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; for the first time I've been able to run an extension to my greenhouse to power an electric propagator. When temperatures all around have fallen, the propagator maintains a warming 20Ë?C, perfect for germinating most seeds.I always grow an assortment of chillies

of salad leaves possible; lettuce, spinach, pak choi, mizuna, beetroot, watercress, parsley and chives, as well as tomatoes, beans, courgettes and new potatoes. Although I've tried growing them, I haven't had much success with either sweet potatoes or soya

spots are covering the leaves and your hard work has been lost.This year I'm growing 10 different varieties of salad potato for a taste trial for Gardeners' World magazine, some of them, like 'Pink Fir Apple', are late maincrop varieties, so there doesn

it smothering them.)The thyme is dead - it doesn't even have any bare stalks left, let alone leaves - but there's hope yet for the oregano. There's no sign of fresh growth, but I'll give it another week or so, before giving up. This weekend I'll scrape back

and cooking crops. Do let us know in the comments section of this blog if there are any harvesting tips you'd like us to cover.Finally, do join me and a host of other experts on the ‘Grow Your Own’ Garden at BBC Gardeners' World Live (15-19 June 2011) for more

, in a blender and blend until smooth. Add the crème fraiche, stirring not too rapidly or it will go runny. Garnish with a couple of mint leaves.(*I may be a wimp, but I found 1 -2  large garlic cloves quite enough.)Enjoy!

' that form part of my garden every year, such as coriander, salad leaves, dwarf sunflowers and 'Gardeners' Delight' tomatoes. I can't cut back on any of these, but then there are new varieties to try, as they all look so much better than my tried and tested

not protect have become the inevitable slug food!With this success behind me I'm now going to explore how to protect raised beds of lettuce and salad leaves from slugs. If I begin with a slug-free bed, then attach a copper band round the timber edges, perhaps

if you want it fiery), salt, pepper, around 2 tablespoons of balsamic vinegar (30ml) and 1 tablespoon of olive oil. Make it an hour or two before you intend to eat it. Enjoy!PS You can read about 'Jermor' and the 100 best veg varieties recommended