News

Harvest fresh, home-grown spuds!

Although in the middle of summer the last thing you’ll be thinking about is Christmas, it’s worth tearing yourself away from the garden just for a second to do a little advance festive planning.

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Celebrating Ireland's unique natural heritage

Co-ordinated by The Heritage Council, National Heritage Week highlights the abundance of great work that is carried out in all communities in Ireland to preserve and promote our natural, built and cultural heritage.

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Plant of the Week: Aloe Vera

Pop this handsome succulent onto a sunny windowsill indoors for your own home-grown first-aid kit!

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Midsummer care

Houseplants respond well to a little extra care in midsummer, getting a new lease of life so they finish the summer at the peak of health and looking at their very best.

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Herb harvesting time!

Harvest herbs regularly at this time of year to enjoy them at their very best, taking care to pick at the right time of day to make sure they’re packed full of fragrance and flavour.

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What to do in the garden in August?

Now that August has arrived, the gardening to-do list might have become a little shorter, but there are still plenty of jobs to get on with this month!

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Plant of the Week: Basil

Basil is among the most popular herbs in Mediterranean cooking – you’ll find it chopped into mozzarella and tomato salads, shredded onto pizzas or simply torn up and tossed raw among salad ingredients for a lift of rich, tangy flavour.

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Welcome to Helen Dillon's garden!

Ireland’s most celebrated gardener and garden writer Helen Dillon is once again welcoming the public into her garden after relocating to a walled garden in Monkstown, Dublin.

 

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Watering the garden

Watering can be a real chore at this time of year – so hand the work over to one of our automatic watering systems.

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Plant of the Week: Parsley

You want to be generous with parsley, chopping fistfuls of flavour-packed greenery into salads, soups and Italian sauces to lift them from good to sublime.You want to be generous with parsley, chopping fistfuls of flavour-packed greenery into salads, soups and Italian sauces to lift them from good to sublime.

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