Succession Sowing - Grow Fresh Produce All Season Long

By Blake Jackson

To enjoy a continuous supply of fresh produce, gardeners can utilize succession sowing, a technique that staggers planting times throughout the growing season, according to University of Missouri Extension horticulture specialist Eliza Pessereau.

Succession sowing, also known as relay planting, involves planting seeds of a specific crop at regular intervals, ensuring that plants mature at different times. This method allows for a steady, ongoing harvest rather than a single, overwhelming yield.

Pessereau outlines several approaches to succession sowing, recommending gardeners select a method based on the crop, its planting window, and its maturity time.

For instance, loose-leaf lettuce, which has a lengthy planting window in Missouri and matures within 1-2 months, can be planted every few weeks for a consistent harvest. When temperatures allow, re-seed after the initial lettuce plants are harvested.

Another technique involves planting various varieties of the same crop. "For example, plant one snap pea variety that takes 50 days to reach maturity and another that takes 70 days," she suggests. Additionally, extending the growing season can be achieved by planting cool-season crops in both the fall and spring.

When re-seeding, it’s crucial to rotate planting areas to minimize pests and diseases. For instance, avoid re-seeding carrots in the same location; instead, plant in a new row.

Prior to planting in a freshly harvested area, fertilize the soil, as the previous crop likely depleted its nutrients.

For practical application, consider these sample succession planting plans:

• Carrots: Plant 1 foot of row per person weekly between March and April (spring) or late July and early August (fall).
• Lettuce: For loose leaf, plant 1 foot of row per person weekly from mid-March to mid-May (spring) or throughout August (fall). For head lettuce, plant 1 foot of row per person weekly between March and April (spring).
• Bush Beans: Plant 2 feet per person weekly between April and May (spring) or late July through August (fall).

By implementing these strategies, gardeners can ensure a continuous supply of fresh produce, enhancing their gardening experience and harvest.

Photo Credit: gettyimages-johnbraid