How to grow tasty celery

The taste of your celery depends on many factors, including whether or not you blanch the stem of the plant during the growing process.

Tips for growing hellebores, also called winter roses

Hellebores love shade, thrive in frosts and have glorious flowers that appear right through winter into spring, writes Penny Woodward.

Expert tips for the best homegrown broccoli

Jian Liu shares her answer to an important question when you are starting to grow broccoli in your patch: is it better to plant seeds or seedlings?

Growing your own mushrooms

Kirsten Bradley talks about the joys of growing mushrooms king stropharia being one of her favourites.

Tips for growing edible plants in winter

Winter brings softer light and shorter days, with long shadows creating shady spots that can be difficult to grow in, but these tips from Jian Liu will help.

Start your own apple orchard

Apple trees are deciduous, and planting is best done in winter, when they are dormant. Here's the basics to get you started planting a tree (or two) in your backyard.

Grow your own organic broccoli

With good preparation, you can have your own abundant harvest of fresh, nutritious vegetables through autumn and winter, writes Phil Dudman. Get started with broccoli and English spinach.

Drough-tolerant herbs

Penny Woodward loves drought-tolerant, grey-leafed herbs. Here are a two of her favourites that you can plant in early Autumn.

Beneficial insects in your garden

Denis Crawford is a big fan of beetles and says there are many hard at work in our gardens.

Grow your own fruit salad

Having your own fruit harvest means you have access to fresh produce at its peak flavour and juiciness. Jian Liu has many favourites – here's two you might want to grow yourself.

Grow your own fruit: babaco and rockmelon

Fresh fruit is the best on a hot summer's day and these two will add a sweetness to a fruit salad that everyone will love.

Growing rosellas

Rosella plants are a staple in my tropical garden and the resulting jam a favourite on fresh scones, writes Dean White.