Starting a Kitchen Herb Garden

Herbs are among the most rewarding plants for a small garden. They are expensive to buy fresh, easy to grow, and many are attractive enough to include in ornamental borders.

Choose herbs that suit your space

• Basil — tender annual; loves warmth and rich soil.
• Parsley — biennial; tolerates partial shade.
• Coriander — fast growing; bolts in heat.
• Mint — vigorous; keep in a pot to control spread.
• Rosemary, thyme and sage — Mediterranean perennials; need sun and sharp drainage.
• Chives — perennial; happy in most soils.

Containers work well

Use pots at least 20–30 cm deep with drainage holes. Use a free-draining potting mix. Group herbs with similar needs: moisture-loving basil, parsley and chives together; rosemary, thyme and sage in a drier, sunnier pot.

Light and water

Most culinary herbs want 6 hours of sun. Water regularly but let the surface dry between waterings; Mediterranean herbs rot in soggy soil. Feed lightly — too much nitrogen reduces flavour.

Harvest often

Regular picking keeps plants bushy. Pinch basil tips above a leaf pair. Cut parsley and coriander stems near the base. Snip chives in bunches. Avoid removing more than one-third of a plant at once.

Preserve the surplus

Freeze chopped herbs in ice-cube trays with water or oil. Dry woody herbs in a warm, dark, airy place. Pesto is an excellent use for a glut of basil.