quick guide to growing vegetables in our seattle climate

We can grow vegetables in the NW year round in our relatively temperate climate. Planting an edible garden can be done in any sunny spot with well drained and slightly acidic soil with a pH of 6.0 to 6.8. You can grow them in the ground, in raised beds or in containers of wood, terracotta, plastic or ceramic. Try mixing flowers or herbs with your vegetable containers for visual appeal. Veggies are designated as 'cool season' or 'warm season' crops, depending on the temperatures they need for best growth.

Cool season crops are grown in spring or fall with average temps of 50º F- 65º F, tolerating light to moderate frosts. They will go to seed or become bitter in summer. Direct seeding can be done, except for: broccoli, cabbage, cauliflower and Chinese cabbage which are best started by transplants. Wait for the first two or three leaves to grow in before transplanting seedlings. Some cool season crops can be grown in summer provided they are given some shade.

Warm season crops are started in late spring and grow during the warmest months. They can be started inside from seed then transplanted once the threat of frost is past or sown directly into the ground once soil temps have warmed up. Because of our mild summers, select varieties that mature in less than 90-100 days. Proper lighting is required as seedlings get taller. 

 

Warm season crops:

Artichoke
Asparagus
Basil
Bean
Carrot
Celery
Corn
Cucumber
Eggplant
Gourd
Melon
Okra
Pepper
Potato
Pumpkin
Rubarb
Squash
Tomato
Watermelon

Cool Season Crops:

Arugula
Beets
Broccoli
Brussel Sprouts
Cabbage
Cauliflower
Collards
Garlic
Onion
Kale
Kohlrabi
Leeks
Lettuce, Spinach and other salad greens
Oriental greens
Parsnips
Peas
Radish
Rutabega
Shallots
Swiss Chard