Everyone can have a herb garden, no matter how limited their outdoor space. Unlike fruit and vegetables, most herbs are ‘cut and come again’ plants, and a single specimen is enough to keep a family cook happy. Whether you’re planning a fully planted, parterre-style kitchen garden, or just a few pots on the windowsill, herbs will ramp up your flavours and spice up your menus.
When to plant
Depending on the weather, most herbs can be planted in the ground from March onwards. Mint, dill, coriander and thyme will all do equally well in containers or in the ground, as will rosemary, tarragon and sage. Chives, basil and parsley can be planted in pots indoors now, and the seedlings transplanted once any threat of frost is over.
Where to plant
Small individual pots will need regular watering over the summer to avoid drying out. Larger wooden planters can accommodate several herbs and are easier to maintain. Rosemary, thyme and sage like drier conditions, whereas parsley and basil require watering daily. Companion planting of similar taste profiles works well too – try lemon thyme and lemon verbena in the same pot close to your rattan garden furniture to enjoy the aromatic fragrance.
Seeds, potted seedlings or cuttings
Some marvellous features of herbs are that they tend to be naturally occurring in the wild, fairly hardy and easy to cultivate. Consequently, you can start your herb garden from cuttings begged from green-fingered friends, small plants from the garden centre, a packet of seeds or even by simply planting out a rooted plant in a pot from the supermarket.
Fragrant, aromatic and endlessly versatile, herbs form the backbone of many recipes, and growing your own herbs is hugely satisfying.
