Herb gardens
Whether your available space is a huge plot or just a window box there is enough space to grow herbs.
Herbs are grown for a variety of reasons, aside from medicinal herbs, pot herbs are grown for use in the kitchen and sweet smelling herbs are used to conceal unpleasant smells and kill insects. Others are used for dying wools and other materials.
Herbs are grown for a variety of reasons, aside from medicinal herbs, pot herbs are grown for use in the kitchen and sweet smelling herbs are used to conceal unpleasant smells and kill insects. Others are used for dying wools and other materials.
How to grow a herb garden
Herbs are easy to grow and will thrive in almost any situation, although in extremely heavy soil they may struggle. They do not need large amounts of nutrients, so a light dressing of fertilizer, and also organic material such as garden compost, added during digging should be sufficient.
Herbs prefer a sunny position, with the exception of a few such as parsley and comfrey preferring some shade. A lot of people like to grow herbs near to the house or in pots or a window box so they are near to the kitchen for easy access during cooking.
Annuals are grown from seed exactly as you would with hardy annuals. Sage, thyme and other woody types can be propagated by taking cuttings in late summer. Invasive plants such as mint can be divided whilst dormant. Plants such as these are probably best grown in pots, or restricted in some way, as they can be difficult to keep under control and take over your garden like weeds.
Herbs prefer a sunny position, with the exception of a few such as parsley and comfrey preferring some shade. A lot of people like to grow herbs near to the house or in pots or a window box so they are near to the kitchen for easy access during cooking.
Annuals are grown from seed exactly as you would with hardy annuals. Sage, thyme and other woody types can be propagated by taking cuttings in late summer. Invasive plants such as mint can be divided whilst dormant. Plants such as these are probably best grown in pots, or restricted in some way, as they can be difficult to keep under control and take over your garden like weeds.
Drying herbs
The majority of herbs can be kept for use after they have been dried. The best way to do this is to only pick perfect leaves, usually before the plant comes into flower. At this point they are still rich in volatile oils. The best time to collect the leaves is when there is no longer any morning dew but before the sun has a chance to start to dry them. Try to not bruise the leaves when picking.
The quicker you can complete the drying process the less chance there is of the leaves bleaching and losing their colour. This can be done in an airing cupboard or in an oven on low heat with the door open slightly. The leaves should be placed on muslin covered racks and turned over occasionally. It is possible to dry the leaves in a microwave oven. Place them between sheets of kitchen paper and microwave on the lowest setting for about 3 minutes, turning them over every 30 seconds.
A more traditional way of drying herbs is to hang them upside down in small bunches, ensuring they are not in direct sunlight.
Store the dried herbs in airtight, opaque containers. Exposure to light will quickly reduce the flavour and aroma.
The quicker you can complete the drying process the less chance there is of the leaves bleaching and losing their colour. This can be done in an airing cupboard or in an oven on low heat with the door open slightly. The leaves should be placed on muslin covered racks and turned over occasionally. It is possible to dry the leaves in a microwave oven. Place them between sheets of kitchen paper and microwave on the lowest setting for about 3 minutes, turning them over every 30 seconds.
A more traditional way of drying herbs is to hang them upside down in small bunches, ensuring they are not in direct sunlight.
Store the dried herbs in airtight, opaque containers. Exposure to light will quickly reduce the flavour and aroma.
A selection of herbs
Anise: Half hardy annual. Sow in a rich, light soil in mid-April. Gather seeds in August. Used for pancakes and cakes or for flavouring young carrots.
Basil: Half-hardy annual. Sow in March under glass and plant out after danger from frosts. Used in sausage and tomato dishes.
Bay: Not totally hardy so best planted in tubs that can be moved to a protected spot. Used for fish and game dishes. Often used for it's aroma in potpourri.
Borage: Hardy annual. Sow in April in poor soil. Used with beans, peas and cauliflowers.
Chervil: Hardy annual. Can be sown from February to September. Removing flowering stems encourages leaf production. Used as an ingredient in fines herbes. Prefers shade.
Chives: Perennial. Ready to use in early spring. Used in egg, cheese and salad dishes.
Comfrey: Herbaceous perennial. Prefers a damp, shady position.
Coriander: Hardy annual. Sown at intervals throughout the summer in a sunny position. Use the seeds when dry for flavouring meats, cheeses and soups.
Dill: Hardy annual. Sow in April. Use seeds in pickles and sauces, the leaves with salads and fish.
Mint: Perennial. There are about 40 varieties available, the most widely used being spearmint, peppermint and applemint. Because of the abundant growing habits it is best to restrict the roots by growing in containers. Do not plant different types near to each other as the flavours can cross over.
Nasturtium: Hardy annual. Sow seeds in April in a sunny spot. Use in salads.
Parsley: Hardy biennial. Grow in a damp, shady position. Leaves can be used fresh or frozen.
Rosemary: Propagate by cuttings in August. Use to flavour meat and fish. Rosemary tea is used to relieve head colds.
Sweet Cicely: Perennial. Used as a vegetable sliced and boiled. Also used for sweetening, use instead of sugar when cooking bitter fruit such as rhubarb.
Sage: Shrub. Use fresh and dried in stuffing and casseroles.
Summer savory: Hardy annual. Sow in a sunny position in April. Used in bean dishes.
Winter savory: Has a peppery taste and good for pork dishes.
Tansy: Perennial. Use in cakes and puddings.
Thyme: Perennial. Grow in a hot, sunny position. Used in savoury dishes and bouquet garni.
Basil: Half-hardy annual. Sow in March under glass and plant out after danger from frosts. Used in sausage and tomato dishes.
Bay: Not totally hardy so best planted in tubs that can be moved to a protected spot. Used for fish and game dishes. Often used for it's aroma in potpourri.
Borage: Hardy annual. Sow in April in poor soil. Used with beans, peas and cauliflowers.
Chervil: Hardy annual. Can be sown from February to September. Removing flowering stems encourages leaf production. Used as an ingredient in fines herbes. Prefers shade.
Chives: Perennial. Ready to use in early spring. Used in egg, cheese and salad dishes.
Comfrey: Herbaceous perennial. Prefers a damp, shady position.
Coriander: Hardy annual. Sown at intervals throughout the summer in a sunny position. Use the seeds when dry for flavouring meats, cheeses and soups.
Dill: Hardy annual. Sow in April. Use seeds in pickles and sauces, the leaves with salads and fish.
Mint: Perennial. There are about 40 varieties available, the most widely used being spearmint, peppermint and applemint. Because of the abundant growing habits it is best to restrict the roots by growing in containers. Do not plant different types near to each other as the flavours can cross over.
Nasturtium: Hardy annual. Sow seeds in April in a sunny spot. Use in salads.
Parsley: Hardy biennial. Grow in a damp, shady position. Leaves can be used fresh or frozen.
Rosemary: Propagate by cuttings in August. Use to flavour meat and fish. Rosemary tea is used to relieve head colds.
Sweet Cicely: Perennial. Used as a vegetable sliced and boiled. Also used for sweetening, use instead of sugar when cooking bitter fruit such as rhubarb.
Sage: Shrub. Use fresh and dried in stuffing and casseroles.
Summer savory: Hardy annual. Sow in a sunny position in April. Used in bean dishes.
Winter savory: Has a peppery taste and good for pork dishes.
Tansy: Perennial. Use in cakes and puddings.
Thyme: Perennial. Grow in a hot, sunny position. Used in savoury dishes and bouquet garni.
