Herbs

Sweet basil is the essential companion to tomatoes — both in the garden and in the kitchen. In UK conditions, it's best treated as a tender annual, started indoors from April and planted out only after all frost risk has passed in late May or June. It performs brilliantly on a sunny windowsill or in a greenhouse, but struggles outdoors in cool, wet summers. Pinch out growing tips regularly to encourage bushy growth and prevent it from flowering too quickly. Once basil flowers, the leaves lose their intensity. Harvest by cutting whole stems rather than picking individual leaves — this promotes fresh growth. 'Genovese' is the classic large-leaf Italian variety; 'Greek' basil forms a compact ball of tiny leaves that's more tolerant of cooler weather.

English lavender is one of the most reliable and rewarding perennials for UK gardens. Its silvery foliage and purple flower spikes are irresistible to bees and butterflies, making it a pollinator magnet from June to August. It thrives in poor, well-drained soil — in fact, rich soil and heavy clay are its enemies, causing leggy growth and winter die-off. Plant it in the sunniest, most well-drained spot you have. The key to keeping lavender compact and productive is annual pruning: cut back hard after flowering, removing spent flower stems and about a third of the leafy growth, but never cut into bare wood. 'Hidcote' and 'Munstead' are the most popular UK varieties. Lavender hedging along allotment paths is both beautiful and functional — the scent helps deter deer and rabbits.

Mint is one of the most vigorous herbs you can grow — which is both its greatest strength and its biggest challenge. Left unchecked in open ground, it will colonise entire beds via underground runners. The solution is simple: always grow mint in containers, or sink a large pot into the soil to contain its roots. Beyond this one caveat, mint is virtually indestructible. It thrives in partial shade and damp conditions that would stress most herbs. Harvest regularly by cutting whole stems, which encourages fresh bushy growth. There are dozens of varieties worth growing: spearmint for new potatoes and peas, peppermint for tea, apple mint for a milder flavour, and chocolate mint for a genuinely chocolatey undertone. Replace plants every 3–4 years when they become woody and less flavourful — simply dig up a section of runner and replant.

Rosemary is a Mediterranean evergreen that has adapted brilliantly to UK gardens, shrugging off cold winters as long as it has good drainage. It's one of the most useful culinary herbs — essential for roast lamb, focaccia, roast potatoes, and infused oils. The plants develop into handsome woody shrubs over time, with some varieties reaching over a metre tall. 'Miss Jessopp's Upright' is the best variety for hedging; 'Prostratus' cascades over walls and raised bed edges. Rosemary flowers early in the year, providing vital nectar for bees emerging from hibernation in February and March. It's almost impossible to kill from neglect — overwatering and waterlogged soil are the main killers. Prune annually after flowering to prevent the plant becoming leggy and woody. Take softwood cuttings in summer for new plants — they root easily in gritty compost.

Sage is one of the classic British culinary herbs, inseparable from stuffing, sausages, and autumn cooking. It's a hardy evergreen sub-shrub with velvety grey-green leaves and attractive purple flower spikes in early summer. The flowers are magnets for bees. Sage thrives in poor, well-drained soil and full sun — rich, damp conditions make it leggy and short-lived. Prune in spring by cutting back the previous year's growth by half, but avoid cutting into old bare wood as it rarely regrows. Replace plants every 4–5 years when they become too woody. Purple sage ('Purpurascens') is equally useful in the kitchen and adds beautiful foliage colour. Sage has a strong scent that confuses cabbage white butterflies, making it a useful companion plant for brassicas. Leaves can be harvested year-round from established plants.

Chives are the gentlest member of the onion family, providing a subtle, fresh allium flavour perfect for eggs, salads, baked potatoes, and cream cheese. They form neat clumps of hollow, grass-like leaves topped with globe-shaped purple flowers in early summer. These flowers are edible too — scatter the individual florets over salads for colour and a mild onion kick. Chives are completely hardy perennial plants that die back in winter and regrow vigorously in spring. Cut them with scissors a few centimetres above ground level, and they'll regrow within weeks for repeated harvests. Divide clumps every 3–4 years in spring to keep them vigorous and to create new plants. Chives grow well in containers and make an attractive edging for vegetable beds. Their presence is said to deter aphids, making them useful companion plants for roses and tomatoes.

Coriander is famously frustrating to grow — it bolts to seed at the slightest provocation, especially in hot, dry weather. The trick is to accept this tendency and work with it rather than fight it. Sow small batches every 2–3 weeks from March to September for a steady supply. Choose slow-bolt varieties like 'Calypso' or 'Cruiser'. Sow in partial shade in summer (full sun accelerates bolting) and keep the soil consistently moist. Autumn sowings often produce the best leaf harvests as cooler temperatures delay flowering. When plants do bolt, let them — the flowers attract beneficial insects, the green seeds have a wonderful fresh citrus flavour, and the dried seeds are the spice coriander. Coriander has a deep taproot and hates being transplanted, so always sow in situ or in modules that can be planted without root disturbance.

