| Herbs can be annuals, biennials or
perennials and they play an essential part in
every garden, they are not only a delicious addition to many
recipes they also attract an abundance of wildlife. Herbs give
your garden an array of wonderful aromas and can be used to make a
vegetable plot more attractive. Whatever the size
and shape of your garden growing herbs is a worthy pastime, especially
if you take full advantage of them and use them in the kitchen. |
 |
|
|
|
|
Herbs can also be grown by people
with little or no gardens in pots and
containers. This method is
not only decorative but practical too as the pots can be placed
where they are easily accessible from the kitchen to be used in
cooking. There are a tremendous range of herbs to be found but on
average we tend to eat quite few, this does not mean however the
herbs we do not wish to eat cannot be grown as they play a vital
part in the garden by fending off pests and encouraging our other
herbs to thrive. Herbs such as mint will
deter creatures such as ants and flies whilst borage
flowers attract bees and provide a welcome companion
for tomatoes, squash and strawberries.
|
|
|
| Traditionally
used in medicine as well as for culinary uses people
have been growing and cultivating herbs for years.
Apothecaries would use herbal remedies to treat
ailments and herbs are often used for religious
purposes. Culinary uses for herbs has always been
about adding flavour to food rather than them being
the main staple as herbs are able to transform a
recipe from bland to delicious.
|
|
| There are however herbs
that are grown purely for decoration and can be
harmful when eaten, care must be taken that any herbs
you are growing for culinary use are suitable for just
that. Always follow the directions given when planting
your herbs to ensure they reach their potential and
provide you with the desired effect. Flowers
especially must only be consumed if you absolutely
know they are edible and then only in small doses to
see if reaction occurs. Certain herbs such as
chamomile must not be consumed by pregnant women or
nursing mothers as it may be harmful to infants.
Consult your doctor before using any herbs you are
unsure of as some may interfere with prescription
medications. |
|
|
| Common
Herbs |
|
|
 |
Parsley
(Curly Leaf) |
| This hardy
herbaceous biennial can be harvested when needed and
is great chopped or whole in sauces, garnishes and
meals. Curly leaf parsley likes rich free draining
soil that is not prone to drying out. Although the
plant prefers full sun it can be grown successfully in
semi shade in good soil. An excellent herb for containers. |
 |
|
|
| |
|
|
 |
Parsley
(Flat Leaf - Italian) |
| This hardy
biennial is the perfect addition to any kitchen garden
providing colour, taste and aroma to a variety of
dishes. Flat leaf parsley thrives in spots that get at
least 6 hours of sun a day and due to the long root
system it requires a pot or container big enough to
accommodate that. Plant in soil that is rich, moist
and well drained and do not allow to dry out. Not to
be confused with coriander that looks similar flat
leaf parsley plants produce leaves with a serrated
edge. Perfect for soup toppings, garnishes, salads and
potato based meals. |
|
|
|
| |
|
|
 |
Coriander
- Cilantro |
| This hardy
annual produces leaves that can be used in sauces and
salads and seeds that have a sweet spicy taste perfect
for baking and adding to casseroles. Coriander leaves
have round edges and the plants themselves produce an
unpleasant smell making them a good outdoor plant.
Choose a permanent site before sowing as coriander
does not like to be transplanted, and ensure it is in
well drained soil in a sunny spot. |
|
|
|
| |
|
|
 |
Lovage |
| This hardy
perennial looks perfect at the back of a border due to
its height and can be used in soups, stews and salads.
Similar to celery in both taste and the process of
blanching the leaf stalks and stem before eating
lovage is a wonderful addition to any garden. This
plant will thrive in rich, moist soil in full sun or
partial shade that is deep enough to accommodate the
long roots. |
|
|
|
| |
|
|
 |
Rosemary |
| This hardy
evergreen shrub can be grown as an informal hedge and
is a great addition to meat dishes such as lamb, pork
and chicken as well as being perfect for arrangements
such as pot pourri and as an essential bath oil.
