November gardening in Southern California emphasizes hearty greens, root vegetables, and winter herbs. Suitable crops include artichokes, beets, carrots, and kale, among others. Transplants like broccoli and strawberries thrive now. A monthly produce guide suggests using Brussels sprouts, winter squash, and citrus in various dishes. Recipe ideas for cozy meals are also provided.
The Complete November Gardening Guide As the days grow shorter and the air takes on a brisk edge, November invites us to settle into the rhythms of the late fall garden. Thu, 31 Oct 2024 18:11:28 GMT https://carmeninthegarden.substack.com/p/the-complete-november-gardening-guide As the days grow shorter and the air takes on a brisk edge, November invites us to settle into the rhythms of the late fall garden. Here in Southern California, we’re lucky to still see plenty of sunshine, with some daytime warmth perfect for spending time outdoors. Now’s the time to think about hearty greens, root vegetables, and winter herbs to enjoy throughout the colder months. For those in frostier regions, the garden may be slowing down, but there’s still joy to be found in planting hardy crops. Let’s dig in and make the most of this cozy season!
This guide will provide you with:
Seeds to Sow
Transplants to Plant
Monthly Produce Guide
Recipe Bucket List
This guide generally applies to those in the temperate Northern Hemisphere. If you’re in the Southern Hemisphere, check out my May Gardening Guide.
If you’re new here, you may want to start with one of these posts:
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Seeds to Sow November still offers excellent conditions for sowing cool-season crops. Here’s a list of what you can plant now, with a few helpful tips for each:
Artichokes: Sow seeds ½ inch deep and space 3-4 feet apart. Artichokes prefer rich soil and moderate moisture. They’ll produce tender, edible buds in spring.
Beets: Sow seeds ½ inch deep and 2 inches apart. Thin seedlings to 3-4 inches apart. Beets thrive in loose, well-drained soil, and young beet greens are also edible and nutritious. Each beet seed contains multiple seeds so you only need to plant one seed.
Carrot: Sow seeds ¼ inch deep in loose, sandy soil free of rocks. Thin seedlings to 2-3 inches apart to allow for proper root development.
Cauliflower: Sow seeds ¼ inch deep, spacing plants 18-24 inches apart. Cauliflower does well in cool weather; it needs consistent moisture and partial shade in warmer areas.
Chives: Sow seeds ¼ inch deep and space closely together. Chives prefer well-drained soil and partial to full sun. Harvest regularly to encourage new growth.
Cilantro: Sow seeds ¼ inch deep, spacing 6 inches apart. Cilantro is frost-tolerant and perfect for winter meals. Regular harvesting prevents bolting.
Collards and Mustard Greens: Sow seeds ¼ inch deep, spacing 6 inches apart. Both thrive in cool temperatures. Harvest young leaves for milder flavor, or allow to mature for heartier greens.
Fava Beans: Sow seeds 1 inch deep and space them 4-6 inches apart in mild climates. They add nitrogen to the soil and produce buttery beans in spring. Soak seeds for up to 12 hours before sowing to improve germination.
Kale: Sow seeds ¼ inch deep, spacing 12 inches apart.
Kohlrabi: Sow seeds ¼ inch deep, 4 inches apart. Kohlrabi loves cool weather; thin seedlings to 6 inches apart. Harvest when the bulb reaches 2-3 inches.
Leeks: Sow seeds ¼ inch deep, spacing 6 inches apart in trenches. Hill soil around stems as they grow to produce tender, blanched stalks.
Lettuce: Sow seeds ¼ inch deep, spacing 6 inches apart. Lettuce enjoys cool weather and tolerates light frost. Harvest outer leaves to extend production.
Onion: Sow seeds or sets (small bulbs) 1 inch deep, spacing 4 inches apart. Onions prefer well-drained soil and full sun. Mulch to retain moisture.
