Keen home cooks will know the importance of fresh ingredients in the kitchen. There’s no better way to get the freshest herbs than to grow your own from the comfort of your kitchen garden. To follow up our list of herbs you need to grow in your garden, we’ve collated six more tasty herbs that will take your cuisine to the next level.
This flavourful herb is a popular choice in British cooking, often used as a garnish. Give your parsley a headstart by soaking the seeds overnight to speed up germination, and then plant in pots to grow indoors on a sunny windowsill.
You can sow parsley from seed in spring and summer. There are two varieties, however the flat-leaf parsley will be more tolerant of rain and sunshine.
Rosemary is a fantastic aromatic herb that can be used to season joints of meat, as well as things like stuffing and Yorkshire puddings. This wonderful evergreen shrub will also be a fantastic aesthetic addition to your garden with its stunning flowers and foliage.
You can harvest rosemary throughout the year, and it’s relatively easy to care for, making it the perfect addition to your kitchen garden. Rosemary doesn’t like prolonged periods of freezing, but will thrive in full sunlight. Herbs in pots will require more watering and a light feeding, but can also be moved to avoid frost.
Prune your rosemary to encourage growth; if left un-pruned, the non-productive woody part of the herb will start to creep up the plant.
The intense flavour of sage makes it one of the best-loved herbs in Britain. The dried leaves are stronger in flavour than fresh sage, but both can be used in cooking. An evergreen shrub, you can harvest your sage throughout the year.
Sage dislikes damp conditions, so make sure to plant it in well-drained soil. It is fairly easy to grow once the plant has established itself; make sure to harvest the plant regularly to encourage more growth.
Being a woody herb, if sage is left to its own devices the lower half of the plant will stop producing useable leaves after two to three years. Make sure to prune the top third of the stems around mid-spring to postpone this process, and also to encourage new growth at the bottom of the plant.
This hardy perennial is indigenous to the Mediterranean, however it can be grown from seed easily enough right here in the UK. You can use the whole of the herb in cooking, making it a versatile addition to your kitchen garden. Sow every year to maintain a regular crop in your garden.
Fennel will grow well in any garden soil, provided it has been planted in a sunny spot. It hates having its roots disturbed, so make sure to sow it somewhere it can be left alone, or to plant it in pots if you wish to move it once it’s grown. Remove dead stems at the end of the growing season.
Although thyme is an evergreen herb and can be picked throughout the year, its leaves will taste best after its natural growing season between June and September. It is a particular favourite in French cuisine.
Plant thyme in well-drained soil, in a warm, sunny spot. Thyme hates too much water, and will rot over winter periods if the ground becomes too waterlogged. It’s fairly drought tolerant, but make sure to not let any potted herbs dry out in long, hot, dry spells.
To maintain a bushy habit, clip thyme to shape after flowering. Ensure to remove fallen leaves in autumn to prevent rotting.
Another tasty addition to your kitchen garden, French tarragon is a little trickier to grow than other herbs. Similar to thyme, it is a particular favourite in French food, and it is a must-have herb if you’re a culinary enthusiast.
French tarragon should grow well if it gets plenty of warmth and sunlight; be careful not to overwater the plant. It rarely flowers, so cannot be grown from seed, and instead needs to be raised by root division. To maintain a healthy plant, divide plants in spring, and make sure to re-plant it every two to three years.
Are there any favourite herbs of yours that we’ve missed off our list? Let us know over on our Facebook page!
Lead image source: Merc67 via Getty Images.