How To Sow & Grow Herbs

Growing from seed

Most herbs can be started from seed on a windowsill, or in a propagator set to 20°C, and then transplanted to their final position in the herb garden or into outdoor containers once the risk of frost has passed. Cover seed trays or small pots lightly with compost and keep moist; avoid over-watering. In the case of lemongrass, do not cover with compost.

Transplant seedlings into small pots when large enough to handle, and grow on until large enough to plant out. Some herbs, such as parsley or oregano, can be slow to germinate.

Alternatively, sow thinly directly into the ground where you want the herb to grow, or into prepared containers; cover lightly with compost, and keep moist and free of weeds. Thin plants as necessary. Thyme and basil are best sown in their final position. If sowing early, it may be necessary to protect against frost, using fleece or cloches.

Planting out

If purchasing plants by mail order, unpack them as soon as possible, remove all wrappings and keep in a cool, bright place until you're ready to plant out. Water if necessary.

When planting out, space plants at intervals (6" (15 cm) apart for chives/garlic chives, oregano and similar plants, 8" (20 cm) for coriander, 12" (30 cms) apart for large plants such as borage, and very bushy plants such as thyme).

Cultivation

Most herbs prefer a rich, moist but well-drained soil or compost, but many will also tolerate poorer soils. Thyme, in particular, prefers a gravelly, well-drained soil.

Most herbs are perfectly happy to grow in full sun. For herbs such as basil, thyme and borage, the more sun they get, the better the flavour of the herb. Other herbs, including parsley, coriander, oregano and chervil do benefit from partial or midday shade. Rosemary, dill and bay prefer a sheltered sunny spot.

Invasive herbs, including most mints, tansy, and horseradish, are best grown in containers to keep them under control.

Maintenance

Many gardeners believe herbs have a better flavour if not allowed to flower (although thyme tastes best when flowers are in bloom). However, borage and chive flowers are edible and can be added to salads. Parsley should not be allowed to flower as the leaves will become bitter and inedible. Cut back coriander once it begins to flower, to encourage fresh growth.

Some herbs, including the mints and basil, can become very leggy as the season progresses. Pinch out the tops of basil and other similar plants to maintain bushiness, or cut back herbs such as mints, chives, thyme or chervil to promote fresh growth. Do not cut into the old wood of rosemary or older thyme bushes otherwise they may die. Prune sage in spring rather than autumn.

Herbs such as lemon balm and borage will self-seed very vigorously if left to their own devices so remove most (but not all) seedheads after flowering.

Container Growing

Most herbs will grow happily in containers outdoors, although ensure that plants with long tap roots (fennel, horseradish, tansy, caraway, lovage) are in large enough pots. Those likely to grow tall (fennel, lovage) may need to be staked to ensure they don't flop over. Herbs such as parsley, chives and basil can be grown in smaller pots on the kitchen windowsill. Keep containers well watered and provide protection as appropriate. Lemongrass grows well in containers in the greenhouse, or in a warm place in the house (a kitchen or bathroom windowsill is ideal), and can be put outside on hot days. However, it will require winter protection.

Propagation

Cuttings

Softwood cuttings may be made from most perennial herbs in the spring, including mints, rosemary, thymes and sage. Semi-hardwood cuttings from shrubby herbs should be taken towards the end of the growing season.

Root cuttings

Some herbs, such as horseradish, mints and tarragon, can be propagated through root cuttings.

For mints and tarragon, dig up underground runners and cut where you see a small growing node. Put the pieces of root into a seed tray and cover with compost. Water in and leave.

For horseradish, cut up roots into short lengths, and either plant directly into the ground or start them in individual pots, to be planted out later.

Division

Clumping herbs, such as chives, tarragon or lemongrass, or herbs that form a mat, such as oregano, can be divided every 3-4 years.

Harvesting

Most herbs can be harvested on a cut-and-come-again basis throughout the season, which also encourages regrowth.

Most important of all, enjoy your herbs. They add colour and texture not only to your garden but also to your food!

Happy gardening!

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