Plant now for a stronger spring
Most people assume the best time for planting out and expanding the garden is when spring arrives. It feels logical. Plants come alive again after winter, nurseries fill with colour and renewal is in the air.
We plant enthusiastically and, sure enough, growth follows. But as spring turns to summer and temperatures climb, that flush of new growth often struggles to cope. Despite our best watering efforts, plants wilt because the growth above ground has outpaced … Read more »


As summer ends, gardeners become very aware of how much water they have used just to keep plants alive. At this time of year, water is usually seen purely as a necessity, applied carefully and often anxiously. Yet water plays another role in gardens that is equally important.
Red, green and white are among the most popular colours associated with Christmas. This iconic combination is often linked to the English holly (Ilex aquifolium), with its evergreen leaves and bright red berries. Amid the European snow, holly symbolised hope during the depths of winter and was central to ancient solstice celebrations long before Christmas as we know it was celebrated.
Rather than risking overwatering our indoor plants and having water spill out of their saucers, we water them from below, filling the saucer and letting the soil absorb the water. If the plant is really dry, this needs to be repeated several times until an equilibrium is reached, with some water remaining in the saucer to be slowly taken up over the ensuing days. This same principle underpins wicking beds, an
Growing your own vegetables is one of the most rewarding forms of gardening. It combines the joy of working with plants with the satisfaction of producing fresh, nutritious food. October is the perfect month to get started, as it’s when the widest variety of vegetables become ready for planting. There’s something deeply satisfying about seeing seeds and seedlings transform into vibrant, edible plants and the spring sunshine in October provides ideal
by Mark Evans