Growing Herbs

Herbs are valued for their culinary, medical, decorative and aromatic properties. They come in a diverse range of sizes, shapes and habits, ranging from ground-creeping thyme through to the tall architectural stems of angelica. The choice of herbs is so great that there is always something to offer a gardener with only a window box or hanging basket. A herb garden offers a treat for the senses and these fragrant plants are really easy to grow.

Herbs can be grown in a range of settings, from custom designed herb gardens to ornamental borders. They can also be grown as companion plants in the vegetable garden and are eminently suited to growing in containers, hanging baskets and window boxes.

Herbs range from tall showy herbaceous plants such as fennel (Foeniculum vulgare) and tansy (Tanacetum vulgare) to ground hugging cushion plants such as thyme (Thymus vulgaris). The majority of herbs originate from dry sunny environments and so need sunshine to help them to develop their essential oils. It is best to site herbs in an open, sunny spot in the garden where they will thrive.

Most herbs like dry sites and the sunnier and hotter the site the better they will taste. The taste and smell of herbs is usually due to the production of essential oils within the plants. If they are grown in hot conditions, then the concentration of essential oils will be greater. Growing herbs in very moist rich soils can accelerate their growth, but will result in a milder flavour. They will also look better and flower less than their ‘hot site’ counterparts and are easier to harvest. Loamy soil with some added organic matter is best for herbs and this means that they can be planted among vegetables in the kitchen garden.

Herbs may be sown outdoors directly in the soil, just like vegetables. The preparation of the seedbed and the sowing techniques are exactly the same. Herbs can also be planted under cover and raised in the same way as early vegetables and bedding plants and then hardening them off before planting out in the garden. This method is particularly suitable for tender, leafy herbs such as basil or coriander.

Herbs can be sited anywhere in the garden as long as it is sunny. They have a range of forms and colours and often make valuable additions to the ornamental garden. Foxgloves (Digitalis), sage (Salvia officinalis) and the curry plant (Helichrysum italicum) are a few examples of herbs that can be used in annual and herbaceous borders as well as in the kitchen garden. Some herbs, such as mint (Mentha) and lemon balm (Melissa officinalis) can become very invasive if they are not contained in a pot or sunken sink when growing among other plants in an ornamental border. Remove the flower heads from the mint before they have had a chance to seed, as the seed will germinate all over the border.

Herbs make excellent subjects for use in pots and containers and are wonderful for patio gardens that catch plenty of summer sun, although you need to make sure that the potting mix never dries out. Raised beds, which provide good drainage, are also good areas for growing herbs. Always plant them in a free-draining potting mix that will not become waterlogged. There are numerous cultivators of culinary herbs that can be used for ornamental purposes, and groups of pot grown herbs can be extremely decorative as well as supplying you with a range of fresh flavourings. Thyme, rosemary, lavender and sage are all good choices to grow in pots, either outdoors or on a window sill.

Herb pots require little maintenance, save for watering and the occasional feed during the growing season. Herbs are not plants for the long term and should be restarted annually or every other year. Herbs that are permanently in pots, such as bay trees, will need repotting every year. Spreading herbs like thyme can be lifted and both top-pruned and root-pruned prior to repotting.

Potted herbs may also be grown in the greenhouse to ensure a supply both earlier and later in the season. Try growing basil, coriander, chives and dill in pots. Pots raised under glass can be brought into the kitchen for ease of use. A series of successional sowings under glass will ensure that you have fresh herbs for most or even all of the year, both indoors and out.