This Month in your Garden – October

Colour scheme now for next year’s display

Gathering seeds from favourite plants you have allowed to run to seed is easy and a saving on the pocket. You know the seed is fresh and many of the hardy annuals and perennials can be sown but keep some back for spring. Collect the seed heads or pods in paper bags, separating them from any chaff, and let them dry out in a cool and dark but airy place. Once dried pop them into packets or envelopes, label them and then back they go to the dark place until needed.

Autumn’s spectacular colour schemes bring falling leaves to be gathered up for producing leaf mould for compost. Make sure rockeries don’t get left covered in leaves as they may kill the plants.

Lawn Care Guide – October

Overseeding the lawn

The benefits of scarifying and aerating were looked at last month. What this can also reveal is where there are some weaknesses in the lawn which develop over time from compaction, fertilising, shade from trees, the build up of thatch and general wear and tear. Some or all of these may lead to bare patches on the lawn and October is a good time to overseed the lawn before the frosts come.

This Month's Top Tip – October

Why should I scarify my lawn?

Scarifying the lawn, aerating and spiking are all jobs to be done around now. But what exactly is scarification and why is it important?

The Vegetable Plot – October

The vegetable store

Time to lift carrots, beetroot and turnips if you haven’t already done so. Some vegetables like parsnips and celeriac can benefit from a touch of frost, so you can leave them in for a bit but lift when the hard frosts start.

Store vegetables you don’t need now in boxes of slightly moist sand or garden compost. Lift as well any remaining potatoes and let them dry before storing in paper bags or sacks. Remove any damaged ones to prevent rotting.

The Big Glut Recipe – October

October’s flavour packing pumpkin soup

A warming and colourful starter that’s easily whizzed up in an electric blender and serves four to six as an autumn meal starter.

Ingredients

• 25g/1oz butter
• 2 small onions thinly sliced and separated into rings
• 500g/pumpkin flesh chopped
• 1.2l/2 pints chicken stock
• 1 celery stalk chopped
• 1 large potato peeled and chopped
• 1tbsp lemon juice
• Salt
• Tabasco sauce
• 1 tsp paprika pepper
• 250ml/8fl oz double cream
• Croutons