January:
Mushrooms - dry in a solar dryer or oven and then store in jars in a dark cupboard. They will need rehydrating before using for cooking, but they last for ages. Swede Set up a clamp or store in a sand box.

February:
Leeks - Freeze them, but they are happy left in the ground – the simplest storage of all.

March:
Rhubarb - Stems of rhubarb bottle successfully, retaining much of their flavour.

Thyme - Store stems using the traditional drying method, and make salt rubs for barbecues.

April:
Asparagus - If you have an abundance of spears, blanch them for 2 minutes and then freeze them.

Spinach - You could freeze it, but do so as soon as possible after harvesting.

Sage and Rosemary - Drying is the quickest and most effective method for the majority of herbs.

May:
Beetroot - Either pickle them or place in sand trays ready for roasting or turning into mash

Radish - Slice and pickle them in vinegar.

Gooseberries - Frozen berries retain their original, tart taste.

Dill - We store dill alongside salmon when we make our own gravadlax.

Mint - Consider drying it to make a tin of tea leaves for a refreshing cuppa.

June:
Broad beans - These are best blanched and then thrown into the freezer

Onions - Dry on a wire tray and then plait to hang up and dry. Don’t leave them in the dark or they will start to sprout.

Peas - No contest: freeze them if you have a glut.

Redcurrants - Freeze redcurrants or turn them into a deliciously sweet jelly.

Strawberries - Making strawberry leather is a nice way to preserve strawberries for a little longer.

July:
Cucumber - Cucumber pickle is very tasty and worth a try.

Chillies - We either preserve our chillies in spicy chutneys or dry them on lengths of string then store in sealed jars.

Potatoes - These are best stored in a clamp or in a big paper sack in a dark and dry place.

Runner Beans - Top and tail them, slice diagonally into thin strips, blanch for 2 minutes, and when they have been drained and cooled, freeze them.

Tomatoes - We add them to chutneys and bottled sauces, and sun-dry them.

Blueberries - These freeze particularly well.

Raspberries - Turn them into jam or store in the freezer if you have a glut.

Chives - Chopping them up and freezing in ice-cube trays works really well.

Lemon - Verbena Dry some of this aromatic herb and use it to make a relaxing tea.

August:
Garlic - Heads of garlic can be stored in plaits that hang just outside the kitchen for easy use. We also pickle some cloves.

Globe Artichokes - We like to cook them with herbs and other delicious flavourings and then store in oil.

Blackberries - An amazing crop to forage from your hedgerows; they freeze well.

Coriander Seed - Simple to dry, and they add huge amounts of flavour to curries, dressings, and oils.