What's new, what's growing, what we're learning. Updates, guides and stories for people who take their garden seriously.
Five bean types, five roles in the garden and the kitchen. Which bean goes in when, which one climbs, why they feed the soil and why you must never eat one raw.
Fresh from the bed, sweetcorn is a revelation. Why wind pollination means planting in a block not a row, how to harvest full cobs and what the milk stage tells you.
Three botanical species, four kitchen types, and why you must never eat a bitter squash. Which squash is good for what, how to grow it and harvest it ripe.
In December the garden rests under frost and snow. You harvest the kale for the holidays, shake the snow off the branches, feed the birds, and over a cup of tea let next year's garden start taking shape in your head.
In November the garden falls quiet. You pick the last of the hardy winter crops, protect pots and roses from the frost, put the tools away for the season and set the garden up for the wildlife. One last round before the great rest.
September has two sides: you bring in the apples, squash and last of the summer vegetables, and at the same time you lay the groundwork for next year with flower bulbs and a green manure. Here's how to ease into autumn.
August is the month of full baskets: tomatoes, beans and onions come in by the crateful. Now you preserve what you can't eat straight away and sow the greens that will see you through winter. That's how you stay well fed through the cold months.
June brings the first big harvest: strawberries, peas and kohlrabi fill the basket. At the same time, sowing for autumn carries on, and the first pests need keeping in check. Your plan for early summer.
May is the big moving day: once the Ice Saints have passed, tomatoes, cucumbers and beans can finally head outdoors. We'll show you what to plant, sow and stake now, and how to keep the first slugs in check.
