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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 January 2023

This Month in Your Garden – January

“Nature has undoubtedly mastered the art of winter gardening.” Vincent A Simeone

Vincent, a horticulturalist and author, goes on to say “even the most experienced gardener can learn from the unrestrained beauty around them.” 

So, January need not be all dull, damp and cold. You could even be sowing seeds that need frost to germinate, including alpine plants, native shrubs and trees.

The Lawncare Guide – January

The answer lies in the soil

It’s very unlikely you will be mowing the lawn this month but the mowing season is not far off, especially if the winter turns out mild. If you haven’t already done so it’s a good time to get the garden tractor or mower serviced in readiness. 

There are a few other jobs needing your attention to help prepare the lawn for spring. Make a note of where any water lies on the grass after heavy rain or when snow thaws.

Lawn Care: Questions & Answers

Q. I have quite a few undulations in my lawn. Can I do anything this month to smooth it?

The Vegetable Plot – January

Rhubarb and mustard

A useful job this month is to dig over any plots that haven’t been dug and let the frosts break down the soil. Weather permitting as usual, plant rhubarb in the well manured, deeply dug soil. You can force rhubarb and seakale outdoors from late January. 

Grow mustard and cress sown every two weeks in succession indoors or in a heated greenhouse or frame at about 13°C (55°F). You can have home-grown lettuce, early cauliflower and cabbage grown in the same way. It’s useful to make a plan now for your crop rotation and jot down ideas for the coming year.

The Big Glut – January

Sprout, bacon and red pepper panzanella


  • 500g brussels sprouts, trimmed and halved
  • 3 shallots, quartered
  • ½ tsp caraway seeds
  • 4 tsp olive oil
  • 150g bacon lardons
  • 2 garlic cloves
  • 3 thick (3cm) slices sourdough bread, torn into bite-size chunks
  • 200ml chicken stock
  • 1 tsp red wine vinegar
  • 1 tbsp nonpareille capers
  • 2 jarred roasted red peppers, cut into strips