Planting a garden in Ohio during July focuses on succession planting, utilizing the remaining warm weeks for fast harvests while planning for the cooler fall season. The goal is to maximize the garden’s yield by securing a second, substantial harvest that thrives as autumn temperatures arrive. This late-season effort allows gardeners to enjoy fresh produce well after the heat-loving summer crops have finished their cycle.
Vegetables for a Fall Harvest
Successful July planting for a fall harvest requires counting backward from the average first frost date in Ohio, typically mid-to-late October. This leaves roughly 90 to 100 days of growing time remaining. Select varieties with shorter days to maturity (DTM), adding one to two weeks to account for slower growth in late summer’s diminishing sunlight.
July is the time to start long-season, cool-weather crops, particularly Brassicas. Broccoli, cabbage, and cauliflower should be started indoors or purchased as transplants. These crops require a long period to form heads but prefer maturing in the crisp air of fall. Transplanting seedlings in late July or early August gives them the necessary 60 to 100 days to reach a harvestable size.
Root vegetables are ideal for direct sowing in July and early August, as their flavor often improves with frost. Carrots, beets, and rutabagas can be planted now, aiming for harvest from late September through November. Root crops convert starches to sugars when exposed to cold temperatures, which sweetens the vegetable.
Quick-Maturing Summer Crops and Herbs
July offers a final opportunity to plant crops that mature quickly while the summer heat is still high. Bush beans are an excellent choice for a rapid summer harvest, typically reaching maturity in 45 to 60 days, and should be planted early in the month. Bush varieties do not require trellising and can be sown into any newly opened garden space.
Leafy greens and fast-turnaround vegetables can also be planted if heat-tolerant varieties are selected. Radishes and turnips can be sown for harvest in three to six weeks. For greens, look for heat-resistant lettuce types, such as Romaine or Butterhead, or plant spinach in partial shade to slow down bolting.
Herbs that thrive in hot weather can be started from seed or cuttings. Basil, a heat-loving annual, will continue to produce until the first frost if regularly harvested. Cilantro and dill, while prone to bolting in extreme heat, can be sown in partial shade to prolong their harvest.
Adapting Planting Techniques for July Heat
High soil temperatures and intense sun are the primary challenges when planting in July. Newly sown seeds and vulnerable transplants need consistent moisture to survive the initial establishment period. Deep, consistent watering is preferable to shallow, frequent sprinkling, which encourages roots to stay near the surface where they are susceptible to drying out.
Watering should be done in the early morning to allow moisture to soak in before excessive evaporation occurs. To combat high soil temperature, which can inhibit germination, apply a layer of organic mulch like straw or compost. A deep layer of four to six inches helps insulate the soil, retaining moisture and keeping the root zone cooler.
For heat-sensitive seeds or transplants, temporary shading can reduce stress. Use shade cloth, a board, or a patio umbrella to block the most intense afternoon sun for a few hours daily. When setting out transplants for the fall harvest, plant them late in the day and keep them well-watered for the first week to help them acclimate.