STEP BY STEP

1

Before you cut down plants, pick off any last flowers that are still in good condition and enjoy some final blooms for another week or so.

2

Use sharp secateurs to cut stems down to 5-7.5cm from ground level. In most cases there will only be three or four thick stems to cut.

3

Use a large garden fork and carefully dig out the root tuber, trying to cause as little damage to the tubers as possible as these are the plants’ food store over winter.

4

Remove the soil so you can examine the tubers and cut off any damaged parts, and trim back the thin, fibrous roots to the thicker fleshy tubers.

5

I store my tubers in large pots or buckets and add a little damp soil to keep the tubers hydrated over winter. Label each pot and store in a cold, frost-free place.

6

All the thick stems that have been cut back can be shredded and added to the compost heap to make garden compost for next year.