Pak Choy: Sow seeds ¼ inch deep and space 6-8 inches apart. Pak Choy prefers cool weather and can tolerate light frost. Harvest young leaves or allow heads to mature.
Peas: Sow seeds 1 inch deep, spacing 2 inches apart. Peas are ideal for cool weather and can overwinter in mild climates, providing an early spring harvest.
Radishes (including Daikon): Sow seeds ½ inch deep, spaced 1 inch apart. Radishes grow quickly and can tolerate frost. Harvest in about a month.
Shallots: Plant bulbs 1 inch deep and space 6 inches apart. Shallots thrive in cool weather, maturing in spring with a rich, mild flavor.
Spinach: Sow seeds ½ inch deep, spacing 6 inches apart. Spinach is frost-tolerant and thrives in cool temperatures. Keep soil consistently moist.
Turnips: Sow seeds ½ inch deep, spacing seedlings 4 inches apart. Turnips offer edible roots and greens, with roots ready to harvest at 2-3 inches in diameter.
Transplants to Plant Now is the perfect time to transplant frost-tolerant veggies and herbs. You can get this from your local nursery. Here are some options and tips for successful transplanting:
Broccoli, Cabbage, and Cauliflower: Space plants 18-24 inches apart, with protection from pests if needed. These brassicas thrive in cool weather and provide a nutritious harvest.
Lettuce and Other Leafy Greens: Space 6-8 inches apart. Transplant in partial shade for mild climates to keep greens tender. Harvest outer leaves for continuous growth.
Leeks: Space 6 inches apart in trenches. Hill soil around the base as leeks grow to blanch the stems. They will overwinter in mild climates, providing a late-winter harvest.
Herbs (Parsley, Thyme, Rosemary): Space 6-12 inches apart in a sunny spot. Hardy and perfect for holiday meals, these herbs bring brightness to winter dishes and are resilient in cooler weather.
Strawberries (in Mild Climates): Plant everbearing varieties 12-18 inches apart. Transplant now for a spring and early summer harvest. Mulch heavily to protect the roots.
Monthly Produce Guide: What’s in Season and How to Make the Most of It As November unfolds, we get to enjoy the earthy flavors of root vegetables, hearty greens, and winter squash. Here’s a look at what’s fresh and how to use it:
Brussels Sprouts: Roast or pan-sear with garlic and olive oil. These tiny cabbages have a mild, nutty flavor that shines in simple dishes.
Kale and Collard Greens: Use in soups, stews, or sautéed as a side dish. Both are nutrient-dense and thrive in cooler weather, becoming sweeter after a light frost.
Beets: Roast, pickle, or shred raw into salads. Both the root and greens can be used. Chioggia and golden varieties add a pop of color to dishes.
Winter Squash (Butternut, Acorn, Delicata): Use in soups, casseroles, or roasted as a side. Their rich, slightly sweet flesh is perfect for hearty fall dishes.
Citrus: Lemons, limes, and early-season oranges are ripening. Use zest and juice to brighten up recipes. Meyer lemons add a touch of sweetness to sauces and desserts.
Persimmons: Enjoy Fuyu persimmons fresh or bake into cakes and quick breads. Hachiya persimmons are like pudding and should be fully ripened to a soft texture before eating.
Pomegranates: Sprinkle seeds over salads, oatmeal, or yogurt, or use in holiday sauces. They’re high in antioxidants and add a bright, tart flavor to seasonal dishes.
Apples and Pears: Perfect for baking, poaching, or enjoying fresh. Different varieties bring unique flavors, textures, and uses to the table.
Recipe Bucket List November’s harvest invites us to create cozy, nourishing dishes. Here are some recipes I’m planning this month:
Roasted Brussels Sprouts with Bacon
Creamy Butternut Squash Soup with Sage
Persimmon and Pomegranate Salad with Pecans
Garlic and Herb Roasted Root Vegetables
Meyer Lemon and Rosemary Shortbread
Spiced Apple Cider
Candied Citron and Ginger Cookies
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