Getting into the garden – July

July is the month of high summer and the garden comes alive during hot lazy afternoons to the sound of bees buzzing and the sight of fluttering butterflies, gathering pollen from all the plants that you have lovingly nurtured and cared for that are now in full flower and act like fuelling stations around your garden for pollinating insects.

Just remember this month that the more containers you have, the more watering you will have to do during hot periods and the more dead heading and trimming you will need to do – but it’s definitely worth it.  In fact watering is top of the ‘to do’ list this month – as the experts agree…

This is often one of the hottest months of the year and a great time to sit out and enjoy your garden. Keep plants looking good by regularly dead-heading, and you’ll enjoy a longer display of blooms. Make sure you keep new plants well watered, using grey water where possible, and hoe off weeds, which thrive in the sunshine.


Keep plants looking lush and flowering for longer with regular feeding and watering. You’ll get more flowers in borders, containers and hanging baskets by adding a liquid feed once a week to the watering regime and that also applies to vegetable crops to ensure the best growth. Mow the lawn at least once a week this month and trim the edges after cutting for a neat finish – and give it a summer feed.  Deadheading flowering plants is important to keep your displays looking fresh plus it prolongs the flowering period. Pinch off the flower head with your finger and thumb or use a pair of scissors or secateurs.  Make sure you take the seed pod away too because the plant will then use its energy to form new buds rather than developing the seeds

David Domoney, TV gardener and presenter

Now is the best time to cut and tie stems of herbs to dry them for use in the winter.  A range of herbs – including oregano, marjoram, thyme, lavender and summer savoury – are growing really well now, so perfect for harvesting.  Cut stems in the morning on a dry day, tie them into small bundles of individual herbs and hang them up in a cool, dry room. When well dried, the leaves should be transferred to tightly closing tins or screw top jars.

Country Life


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