Even half-acre plots can grow enough to feed a family of four for an entire year, yet with most produce ready to harvest in the summer and autumn, many gardeners struggle to use all of their fresh fruit and vegetables before it spoils. With proper storage techniques, there’s no need for any of your hard work to go to waste, and you can enjoy home-grown goodness all year-round while saving money, lowering your food miles and avoiding the plastic packaging of a typical supermarket shop.

Jam-packed with creative storage techniques and 92 delicious recipes, How to Store Your Garden Produce is beautifully organised to showcase the best ways to preserve your produce, including dehydrating, freezing, fermenting and pickling. Illustrated with aspirational photographs throughout, the new edition features a useful A-Z of garden produce, with each entry detailing up-to-date recommended varieties, improved storage methods and vegan alternatives in recipes to make the most of your harvests.

From strawberry wine and peach chutney to mushroom ketchup and celeriac soup, learn simple and enjoyable techniques for preserving your produce with this handy guide.

Whether you’re looking to acquire your first allotment plot or are completely new to growing, this friendly guide is packed with helpful gardening advice to grow a variety of plants. Written by allotment expert Susan Berger, Allotment Gardening covers everything – from tips on acquiring and organising your plot and guidance on what varieties to sow, through to harvesting, storing and cooking with your produce.

Beautifully presented with inspirational photographs throughout, the new edition provides comprehensive guidance on all of the basics, including soil type, crop rotation and advice on gardening equipment, planting, mulching and pest control. The revised A-Z of produce contains detailed instructions on the cultivation of individual fruits, vegetables, flowers and herbs, along with updated recommendations for plant varieties and more than sixty delicious recipes. The guide also includes a helpful month-by-month gardener’s calendar, an overview of the waiting list situation and a new list of suppliers.

Start growing on your allotment and enjoy fresh produce throughout the year with this practical guide.

Wild plants have many virtues. They are:  

• Valuable for wildlife and beneficial insects.
• Good for the soil – locking in nutrients
• Helpful in the accumulation of trace elements in soil
• Hosts for essential mycorrhizal fungi underground
• Interesting and unusual ingredients in cooking

Foraging for Edible Wild Plants provides full details of over 50 edible species, with:

• Illustrated notes on appearance and habitat
• Valuable nutritional information
• advice on how to cook them
• numerous recipe suggestions for jams, cordials, pesto, salads and soups
• fascinating historical facts
• tips for non-culinary uses such as dyes from nettles and soap from soapwort
• advice on controlling invasive species such as knotweed (eat them!)
• identifying wild plants that are harmful if eaten
• attractive colour photographs throughout.  

 Foraging for Edible Wild Plants covers both common plants, such as nettle, dandelion, chickweed and ground elder, and less common ones, such as brooklime and wintercress.

The author is a qualified dietician and horticulturalist, who puts her troublesome weeds to good use. Put Foraging for Edible Wild Plants on the bookshelf to do the same and welcome some new, plentiful edibles into the kitchen.

The book takes you step-by-step through:

    * Planning and early stages
    * Clearing the ground
    * Mulch – what, why, how?
    * Minimizing digging
    * Sowing and planting across the seasons
    * Growing in polytunnels and greenhouses

It is filled with labour-saving ideas and the techniques that Charles uses to garden so successfully and is illustrated throughout with photos and tales from Charles’s first year in his new vegetable garden.

Not much grows in winter, but a well-organised plot may nonetheless be quite full. You need to plan carefully, and well ahead (as early as spring) for sowing and planting at specific times through the year, so the main part of the book is an extensive month-by-month sowing, planting and growing calendar. Further sections cover harvesting, from garlic in July right through to the last of the overwintered greens in May, and storing your produce.

Many salads can be grown in winter, especially with a little protection from fleece, cloches or larger structures. The book includes a whole section on frost-hardy salad plants, explaining how to ensure harvests of fresh leaves throughout winter. The beauty of winter and its produce is captured in glorious photographs from the author’s garden.