Rosemary is tolerant of many soil conditions but
prefers a light soil that is sunny and sheltered, it
will survive frosts as long as the site does not get
too wet and windy. |
|
|
|
| |
|
|
 |
Chives |
| This hardy
herbaceous perennial can be used as an edging for
borders due to its low growing, clump forming
properties. Chives are particularly good at flavouring
dips and sauces with their mild onion taste and the
flowers can be eaten in salads. Chives will tolerate
most soil condition but will thrive in soil that has
been well prepared with organic matter before
planting/sowing, in full sun or partial shade. Chives
can be tolerant of a little drought but do not allow
them to dry out completely. |
|
|
|
| |
|
|
 |
Sage |
| This hardy
evergreen subshrub that has a slight peppery taste and
is perfect for flavouring meats such as pork and
making stuffing and sauces with. Sage can be grown in
containers that are placed to allow the plants
sufficient light in standard potting compost. Ensure
to line the pot with a material to provide drainage as
sage is a Mediterranean plant and therefore does not
like constant moist soil. |
|
|
|
| |
|
|
 |
Sorrel |
|
This
is a sharp, acidic tasting
perennial which has been cultivated for centuries. A
hardy plant producing long and tender arrow-shaped leaves of a light green to purplish
hue which can resemble dock leaves, sorrel is often used in
salads, soups and
sauces. Leaves are best picked young before flowering occurs, after which they can be used fresh or frozen for later use in cooked dishes.
If
left to mature, leaves will become increasingly
bitter, and are best used to add bite to a soup or
sauce.
|
|
|
|
| |
|
|
 |
Fennel |
| This hardy
perennial is perfect for use in borders due to its
height and stunning yellow flowers. The leaves can be
used to add flavour and texture to meat dishes and
salads whilst the seeds can be used for making teas
and as an accompaniment for fish dishes. Fennel leaves
have a distinctive aniseed taste whilst the texture is
similar to that of celery. Fennel prefers to be
positioned in a hot, dry place that is well drained
however it will grow in an array of conditions; ensure
that when choosing your site you take into account the
height of the plant and that it will be returning
every year. |
|
|
|
| |
|
|
 |
Oregano
/ Wild Marjoram |
| This hardy,
herbaceous perennial will enhance not only your garden with its
small, pale pink flowers but also your cooking as the
aromatic leaves are perfect for putting on pizzas and
adding to sauces. Plant in full sun in well drained,
light or sandy soil for maximum growth. |
|
|
|
| |
|
|
 |
Thyme |
| This hardy,
evergreen subshrub is perfect for using as border
edging and to plant between paths and walkways due to
it being low growing and displaying pale lilac flowers
in summer. The tiny, aromatic leaves can be used in
sauces, soups, stuffing and meat dishes. Being native
to the Mediterranean this plant will thrive in a site
that is light, well drained and in full sun. The
ability to grow well in containers makes this an
excellent addition to any kitchen garden. |
|
|
|
| |
|
|
 |
Basil |
| This
half-hardy annual has very aromatic leaves that are
perfect for adding to sauces, pasta dishes, salads and
goes exceptionally well with tomatoes. Basil thrives
in warm areas and must be protected or moved in cold
areas; a pot on a sunny windowsill will be more than
enough protection. Plant or sow in a site that has
light, well dug and well drained soil and when it is
time to harvest simply take what you need from the
top, use immediately, dry or preserve in oil. |
|
|
|
| |
|
|
 |
Chervil |
| This hardy
annual is a welcome addition to dishes such as meat,
fish and poultry and for use in sauces and salads.
