A Guide to Growing Herbs

A Guide to Growing Herbs

All the popular herbs, such as basil, coriander, dill, tarragon and thyme, to name a few, are easy to grow in your home gardens, in raised beds, containers, allotments, and on your window sills. Herbs grow best with the help of the sun, and well-drained, moisture-retentive and nutrient-rich soil. We recommend using CoirProducts Coco Peat, as it has excellent water drainage, holds moistures well, and with added nutrients, makes an ideal potting mix for your herbs.

Sow herb seeds during the spring and summer. Bring the grown herbs in during winter and place them on a south-facing windowsill, as they will still get the sunlight they need, but will also be protected from frost. Use larger pots for the stronger, hardy herbs like mint and sage. CoirProducts 17cm coir pots are a suitable container for these herbs. Herbs like basil, chives, and parsley should be sown during January to early April and herbs like chervil and coriander can be sown from March. Some herbs are ready to pick within a few days of sowing, while some may take a few weeks.

Here are some tips for growing herbs in your garden:

BasilBasil
– 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

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

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

Rosemery

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

Sage

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!

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