Do you fancy yourself as the next Jamie Oliver or Gordan Ramsey or are you more of a “chuck it all in and hope for the best” kind of cook?
Whatever your skill level in the kitchen, fresh herbs “on tap” can really help to raise your culinary game and bring a whole new depth of flavour to your favourite dishes.
The great thing about herbs is that they are easy to grow, either indoors on the windowsill or even better outside in a dedicated herb garden, in borders between your other plants or in pots, so just about anyone can give it a go.
Growing from seed can be a steep learning curve for anyone, but here at Birchgrove we have a wide range of potted herbs, ready to take home and replant wherever you want.
Taking care of your herbs
Many are relatively low maintenance, although if you’re growing in pots you will need to get into a routine of watering and feeding them regularly.
The best compost to grow herbs in is loam-based, like John Innes. Feed your pot-grown herbs regularly throughout the growing season, following the manufacturer’s instructions. Over-feeding can cause the leaves to lose their pungent flavour so don’t be too generous.
Also, make sure your containers have adequate drainage holes and are raised on bricks or ‘pot feet’ to prevent water logging in the winter. It’s also worth protecting pots in severe icy weather by placing them against a house wall and/or wrapping the pot in bubble wrap.
Using and storing herbs
When harvesting herbs, take the leaves from the outside of the plant, allowing new leaves to develop in the centre – and don’t pick more than a third of the foliage at a time to enable the plant to recover.
Did you know, herbs are excellent for freezing, enabling you to enjoy their flavours all year round. This is especially useful for fast-growing herbs like coriander, parsley and dill, and can help you resolve a glut. Either freeze whole sprigs in freezer bags or freeze chopped herbs with water in ice cube trays.
Here’s some of our favourite herbs which can be grown at home.
Basil – leaves can be used fresh or dried.
Chervil – Delicate anise flavour, leaves used fresh in salads or in French cooking; flowers and roots are also edible.
Chives – Mild garlic-like flavour; leaves, bulbs and flowers are all used.
Coriander – Leaves and roots used fresh, especially in Thai cooking and seeds used dried in curries and pickles.
Dill – Leaves are cut in spring and summer for using fresh or dried; seeds harvested in summer for use dried, all widely used in cooking, especially Scandinavian cookery.
Marjoram – Leaves are picked during the growing season; often used dried in Italian, Greek and Mexican cuisine.
Mint – Strongly aromatic leaves used for flavouring and tea.
Parsley – Pick leaves just before flowering and use fresh; an essential ingredient in French, Italian and Middle East cookery.
Rosemary – Fresh or dried leaves are used for flavouring, especially meat such as lamb. Fresh sprigs can be steeped in vinegar or olive oil.
Sage – Leaves are used to flavour many dishes, especially meat. Fresh or dried leaves are used for tea.
Thyme – Fresh or dried leaves and flowers used to flavour many dishes especially French cookery.