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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 May 2022

This Month in Your Garden - May

May, more than any month of the year wants us to feel most alive. Fennel Hudson

Step back to the time of the Roman Republic at the beginning of May and you would find the Floralia or Festival of Flora, who was the Roman goddess of flowers. The tradition has found its way down the centuries to our May Day, a fitting public holiday for many and a celebration of the beginning of summer.

The Lawncare Guide - May

The green, green grass of home 

It has been pretty dry for a while in many areas, so leaving the grass cut a little higher will help it through drier spells. It creates a barrier against sun and wind. Otherwise you will probably be cutting at least once a week or as the grass growth dictates and gradually lowering the cutting height to the desired summer cut.

Lawn Care: Questions & Answers

Q. We have small, circular reddish brown spots on the lawn. This happened last year as well, but disappeared in the autumn. Now it’s back. 

The Vegetable Plot - May

Succession for success

You can have a continual supply of lettuce, carrots and onions from spring until autumn and even beyond with succession sowing. By staggering crop propagation, you can extend the harvest season and it need not be complicated, but does require a bit of planning. 

The Big Glut - May

Asparagus and quinoa salad with peas and broad beans

This Delicious Magazine vegan recipe is from Gill Meller’s cookbook, ROOT STEM LEAF FLOWER. 

Ingredients

  • 12-16 asparagus spears
  • 500g broad beans, podded
  • 150g quinoa, rinsed
  • 300g peas, podded if fresh, or frozen
  • 6-8 spring onions, trimmed and sliced into 1cm pieces
  • Small handful chives, finely chopped (plus chive flowers to garnish if you can find them)
  • Small handful each flatleaf parsley and mint leaves, finely chopped, plus a few whole leaves to garnish
  • Handful lovage or parsley leaves, picked and finely chopped, plus a few left whole to garnish
  • A few fennel tops (optional)
  • Squeeze of lemon