Rosemary
Salvia rosmarinus
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.
Plan where to grow Rosemary using our vegetable garden planner.
When to Sow Rosemary
Sow rosemary in March, April, May.
Time to Harvest Rosemary
Expect to harvest approximately 6 months after sowing.
Expected Yield
Evergreen — pick sprigs year-round from an established plant.
Common Problems with Rosemary
Woody, bare growth
Rosemary naturally becomes woody and bare at the base over time, especially if never pruned. Trim lightly after flowering each year, cutting back the previous season's growth by about a third — but never cut into old bare wood, which won't produce new shoots. Replace plants that have become too leggy every 5–6 years with fresh cuttings taken in summer.
Root rot
The number one killer of rosemary is overwatering and waterlogged soil, particularly in winter. It thrives in poor, free-draining conditions and needs very little water once established. On heavy clay, add generous amounts of grit to the planting hole and consider growing in containers with a gritty, free-draining compost mix. Never leave pots sitting in saucers of water.
Rosemary beetle
Small, striking beetles with metallic green and purple stripes that feed on the leaves and growing tips, particularly in winter and early spring. Shake branches over a sheet or bucket in the morning when beetles are sluggish and dispose of them. Check regularly from autumn onwards as populations build up over winter — severe infestations weaken the plant and reduce harvests.
Plan your rosemary in the allotment planner
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Open PlannerMore Herbs
Sweet Basil
Ocimum basilicum
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
Lavandula angustifolia
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
Mentha
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.
Sage
Salvia officinalis
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.