Green garlic, bullhorn peppers and homegrown lemons at their best

In now: Green garlic is the name given to the shoots and developing bulbs of garlic when they are harvested to eat fresh, not cured. The whole lot is edible: stem, leaves and the mild crunchy bulb.

At its best: Homegrown lemons are at their peak. Unwaxed lemons are best for preserving so beg from friends if not harvesting your own.

Best buy: Bullhorn peppers are red, yellow, dark green or lime green. They live on the sweet side of the pepper family rather and carry just a mild bite.

In the vegie patch: Pick fallen leaves off vegetable and herb seedlings to prevent them being smothered.