GROWING HERBS IN MINT CONDITION
FOLLOW THESE TIPS TO GET A THRIVING GARDEN FILLED WITH YOUR FAVOURITE HERBS
ALMOST every week someone asks me, why can’t I grow coriander, mint or parsley?
The answer is simple, they grow best in winter and should be planted in autumn directly into the garden, where they will grow happily until mid spring.
As the weather warms, the temperate climate herbs need to be grown in a cool spot in the garden or planted in a pot on the patio and placed in a shady area, best on the east side of the house.
Mint and parsley do not grow well in hot humid weather, they prefer cool weather and although they will grow in full sun from mid autumn to mid spring, as we approach summer grow them in a cool shady place.
To help the herbs cope with the summer heat, apply seaweed fertiliser once a week to the herb’s foliage and pour a little around the roots as well. Mulch with compost to keep the roots cool.
Alternatively, Vietnamese mint loves the heat and will grow throughout the year, however, it has a totally different flavour profile to European mint; Vietnamese mint is hot and spicy.
Be aware it’s a rampant grower, so give it lots of space and it will provide loads of hot spicy leaves for stir fries and salads; it is especially good in tabouli.
The coriander variety cilantro is a short-lived annual, and even in winter needs to be replanted every month to provide a continuous supply of aromatic leaves. In summer cilantro bolts to seed very quickly, so try the tropical alternative.
Asian or Thai coriander is a perennial. The plant forms a rosetta of spicy green leaves, however, to its disadvantage it grows a prickly seed head as it matures.
Remove the seed head when the leaves are harvested, if the seed head is allowed to develop it spoils the flavour of the leaf and the seed can become airborne and a weed problem.
Mother of all herbs, coleus amboinicus, is an all purpose herb and can be a substitute for fresh oregano in recipes over summer.
Also known as the five spice herb, it makes a tasty and nutritious combination with tomato dishes, pasta and roasted lamb; add crushed leaves to the sauce, it’s delicious.
The variegated form of Coleus amboinicus can be grown as an ornamental ground cover or in a hanging basket. Grow it on the patio where it’s easy to pick and close to the kitchen.
Chinese garlic chives are a good substitute for garlic in the summer months and can be grown all year in a pot in the front garden, out in full sun. The pretty, edible purple flower makes this plant suitable for use as an ornamental.
Pandanus amaryllifolius, the Asian pandas imparts a distinct flavour to rice and egg dishes.
Pandas leaves can be crushed to extract a fragrant green juice which can be used to colour and flavour sweet dishes.
It can be grown throughout the year and its earthy flavour is an essential part of Asian cooking.
The curry tree, murraya koenigii can be grown as an ornamental in a pot on a patio.
Its fragrant leaves are added to other spices and fried to make a delicious combination to flavour vegetables, meat or fish.
The curry tree is a tropical plant with few pest problems and can be grown throughout the year in Tropical North Queensland.
Amaranth tricolour is an ancient plant which has been grown in tropical climates for its leaves and seeds. There are many varieties of amaranth and all can be grown throughout the year in the tropics. The annual plants will grow over a metre high and grow best in well composted soil.
Interplant with chilli bushes to deter grasshoppers, which can become a pest on this plant.
Amaranth leaves are a good summer substitute for parsley or spinach.
All the basils will grow throughout the summer, however some are prone to black rot during periods of prolonged wet weather.
The smaller leaved varieties like Thai, Greek or spicy globe basil grow best in humid wet weather.
Grasshoppers need to be controlled on basil over summer and chilli bushes are the best deterrent for this hungry creature.
Herbs can be grown throughout the year in North Queensland, so tweak the recipes and experience some new flavours.