The summer gardening season might be inching to a close, but that doesn't mean you have to wave goodbye to your veggie crops.
"It's ironic when its so hot right now to begin thinking about of getting your winter crops in," said master gardener Brian Minter.
In fact, there's a wide array of veggies your garden can yield from summer straight through to the spring.
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"Just imagine, going out in your garden in November, December, January, February, and March, being able to harvest and pick just a wide diversity of fresh food right now out of your garden," said Minter.
"The problem is, it's got to be started right now."
What to plant
Minter says mid-to-late August marks the time for perrennial vegetables, including horseradish, Jerusalem artichokes and rhubarb, to be planted.
Perrennial herbs, including mint, parsley, chives, marjoram and oregano, can also be planted and be harvested from the fall into the spring.
A variety of lettuces are ready for your garden. The Butter Crunch type is harvestable after 60 days.
Meanwhile, Minter says the loose leaf varieties, including Black Seeded Simpson, Super Prize, and Red Sails, are generally ready within 45 days.
Scallions and 'Pacific Bunching' onions will also survive most winters. As the onions grow, you can harvest the bulbs one or two leaves at a time.
Other winter vegetables that should be planted before summer's end include:
- January king cabbage
- Purple sprouting broccoli
- Winter carrots
- Early tower beets.
Brian Minter visited CBC's BC Almanac to offer advice to listeners gearing up to get their winter veggies sorted. Listen to his full interview below.