Herbs, in most cases, are tough wild plants which when spoilt by the lush conditions of a garden, will thrive and romp away. It's a myth that all herbs like full sun, even good old basil likes partial shade at midday. So when planting your garden, you can divide your plants into two sections, those like Thyme, Sage, Rosemary, French Tarragon and Oregano that like full sun and those that like partial shade, such as Rocket, Sorrel, Mizuna, Mustard, Parsley and Chervil.
When growing herbs in containers, use a soil based compost, such as John Innes potting compost, this is because there are very few herbs that grow in peat and a soil-based compost retains moisture which is a must to stop containers drying out. Water containers in the morning rather than evening - this gives the plants a chance if the temperatures are hot during the day, especially for containers grown in full sun. Feed container plants weekly from March to September using a proprietary feed. This keeps the plants healthy and helps them produce leaves, especially on 'cut and come again' salads.
Aromatic bushy plant with small leaves and blue flowers. Ht 55cm Good for encouraging bees in the garden and vegetable plot.
East Indian strain. Grow as a tender perennial. Height 20 - 30 cm. Used for flavouring and scents.
Lovage. Yellow flowers with dark leaves. Perennial. Used for flavouring soups, casseroles and root vegetables.
'Lemon Verbena' is grown for its strongly lemon-scented foliage. This deciduous shrub can be grown in a sunny border, or in frost-prone areas against a warm wall. Alternatively can be grown in a cool greenhouse. Leaves can be used in pot-pourri, herb tea or in cooking. Soil conditions should be well-drained, poor, on the dry side and in full sun. Mulch in the autumn to protect the roots.
Marjoram with a flavour combination of sweet marjoram, thyme and oregano.
Orange flowers. Petals used as a substitute for saffron in rice etc, and added fresh to salads. Also used medicinally.
Also known as knotted Marjoram, is one of the popular Mediterranean herbs grown for its culinary and medicinal values. It has a delicate sweet flavour and subtle pungent (spicy) taste which is gentler than oregano (origanum vulgare). Annual.
A very attractive marjoram with bright yellow-gold splashes on the tips of the leaves, looking its best in late spring. Prefers full sun, or partial shade with free-draining soil or compost.
Lemon Balm. A bushy upright perennial with wrinkled dark green leaves, heavily splashed gold at the margins and spikes of yellow flowers throughout summer. Height 60cm. Spread 45cm. Flowers from June to August. Herbaceous. Hardy. Protect from winter wet.
Lemon Balm. A bushy upright perennial with wrinkled. golden yellow leaves and spikes of white flowers throughout summer. Height 60-120cm. Spread 45cm. Flowers from June to August. Herbaceous. Protect from winter wet.
An aromatic mint smelling of basil, great in pestos and cooking with tomatoes. A fresh twist on basil on salads. Sun or part shade, blue flowers.
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This is a highly aromatic rockery perennial with prostrate growth habit. It has gold-green variegated leaves with serrated edges and medium pink flowers. It grows up to 60cm (12") high and spreads to 60cm (12") wide in diameter.
Similar to Moroccan. Strong flavoured mint. Good for culinary use. Plant in pots to contain growth. Herbaceous.
'Moroccan Mint' is a hardy, herbaceous, perennial herb with close-set toothed, green leaves and a very fragrant, clear, spearmint flavour. It has lavender coloured flowers in late summer to early autumn. It is best confined to a pot.
Spearmint. A spreading perennial with aromatic bright green leaves. Dense clusters of lilac, white or pink flowers in summer. Height 1m. Spread indefinite. Flowers from June to August. Herbaceous. Hardy.
Perennial. Height 80cm. Mauve flowers from summer to autumn. Oval hairy mid green leaves. Good for mint sauces and jellies. Add to vegetables and salads.
A variety of apple mint, but has green and white variegated leaves which make it a pretty herb to grow in the garden and perfect as a food garnish. A perennial plant, it produces long spikes of white or cream flowers.
A mint plant that smells of Basil and can be used for making pesto. Grow in well drained soil in full sun or partial shade. Hardy perennial. Height 2'.
A very strong flavoured mint with dark green, practically brown leaves and small whorls of purple flowers in summer. Prefers a rich moist soil in sun or partial shade. Can be grown in pots or window boxes. Ideal for tubs and pots. The extra strong peppermint flavour has a hint of chocolate.
The strongest flavoured mint. Probably the best for culinary use. Plant in pots to contain growth. Herbaceous.
Golden Wild Marjoram. A spreading perennial with aromatic golden leaves and clusters of small tubular pink flowers with purple tinted green bracts from mid-summer to early autumn. Height 45-70cm. Spread 30cm. Flowers from July to September. Semi-Evergreen.
Oregano. A bushy woody based perennial with pretty variegated cream ad green leaves and clusters of small purple-pink flowers in summer. Height 20cm. Spread 20cm. Flowers from June to August. Semi-evergreen. Hardy.
Oregano. A spreading perennial with aromatic gold tipped green leaves and clusters of small tubular pink flowers in summer. Height 40cm. Spread 45cm. Flowers from June to August. Semi-evergreen. Hardy.
Oregano. A spreading perennial with aromatic gold tipped green leaves and clusters of small tubular pink flowers in summer. Height 40cm. Spread 45cm. Flowers from June to August. Semi-evergreen. Hardy.
The tastiest oregano with a strong aroma, ideal for uses in Italian dishes. Hardy.
Oregano. A bushy perennial with pretty cream margined, intensely aromatic leaves and clusters of small creamy white flowers in summer.
Eye catching non-culinary Oregano features large purple-green bracts, rose flowers and light green foliage that is fragrant. Dense mounded slightly trailing habit. 20-25 cm.
Parsley. A biennial herb usually grown as an annual with aromatic bright green leaves. Height 10cm. Spread 20cm. Chop in salads and cooking. Good crisp texture.
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Broad, brilliant green leaves with serrated ends. Adds distinctive flavour to cooking.
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Flat Leaved Parsley. A biennial herb usually grown as an annual with aromatic bright green leaves. Chop in salads and cooking.
A strong flavoured wild rocket with serrated upright green leaves of medium thickness. This variety has been specifically bred for its mildew tolerance.
A new strain that has a spicy flavour similar to Wasabi or horseradish. Deep green leaves with a strong texture. Can be harvested for babyleaf.
Rosemary. An aromatic shrub with leathery, narrow, dark green leaves. Pretty purple-blue to white flowers from mid-spring to early summer.
Rosemary. An aromatic shrub with leathery, narrow, dark green leaves. Pretty purple-blue to white flowers from mid-spring to early summer.
Rosemary has an extremely intense scent. Its essential oil spreads a pleasant aroma. Rosemary is said to have a cordial and concentration stimulating effect. As tea it helps against low blood pressure. Additionally, it provides an intense flavour for French and Italian cuisine and goes nicely with chicken and grilled fish.
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