Gosh, just a few weeks ago, I was writing about making the most of the period of rest in the garden, and now here we are in March! It feels full of promise and anticipation. The weather gods here in the UK have been kind, treating us to a warm start, yet I heard on the radio that Winter 2.0 is on its way! I’m sure that dramatic prediction was plucked straight from a newspaper headline. I’m sure Winter will show us one last glimpse before it fades away until the end of the year, and I’ll be ready for it, snug in my chair with my seed catalogue or watching Gardener’s World, knowing that when I step outside with our dog, the primroses will still be nestled along the hedgerows, braving the March winds. The daffodils that don’t mind the bluster will find their way to someone’s table, adding a bright pop to their home.
What to Enjoy This Month
March is a productive month in the garden, where you can be your future friend and get ahead to reap the rewards later in the year.
The lighter days, the feel of soil on your hands again, and the warmth of the sun on your back are all here to remind us that spring is around the corner. The Spring Equinox arrives on Thursday March 20th, though don’t be too fooled, snow can still fall in March, so try not to get ahead of yourself too quickly!
The emergence of catkins on pussy willow trees is a surefire sign that spring is truly on its way. The primroses gracing the hedgerows, have inspired me to grace our doorstep with some primulas, which I plan to plant out for future blooms.
Bring in cut garden hellebores, primulas, crocus, muscari, and even fallen daffodils. Place them on windowsills, tables, or outdoor tables, and enjoy their delicate beauty.
Keep an eye out for brimstone butterflies, with their male counterparts fluttering in lemon yellow and the females a greenish-white with orange spots on their wings, a lovely indication of warmer days ahead.
And, of course, the smell of freshly cut grass always takes me back to childhood memories of better weather and hours spent playing in the garden.
And let’s not forget the first rhubarb of the year!
Jobs for March
Leave out a supply of nesting materials in a corner of your garden with dry twigs, grasses, moss, and old seed heads.
Prune evergreens and shrubs, such as buddleias, winter jasmine, and hydrangeas (later in March to avoid harsh frosts).
Move plants that are in the wrong places.
Tie up climbers.
Start weeding once the soil begins to warm up.
What to Sow
Hardy annuals for gaps in borders - cornflowers, poppies, nasturtiums, and nigella.
Cucumbers.
Lettuce.
Broad beans.
Peas.
Tomatoes (or pot them on).
Radishes.
Chit potatoes on your windowsills, look for early varieties like Pentland Javelin, Swift and Rocket.
What to Plant
Onions and shallots - a great planting activity for kids, where they can get their hands in the soil and spot some worms!
Lilies - plant bulbs in pots to enjoy their summer blooms.
Primulas - perfect for brightening up corners of the garden or for tabletop displays.
Strawberries - cover existing strawberries with cloches to encourage flowering. Remember to lift the cloches on warm days for pollination to occur.
What to Harvest
If you’re harvesting at this time of year, you’re likely already deep into growing your own. But if you’re new to it, here’s what’s in season:
Chard.
Forced rhubarb.
Cabbages and cauliflowers.
A Mindful Garden Moment
Sit outside and soak in the dawn chorus with a warm cuppa in hand. The best time for this is 30 minutes to one hour before sunrise.
March’s Recipe
We’re back with a foraging recipe—hooray! It’s wild garlic season here in the UK, and we love using it in a number of recipes such as homemade pesto, garlic butter, and these delicious cheese scones. They’re perfect served with warm bowls of soup or on their own with a cup of tea.
Wild Garlic Cheese Scones
Ingredients:
225g self-raising flour (plus extra for dusting)
Pinch of salt
Pinch of cayenne pepper
1 tsp baking powder
55g chilled butter, cut into small cubes
A few wild garlic leaves, chopped
120g strong grated cheddar cheese
90-100ml milk (plus 1 tbsp for glazing)
Method:
Preheat the oven to 200°C/180°C fan/gas mark 6, placing a large baking tray inside.
Sift the flour, salt, cayenne pepper, and baking powder into a bowl, then sift again to ensure the ingredients are thoroughly combined.
Add the butter and rub it in with your fingertips or use a mixer with a paddle attachment to create breadcrumbs.
Stir in 100g of cheese, making sure it’s evenly distributed without over-mixing (the heat from your hands may melt the butter).
Make a well in the centre and pour in enough milk to create a soft but firm dough. Be cautious and add the milk gradually, as you may not need it all.
On a lightly floured surface, roll out the dough to about 2cm thick. Use a medium (8cm) cutter to shape the scones, then place them on a baking sheet lined with parchment paper. Glaze with milk and sprinkle the remaining cheese on top.
Bake in the hot oven for 15-20 minutes or until golden brown, and cooked through. Enjoy warm!
As we march ahead into this month of renewal and growth, let’s take time to reflect on the simple joys of nature, no matter how small. Whether we’re planting seeds, enjoying the first blooms of the season, or just sitting with a warm cup in hand, March offers us plenty to savour. Enjoy the unfolding of spring, and may it bring you a sense of fresh beginnings and quiet contentment.
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