Herbs are fantastic plants that both look great and really taste good. Many are easy to grow and can be kept indoors or outdoors. Here is a selection of our favourites that are easy to grow.
A herb favoured in Italian and Mediterranean food, with a distinctive flavour. Often called the ‘king of herbs’ because of its popularity, basil is best served fresh and added late in the cooking process as it loses it flavour quickly. It grows best outside, but can also be grown indoors and likes a sunny position, either directly in a border or in a pot.
A well known herb with a light onion taste and an attractive green colour, even when cooked. Chives are easy to grow, requiring full sun and a rich moist soil. Keep your chives cut back to encourage new growth. Chive blooms can be used to flavour white vinegar simply by pickling the blooms in a dark room for at least two weeks, the white vinegar will become pink and delicious as a flavouring to salads. Chives can grow indoors or out and can be divided by simply splitting them in 2 or 3 every few years.
A full of flavour, feathery herb that has a delicate flavour, tasting great in salads or dressings. Dill grows easily in greenhouses or hot houses but will also grow on a sunny window sill. Best grown from seed, between October and early spring, sow about 4 inches apart and make sure to keep the solid moist.
A delicious taste of aniseed that are ideal sliced and used in a salad, stir-fry or roughly chopped and added to roasted vegetable medley. The flavour works very well with fish and lemon. Fennel can be grown from seeds, it prefers full sun and is generally deep rooted so needs a large pot if grown indoors.
A strong flavoured herb that goes well with pork, beef, duck and chicken. It’s flavour is so strong only a little is required. It prefers medium to full sun, if grown indoors a sunny window sill is best. Sage prefers well drained soil so avoid overwatering.
Mint works well with potatoes, many vegetable, grilled fish and with salads. Mint is easily grown from cuttings by placing them in a glass of water. When roots begin to show plant in a pot or garden, in a partly shady spot.
An ancient culinary herb that originate from Greece, with it’s spicy and slightly bitter taste that suits any vegetable, especially tomatoes. Easy to look after and grows well both indoors or outside. It grows well in part or full sun, although full sun will produce stronger flavours. Oregano can be grown from seed, dividing an existing plant or from taking a cutting.
A herb that is in the same family as dill and can be used in sauces, salads, soups and is often used for garnish. Parsley needs to be grown from seed and can be grown indoors on a sunny window sill or outdoors in a sunny spot. Soil needs to be kept moist and a two weekly feed of half strength fertiliser helps the plant to stay healthy.
An aromatic, attractive green herb that works well with meats especially lamb and likes a sunny spot, either in or outdoors. Rosemary is difficult to grow from seed so is best to take a cutting from an existing plant. Once roots are grown it is very easy to care for, only requiring occasional trimming and repotting if kept indoors