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Blue skies today, sleet tomorrow—February keeps growers guessing. We lean into that reality with a grounded sowing plan for edibles that starts slow, protects seedlings, and builds momentum toward a season of steady harvests. I break down what to sow, when to start, and how to adapt your timing to your garden’s microclimate so you avoid redoing work when the weather snaps back cold.

We begin with reliable early wins: spring onions on a steady rotation, seed-grown onions to reduce bolting, and small batches of hardy salads like spinach, mizuna, and mixed leaves that shrug off a chill under cover. Multi-sowing gets a spotlight too—grouping leeks, beetroot, and spring onions in modules makes transplanting faster and keeps trays tidy. If your household is lukewarm on early brassicas, keep volumes tight and save space for what you’ll actually eat. For a quick flavour lift, start peas for shoots on a windowsill and keep radish on repeat.

Heat lovers demand discipline. Peppers, chilies, aubergines, and tomatoes can start mid‑month if—and only if—you can keep temperatures warm and steady. I share why chilies and aubergines need the longest runway, and when it’s smarter to skip them than fight a cool tunnel. We also tackle early tunnel carrots for sweet, small roots, and we unpack the great potato question: chitting helps, but warm soil helps more. Aim for heated ground and simple frost protection rather than chasing a calendar date.

There’s more you can do before spring surges: plant bare‑root fruit trees and bushes, set rhubarb and asparagus crowns, and build no‑dig beds while growth is slow. Throughout, I focus on practical sequencing—successional sowing for continuous salads, strategic timings for longer‑hold crops like chard, and a simple framework for deciding what to start now versus what to delay. Subscribe for more monthly sowing guides, share this with a friend who’s itching to start seeds, and leave a review to tell me what you’re sowing first this month.

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Until next week
Happy gardening
John