The Gardener's Journal is a free monthly gardening guide delivered direct to your inbox.

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 10 July 2018

This Month in Your Garden - July

‘I perhaps owe having become a painter to flowers.’ - Claude Monet

The cultivation of roses, it is believed, began about 5,000 years ago in China. In the 17th century roses were so prized royalty considered them as legal tender. And this year seems an exceptional one for the roses in our garden. But growing conditions will vary greatly across the country and we each have our own favourite flowers.

The Lawn Care Guide - July

‘Until man duplicates a blade of grass, nature can laugh at his so called scientific knowledge.’ - Thomas Edison

The best lawn advice this month is to mow according to growth and consider a light dressing of fertiliser or a summer feed if the lawn is looking a bit weak and thin. Ensure though that the nutrient ratios of Nitrogen, Potassium and Phosphorus are low. You need no more than 10% Nitrogen.

Lawn Care: Questions and Answers

Q. How do I know when the lawn has been watered enough?

The Vegetable Plot – July

‘It's difficult to think anything but pleasant thoughts while eating a homegrown tomato.' Lewis Grizzard

There is definitely a lot to be said for home grown vegetables and fruit. If you have the space and time there’s nothing like stepping out of your back door and pulling up or picking total freshness for your lunch or evening meal.

The Big Glut Recipe – July

Risotto Primavera

It has the sound of summer and is just waiting for all those lovely fresh vegetables from the garden. A BBC Food recipe. Serves 4
  • 1 tbsp olive oil
  • 75g/2¾oz unsalted butter
  • ½ onion, very finely chopped
  • 1 celery stick, very finely chopped
  • 1 small carrot, very finely chopped
  • 1 garlic clove, crushed
  • 125g/4½oz asparagus spears