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 11 April 2023

This Month in your Garden – April

No rain, no flowers.” Haruki Murakami

We have certainly been getting our fair share of rain, but the rewards are plentiful with a good showing of dwarf irises, daffodils and some early tulips in pots. March seemed to cling on to winter cold and there remains the chance of frost in many areas, so tender plants like Azaleas still need our protection.

The Lawn Care Guide – April

Feed me, feed me

Grass is a plant the same as other plants and requires periodic feeding. In the long term, it will be beneficial in a number of ways, including colour and appearance, disease resistance, density and wear tolerance. But before we race out with a bag of fertiliser we need to identify our grass. Fine-leaved fescues need very little complete fertiliser, usually once a year is enough.

Lawn Care: Questions & Answers

Q. I am not sure when and what fertiliser to apply to my lawn. 

The Vegetable Plot – April

The old sow and sow

April is a cornucopia of what you can sow, grow and crop, whatever size of vegetable plot you have. In the first half of the month, the second early potatoes you have been chitting can go into the prepared ground. Maincrop can go in in the second half.

The Big Glut – April

Chicken, kale and mushroom pot pie

A BBC Good Food recipe.


  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 3 thyme sprigs, leaves picked
  • 2 garlic cloves, crushed
  • 350g chicken breasts, cut into small chunks
  • 250g chestnut mushrooms, sliced
  • 300ml chicken stock
  • 100g crème fraîche
  • 1 tbsp wholegrain mustard