A Guide to Growing Herbs

Basil
– Need good sunlight, and a rich and well-drained soil
– Pinch out the top layer of leaves to help the plant grow out further
– Sow regularly for a summer-long supply
– Basil leaves can be harvested 60-90 days after seeding
– Can consume fresh or dried

Bay
– Need full sun or partial shade to grow
– Can be grown in all types of containers – including coir pots – both indoors and outdoors
– The most ideal soil for Bay leaves would be slightly acidic
– Leaves can be picked during summer for drying

Caraway
– Need well-drained, nutrient-rich soil, and prefers soil with a 6-7 pH.
– Best grown in full sun, or a spot with only partial shade
– A hardy plant, can grow in colder and hotter temperatures
– All parts of the caraway plant are edible and can be used in cooking. Seeds and leaves can add a citrus-peppery flavour to dishes, while the stems and roots can be used as vegetables.

Chervil
– Seeds are very fragile and are at risk of transplanting shock, so should be planted in their permanent location
– Need part shade to grow
– Flowers, leaves and roots are edible
-If growing from seedlings, keep soil moist at all times

Chives
– Require full sun and neutral pH soil to grow
– can be grown outdoors or on a indoor windowsill
– Leaves, bulbs and flowers are edible
– Ready to harvest approximately 2 months after seeds are sown

Coriander
– Need well-drained, nutrient-rich soil and full sun to grow
– Require regular watering
– Takes approximately 6 weeks to mature and be ready to harvest
– Leaves and roots are frequently used fresh in cooking, with seeds used dried in curries

Dill
– Grows best in well-drained neutral to slightly acidic soil and full sun
– Keep the soil moist until the seeds sprout
– Cut flower heads back to encourage leaf production
– Leaves can be used fresh or dried and seeds can be used dried

Mint
– Need well-drained, nutrient-rich soil and full sun or part shade to grow
– Mint can be harvested from May to October
– Grow in a pot to limited the size of the bush
– Leaves used for flavouring for a variety of foods, sweet and savoury, and makes a lovely herbal tea

Parsley
– Can grow both cut-leaf and flat-leaf varieties in your garden
– Need well-drained, nutrient-rich soil and full sun to grow
– Keep the plants well watered, and harvest the leaves regularly to encourage more form
– Use the leaves fresh, very popular in salads, soups, and fish dishes

Rosemary
– Need well-drained, nutrient-rich soil and full sun with shelter in cold areas to grow
– Best to grow in a pot or container for the first few years
– Cut back after flowering to prevent plants from becoming straggly and woody
– Fresh and dried leaves can be used for flavouring, especially with potatoes

Sage
– Sage loves a warm, sunny, sheltered spot, and can be grown with other ornamental plants
– Prune during early spring to encourage bushy growth
– Fresh and dried leaves can be used for flavouring

Tarragon
– Grow in large pots filled with gritty compost or plant in a sunny, sheltered spot with well drained soil
– Harvest tarragon from late spring to early autumn
– Fresh and dried leaves add flavour to a variety of dishes

Thyme
– Need well-drained soil and full sun to grow
– Trim lightly after flowering to encourage bushy growth
– Fresh and dried leaves are great with vegetable and soup recipes
– Herbs are an amazing addition to your gardens and add so much flavour to your food recipes. With many easy to grow both indoors and outdoors, anybody can grow herbs!