Happy Herbs

The key to a thriving herb garden is to give each plant the conditions it needs to prosper. The result is easy gardening and delicious pickings.

Some herbs prefer hot, sunny conditions on the dry side, other like to live rich. These five are our favourites in the garden, in rich soil with plenty of homemade compost dug through. Most of them like regular water and need a sharp eye out against attacks by snails, slugs and caterpillars, which love their soft tasty growth. Use organic sprays and baits for control.

Parsley

The flat-leaf, Italian-style parsley has a milder flavour than the curly types and is preferable in the herb garden. Planted in spring or autumn, plants will last for two years until flowering and going prettily to seed. Add parsley to soups, fish, salads, salsa and tabouli.

Basil

Sow seed in September, when the soils are warm, for thickets of thriving basil all summer long. Continuous picking is the secret to fresh-tasting leaves. Pick long stems rather than a few leaves to encourage new growth to come from lower down. At the end of the season collect seeds to sow next year.

Moroccan mint

This superior selection of mint has naturalised in a moist shady corner of our garden. It’s always there when we need it to pop into a mint tea, salad, or cool drink. Watch out for caterpillars through the summer months.

Oregano

This sun-hardy ground cover produces copious leaves. Choose Mexican oregano, with a citrusy note, or the sweet, peppery Mediterranean variety. Try oregano, salt, garlic, lemon juice and oil ‘pesto’ dolloped on steamed green beans.

Thyme

Regularly trim this sun-loving, low-profile groundcover to keep it healthy - and provide flavouring for roast chicken, grilled mushrooms, and Italian, Mediterranean, French or Middle Eastern dishes. For contrast in your herb garden variegated thyme offers yellow and green foliage.