How to Grow Heavenly Herbs in Your Garden

A recent blog of mine talked about creating a cottage garden, which can include a range of herbs. Many of us will grow herbs for their culinary use; however they can be grown for pot-pourri, medicinal or even ornamental reasons. If you have children and a small space in the garden, then encourage them to plant and look after the herb garden, they will also be slightly more inclined to eat what they have grown themselves, thus expanding their food variety.
Herbs can range from plants grown annually from seed, such as Basil, to more permanent perennials, like Tarragon and then shrubs like Rosemary, Lavender and Bay.
Herbs grown from seed should be sown in the spring. Perennials, including Chives and Marjoram, should be planted in the spring and summer. Shrubby herbs, Sage for example, can be planted all year round. If you're a lazy gardener go for the perennial varieties!
For the best results plant herbs in a South or West facing border. This protects from cold and and frost and sunshine will light up the ornamental foliage of many varieties to wonderful effect. Good drainage, compost, feeding and watering will keep them healthy and vigorous.
Pruning:
Herbs such as Garden Lavender, Rosemary and Sage benefit from a hard pruning in early to mid spring. Others such as Bay can be clipped into shape.
Feeding:
With all plants where foliage is an attraction, an annual feed in the spring with a general good fertiliser will give good results.
Now: - How to use your heavenly herbs
Here are some suggestions for you:
In cooking - an obvious place to start:
• Basil, Chives, Mint, Rosemary, Tarragon, Chervil, Marjoram, Thyme, Fennel, Coriander, Bay and Rocket - are all wonderful additions to a wide variety of dishes. My absolute favourite is Coriander which I find excuses to use frequently
In making Pot Pourri
• Bergamot, Camomile Flowers, Rosemary, Lavender and Sage
Some herbs like, Sage and Mint make wonderful ground cover and Rosemary and Lavender can make wonderful low hedging.
Here are some extra herbal delights:
The flowers of some herbs have a milder and sweeter taste than their leaves, so try adding basil flowers to a tomato salad or basil, chives and salad rocket flowers can be added to soured cream, yoghurt or creme fraiche to make an unusual dip or accompaniment to baked or new potatoes.
A quick recipe for salad dressing:
Herbes De Provence Oil
16cm (6in) sprig of rosemary
4 sprigs of thyme
12 basil leaves
4 bay leaves
3 split cloves of garlic
1 tsp dried green peppercorns
2 slices of dried orange peel
2 dried flower heads of lavender
Extra virgin olive oil
Place all the ingredients in a sterilised bottle and top up with the extra virgin olive oil. Store it for a month before using. Mmmmm give it a try!