What's new, what's growing, what we're learning. Updates, guides and stories for people who take their garden seriously.
Tomato, pepper, courgette and squash are the hungriest residents of the bed. How to feed them potassium instead of nitrogen and read leaf colour as your gauge.
Celeriac and stalk celery are the same species with two goals. Here is how to start both indoors in February, plant them nice and shallow, and carry them through summer to the autumn harvest.
The tomatillo is not the sweet physalis but a tart green vegetable made for salsa verde. Here is how to start it, why you need two plants, and when the husk is ripe.
Most perennials are modest feeders, and too much fertiliser harms more than too little. Here is how to feed your perennial bed with compost and mulch, without overloading it.
Freshly picked, the medlar is rock hard and bitter. Only bletting makes it sweet. Here is how to harvest, store and use this forgotten autumn fruit the right way.
When is a pumpkin truly ripe, how do you harvest without risking rot, and how do you keep the crop all winter? The fingernail test, the stem, and proper storage step by step.
The Turkish hazel is not just a bigger hazel bush but a sturdy tree: a wind-firm street tree, the classic grafting rootstock for hazelnuts and, come autumn, a handful of nuts as well.
In a pot, the pomegranate is above all a rewarding flowering plant. With the right variety, a sunny spot and a frost-free winter quarter, the bloom almost always succeeds and the fruit becomes a lovely bonus.
The sweet chestnut is not the horse chestnut: it gives you edible marrons, wants acidic, warm soil and needs a second tree for pollination. Here is how to get the site, care and the prickly autumn harvest right.
