Grow your own herbs

What to grow

Most popular annual herbs can be easily grown from seed, sown on a windowsill or in a greenhouse in late winter, with seedlings transplanted outdoors come spring.

You can buy herbs as baby plants from a nursery or online. Perennials (chives, sage, mint, oregano and a host of others) and evergreens (rosemary, bay, myrtle and winter savoury) are best bought as young plants, which will last for years.

What to choose?

While I would always recommend growing what you use most in the kitchen, the staples include rosemary, chive, sage, bay, thyme, basil, mint, coriander and parsley. Be sure to leave enough space (or enough pots) to allow your collection to grow.

Growing herbs make perfect container plants, too.

✔ There are two essential elements - sunshine and sharp drainage.

✔ Make sure your pot has plenty of drainage holes, and cover the bottom with crocks and coarse gravel.

✔ Too much fertiliser and quick growth makes herbs less flavourful.

✔ Container herbs need just enough water so that the soil feels slightly moist. Prune to stimulate new growth.

✔ A good way to grow a miniature herb garden is in a space-saving strawberry pot. To make sure water reaches all the plants, place a piece of pipe with holes punched at intervals in the centre and water into the pipe.

✔ Herbs are wonderful for tucking into gaps in the flower border.

How to make your own herbal teas

Growing your own herbal tea means you can have fresh, chemical-free tea whenever you fancy.

Fill a teapot with hot water, then cool slightly, as boiling water can cause the active oils to evaporate. Add your herbs according to taste (as a guide, use 2tsp per cup). Steep for 10 mins, or to taste, then strain into a cup. Add honey to sweeten.

What to grow in shady areas

There are a few exceptions to sun-worshipping herb varieties - perfect if your garden is shady.

● Parsley is rich in vitamins, minerals and iron, making it healthy, as well as a useful garnish!

● Angelica is a native of damp meadows and river banks. The leaves can be used as a tonic for colds and even help reduce flatulence!

● Mint can be a thug - it spreads voraciously - so is best kept in a pot. Wonderful as tea to help indigestion, colds and flu.

● Chives are delicious eaten raw in salads or as a garnish. They're used to cleanse the blood, clear catarrh and as protection from the common cold.

● Sage is a strong culinary herb, aiding digestion, and it's antiseptic too. It's tempting to grow the purple or variegated varieties. But S. officinalis is more reliable in the British climate.

How to store herbs

Most herbs are at their peak flavour just before flowering, so this is a good time to collect them for storage. Cut annuals off at ground level, and perennials about one-third down the main stem.

Drying

Tie whole stems very tightly in small bunches with an elastic band, then hang herbs upside down in the dark in paper bags. Leaves are ready when dry and crumbly - about one to two weeks.

Freezing

This process makes leaves mushy, but the flavour will remain intact. Rinse herbs, dry them on kitchen roll, then pop them into freezer bags and freeze.

Storing

When completely dry, leaves can be stored whole in airtight containers, away from light. For the first few days, examine the containers - if you see any moisture inside, remove herbs and repeat drying process. Herbs will get mouldy in closed jars if not completely dry. Leaves retain flavour if stored whole and crushed just before use. Store seeds whole and grind them as needed.

Beauty treatments

Herbs were used in beauty products long before we could pop to the spa for the latest treatment. Here's one of our favourites...

Bath herbs

What could be more soothing than stepping into a bath infused with the delicious aroma of home-grown herbs? Camomile, lavender, rosemary and mint are all wonderful additions. The secret is to steep your herbs (wrapped in some muslin tied with string), in a cup of hot water for 15 minutes, before adding the concoction to your bath.