Summer's bounty is in full swing, but there's still plenty to do in the garden. From planting soft herbs for autumn to harvesting early potatoes, here's what to plant, harvest and eat right now.
In the kitchen
Basil The scent and flavour of summer: keep stems cut-end in shallow water, and out of the fridge. If you have a pot plant, stand it in a saucer and water from below in the morning as basil hates having wet feet overnight.
Cherries The best cherries are eaten within minutes of being picked, so wait for the English harvest to hit the shelves: the intensity and depth of flavour will be your reward. Eat sun-warm as they are, or – sweet or sour – in a clafoutis.
Courgettes Think of a courgette as a bottle of cordial – the more water you add (and the bigger they get), the weaker the flavour. Eat them small, try them raw and nutty, or sliced and griddled, in the company of excellent sour cheese, tarragon or basil.
Gooseberries One of the great and most under-appreciated ingredients of our summer: enjoy early and sharp (hello gooseberry salsa), or a little sweeter later in the season. Head to Egton Manor in Yorkshire on 4 August for its gooseberry festival.
Samphire Marsh samphire are deliciously salty, succulent stems, which are superb raw or briefly simmered. An easily identified plant to forage in marshland areas, you'll find it increasingly available in shops, too. Especially great with fish, potatoes and egg.
Strawberries Easy to grow and impossible not to love, strawberries are the fruit of summer. If you can find a pick-your-own, you'll enjoy them at their best, otherwise don't be afraid to smell them in the shop as they should be deeply fruity.
Tomatoes Cherry tomatoes are often the most delicious – the small fruit are easier to ripen more fully: Gardener's Delight and Honeycomb have the perfect balance of sweet and sharp. Keep at room temperature.
In the garden
Sow soft herbs for autumn/winter use; kale, cabbage, spinach and radicchio for the cold months, and carrots, beetroot, radish and salad leaves every three weeks for a steady supply. Harvest early potatoes don't store well, so dig as you need them and enjoy straight away. Freeze any surplus strawberries, blueberries and other berries as soon as you can. Pick stems of just-opened lavender flowers to hang in a cool, dark place to dry. Pinch out side shoots on tomato plants in July, and feed and water regularly.
