Herb Growing
Click on the herbs below to find out how to grow them
Sweet Basil
A tender annual needing some protection from the frost and cold winds.
Propagation
Sow 5-6 seeds, indoors, in a 13cm pot in good quality potting compost. Do not cover seeds. Keep warm and well watered. Repeat sowings for continuity.
Where to grow
Best indoors, on a windowsill or in a greenhouse in soil or quality compost in a larger pot. Outdoors in a container during the summer in a very sheltered spot when all risk of frost has passed. Protect from slugs and snails.
Nutrition
Occasional feeding will encourage leaf development and keep plant active. Use good quality compost or incorporate compost into soil.
Harvest and uses
Pinch out and use young shoots early to encourage bushy plant. Tear up the leaves and add to dishes when serving. Cooking spoils flavour. Perfect with tomatoes. Freezing is the best way to preserve basil.
French Tarragon
Has a more subtle delicate flavour than Russian tarragon. A half-hardy perennial it needs protection from frost.
Propagation
Not grown from seed. Divide clumps as growth begins in spring or use 10-12cm cuttings, cut below a node and strip lower leaves, insert in pot of compost and cover with a polythene bag. Keep in a warm bright place but protect from strong sunlight.
Where to grow
Protect from frost. Plant out in soil rich organic matter. Will tolerate some shade in a warm position in the garden. Can also be planted in containers and kept under protection in winter. Foliage dies down over the winter.
Nutrition
Occasional feeding will encourage leaf development and keep the plant active. Use good quality compost or incorporate compost into soil.
Harvest and uses
Harvest leaves as required which will continue to be produced up to September. Excess leaves can be dried but flavour is best preserved by freezing in ice cube blocks. Use in soups and sauces and is great with chicken.
Peppermint
A long lasting perennial plant grown for its leaves which are used in seasoning, sauces and making a refreshing tea.
Propagation
Cannot be grown from seed as it is a hybrid. It’s propagated by layering shoots along the ground or by taking tip cuttings in early summer. Place cuttings with 2-4 leaves into quality moistened compost in a pot and covered with a polythene bag to keep humid. Roots develop in about 3 weeks.
Where to grow
Outdoors in a moist but free draining soil rich in organic matter. The plant will tend to spread along the ground and take over large areas of the garden. It is best to use some form of barrier around the plant to a depth of 15-20cm to prevent the plant from taking over. Sink a bottomless bucket into the soil and plant into this.
Nutrition
Applying well-rotted manure or organic fertiliser in the autumn after harvesting is finished, or in the spring before new growth starts, is all this vigorous grower will need. Too much nitrogen will encourage rust disease.
Harvest and uses
Cut as required for seasoning soups, sauces or making teas. Use as a garnish on deserts. To preserve, pick and dry leaves in the shade or to preserve stronger flavour freeze the leaves in water in ice cube trays.
Chives
A perennial plant related to onions. The chopped foliage is used as flavouring and is best used fresh.
Propagation
Sow direct in garden soil from April onwards where they are to be grown, or in pots under protection earlier in the season if required.
Where to grow
Outdoors, in the ground or in containers. Remove the first flowers to allow plants to develop. Flowers stalks are tough and are best removed before flowers open to make harvesting the leaves easier. Flower heads can be used in salads for flavour and decoration.
Nutrition
Organic fertiliser can be applied in the spring and worked into the soil. Avoid fresh manures or garden compost that has not broken down completely. Keep the plants well watered.
Harvest and uses
Cut as required for use as flavouring, adding to dishes when serving for fresh flavour and as a garnish. Chopped leaves go well with cheeses or soured cream as topping for baked potatoes.
Rosemary
An evergreen shrub tolerant of mild frost but may be damaged in a severe winter.
Propagation
Semi-hardwood cuttings taken from June to August rooted in a moist compost in a pot covered with a polythene bag or sown from seed in pots under glass in the spring. As one plant is usually enough to supply a family a single plant purchased in the local garden centre is all that is needed.
Where to grow
Plant out from April onwards in a sunny sheltered spot close to a south facing wall, or in a container allowing the plants to be moved under protection in severe weather. A free draining soil with added well-rotted garden compost/manure would be suitable.
Nutrition
Plants need little nutrition other than the addition of a small amount organic fertiliser worked into the soil in the spring.
Harvest and uses
Harvest the soft tips before they become woody. Cutting back will give an increase in softer shoots to use in the kitchen. Excess shoots can be dried or store in olive oil in screw tight bottles.
