The nights are drawing in and gardening days are getting shorter.

But with above average sunshine we are being rewarded with some fine autumn colours.

The winds will come soon and the leaves will all be gone, but this then gives us a chance to check our trees structure for any deadwood or splitting branches that should be addressed to help them survive the winter months.

To avoid trees getting top heavy and even falling over you can pollard by cutting right back to the trunk.

Willow in particular benefits from pollarding.

The woodland trust are looking to plant 64 million trees in the next 10 years. That’s a tree for every person in the UK.

You can do your bit to help increase the tree population by planting a tree or two in your garden.

If you have a small space there is still a tree for you.

Smaller trees that are worth considering for your garden include Prunus ‘Amanogawa’. Greenish-bronze young leaves follow the clusters of fragrant pink flowers in mid-late spring.

Or consider Sorbus ‘Joseph Rock’, with white flowers in late spring followed by pale yellow fruits maturing to amber yellow. Rich autumn foliage.

Crataegus persimilis ‘Prunifolia’ has white flowers in June followed by bright orange-red fruits. Autumn turns the oval deep green leaves rich in colour.

Another favourite of mine is Acer griseum: paperbark maple. Bark flakes to reveal a beautiful cinnamon colour bark beneath. Great autumn foliage colour.

Winter greens

Don’t worry if you missed the boat getting your winter cabbage and Brussels sprouts planted in late spring/summer.

You still have time to sow some cut-and-come-again salad leaves to keep you in tender young leaves through the winter months.

Perpetual spinach, winter gem lettuce, purslane, corn salad, winter gem are great to have on hand and mustard makes a peppery addition to your winter salads.

Sow thinly 1cm deep in compost that has been sieved to remove any lumps. Keep in an unheated greenhouse or on a warm windowsill and harvest by picking a few leaves from each plant or by cutting the whole plant with a knife if mature.