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Each month, receive tips on the top jobs needed in your garden as well as a wealth of information on a range of gardening topics. From sowing seeds to picking fruit, each month get access to information on the care and maintenance of your flowerbeds, vegetable plot and lawn. As with your own gardening diary, the journal is split into separate sections, each covering a different area of garden care.

Tuesday, 3 February 2015

This Month in your Garden – February

Spring is in the air

It can seem churlish to always blame the weather in February for not getting things done in the garden. True, it’s a mixed bag of a month but there are usually enough days to catch up on any digging, pruning and feeding roses, cutting out and replacing turf (a sod cutter is handy for this) and preparing vegetable seed beds.

Lawn Care Guide – February

Are you ready?

You have probably already made sure your garden tractor, mower and power tools are all serviced and ready to go as spring arrives. And you did clear all those leaves and other winter debris off the lawn to prevent yellow patches appearing? Brush away worm casts to stop them getting trodden in and causing muddy patches.

Lawn Care: Questions & Answers

Q. I have prepared an area to lay turf for a new lawn. When is the best time to lay it? Can I do it now or do I need to wait until March or April?

The Vegetable Plot – February

May the force be with you

This month you can force rhubarb plants for an early crop and plant new rhubarb crowns. Prepare your vegetable seed beds. You’ll find a hoe useful for clearing weeds, then fork in plenty of compost.

If you’re looking for a project this month why not build some raised vegetable beds? The soil in these warms quickly and drainage is good, ideal for seeding especially if you’re on heavy clay. Covering beds with black plastic sheets also keeps them drier and warmer ready for spring seeding.

The Big Glut Recipe – February

Venison Bangers and Butterbean Crush

For two or three people something quick, simple and delicious if you have cultivated a good butcher to supply you with venison sausages. Or you can use Cumberland, Lincoln or any of your choice. Served here with butterbeans or if you prefer with creamy mashed potatoes.


  • 1lb (450g) venison sausages
  • A dessertspoonful of olive oil
  • 8oz (225g) diced streaky bacon or pancetta
  • 1 large garlic clove peeled
  • 8oz (225g) shallots peeled
  • A dessertspoonful of juniper berries
  • 10 fl oz (275ml) red wine
  • A teaspoon of chopped fresh thyme
  • 2 bay leaves