BY SEED: All manner of vegetables and salad plants can be sown directly into the soil (or into pots, modules or trays, and planted out when they have become large seedlings): French beans, runner beans, broad beans, beetroot, purple sprouting broccoli, summer cabbage, winter cabbage, courgette, leek, lettuce and other salad leaves, peas, pumpkin, spinach, sweetcorn, carrot and radish (the last two by direct sowing only).
Many hardy annuals. Wallflowers (sow in a seed bed now and plant out in their final places in October or early November).
BY DIVISION: Ornamental grasses, some ferns and late-flowering perennials (those which have not made much vertical growth) may be dug up and teased apart, and replanted with some added organic matter, such as garden compost or well-rotted farmyard manure.
BY CUTTINGS: There are many kinds of cuttings, but almost all can be rooted in moist, gritty compost, in a warm, shaded place, such as a cold frame, or in a makeshift propagator made from a pot or seed tray covered with a plastic bag. Herbaceous perennials that have strong growth at their bases, such as achillea, aster, catmint and rudbeckia, may be increased by basal cuttings. Cut away a new shoot where it emerges from the ground, making sure there is a little bit of hard material at the base. "Irishman's cuttings" are similar to basal cuttings, but have a bit of root attached. Stem tip cuttings are made from the tips of healthy, non-flowering shoots. Strip the leaves from the end that will be inserted into the compost.