Dill is an elegant annual herb with feathery foliage and flat-topped yellow flower heads that attract hoverflies and other beneficial insects. Its leaves (dill weed) have a fresh, anise-like flavour that's indispensable with salmon, in Scandinavian cuisine, and for pickling cucumbers. Both the fresh leaves and the seeds are used in cooking. Sow directly from April to July in a sunny, sheltered spot — dill has a long taproot and resents transplanting. It grows quickly, reaching 60–90cm, and can flop in windy positions, so choose a sheltered spot or provide discreet support. Like coriander, it bolts in hot weather, so successional sowing ensures a steady supply. The seeds are easy to collect when they turn brown — just shake the dried flower heads into a paper bag. Dill self-seeds freely and you'll find volunteer plants appearing for years.

Oregano is a tough, spreading perennial herb that thrives in the poorest, driest soils — conditions that actually intensify its essential oils and flavour. In rich, moist soil it grows lush but tastes insipid. The wild Mediterranean form has the strongest flavour; look for 'Greek' or 'Hot and Spicy' varieties rather than plain common oregano, which can be bland. It forms low mats of aromatic foliage covered in tiny white or pink flowers from June to September, which are irresistible to bees and butterflies. Cut it back hard after flowering to prevent it from becoming woody and to encourage fresh growth. Oregano dries exceptionally well — hang bunches upside down in a warm, airy place and strip the dried leaves into jars. A single plant provides more than enough for most kitchens. It's a Mediterranean herb garden essential alongside thyme, sage, and rosemary.

Parsley is a biennial herb that provides leaves in its first year and flowers in its second. Flat-leaf (Italian) parsley has a stronger, more refined flavour and is preferred by most cooks; curly parsley is milder but makes an excellent garnish and is arguably hardier. The main challenge with parsley is germination — it's notoriously slow, taking 3–4 weeks, and folklore says it 'goes to the devil and back seven times' before sprouting. Soaking seeds overnight in warm water before sowing helps speed things up. Once established, it's a reliable cut-and-come-again crop. Sow in spring for summer use and again in August for autumn and winter harvests. Protected with a cloche, winter parsley provides fresh leaves when little else is available. It's one of the key ingredients in classic herb combinations like fines herbes, bouquet garni, and chimichurri.

Thyme is an essential Mediterranean herb that adapts remarkably well to UK conditions, particularly in well-drained, sunny spots. Common thyme (T. vulgaris) is the best for cooking — its small, intensely aromatic leaves are indispensable in stocks, casseroles, and with roasted meats. Lemon thyme (T. citriodorus) has a bright citrus note that works beautifully with chicken and fish. Thyme forms low, woody mats that double as attractive ground cover, and its tiny flowers are one of the best nectar sources for bees. It thrives in poor, gritty soil and actually suffers in rich, moist conditions where it grows soft and loses flavour. Replace plants every 4–5 years when they become woody and bare in the centre. It's very easy to propagate: layer stems by pegging them to the ground with a stone, or take softwood cuttings in early summer. Thyme dries well and retains its flavour for months.

Herb fennel is a stately perennial reaching up to 1.5 metres, with clouds of feathery, anise-scented foliage and flat-topped yellow flowers that are irresistible to hoverflies and ladybirds. Every part is useful: the fronds flavour fish and salads, the seeds are used in baking and curries, and the pollen is considered a delicacy in Italian cooking. Don't confuse herb fennel with Florence fennel (the bulbing type for eating as a vegetable) — they're related but grown differently. Herb fennel is tough, self-seeds freely, and needs minimal care beyond cutting back the old growth in spring. Bronze fennel ('Purpureum') is a particularly handsome variety with dark copper-coloured foliage. One important note: fennel has an allelopathic effect on some plants, inhibiting the growth of beans and tomatoes, so keep it at the edges of your growing area rather than among the vegetable beds.

Sweet marjoram is oregano's gentler cousin — milder, sweeter, and more floral in flavour. While oregano can dominate a dish, marjoram enhances subtly, making it particularly good in egg dishes, light pasta sauces, and with delicate vegetables. In the UK, sweet marjoram is treated as a half-hardy annual because it doesn't reliably survive winters, unlike its hardier relative pot marjoram (O. onites). Start seeds under cover in April and plant out after the last frost. It makes an excellent container plant for a sunny patio or windowsill. Harvest before flowering for the best leaf flavour, though the tiny white flowers are perfectly edible and attractive to pollinators. Marjoram dries superbly and retains its sweet fragrance well. It's one of the herbs in the classic French 'herbes de Provence' blend alongside thyme, rosemary, and oregano.

