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Coppicing might look dramatic when you first see it, but it’s actually one of the oldest and most important woodland management techniques.

By cutting selected trees back to their base, new growth is encouraged, creating a variety of habitats that support everything from insects and wildflowers to birds and small mammals. The extra light reaching the woodland floor helps plants flourish, increasing biodiversity and keeping woodlands healthy for future generations.

It’s a practice that has been used for centuries, working with nature rather than against it, and plays an important role in the management of the Estate’s ancient woodlands today.

As part of Rougham Estate in Bloom, we’re taking a closer look at the ways traditional countryside skills continue to shape and support the landscape around us.

Watch George explain more…

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As part of Rougham in Bloom, Suzy has been working on a beautiful idea that brings the garden right into the heart of the home: an edible wreath made from herbs, flowers and edible plants.

Designed to be hung on a door or used as a natural table centrepiece, it’s a living arrangement that can be picked from and enjoyed over time, blending decoration with everyday use in the kitchen.

This particular wreath combines trailing sugar snap pea plants with the vibrant, peppery blooms of nasturtiums, alongside pansies and violas which bring colour and a gentle, slightly grassy sweetness.

Alongside this, there are plenty of other herbs and edible flowers you can use to create your own versions at home. Herb flowers such as chive, basil and rosemary add subtle flavour, while lavender brings a fragrant note for baking and infusions.
It’s a simple but inspiring way of thinking differently about what we grow, where beauty and flavour sit side by side, and nothing in the garden needs to go to waste.

Part of Rougham Estate in Bloom, celebrating the many ways nature finds its way into everyday life.

For the full tutorial visit our website - link in profile

As always, do check and be sure of what’s edible before using plants in food or drink.

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We’re delighted to share that owner of Rougham Estate, George Agnew has been named a finalist in the 2026 East Anglian Daily Times Business Awards.

The nomination recognises George’s contribution to business, rural enterprise and the local community, as well as the impact he continues to have across Suffolk through his work on the Estate.

You may remember that George was also honoured with a Lifetime Achievement Award last year at the Bury Free Press awards. To see his continued commitment and contribution recognised once again is a wonderful achievement.

We look forward to sharing the outcome from the awards night on the 9th July.

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