long and the soil retains warmth. These conditions encourage quick growth, so you’re likely to see your greens sprouting with green leaves soon after planting.

As autumn progresses and the weather becomes cooler, these plants continue to mature. Unlike many summer crops that might wither with the first frost, many leafy greens can handle lower temperatures, and some even become sweeter after a touch of frost. This allows for an extended harvest period well into the fall, and even winter in some cases, providing you with fresh, homegrown produce when most other garden plants have finished their cycle.

Therefore, August planting can maximize the productivity of your garden, extending the bounty of fresh produce beyond the typical growing season.

Here is a list of some of the best leafy green vegetables to plant this August!

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Planting spinach in the middle or end of August can lead to a fresh yield of delicious leaves by October. Then, the plant will go dormant over the winter months, preparing to sprout a new batch of leaves as spring arrives. Impressively, spinach can also weather harsh frosts and rainfall.

Spinach is a leafy plant recognized for its green, rosette-arranged leaves that are consumed either raw or cooked. Depending on the variety, the leaves might be whole or serrated. Historically, spinach was even called the “queen of veggies” by the Arabs.

Grow spinach in shadowy areas with damp yet well-draining soil or compost. Scatter the seeds in a moist, shallow trench and lightly cover them with soil. For a steady supply of spinach, sow new seeds every couple of weeks. You can harvest the young leaves for salads or allow them to mature to use in soups and stews.

Typically, spinach variants are ready for harvest between 37 and 45 days and can be picked when they have formed a rosette of five or six leaves. The smaller leaves offer a more delicate texture and a sweeter flavor. It’s best to pick spinach leaves before they start to yellow and within seven days of full leaf development.

According to a new study, the healthiest way to eat spinach is not by boiling it but by adding it to your smoothies or juicing it.

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Kale is an incredibly hardy leafy green that thrives when planted in August. This plant is a member of the Brassicaeae family, which also includes cabbage. Kale doesn’t form a head like cabbage but sprouts curly or straight leaves that can be green or purple.

This sturdy plant favors well-drained, rich, and compact soil, though it’s adaptable enough to flourish in most types of soil and conditions. It appreciates the sun yet doesn’t shy away from light shade. Before planting, weed thoroughly and mix in a good amount of decomposed manure or garden compost. Finally, level the soil and pack it down well.

When the plant reaches around a foot tall, and the outer leaves span about the length of your hand, the kale leaves are ready for harvesting. This usually takes place around 50 to 55 days post-seeding. Therefore, when you plant kale, mark your calendars to remember the harvest time roughly seven weeks later.

Once harvested, kale offers a wonderful crunchy texture that remains intact even when cooked. It can be steamed, stir-fried, roasted, or even consumed raw. Whether you decide to blend it into smoothies, roast it into crispy chips, add it to soup, mash it with potatoes, or transform it into pesto, kale is a versatile and nutritious addition to your meals.

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Arugula, a fast-growing leafy green, can be planted around the end of August or in the early days of September. This tasty green prefers cooler weather, making late summer and early fall an ideal time for planting.

Originally from the Mediterranean region, arugula, also called rocket, is frequently found in southern European salads. It has a unique, peppery, and nutty flavor, rich nutritional value, and is extremely versatile, making it increasingly popular globally.

Arugula thrives under full sun exposure, which means it requires at least six hours of direct sunlight most days. However, it also does well in partly sunny conditions, especially in warmer climates. This leafy green plant favors well-drained, slightly acidic to neutral pH soil. Regular watering is key to its healthy growth and to ensure its flavor is at its best. Arugula is most comfortable in temperatures ranging from 45 to 65 degrees Fahrenheit. While it can tolerate frost, the high heat of summer is not its friend.

Depending on the variety, it can be ready for harvest in 20 to 50 days.

Often consumed raw in salads with other greens, arugula is versatile. It can be used to make pesto, as a topping on sandwiches, pizzas, or pasta. Cooking it, like sautéing, can soften its potent flavor, after which it can be added to soups, pasta dishes, or even served standalone.

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Romaine lettuce is best sown around 6 to 8 weeks before the first frost of fall, making the latter part of August an excellent time to start planting the leafy green.

Romaine is a type of lettuce recognized by its tall, firm leaves marked by a pronounced midrib that extends nearly to the leaf tip. Its leaves have a slightly folded shape and loosely assemble into a head. The leaves inside the head are lighter and more tender than their outer counterparts.

Thriving in cool climates, romaine lettuce favors well-drained and damp soil conditions. It prefers ample sunlight but can also grow in partial shade. Seedlings should be spaced about a foot apart. Regularly watering your romaine lettuce is essential, especially during high heat and periods of low rainfall.

Around 65 to 70 days after sowing the seeds, the romaine lettuce heads should be ready to harvest. These plants take just under three months to mature fully from seeds. You’ll know the heads are ripe for picking when they display a dark green hue and have a leafy, open appearance.