French tarragon is one of the finest culinary herbs — its warm, anise-like flavour is essential in béarnaise sauce, tarragon chicken, and French vinaigrette. However, it's important to get the right plant: French tarragon (Artemisia dracunculus var. sativa) is the culinary gem but cannot be grown from seed — it must be bought as a plant or propagated by division. Russian tarragon (var. inodora) can be grown from seed but has an inferior, often unpleasant flavour. French tarragon is a perennial that dies back completely in winter and re-emerges in spring. It needs well-drained soil and full to partial sun. Protect the crown with a thick mulch over winter in colder areas. Divide plants every 2–3 years in spring to maintain vigour. Harvest by cutting whole stems rather than picking individual leaves — this encourages bushy regrowth.

Lemon balm is a wonderfully fragrant, easy-to-grow perennial herb with a bright citrusy scent released when the leaves are brushed or crushed. It makes delicious herbal tea — simply steep fresh leaves in boiling water for 5 minutes. It's also lovely in fruit salads, with fish, or infused into sugar syrups. The plant is a magnet for bees (its Latin name 'Melissa' means honey bee), and was traditionally planted near beehives. Like its mint relatives, lemon balm spreads vigorously through underground runners and self-seeding, so plant it in containers or an area where its enthusiastic growth won't be a problem. Cut plants back to ground level in midsummer when they start to look tired — they'll produce a flush of fresh, aromatic new growth within weeks. The golden-leaved variety 'All Gold' is less vigorous and makes a bright, cheerful container plant.

Chervil is an underappreciated herb in UK gardens, yet it's one of the first things a French cook reaches for. Its delicate, lace-like leaves have a subtle flavour that combines notes of anise, parsley, and something uniquely its own. It's a key component of 'fines herbes' alongside parsley, tarragon, and chives. Chervil actually prefers cool, shady conditions — it bolts almost immediately in hot sun, which makes it the perfect herb for those shady spots in the garden where little else will thrive. Sow directly from March to May and again from August to September. Autumn sowings, protected with a cloche, provide fresh leaves through winter. It's a fast grower, ready to harvest in 6–8 weeks. Chervil self-seeds prolifically once established, creating a self-sustaining patch. Add it to dishes at the very end of cooking — heat destroys its delicate flavour.

Bay laurel is an essential culinary herb and a handsome evergreen that earns its place in any UK garden. The glossy, dark green, aromatic leaves are indispensable in bouquets garnis, slow-cooked stews, soups, and sauces, and are far more flavourful when picked fresh from the plant than dried leaves from a jar. Bay is naturally a large shrub or small tree that can eventually reach 8–12 metres if left unpruned, but it responds beautifully to clipping and is frequently grown as a formal standard or pyramid in a container flanking a doorway. It's hardy to around -5°C when established, but young plants and container-grown specimens are vulnerable to hard frost and need protection in cold winters. Plant in a sheltered position in well-drained soil — it dislikes waterlogged roots. In containers, use a loam-based compost (John Innes No. 3) and water sparingly in winter. Bay's thick, waxy leaves make it drought-tolerant once established. Pick leaves year-round — older leaves are more aromatic than young ones. Propagate from semi-ripe cuttings in late summer, though rooting can be slow. The small, cream-yellow flowers in spring are attractive to bees.

Sorrel is a hardy, low-maintenance perennial herb with a distinctive, sharp, lemony tang that adds a wonderful zing to salads, soups, sauces, and omelettes. French sorrel (Rumex scutatus) has smaller, milder leaves and a more refined flavour; common sorrel (Rumex acetosa) is larger, more vigorous, and sharper in taste. Both are among the earliest leafy crops to appear in spring, often producing usable leaves by March — invaluable in the hungry gap when little else is available. Sow seed directly 1cm deep from March to May, or plant divisions of existing clumps. Once established, it returns reliably year after year with virtually no maintenance. Pick young leaves regularly for the best flavour — older leaves become coarser and more acidic. Remove flower stalks promptly to prolong leaf production and prevent self-seeding. It grows well in sun or partial shade and tolerates poor soil, though it's more tender and productive in rich, moist conditions. A single plant will provide enough leaves for regular use. Sorrel contains oxalic acid, which gives it its characteristic tang — people with kidney issues should consume it in moderation. The classic French sorrel soup, made simply with butter, stock, and cream, is reason enough to grow this plant.