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.

Friday 2 August 2019

This Month in Your Garden - August

'Ah, summer, what power you have to make us suffer and like it'. Russel Baker

Vacation or staycation, holiday time needs a bit of planning. If you’re away is there someone who could lend a hand in your garden to water and keep things ticking over? If it’s a large garden with lots to do it may be worth getting a local company in and they can be sorting out borders and planting while you’re putting your feet up on a sunbed in some tropical paradise.

The Lawn Care Guide - August

Weed away, feed away.

If it’s been raining in your area then you probably have more than a few weeds on the lawn to deal with. Plantain, speedwell, dandelions, self heal and ragwort will pop up given half a chance, especially if you haven’t done much weed control. If you did treat in spring then now and into September is a good time to spray using a knapsack sprayer.

Lawn Care: Questions & Answers

Q. What is overseeding and when should it be done?

The Vegetable Plot - August


August is a month for both harvesting and sowing on the vegetable plot. Crop peas, courgettes and beans while they are young and tender. What else have you grown? Tomatoes, cucumber, lettuce, peppers, beetroot, carrot – keep them coming for summer salads.

The Big Glut - August

Pork tenderloin with rhubarb, onion and tarragon

A Danish style recipe by Trine Hahnemann for House & Garden


  • 2 x 600g pork tenderloins, trimmed 
  • 50g salted butter
  • 4 shallots, peeled and cut into wedges
  • 200g rhubarb, cut into 2cm pieces
  • 50g caster sugar
  • 1tbsp whole black peppercorns, crushed 
  • 10 sprigs tarragon