While romaine lettuce is typically consumed raw, surprisingly, it can also be cooked! It’s a great addition to salads, sandwiches, and tacos. Grilling romaine lettuce can yield a remarkably delicious result!

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August is a great time to plant another leafy green Swiss chard. However, keep in mind that you may need to plant this leafy green vegetable earlier in the year if your garden experiences freezing temperatures.

Characterized by its large leaves and sturdy, crunchy stalk, Swiss chard exhibits a spectrum of colors from white to vibrant pink or red in its stalks, giving rise to the name “rainbow chard.” Both the stalks and leaves of this vegetable are edible.

Swiss chard flourishes best under full sunlight, but it can handle partial shade as well. It appreciates fertile, well-prepared soil with good drainage and a high content of organic matter. Seeds should be sowed an inch deep and spaced 4 to 6 inches apart. Once the plants have sprouted and are manageable, they should be thinned to about a foot apart.

You can expect to harvest fully grown leaves around 10 to 12 weeks after planting, although late summer plantings might require a bit more time. To keep the plant producing fresh growth, simply cut individual leaves as needed.

Swiss chard can be prepared in various ways – it can be steamed or sautéed, and it adds a hearty touch to stews, soups, frittatas, casseroles, and quiches.

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Another superb option for your August planting roster is collard greens. These hardy leafy greens can thrive in your garden deep into winter and, given a mild winter, may even survive until early spring to provide young, tender leaves.

Collards are recognized by their sturdy, smooth texture and broad, dark green leaves, which are contrasted by lighter veins and stems. In terms of flavor, think of collards as a mix between kale and cabbage.

Plant the seeds between 1/4 and 1/2 inches deep, considering that collards are large, sprawling plants. A spacing of 18 to 24 inches between plants works well. Alternatively, you could plant them closer, then thin out and consume the young plants until you achieve the desired spacing.

These greens enjoy a sunny spot but can cope with some shade. For optimal growth, ensure a rich soil abundant in organic matter and a pH level between 6.5 and 6.8. Regular watering and consistent harvesting help the plants continue producing new leaves.

The ideal time to harvest is when the leaves are about 10 inches long, still young, and dark green. Older leaves may get tough or stringy.

Collard greens are not just great for your health but also versatile in the kitchen. They make excellent wraps for sandwiches, burritos, and tacos.

Mustard greens make a great addition to your garden and are best planted in August. This timing can ensure a bountiful harvest of these tasty leaves just before the winter chill sets in.

These leafy greens have broad, ruffled leaves marked by long veins. The leaves stand upright on their sturdy stems, which may become a bit tough when the plant is fully grown. For a more tender bite, opt for the smaller leaves; the larger ones are best enjoyed cooked.

Mustard greens are fairly adaptable, thriving in raised beds, pots, or traditional garden beds. Aim for a soil pH between 5.5 and 7.0, and maintain some space between the plants.

This cool-season crop loves full sunlight and a steady supply of water – around an inch or two per week should suffice if there’s no significant rainfall. A nitrogen-rich fertilizer can help ensure optimal growth, but follow the instructions on the label for application rates.

In about 45 to 50 days, your mustard greens should be ready for harvest. The younger leaves can be picked and enjoyed when they reach 4 to 5 inches in length.

With a uniquely peppery and slightly spicy taste, mustard greens can bring a flavorful kick to your salads, soups, or casseroles. Try steaming them and mixing them with olive oil, garlic, and a squeeze of lemon for a simple yet delicious side dish.

Wrapping up our list of top leafy greens for August planting is bok choy, often referred to as white Chinese cabbage and a prominent member of the Chinese brassicas family.

This delicious vegetable features thick, crisp stems, either white or green, supporting wide leaves that range from light to dark green. Bok choy plants can reach a height of 4 to 12 inches, and both stems and leaves are edible, with a pleasant, mild flavor similar to cabbage.

When sowing, plant the seeds about 1/2 inch apart and 1/4 inch deep into the soil. If you’re transplanting seedlings, space them 6 to 12 inches apart to allow for healthy growth.

Bok choy prefers a sunny spot but can do pretty well in part shade, which can actually be beneficial during the hot summer months. It thrives in soil that drains well and has been enriched with organic matter. Aim for a soil pH between 6.5 and 7.0 for best results, although bok choy can tolerate a range from 6.0 to 7.5. Keep the soil consistently moist but take care not to overwater, as soggy conditions can prompt premature bolting.

Depending on the specific variety and the prevailing weather conditions, you can expect to harvest your bok choy within 45 to 60 days from when the seeds first germinate.

As a popular ingredient in Chinese cuisine, use bok choy in soups, salads, and stir-fries. They also serve as a flavorful filling for spring rolls, potstickers, steamed buns, and dumplings.

Remember, planting times and harvesting can vary based on your local climate, so it’s always good to check with a local extension service or gardening center for the most accurate information for your area.

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