Chrysanthemums can be annual, hardy perennial or tender perennial, but we focus on the annual variety commonly referred to as “florists’ chrysanthemums” that have been bred from the Chinese and Japanese types to make excellent late season cut flowers. They come in a wonderful range of rich velvety colours, with shapes that vary from the neat pom-pom to outrageous spidery forms.

Sow seed indoors February to April 1cm deep in good free-draining, seed compost. Cover with a fine sprinkling of vermiculite. Place in a propagator or seal container inside a polythene bag until after germination. Keep compost on the dry side at all times, water lightly as seedlings emerge. Transplant seedlings when large enough to handle into 7.5cm pots and continue to grow on indoors in cooler conditions. Acclimatise to outside conditions before planting out after all risk of frost, 30cm apart. Alternatively direct sow your Chrysanthemum seeds outdoors in April or May.

We recommend choosing a sunny, sheltered spot with protection from strong winds and well-drained but fertile soil, that has had some organic matter dug in. Protect the plants from wind by staking each plant with canes. Water regularly throughout the summer and give them a balanced liquid feed every two weeks from midsummer until the buds start to appear.