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.

Wednesday 2 June 2021

This Month in Your Garden - June

‘Roses are red, violets are blue; But they don’t get around like the dandelions do.’ Slim Acres  

There’s plenty of hoeing in June, especially with a warm start to the month, and you prefer to control weeds without using weedkillers. Manual removal, burning, putting in weed barriers and covering with a mulch such as bark join the hoe in dealing with weed. 

The Lawncare Guide - June

If in drought…

There is nothing a lawn likes better in dry periods or drought than a thorough soaking once or twice a week. The water will thoroughly penetrate the soil and encourage the roots to push down deep. A light sprinkling every day is a waste of your time and precious water. 

Lawn Care: Questions & Answers

Q. How can I be sure of getting the right balance of fertiliser, as in what to apply and when?

The Vegetable Plot - June

After the frosts…

Didn’t we have some cold weather and late frosts in May? Then wet, wet, wet. Even professional growers had a hard time. If your weather watching tells you it is safe, you can plant out tomatoes, runner and French beans, pepper, aubergine and sweet corn. Outdoor tomatoes should have the first flower truss showing before planting out. 

The Big Glut Recipe - June

 Asparagus, egg and potato Caesar salad 


  • 200g sourdough bread
  • 50g grated Parmigiano Reggiano
  • 2 tbsp olive oil
  • 4 large free-range eggs, plus 2 large free-range egg yolks
  • 500g new potatoes
  • 250g asparagus spears
  • 6 anchovy fillets
  • 1 small garlic clove
  • 1 tsp Dijon mustard
  • 170ml sunflower oil
  • 5 tbsp grated Parmigiano Reggiano
  • 1 tbsp finely chopped parsley
  • 1 tbsp finely chopped chives
  • 60g watercress