Things are taking off in the garden now.

But unfortunately with the buds and blossom also come the weeds. So if you can get on top of them now before they set seed and spread, that will keep you one step ahead.

For clearing annual weeds from a bed, a light hoe over of already dug over beds should suffice, then a top dress of exposed soil with a mulch, of either well-rotted compost or bark, will keep things under control.

This will smother any germinating weed seeds and should keep your borders virtually weed-free.

For clearing weeds from overgrown ground, you have a few options that depend on how much time you have.

Ideally cut down top growth and dig out as much root as you can.

Then leave the area for a whole season so you can tackle problem weeds by either mowing weeds each time they appear, or covering with black plastic to deny them light and smother them.

If you cannot wait you can use a suitable weedkiller, such as glyphosate, which kills roots but does take a few weeks to work.

If you use a contact weed killer they just act like hoeing so will need to be re-applied as weeds reappear.

For clearing weeds In the veg patch, you can dig weeds in as they will act as a green manure giving them time to rot away before you plant.

If you are want to plant the area straight away you will need to rake up the remains rather than leaving them on the ground.

Annual weeds, such as sow thistles, chickweed, groundsel, annual nettles need to be hoed as they appear.

With perennial weeds such as stinging nettles, creeping thistles, ground elder, bindweed, couch grass, creeping buttercup either dig out, smother or spray with weedkiller.

For lawn weeds including daisies, dandelions, plantain, speedwell and trefoil, twist or dig out by hand or spot treat with a lawn weedkiller.

A spring weed and feed is better for larger areas of weeds.

Spring greens

Make the most of the first cabbages of the year. Spring greens have loose heads without the hard heart of other cabbages, the rich dark leaves are packed full of flavour.

Try serving them lightly boiled for five minutes with a simple dressing made from two crushed cloves of garlic, the zest and juice from one lemon and two tablespoons of olive oil.