Plant or sow in soil that is well drained; the site
will depend on if you are growing summer or winter
chervil. The flowers of the plant must be removed
before they open to prevent the plant from self
seeding. |
|
|
|
| |
|
|
 |
Mint |
| This hardy,
herbaceous perennial can be an invasive plant if it is
allowed to be but it is a welcome addition to many
dishes such as drinks, salads and as an accompaniment
to peas and potato meals. As long as the soil is not
too heavy the plant should thrive but be aware that
regular maintenance will be required to prevent the
roots from sending out runners into the nearby soil
thus allowing the plant to spread. |
|
|
|
| |
|
|
 |
Dill |
| This hardy
annual is the perfect herb for beginners and amateur
gardeners alike as it is very easy to grow and
maintain. Use the leaves in salads and sauces or add
the seeds at the end of cooking to dishes for a
stronger flavour; if the seeds are added too soon they
can overpower a dish. Dill can be grown indoors and
out in most soils and requires at least 6 hours of sun
a day. |
|
|
|
| |
|
|
 |
French tarragon |
| This
half-hardy perennial has shiny, narrow leaves that are
perfect for use in sauces, chicken dishes and adding
depth to vinegar. It is most commonly found in Herbes
de Provence mixes. Due to its tender nature it is not
widely grown, however it is simple to maintain and a
welcome addition to any kitchen garden. Use light,
well drained soil and position the plant in a sunny
spot ensuring it will be sheltered from frosts and
wind. French tarragon will thrive in pots and
containers thus removing the need for a suitable
outdoor spot. |
|
|
|
| |
|
|
 |
Borage |
| This hardy
annual has both leaves and flowers that can be
utilised in the kitchen. Most commonly seen as the
leaves at the bottom of a glass of Pimm's borage
leaves and flowers are a perfect accompaniment to
salads, sauces, dips and as decorations in ice cubes
and on cakes. Always harvest the leaves the flowers
young as when the plants matures it starts to become
prickly and therefore unpleasant. |
|
|
|
| |
|
|
 |
Bay |
| This hardy,
evergreen tree or shrub is the perfect plant to grow
in a container and has leaves that will provide that
much needed flavour to sauces, stocks, meat and fish
dishes. Bay will grow in many soil conditions although
you might like to provide it with a rich soil if you
are growing it in a pot and simply position in a warm,
sunny spot. |
|
|
|
| |
|
|
 |
Chamomile |
| This hardy,
evergreen perennial is a creeping plant that is
perfect for growing as edging to paths and borders or
between paving stones. Most commonly used in the
making of chamomile tea it can also be used for pot
pourri. Plant in a sunny position into well drained
soil which has had plenty of organic matter added to
it. |
|
|
|
|
|
| Herbs
in pots and containers |
| Herbs can
be grown successfully in containers provided they have adequate drainage.
Containers make it easy to group plants accordingly to how vigorously they
grow and the type of care that they need. Because they are portable, herbs
in containers can be moved into a convenient position outside the kitchen
door when they are ready to use. |
|
| Most herbs will thrive in containers that
are at least 15cm deep. However fennel, which has a long root that needs
deep soil, and bay trees, which are big when mature, are best in large
containers. |
|
| Window
boxes can be used for growing upright and prostrate herbs. For
ease of
maintenance grow the herbs in adequate pots. Fill the window box with
gravel burying the pots up to the rim. This will make watering easier.
Terracotta pots are an attractive popular choice but need frequent
watering in dry spells. |
|
| Herb
gardens |
|
| Place
your herb garden as close as you can to the kitchen door
or at least next to a paved area for easy access. Choose
a site with sun for at least half a day. If your garden
is small you can blend your herbs into your flower
borders or as edging. |
|
| Plant lesser used herbs away from
paths or in borders where they can do their jobs whilst still
providing your garden with colour and amazing scents. |
|
| You will find that where recipes
call for vegetables and herbs they can often be grown together too
for example, basil can be grown with tomatoes. They taste
delicious together and basil can ward off pests that may destroy
your tomato plants. |
|
| Herbs
in raised beds |
|
|
|
Raised
beds are an essential addition to your garden when growing
herbs and vegetables. Raising the soil level not only improves drainage,
soil structure and
the laborious task of bending down, the deep soil also encourages
better root systems which in turn give you bigger and
healthier crops. Raised beds are available in kit form
coming in a range of sizes to suit every garden. Click
here to view raised bed kits. |
| Herbs are easy to look
after and to gather if they are grown in a raised bed. If you want to grow
herbs and your garden has a heavy clay soil then raised beds are an ideal
solution to give you well drained fertile soil. It is also a good way of
growing herbs accustomed to the Mediterranean climate such as thyme, oregano, sage
& rosemary. |
|
|
| Herb
Wheels |
|
| The perfect addition to any kitchen garden
these herb wheels provide an attractive way of growing many
herbs in one place. Site them close to your kitchen door,
plant with your favourite herbs and you will soon be enjoying
the produce all year round. Herb wheels allow you to grow
a range of herbs in one place and because they are divided
into sections the herbs will remain in their section without
moving in one the plant next to them. Maintenance is
required as with all plants but once you have got the hang
of it your herb wheel will make an excellent addition to
your garden. Buy
Herb Wheels. |
|
|
|
| Knot
gardens |
|
| The traditional formal knot garden, edged with box, rosemary, lavender or thyme looks fantastic. But a knot garden is time consuming to plant and is more difficult than other planting schemes to maintain. The edging needs trimming at least once a year and competes with the herbs for light, nutrients & water. Once mature a knot garden is a great addition to any garden.
