Freshen up your cooking with these easy to grow herbs. You don’t even need an allotment to grow herbs! With a few pots and a sunny windowsill you are set! The key is treating each herb differently because some herbs like Mediterranean herbs are very different from leafy herbs that love moisture.
Know which herbs like what
Plants like rosemary, thyme, sage and oregano, can be found on dry, sunny slopes. They like well-drained soil and need little water. Plants like parsley, chives, mint and coriander, can be found in moist soil and enjoy partial sun and shade. These plants do best when grown in a richer, more organically-amended soil and need to be kept evenly moist. Basil is very sensitive to cold and needs to be grown indoors until the weather is warm at night.
Mint has an aggressive root system, and will quickly take over any container it is planted in, especially if it is sharing that container with other plants. Chives, parsley and coriander will get along if there is enough room, and the same goes with rosemary, thyme and sage. A container garden has its limitations, and in order to make the most of the space you can group the plants in the garden by how much water they need.
Pots, compost and drainage
Allow around 20-25 cm across for most herbs. Allow more for rosemary and mint. Every plant needs good drainage or soggy roots will rot the plant. Terracotta is good for rosemary and mint and other Mediterranean herbs because it dries quickly. However, glazed or plastic containers are good for other herbs because they hold moisture longer.
Use a peat-free multipurpose compost, and mix in a generous handful of grit or perlite for improved drainage for rosemary, thyme and sage. Raised pots, on feet, help water to escape. Empty saucers after they have rained. A saucer on a windowsill is helpful but not if it means the water will take hours to evaporate.
A year of growing
Parsley, coriander and chives should be sown on a bright windowsill in spring and young plants hardened off for a week or so before planting outside. Summer is the prime time for harvesting. Pinch out the tips of basil and mint to encourage bushy growth. Harvest little and often to stop the plant stripping. Water early in the morning or in the evening. During hot weather check the plants as the soil dries out quickly.
Autumn is the time to collect cuttings of rosemary and sage, or to dig up a clump of chives and pot them for the kitchen. Bring basil and other tender herbs indoors before the first hard frosts. Reduce feeding, and stop watering so frequently, since plant growth is slowing down.
Preparing herb gardens for winter isn’t too difficult. Hardy plants like thyme, sage and rosemary can be left outside, however, protect pots by moving them to a sheltered wall, or lift the pots to have a space to drain. Indoor southern exposure windows will provide enough light for parsley, chives and mint to grow, however, they will grow slower. Turn your pots often to avoid the plants from leaning against the window.
Harvesting and keeping them going
Cut just above a pair of leaves, taking no more than a third of the plant at one time. Regular picking stops herbs from flowering and going woody. However, a few chive and thyme flowers are lovely and are good for bees and salads. Feed every few weeks with a diluted liquid feed, but Mediterranean herbs, like rosemary and thyme, don’t need extra feeding. In fact, thyme prefers lean conditions.
Extra herbs can easily be frozen. Parsley, chives, and mint can be chopped and packed into ice cubes with water to be added later to stews. Woody herbs can be hung upside down to dry in a warm, airy location.
Parsley is biennial and basil is usually annual, so replace tired plants every couple of years. With the right pot, a bright spot and a little regular attention, a small collection of herbs will keep your kitchen fragrant all year round.
Remember herbs like to be noticed. Get used to brushing your hand against their leaves when watering. Get to know when their soil is dry, possibly an inch below the surface. As the seasons change, make adjustments to your care. Before long, you will learn each pot’s tendencies and instinctively know which to pick for dinner.