Parsley
A biennial plant. Curley leaved, is good for flavouring and as a garnish but the Italian flat-leaved is preferred by chefs for its stronger flavour.
Propagation
Sow seeds in pots indoors during March and April. Sow outdoors from late April direct in the soil where the plants are grown. Soaking seeds in hot water can help germination.
Where to grow
Plant out or sow into good rich soil with lots of well rotted compost. Avoid replanting parsley in the same ground season after season as this will result in a build-up of disease. Parsley can be grown in the greenhouse over the winter from late summer sowings.
Nutrition
Avoid using fresh animal manure. Incorporate an organic fertiliser into the soil before planting. Top up with a suitable organic fertiliser after a heavy harvest to encourage fresh growth.
Harvest and uses
Harvest leaves as required during the season. Excess can be stored by chopping and freezing in water in ice cube trays. Can also be oven dried at a cool oven setting.
Fennel
Perennial plant used as a fresh seasoning in sauces, vegetables and salads using the leaves. Seeds are used with some fish stocks and in pickling.
Propagation
Sow in pots inside on a windowsill in March, or outside from April onwards where the plants are to grow covering with a thin layer of soil. Pots can be planted into their final position in May. They flower in their second year.
Where to grow
Choose a position in full sun with good drainage. Dig in plenty of well-rotted manure deep into the soil. The plants are large and will need a lot of space. They can reach up to 2m in height and will need to be supported if not well sheltered from wind.
Nutrition
This plant benefits from plenty of rich compost dug deep into the soil and will need to be topped up by adding some organic fertiliser worked into the soil in the spring to encourage fresh growth.
Harvest and uses
Harvest the soft leaves as required to add to salads and sauces. The seed heads should be collected once they turn brown and hung upside down to dry and later shaken onto a sheet of paper to remove the seeds. Store in a dry airtight container.
Coriander Leaf
An annual plant grown for its leaves but can also be allowed to flower and develops seed for your spice collection.
Propagation
Choose a good leaf producing variety. Sow 5-6 seeds in a pot and cover lightly with compost indoors early in the season, or sow direct in the soil about 1-2cm deep after risk of frost has passed. Use successive sowings, 2-3 weeks apart, to give a continuous supply of leaves.
Where to grow
Early sowings in pots can be potted on into a larger pot for inside use. Try not to disturb the roots. Later sowings are made in the soil or in the containers where plants are to grow on in the garden.
Nutrition
Once established the plants need little attention. A couple of weak feeds will keep leaf growth active.
Harvest and uses
When using the leaves harvest the whole plant as they will otherwise quickly flower and produce seed heads. Excess leaves can be frozen in ice cubes and later added to Asian dishes. Seed heads if allowed to develop will be useful in spice mixes warmed and ground for use in Asian cooking.
Sage
A grey/green soft sub-shrub with a strong savoury flavour.
Propagation
Sow seed under glass in March and plant out in May or root cuttings in the summer. As the plants produce plenty of foliage, one or two plants is generally enough per household.
Where to grow
Plant in a warm sunny position in a dry sheltered corner of the garden. Sage is hardy but in severe winters will need some protection around the base of the plant such as using straw and fleece netting.
Nutrition
Incorporate well-rotted manure into the soil before planting and top up by working organic manure into the soil each spring.
Harvest and uses
Pick young leaves from soft shoots as required. In spring it is best to cut the shoots back to 10cm long to encourage fresh soft growth. Excess leaves can be dried in the shade and store in the dark in airtight containers.
Thyme
An evergreen shrub. Also available as a lemon scented type or as a low growing creeping plant.
Propagation
Sow in the greenhouse or on a windowsill from March onwards. All types can also be grown from soft cuttings in late spring. Cuttings 4cm long with leaves stripped from the lower 1.5cm. Insert into pots of moist compost and cover with a polythene bag to maintain humidity. Roots in 5-6 weeks.
Where to grow
Plant out in a dry, sunny and free-draining spot. A couple of plants of each type will give plenty of material for use in the kitchen. Incorporate a small amount of an organic fertiliser into the soil at planting. Plants are sensitive to frost and will need protection in cold weather conditions. Use a sandy compost mix if growing in containers.
Nutrition
Small quantities of organic fertiliser worked into the soil in spring should keep the plants active and top up after a heavy harvest. Plant out new plants if frost damage occurs or if the plants are getting too woody as will happen after 3-4 years.
Harvest and uses
Harvest shoots at any time as required. Main harvest in mid-summer will require cutting the plants back to about 10cm above the soil to keep plants from getting woody. Excess material can be frozen in ice cube trays or dried.