Click
Here to buy Box plants |
|
|
|
| Herbs
in the border |
|
|
|
If you
have a border in full sun that is well drained, cut down on weeding by
filling the gaps between plants with herbs. Shrubby herbs that are needed
in small amounts such as rosemary can be grown as single specimens. Those
herbs that are needed in larger quantities can be grown in groups such as
chives and parsley. |
| Low growing coloured sages and mat spreading thymes
also make good plants for edging. Mint
is quite invasive so its worth plunging them in their pots to prevent
it spreading. |
|
|
|
|
Harvesting
& Preserving
|
|
|
|
There
are many methods of harvesting and preserving herbs and these
will differ from plant to plant and from area to area. It may
be necessary to follow the directions on any shop bought seeds
and plants or indeed adopt a trial and error approach however
there are some simple techniques that can be used with most
herbs that will enable you to get the best out of your
plants.
Harvest leaves and shoots
throughout the growing season but always before flowering as
this is when the herbs are at their best. Harvesting during
winter of evergreen plants should be kept to a minimum.
Harvest
herbs on a dry day before the sun has a chance to warm up the plants,
this will prevent any of the essential oils from
evaporating.
Handle the plants accordingly as
to not damage them, pay particular attention to aromatic
plants as any bruising to the leaves will cause the essential
oils to be released.
Harvest the herbs using a
method that will allow the plant to keep its shape and always
use foliage that has not been damaged.
If you intend to harvest the
flowers from a plant always do this once the flowers are full
opened and on a dry day.
Seeds can be harvested by cutting
off whole seedheads as they begin to turn brown but before
they have started to shed.
Roots are generally at their best
in autumn although they can be harvested at any point through
they year.
How
you preserve you herbs will depend entirely on the herbs you
are growing, it is always best to use your herbs where
possible after harvesting as this is when they are at their
best. However if it is necessary for you to keep your herbs
stored there are many ways in which to do this.
Herbs can be hung upside down in
order for them to air-dry. If using this method do not wash
your herbs first as this can encourage mould to grow. Leave in
a warm dry place until they turn crisp.
For a speedier way of getting
dried herbs you can use a microwave. Wash the herbs and pat
them dry, lay them on a piece of kitchen roll and microwave.
Check the herbs every 30 seconds as they may need
rearranging.
Certain herbs will keep their
flavour more using a freezing process rather than a drying
one. Choose soft leaved herbs to put into bags that have been
labelled accordingly and freeze until they will break down
easily.
When using decorative herbs it is
also highly effective to freeze them in ice cubes, this not
only preserves them but also creates a welcome addition to
beverages and punch bowls.
Seedheads can be placed in a paper
bag and kept in a warm, dry place to allow them to ripen and
fall off. Seeds for sowing should then be kept in a cool, dry
place.
Roots can be harvesting and stored
however they are usually at their best when fresh. Wash them
thoroughly then peel, chop or slice them. Allow to dry until
they become brittle before grinding and storing.
