What's new, what's growing, what we're learning. Updates, guides and stories for people who take their garden seriously.
Two hardy roots almost no one grows anymore: sow parsnip and black salsify in spring, harvest them all winter, and frost even makes them sweeter. Here is how to grow them well.
How to build a snacking bed with children that pays off in weeks. From radishes and sugar snap peas to snacking herbs, plus the poisonous plants that have to stay out.
Horseradish is as generous as it is stubborn: one root cutting feeds you for years. How to plant it, tame it with a root barrier, and harvest it after the frost.
Wisteria only flowers lavishly with two cuts a year. Here is how to shorten the whip shoots in high summer and free the flowering wood in late winter.
Firm storage varieties last until spring if you harvest and store them right. When white and red cabbage go into storage, why savoy stays in the bed, why pointed cabbage has no business in the cellar, and how the surplus becomes sauerkraut.
Frost-killed or winter-hardy? How to cover empty beds with green manure in late summer, which type fits when, and how to work it in properly come spring.
Not woody, not fiercely hot: how to grow mild, crisp radishes and daikon. Sow in succession, keep the soil evenly moist and lock flea beetles out with fleece.
Wet snow, frost cracks and hungry hares put trees and shrubs to the test in winter. Here is how to protect your woody plants from CW 48 to CW 8 with a few simple moves.
A bed grown just for cutting keeps the vase full all summer. Which flowers succeed, when to sow and how to harvest so it keeps on blooming.
