There’s still time to sow beetroot, carrots, dwarf French beans, leeks, lettuce, peas, radishes, spinach, spring cabbages and turnips
Make sure you keep vegetables well-watered in dry spells
Continue to harvest vegetables as soon as they are ready, although root crops can stay in the ground until you are ready to use them
Cut and dry or freeze herbs
Regularly pick courgettes before they become marrows, checking behind leaves for escapees!
Use a finger and thumb to nip out the very tip of tomato plants. This stops the stems growing any longer and diverts the plants energy to swelling and ripening the fruit, so you don’t end up with lots of green tomatoes at the end of the season (unless that’s what you want some for chutney)
Grow on new strawberry plants by pegging down any strawberry runners into pots to root and create new plants
Harvest blackcurrants, gooseberries and raspberries