Herbs

Herbs: Growing Freshness All Year Round 

Enjoy a continuous medley of aromatic, fresh herbs that are easy to grow and harvest. Perfect for adding vibrant flavours, delightful aromas, and texture to any meal! 

Why Grow Herbs at Home? 

• Unbeatable Freshness: Homegrown herbs are as fresh as it gets, elevating your dishes.
• Cost-Effective: Save money by harvesting your own herbs instead of buying pre-packaged ones.
• Always on Hand: Enjoy the convenience of having your favourite herbs ready to pick whenever you need them.
• Health Benefits: Homegrown herbs are free of preservatives and pesticides, adding a nutritious and natural touch to your meals.
• Sustainable Living: Reduce waste and your carbon footprint by growing what you need at home.

When and Where to Grow Herbs

Herbs thrive in full sun and prefer light, well-drained, moisture-retentive soil enriched with organic matter. To ensure a continuous supply, follow these tips:

• Frequent Sowing: For herbs that quickly go to seed, like coriander and dill, sow seeds every two weeks throughout spring and summer.
• Variety for Longevity: Choose multiple cultivars with staggered maturity times to keep your herb garden productive all season long.
• Winter Care: Pot up outdoor herbs like chives, mint, parsley, or tarragon and bring them indoors for winter. Place them on a south-facing windowsill for optimal growth.
• Convenience: Keep a few containers of herbs near your kitchen for easy access when cooking.
• Larger Containers: Use spacious pots for vigorous growers like mint and sage to give them ample room to flourish.
• Small-Space Solutions: Repurpose growing bags—new or used—for herbs where garden space is limited.
• Early Start: Begin sowing herbs under cloches or in frames early in spring to get a head start.
• Indoor Sowing: Sow trays of herbs in a greenhouse, conservatory, or sunny windowsill. Grow them indoors until they’re ready for planting outside when the soil warms up.

With a little planning and care, your herb garden can thrive year-round! 

How to Raise Herbs

Getting started with herbs begins with sowing seeds. From January to early April, you can sow seeds of herbs such as basil, chives, and parsley under glass, either with or without additional heat. As the weather warms and the soil becomes workable, typically from March onwards, you can directly sow seeds of herbs like chervil, coriander, and dill into the garden.

Planting Out

To ensure healthy growth, plant young herbs outdoors after hardening them off. Begin by preparing the soil and ensuring it is moist at planting time.

Start by leveling the soil with a rake, removing any large clumps or stones. For the best results, use moist compost, whether homemade garden compost or seed/potting compost. Garden compost, made from decomposed plant waste, improves soil fertility, structure, and water retention. Seed or potting composts, often peat-free and commercially available, are perfect for container plants and seedlings. You can also create your own mix using ingredients like loam, composted bark, coir, and sand.

When transferring plants, gently loosen them from trays by pushing from the base. For potted plants, tap the bottom of the pot sharply with the handle of your trowel to release them. Always handle plants by their leaves or rootball to avoid damaging their delicate stems. Position each plant so that the top of the rootball sits just below the soil surface, then firm the soil gently around it.

After planting, water the plants thoroughly using a watering can without a rose attachment. Keep in mind that shallow-rooted herbs dry out quickly, so water them regularly during periods of strong growth.These steps will help your herbs establish well and thrive in their new environment.

Guide to Growing Herbs

Here’s a handy guide to cultivating and using some of the most popular herbs:

Basil (Ocimum basilicum)

Thrives in rich, light, well-drained soil with plenty of sunlight. Pinch out the growing tips to encourage a bushy shape and delay flowering, but plan for regular sowings to ensure a continuous summer supply. Harvest leaves during the growing season to use fresh or dried. Purple-leaved varieties add ornamental charm.

Bay (Laurus nobilis)

Prefers well-drained soil in sun or partial shade and is excellent for container growing. Trim plants in summer, shaping them and removing suckers from standards or topiary. Harvest leaves in summer for drying.

Caraway (Carum carvi)

Grows best in fertile, well-drained soil in full sun and tolerates heavier soils. Leaves and roots can be used fresh as vegetables, while ripe seeds are dried for culinary use.

Chervil (Anthriscus cerefolium)

Prefers rich, light, moisture-retentive soil in partial shade. Its leaves have a delicate anise flavor, perfect for salads and French cuisine. Flowers and roots are also edible.

Chives (Allium schoenoprasum)

Thrives in rich, well-drained soil in full sun but tolerates wetter conditions. Cut back after flowering to encourage fresh leaves. Its mild garlic-like flavor enhances dishes; leaves, bulbs, and flowers are all edible.

Coriander (Coriandrum sativum)

Flourishes in well-drained, fertile soil in full sun but may produce more leaves in partial shade. Leaves and roots are used fresh, particularly in Thai cuisine, while seeds are dried for curries and pickles.

Dill (Anethum graveolens)

Grows well in well-drained, slightly acidic soil in full sun. Leaves can be harvested fresh or dried in spring and summer, and seeds are collected in summer for dried use, especially in Scandinavian dishes.

Marjoram (Origanum vulgare)

Thrives in well-drained, neutral to alkaline soil in sun. Harvest leaves during the growing season; they’re often dried for Italian, Greek, and Mexican cooking.

Mint (Mentha spp.)

Grows vigorously in rich, moist soil in sun or partial shade but can become invasive, so it’s best grown in containers and divided regularly. Aromatic leaves are ideal for flavoring dishes and making tea.

Parsley (Petroselinum crispum)

Prefers rich, well-drained, neutral to alkaline soil in sun or partial shade. Pick leaves before flowering for the best flavor. It’s a staple in French, Italian, and Middle Eastern cuisine.

Rosemary (Rosmarinus officinalis)

Thrives in well-drained, neutral to alkaline soil in full sun. Shelter it in colder climates as it struggles with prolonged freezing. Prune after flowering to promote bushy growth. Fresh or dried leaves enhance meat dishes, particularly lamb, and sprigs can infuse oils or vinegars.

Sage (Salvia officinalis)

Flourishes in well-drained, neutral to alkaline soil in full sun but dislikes damp and low light in winter.
Prune hard in early spring to maintain bushy growth. Its leaves, fresh or dried, add flavor to many dishes, especially meats, and make a soothing tea.

French Tarragon (Artemisia dracunculus)

Grows best in well-drained, neutral to slightly alkaline soil in full sun. Harvest leaves before flowering. Its distinctive, aromatic flavor complements chicken, egg dishes, salad dressings, and sauces.

Thyme (Thymus vulgaris)

Thrives in well-drained, even poor or stony soils in full sun and prefers neutral to alkaline conditions. Trim lightly after flowering to keep plants bushy. Its fresh or dried leaves and flowers are versatile, especially in French cooking.

With proper care, these herbs will flourish, adding flavour and aroma to your dishes while enhancing your garden.