Store all dried herbs in a dark container to prevent the light
from affecting the flavour and aroma
|
|
|
|
Herbs
for children to grow |
|
|
|
It can often be difficult to get
children interested in gardening because of the long process
it can take to achieve a result from a plant. Herbs are a
great way to pique their interest and give them the
satisfaction of growing something that they can harvest and
use. Herbs such as spearmint and chives have tastes that
children may recognise and they have wonderful flavours that
will provide excellent accompaniment to many
recipes. |
|
|
|
Popular
varieties...
|
|
|
 |
Parsley
'Lisette' |
| Improved
Green Pearl type, Parsley Lisette produces a vigorous
rosette of longer stems and more pronounced finer
curled dark green leaves, that stand well without
yellowing or bolting. Parsley Lisette is ideal for pot
growing on a windowsill or the patio. Height: 30-60cm
(12-24in) |
| Sow
April-August outdoors; August sowings will overwinter.
Seeds can also be sown August-March under glass, or in
pots indoors. |
|
|
|
|
| |
|
|
 |
Coriander 'Confetti' |
| A
unique Coriander producing 'carrot fern-like leaves'
with that distinctive coriander taste but with
increased sweetness. Coriander Confetti is quick
maturing, producing plenty of leaf that can be used as
a 'cut and come again' salad leaf, or when a fully
mature plant. Easy and quick to grow, direct outdoors
or in containers. Height: 15-60cm (6-24in). Sow seeds
March-September at 4 week intervals. |
|
|
|
|
| |
|
|
 |
Basil
'Basilico Genovese' |
| The
most popular Basil, essential for authentic Italian
cuisine with strong scent and flavour. Basil Basilico
Genovese is easy growing herb for the windowsill or
outdoors. Sow seeds in early spring under glass or on
the windowsill. Sow seed thinly, 6mm deep, in trays
filled with good compost. When seedlings are large
enough to handle, prick out into trays of compost at
5cm apart. |
|
|
|
|
| |
|
|
 |
Sage - Salvia officinalis |
| Ideal
for rich foods plus traditional sage and onion
stuffing with duck and goose. A useful gargle for sore
throats. And don't forget that Sage also looks great
in the perennial border. Companion Plant: Reputed to
ward off carrot fly planted next to carrots. With
cabbage said to improve their flavour and
digestibility and to repel Cabbage Moth and Cabbage
White Butterfly. |
|
|
|
|
| |
|
|
 |
Rosemary - Rosmarinus officinalis |
| Its
powerful fragrance goes well with lamb and chicken.
Add Rosemary to tomato soup, stews and, finely
chopped, to fresh cooked peas. Rosemary tea is said to
help headaches, colic and colds. Sow seeds from late
winter to early summer in John Innes Seed Compost. Do
not cover the seed with compost. Make sure that the
compost is moist but not wet and seal in a polythene
bag until after germination. |
|
|
|
|
| |
|
|
 |
Oregano |
| A
hardy perennial herb, Oregano has sweet smelling,
aromatic foliage which can be used fresh or dry for
flavouring moussaka, stews, sausages, omelets,
stuffings, pizzas and all Italian dishes. Try it
sprinkling Oregano on lamb or pork before cooking. The
flowers produced in summer and autumn can also be used
for flavouring after they have been gently dried.
Flowers summer. Height 30-45cm (12-18in). |
|
|
|
|
| |
|
|
 |
Thyme
'Old English' - Thymus vulgaris |
| An
old favourite for stews stuffings etc., mixed herbs
and bouquet garni. Old English Thyme stimulates the
appetite and helps the digestion of fatty foods. Helps
repel cabbage root fly. Companion Plant: Grow Old
English Thyme close to cabbages, cauliflower, broccoli
and brussels sprouts as it is a great deterrent of
cabbage root-fly or cabbage worm. |
|
|
|
|
| |
|
|
 |
Chervil - Anthriscus cerefolium |
| One
of the most deliciously flavoured of culinary herbs,
widely used on the Continent, Chervil is one of the
few winter hardy herbs for all-year-round fresh use.
It has a rich savoury taste of its own often said to
resemble that of caraway, which blends well with fish
and meat. The leaves can be chopped and used in
salads, stews, herb butter, dressings, etc., or used
as a garnish in the same way as parsley. |
|
|
|
|
| |
|
|
