Herbs

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 Thousands of years ago man first discovered how to use herbs to flavour food and for medicinal purposes. The Chinese are a very good example of how ancient herbalists made great use of the plants which nature provided, using herbs not only for cooking, but also as medicine and for perfumes.

Herbs can be herbaceous plants, such as mint, parsley and chives, or evergreen shrubs such as rosemary, sage and thyme. Many also have very ornamental foliage, which can add colour to a border.

Most herbs require a fertile, but well drained soil and not only grow and look healthier in full sun, but the flavour is also more outstanding. Those with very small gardens should try growing herbs in pots, which are best sited close to the house to enable you to gather them during inclement weather. Even if you do not have a garden, it is possible to have small pots of herbs grown in a pot on your windowsill. Chives, mint, parsley and thyme are ideal to grow in pots. Bay trees, rosemary and lavender will need larger containers planted with John Innes No. 3 compost. The plants are then kept in check by annual pruning or clipping. Do remember that all pot-grown plants will require feeding; use tomato fertilizer once a month between April and September.
Herbs are always at their best when picked from the current year’s growth. The old foliage will become coarse and lose much of its flavour. Most herbs can be picked and hung up to dry for use during the winter months. Alternatively, they may be collected fresh and put into bags in the deep freeze compartment of a refrigerator.