Grow to eat: start a herb garden for super-fresh seasoning
I’m interested in growing herbs to improve my cooking and for their under-appreciated ornamental value. The cooling, aromatic foliage adds a real sense of sophistication to outdoor spaces.
I have an easy and beautiful evergreen combo outside my front door in blasting hot sunshine. A large 16in (40cm) pot contains upright rosemary and leafy sage, with tall, fluffy fennel behind and low-growing thyme at the front. I snuck in a lavender for my favourite cocktail, too.
This selection from the Mediterranean enjoys drier soil, perfect for the forgetful waterer (guilty). I went to embarrassing lengths to find white-flowered varieties, but you don’t have to waste your time.
My biggest mistake has been growing herbs in small quantities. One tricolore salad and they’re gone. Thrust aside those gift pots emblazoned with “Herbs”, they’re too small. You need a football-sized leaf mass per herb, minimum. Buy large plants from pepperpotherbplants.co.uk or your local nursery. Supermarket plants are just guaranteed to die – it’s not you, it’s them.
Some, like basil and parsley, are best grown from seed en masse (you'll need five-10 plants). Basil can be pernickety, but sown this week indoors it will be happy outside later in sun and soil that doesn’t dry out. Allow each plant 12in (30cm), and pinch growing tips to encourage bushiness. Alternate plants when picking so that they recover.
On my allotment I’m designing a three metre bed that will hold more herbs than a Jamie Oliver recipe. It has room for taste tests, including three basils: ‘Sweet Green’, ‘Purple Ruffles’ and ‘Queen of Sheba’ (chilternseeds.co.uk). To counter such culinary thrills I’ll grow camomile and mint for calming teas.
Plant herbs this weekend for super fresh seasoning and instant chef-chic.
Jack blogs at jackwallington.com. Twitter @jackwallington; Instagram @jackjjw
