Plant Brussels sprout seedlings now.
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This vegetable is a little more particular as to soil type preferring heavy, firm ground. If your soil is a bit on the loose side try trampling it down around the plant until it is well consolidated and holds the seedlings in place.
Taking root
Swedes and turnips are cool season root vegetables.
Swedes take 12 to 16 weeks to grow and have large roots with yellow flesh. Turnips take 10 to 12 weeks to grow and have small globe-shaped roots with white flesh.
Sow seeds in shallow drills six millimetres deep and 20 to 25cms apart. Thin the seedlings to spacings of about seven to 10cms apart.
A side dressing of a nitrogenous fertiliser is beneficial.
Don't plant these vegetables in a bed that has just grown cabbages.
Stately bloom
The Californian tree poppy is a tough, water-wise, perennial that produces long branches covered in silver/grey/green lobed leaves.
The huge, flat, papery white, scented flowers have prominent yellow stamens that give it the common name of poached egg plant.
This sun lover likes dry, sandy or clay soils and grows well in coastal gardens. Prune down to ground level in autumn.
Tunnelling terror
The citrus leaf miner is a minute caterpillar that tunnels its way through young citrus leaves leaving a tell-tale silvery trail.
This twisting and curling of leaves can affect the plant's photosynthesising so when observed remove the distorted leaves.
Infestations can be keep under control with regular applications of a horticultural oil to reduce their spread.
Tropical trends
Canna lilies with their tropical-looking leaves and large, iris-like flowers provide long-lasting colour in the summer garden.
Congested clumps can be divided after flowering has finished.
Remove all the old growths, making sure each division has a healthy root system and strong leading growth.
Herb help
Basil leaves not only add flavour to salads but can also be frozen by placing them in a plastic zip lock bag and expelling as much air as possible.
And for a delicious pasta flavouring, steep some leaves in a good quality olive oil for a few weeks.
You can also blend fresh basil leaves with garlic, pine nuts, parmesan cheese and olive oil to make pesto.
Fresh dill leaves add flavour to fish, egg and potato dishes and can be stored for two to three days in a plastic bag in the crisper of the refrigerator.
Dill seeds add spice to pickles and can be used as a salt substitute.