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New herbs are best planted now whilst the ground is still warm and the risk of frost is still far enough away, allowing them to become established before the spring.
There’s nothing better than giving a portion of your garden over to a herb border as not only do they look and smell amazing all year round, they also have culinary uses making them a favourite with everyone.
The more popular herbs are:
Chives: A personal favourite of mine, as with their purple pompom heads on long green stems, they dance about the garden like mini alliums without the expense. The flowers are amazing when rubbed into beef before cooking, and the stems can be dried to add flavour all year round.
Dill: This adds a fluffiness to the herbaceous border that is impossible to imitate with any plant. Although wonderful with fish, as a salad with cucumber and a little lemon juice, it’s a quick side dish that will always please.
Lavender: Yes! It can be used in cooking, roast potatoes, ice cream, cakes and biscuits all taste delicious with a little lavender added!
Mint: At its peak at this time of the year mint is a wonderful fast growing herb that can be used in so many ways. Harvest the last of the beetroot and add vinegar and mint to pickle, or added to desserts, the last of the Pimms or even dried and mixed in with the pot pourri!
Oregano: Variegated or block coloured, oregano once established provides great greenery to a border, add to pizzas, Italian meals, soups, stews, risottos, bolognaise and meatballs!
Parsley: A traditional favourite and this time of year the seeds are probably being scattered across the herb patch ready to sprout in the spring. Although Parsley is a perennial it is best replaced every two years as it can become a little tasteless, however when fresh it adds delight to fish dishes, sauces, meat and vegetables, it really is a great all-rounder.
Rosemary: Not just for lamb, rosemary is great with beef and fish too. As a child I remember the potato patty from our local fish and chip shop that was laden with rosemary giving them a distinctive taste that I couldn’t work out until I started gardening for pleasure!
Sage: When treated well some sage will flower, and the blooms are as glorious as any lavender. A truly spectacular plant when not allowed to grow woody, this is wonderful for winter, for adding depth to any meat dish.
Thyme: I recently discovered orange thyme and its benefits. Lemon thyme may blend perfectly with chicken; however orange thyme is delicious with duck!
It’s worth noting that ALL of these can be picked now and frozen. Birds eye are charging a fortune for freshly picked frozen herbs, so save yourself some money and set aside a drawer for these aromatic beauties!
Sam Goodwill works for a company called Lavenderworld who supply any lavender related products including plug plants and hardy perennials.
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