Herbal therapy

It’s time to take stock of your herbs, replace worn-out plants, and pop in annuals that thrive through the cooler months, writes

Herbs are an essential part of a kitchen garden, and generally trouble free, although some are quite fussy about the time of year they’re grown. Autumn is when we turn our attention to raising herbs that relish cool to mild conditions, and these are great for flavouring winter dishes.

fennel

You can grow a few types of fennel, and they all like the same conditions: sunny days, rich soil and regular watering and feeding. I love growing Florence fennel and watching its bulbous base swell as it matures. It has a lovely crunch and mild anise flavour that makes it a delicious addition to salads. It’s also perfect, raw or braised, when paired with fish.

parsley

Are you a curly parsley or strictly flat-leaf person? I prefer flat, but I’ve got to say, curly parsley does make the best tabouli. Why not grow both? Parsley thrives in rich soil, so give it a spot in your vegie patch. It will soak up lots of sun through the cooler months but prefers some protection in summer (you could shade it then if it’s still going).

coriander

If you’ve ever struggled to keep coriander from bolting to seed, I’ve got great news for you. Coriander thrives in cool to mild conditions, so it’s likely your plant was just too hot or stressed in some other way. But that doesn’t mean you can ignore it! It still needs to be kept regularly moist and well fed (otherwise… it’ll bolt). For container growing, go for a 20cm pot or larger.

Oh, and when it finally bolts, collect the seed for cooking and growing. It’s a gift!

dill

Some foods pair so well with dill, they demand it! (Think salmon, potato, peas, cucumbers and beetroot.) Despite this, you don’t need a lot of this pungent herb, so one plant is normally enough. It will bolt eventually (the seeds are also worth saving), so if you can’t do without dill, be prepared to put in another plant in 6–8 weeks’ time. If you grow it in a pot, use a big one, at least 30–40cm across.

chervil

If you haven’t tried growing chervil, give it a go this year. It has delicate, parsley-like leaves (they’re related) and a sweet anise flavour. It’s popular in French cooking

(try adding it to a bearnaise sauce!) and fabulous with mushrooms, asparagus, carrots, salmon or eggs. Give it a spot in semi-shade and keep moist. For pots, go for a 30cm container.

sage

If your area has wet, humid summers and your sage has failed again, don’t dismay. Plant another one now for many months of good growth over the cool dry season. Plant it in a 30cm pot so you can move it under cover when the summer rains come. If you’re in a dry summer area and yours is thriving, keep doing what you’re doing!