NZ Gardener's new issue is out now
We are (very) excited to say that the May issue of NZ Gardener is on sale today, and absolutely packed with the good stuff! Lynda Hallinan reflects on 60 lessons for gardeners from the lockdown (with plenty of idea on what you can sow and grow in May); there's a bumper gardening quiz; we suggest five herbs to reduce anxiety and promote calmness; and visit a Taupo sanctuary full of art and alive with native birds and a wild and wonderful garden in Glenorchy. And since we've been gardening in isolation, Jack Hobbs talks to gardeners on the Chatham Islands about how they keep things growing, 650km from the nearest garden centre. Normally our subscribers get their copy before it goes on sale, of course, but things aren't quite normal right now so if your copy hasn't arrived yet, it should be with you very soon! We are so pleased to have a new issue of your favourite magazine for you, and I cannot wait to hear what you think. NZ Gardener has been informing and inspiring New Zealand gardeners for more than 75 years and we're incredibly grateful to our readers, especially our subscribers, because we couldn't do it without you. And by the way subscribing is easy and a much cheaper way to get your magazine each month! And would an NZ Gardener sub make a great Mother's Day gift this Sunday, you ask? I think we all know the answer to that! Jo
What's your favourite recipe for courgettes?
Kia ora neighbours. If you've got a family recipe for courgettes, we'd love to see it and maybe publish it in our magazine. Send your recipe to mailbox@nzgardener.co.nz, and if we use it in the mag, you will receive a free copy of our January 2025 issue.
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Georgina's Rhubarb Crumble
Craving a dessert that makes the most of spring's fresh produce? Look no further than Georgina's signature Rhubarb Crumble.
This delicious treat has become a favourite at Ryman’s Bert Sutcliffe Village, where the sweet and tangy aroma often wafts through the air, tempting neighbours in for a taste. It’s also a hit with Georgina's 13-year-old granddaughter, Brooklyn, who loves serving it warm with gooey custard or a scoop of melting vanilla ice cream.
Click read more for the recipe.
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