GROWING GUIDES - HerbsUpdated 2 years ago

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Herbs have been used as an ingredient in cooking, medicine and cosmetics for thousands of years. Although many of them were initially brought over by the Romans, every culture throughout the world has its own history with herbs. During the reign of James I, medicinal use of herbs was associated with witchcraft. As a result, many early writings on the medicinal benefits of herbs were lost. Fresh herbs are not only high in antioxidants, but some contain compounds that can soothe all manner of ailments.

Average time to harvest : 8-10 weeks

Sowing depth : 0.5cm

Ideal growing temperature : 15-20°C

Soil Type : Warm well drained soil

Growing at a Glance

• Most herbs are easy to grow, low maintenance and versatile. They can be grown anywhere; in a designated plot, raised beds, pots, containers, among flowers, or year round on a sunny kitchen windowsill.
• They generally prefer well-drained soil in a sunny, sheltered spot.
• Always read seed packets, as different herbs have different growing requirements.
• Seedlings may need thinning out and potting on.
• Ensure soil is light and fertile. If heavy, incorporate organic matter and horticultural grit.
• Harvest herbs by taking from the outside of the plant fi rst, letting the smaller leaves within to grow on and develop. Pick no more than a third of the foliage from one plant.
• For a continual supply of annual herbs, sow successionally, every three to four weeks.
• Harvest annual herbs approximately 8-10 weeks from sowing.

Types of Herbs

Herbs can be divided into three main groups; annuals, biennials and perennials.

Annuals have a one year life-cycle and include: dill, coriander, chervil, lovage, rocket and basil.

Biennials have a two year life cycle and include: Parsley.

Perennials have a life-cycle that continues over many years and include: rosemary, chives, garlic chives, oregano, sage, thyme, fennel and mint.

Sowing Seed

Annual herbs can be sown all year round to grow crops indoors on a bright windowsill. Lightly cover over with compost, and then place pot into a tray of water. Place somewhere warm to germinate. Spring sowings can also be moved outdoors once they have been gradually acclimatised to outside temperatures.

From March onwards, seeds can be directly sown outside into their final growing position. Again, ensure the soil is rich and well-drained, adding organic matter and coarse grit if necessary. Create a shallow drill, water area and sow seed thinly into drill. Cover seed lightly with soil, and mark and label the sown area.

Pricking out

To avoid overcrowding, prick out seedlings and re-pot.

For seeds sown directly outside, thin-out to avoid over-crowding once the

seedlings are established.

Growing On

Once perennial herbs are established and growing well, they can go outside for a few hours every day to acclimatise to outdoor conditions. After a week or two, plant them up in their fi nal growing position, adding plenty of coarse grit and organic matter.

Hints and Tips

Try sowing a line of fast growing annual herbs in between your veg to save space. Grow perennial herbs alongside a path to enjoy the aroma. Creeping thyme planted between bricks in a path will release a burst of fragrance each time you walk over it.

Certain herbs, such as basil, chives and parsley, grow well inside on a sunny kitchen windowsill. Easily accessible for cooking, they also look attractive and are a valuable ‘cut-and-come-again’ crop.

Mint is a vigorous plant, so grow it in a pot to contain it, otherwise it will run rampant through your beds.

Herbs can easily be dried and stored in a jar, or try freezing them to enjoy them at a later date. Either leave them on the stem and freeze on a tray before placing the frozen sprigs in an airtight container, or place the chopped herbs in an ice-cube tray and top up with water before freezing.

Mr Fothergill‘s recommended varieties

Basil Sweet - A very popular and classic basil with large sweet leaves.

Thyme -  A wonderful unique flavour, ideal with meat, fish and eggs.

Sage - Robustly flavoured evergreen. Strong, aromatic flavour for meat. Great for stuffings especially pork or poultry.

Rosemary - A traditional Mediterranean flavour and a classic with lamb. Ideal in a sunny position, in well drained soil.

Coriander Cilantro - Large, fantastic, abundant leaves. Was bred to avoid bolting, therefore leaves are slow to run to seed.

Chives - Loved for its fresh delicate onion flavour. Complements many dishes including salads and sauces.

Plant Maintenance

If you’ve been growing herbs in pots, ensure they don’t get overcrowded or pot-bound. You may need to divide and pot on. You’ll also need to give them a regular feed with a balanced fertiliser.

Pick herbs little and often to prevent them going to flower.

Jargon Busting

Organic Matter

Broken down matter of plants, leaf mould, manure and compost.

Annual

A plant that completes its life cycle in a single growing season.

Perennial

Plants that tend to live for more than two years.

Biennial

A plant that completes its life cycle over two years, usually developing in the first year and flowering in the second.

Germinate

When seed produces its first leaves.

Pricking Out

Removing seedlings from growing trays and planting them into individual pots to grow on.

Bolting

Crops flowering and setting seed. Premature bolting is often caused by stress due to temperature change or erratic watering.

Common Problems

Bolting Annual herbs, such as basil, coriander and dill, can bolt when stressed. Ensure, they’re in rich, welldrained soil and aren’t overcrowded. Provide shade from the hot midday sun. Pinch out the growing tip to avoid flowering.