Fresh herbs are easy to grow expensive to buy. Even if you don’t have a vegetable garden, most herbs are happy in pots. All they need is well-drained soil, water and sunshine.
Basil
Basil can grow on a windowsill or in the garden. Grow from seeds or seedlings, but wait until late spring when it’s warmer. Most varieties are annuals and you should start harvesting when stems are about 20cm long. Grow a few plants and harvest leaves from each one rather than all from one plant. When it makes flowers, pinch them off to encourage more leaves.
Chives
Chives are easily grown from seed or seedlings. They like full sun and protect vegetables from many harmful insects. Keep this perennial happy by dividing it every few years. To harvest, don’t cut the tops as if giving them a hair trim, as this will weaken the plant. Rather snip leaves off 2cm above the base.
Lavender
Lavender likes plenty of air circulation above and well-drained soil below. If its feet are soggy, it will probably die. Prune about 8cm of growth in early spring.
Lemon Verbena
This aromatic herb grows into a small shrub. The leaves die down if its frosty. In spring, give it a good prune and it will bounce back quickly. In summer, pick branches and hang to dry — they retain their aroma for longer than most herbs.
Marjoram and Oregano
Both these undemanding herbs are more easily grown from seedlings. They like hot, sunny places and don’t require much water. Marjoram is more sensitive to frost, and is mostly grown as an annual, while Oregano, a perennial, is hardier and needs an occasional trimming. The more you pick, the bushier they become.
Mint
Growing mint is easy —preventing it from taking over your garden is the hardest part. Plant in pots or, if you want it as part of your herb garden, bury bottomless pots in the ground to prevent it invading. Pick fresh leaves as required. In midsummer, when mint is at its tastiest and most abundant, harvest leaves and dry them for midwinter use.
Parsley
Parsley takes ages to germinate and is easier grown from seedlings. It’s a low-maintenance plant once established. To harvest, snip leaves off several plants rather than denuding one. It does not retain its taste very well when dried.
Rosemary
Rosemary is more easily grown from seedlings and once established is a robust herb, as long as it’s in full sun and not overwatered. Prune after it has flowered.
Thyme
Hardy and unfussy, thyme does well in hot, dry weather. Grow from seedlings or root divisions from existing plants. Creeping thyme spreads quickly, creating a moisture-conserving and insect-repelling groundcover. Divide every three years and trim after flowering.
Harvesting and preserving herbs
Pick herbs early before the day’s heat wilts them. Don’t just trim tops, rather cut a branch back by at least two thirds to encourage the growth of more leaves. To strip off fresh leaves, hold the tip of the branch firmly and pull the leaves off the stem from the tip backwards. To dry herbs, leave them on the stem. Tie the stems together with string and hang in a cool, dry spot until the leaves are crisp. Pull the leaves off using the same method for fresh ones and store in airtight bottles. Make herbal salt by blending fresh herbs together with salt and lemon zest.
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