It’s a time-honoured tradition to grow herbs in gardens of their own. These days, I’ve seen lots of herbs planted amongst other garden plants or used as edging plants. Today, herbs have become plants that are suited to all sorts of pots and containers. Small gardens and units with a balcony are perfect places to grow herbs.
Number one — herbs have to have sunlight, at least for half a day. Some varieties will grow in a little shade, but the majority prefer full sun. Herbs love a really good-quality potting mix that provides excellent drainage. Use a liquid fertiliser once a month.
Most nurseries sell herbs as seedlings in six-packs or twelve-packs. If you want your seedlings to be big and strong, plant the little seedlings into 100 ml pots. Two to three weeks later, they’ll be a lot stronger and should grow very quickly. Remember to put them out in the sun and water daily.
Sometimes I plant only half of the 100 ml pots, then three to four weeks later I plant the balance. That helps the crop last longer.
My favourite herbs
Parsley – the most popular herb.
Rosemary – grows like a shrub. Roast lamb? Yes!
Thyme – lemon thyme has a beautiful lemon aroma, great with chicken and looks good in pots.
Tarragon – French tarragon has a licorice-pepper flavour. Amazing.
Mint – loves water. Perfect for summer cocktails and dressings.
Vietnamese mint – a different flavour. There is also chocolate mint.
Ginger – slow growing but worth the effort. One of nature’s great gifts.
Sage – the purple variety adds wonderful colour to your garden or pots.
Oregano – Greek oregano is a favourite.
Coriander – great in Asian food. Don’t grow it in summer heat.
Basil – a must-have for homemade pizza and many other uses.
Marjoram – sweet and peppery flavour.
There are hundreds more.
Whatever you choose to plant in the garden or in containers, don’t make them too far away from the kitchen door. Nothing is more frustrating than finding you need a sprig or two for the dish you’re cooking and having to make an expedition to the bottom of the garden.
Today, we most often use herbs when preparing food. Any cook knows how useful it is to have fresh herbs on hand. Herbs straight from the garden add flavour and scent that make a dish something special. Restraint, however, is advisable — add a little at a time, tasting as you go.
You don’t want to taste the herb before you taste the food.
Enjoy your gardening and your cooking.
