Your garden in September

Summer is coming to an end with the month of September generally being a cooler month than August. The days are becoming noticeably shorter, but the weather is, however usually warm and calm, giving us the ideal conditions to plant trees and shrubs. It’s a great time of the year to appreciate those long lasting plants that flower into autumn and if you have a fruit or vegetable patch you’ll be busy reaping the rewards of a hopefully successful harvest. Don’t forget - if you look forward to a great spring display of colour then now is the time to buy and plant your bulbs. Whatever you’re doing in your garden this month, be sure to make the most of the remaining warmth while you can. DIVIDE HERBACEOUS PERENNIALS

September is a good month to lift and divide summer-flowering herbaceous perennials. Most perennials need to be divided every three to five years as the plant can become too big for the border and become congested. Dividing will invigorate the plant and help to improve flowering and overall shape next year. Gently dig out the plant you want to divide, being careful not to damage the roots. Use a garden fork to separate the plant into two then shake of any excess soil and replant in your chosen spot as soon as possible. 14

TAKE PERENNIAL CUTTINGS

Take cuttings of perennials such as fuchsia, salvia, verbena, penstemon and chrysanthemum. It’s a great way to increase the number of plants you have for your summer display and there’s something really satisfying about seeing plants grow that you’ve created yourself. Find some strong growth that hasn’t flowered this year and cut a 5 - 10 cm stem just below a leaf joint. Strip the leaves from the lower stem and leave one or two pairs at the top. Dip the end in hormone rooting powder and plant in pots of compost mixed with grit. Leave the pots somewhere bright and warm until rooted then re-pot into larger containers. Over winter in the greenhouse or conservatory. PLANT SPRING FLOWERING BULBS

Bulbs make a fine display planted in containers and borders, especially Tulips, Snowdrops and Daffodils. They are one of the easiest and most rewarding plants to grow and are great for adding colour to spring borders.

Tulips come in a huge variety of colours and bloom at a time of year when there is very little colour in the garden. snowdrops, appearing before the tulips, are one of the earliest flowering plants in the garden. When the snowdrops begin to fade, the daffodil begins to appear, with its cheery shades of yellow brightening the borders.

LOOKING GOOD THIS MONTH

Hebe ‘Bowles’s Variety’

WHY SHOULD YOU PLANT THEM?

Hebe ‘Bowles’s Variety’ is an evergreen, rounded shrub with ovate, glossy green leaves that make a very attractive plant for borders and containers. Easy to care for, this Hebe is drought tolerant and flowers prolifically in summer.

HOW SHOULD YOU PLANT THEM ?

The variety of Hebe flowers best when planted in full sun. the addition of a good quality compost when planting is essential to prevent the roots becoming too dry. After flowering, sheer back dead flower stems to keep the plant looking full.

This non-alcoholic drink is great for sharing with friends Non-drinkers will love the fresh flavour of this cocktail

What you need

• 1 Flesh of 2 large slices watermelon, plus extra wedges to garnish • 100ml pink grapefruit juice • 150ml dragon fruit and mandarin water • 200ml lemonade What you need

• 100g raspberries • Juice 1/2 lime, plus slices to garnish • A few mint leaves, finely chopped, plus extra sprigs to garnish • 100ml non-alcoholic G&T

How to make

• Blend together the watermelon flesh and grapefruit juice until smooth • Pour into 2 tall glasses • Top up with the health water and lemonade, add a couple of ice cubes, and decorate with the extra slices of watermelon How to make

• Mash the raspberries with the lime juice and stir in the chopped mint • Pour into 2 cocktail glasses and top up with the non-alcoholic G&T • Decorate each glass with a sprig of mint and a slice of lime

Has your property gone up in price?

Ingredients

• 50g vegetarian hard cheese, finely grated • 1 medium head broccoli • vegetable oil, for frying • 1 free range egg • 150g plain white flour • 2 sesame seeded burger buns • Wild rocket, • Hot sauce • sliced red onion, • For the basil mayo • 30g reduced fat mayonnaise • 2 spring onions, finely chopped • Handful basil leaves, plus extra to serve • Juice and zest of ½ lemon

Method

Preheat the oven to 200°C/fan 180°C/gas 6 On a lined baking tray, pile the hard cheese into two small mounds and bake for 5-7 mins, until flattened out and bubbling Leave to cool completely Cut two steaks by slicing vertically through the centre of the broccoli, each about 1.5cm thick Cut the rest into smaller florets

Heat the oil in a medium pan to 180˚C (a small piece of bread should turn golden in 15 seconds) Meanwhile, whizz all the ingredients for the mayo together in a small food processor, then season Whisk the egg in a small bowl with the flour and 200ml ice-cold water until combined Coat the broccoli steaks in the batter and let any excess drip off, before frying for 4-5 mins, turning halfway, until lightly golden and tender in the centre Drain well and season Repeat with the broccoli florets, frying for 2-3 mins, and then finally with the extra basil, for 1-2 mins, until crisp Toast the burger buns and spread the bases with basil mayo Add a handful of rocket, then top with the broccoli steaks, florets and crispy basil and cauli leaves (if using) Drizzle with hot sauce, before topping with a cheese crisp, some red onion and the bun lid