Yes, there’s lots to do out there, but take some time out just to enjoy.
It’s the perfect time to:

– Cut back the foliage from spring bulbs

– Lift and store tulip bulbs for planting out in the autumn

– Dead head all flowering plants regularly. Removing spent flowers stimulates plants to produce new flowers rather than simply setting seed

– Feed sweet peas with a high potash feed, either an off the shelf product or make your own with comfrey leaves

– Sow biennials such as wallflowers for next year

– Prune spring flowering shrubs (including Deutzia, Weigela and Philadelphus), removing spent flowers as well as some of the old stems to ground level to reduce congestion

– Keep an eye out for aphids and spray with a soap-based insecticide if necessary

– Water hanging baskets and other containers daily, preferably with collected rainwater. A weekly feed and regular dead-heading will keep containers blooming right through until autumn

– Hoe regularly to keep on top of the annual weeds

In the kitchen garden
• Harvest early potatoes as soon as they start to flower

• Enjoy the delight of freshly picked home-grown salad

• Pinch out side shoots of cordon tomatoes and support with a cane, tieing in regularly

• Direct sow brassicas and leeks for harvesting over the winter

• Continue successional sowings of carrots, radishes, salad leaves, lettuce, French beans and herbs