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 4 January 2022

This Month in Your Garden - January

‘The best time to plant a tree was twenty years ago. The second best time is now.’ - Chinese proverb.

January is right in the middle of the dormant season and a time when you can plant bare-rooted deciduous trees and shrubs. Most importantly, by planting a tree, you are creating a positive impact on the environment. 

The Lawncare Guide - January

Winter warmers

There are a few lawn jobs you can do that will keep you warm if you still want to be outside in the fresh air. Lawn edges can be tidied up using a half-moon tool or edging shears. You can adjust turf levels by cutting and peeling back the grass and adding soil underneath, using soil that is similar to what exists.

Lawn Care: Questions & Answers

Q. A friend identified red thread in our lawn last autumn. Is it too late to do anything about it?

The Vegetable Plot - January

Menus and manure

Digging over plots you haven’t dug in autumn and working in lots of manure gets the gardening year off to a good start. Make a crop rotation plan for what you would like to see on the menu in the coming months. Crops in season in January include Jerusalem artichoke, Brussels sprouts, celery, broccoli, leek, parsnips, cauliflower, turnips, kale, spinach and Savoy cabbage.

The Big Glut - January

Curried lentil soup with kale and almond topping

A winter warmer for 4 that’s vegan too, from Delicious Magazine


  • 2 splashes vegetable oil
  • 300g red lentils
  • 3-4 tbsp korma curry paste
  • 1.2 litres hot vegetable stock (check it’s vegan if necessary)
  • 1 onion, cut into wedges
  • 100g kale, shredded
  • 2 garlic cloves, thinly sliced
  • 40g blanched almonds, chopped
  • 2 tbsp dried curry leaves (optional)
  • 4 tbsp dairy-free unsweetened coconut yoghurt, 1 sliced red chilli and fresh coriander to serve