Carol’s favourite herbs
Parsley
Arguably the most widely grown of all herbs in the UK, parsley is straightforward to grow. But in common with other members of the Apiaceae family, it can be tricky to germinate. Having sown the seed on the surface of compost, try gently watering it in with very hot water. How I use it
My husband Neil makes a delicious toast topping by mixing tuna with anchovies, capers, lemon juice and a handful of freshly picked, finely chopped parsley.
Basil
Some years basil germinates well for me, other years not. Nowadays I cheat by buying it ready-grown from the supermarket, carefully dividing it and potting each plant. It needs warmth and water to thrive, pinching out flowers (which you can eat) to keep it going. How I use it
Pesto is the classic way to use basil. Neil blends two garlic cloves, sea salt, black pepper, 1oz of toasted pine nuts, I tbsp of freshly grated parmesan cheese, 125ml of olive oil and a bowlful of basil until smooth.
Chervil
The taste of chervil is unique with its hint of aniseed – it’s a real favourite of ours. If it runs to seed, the flowers form pretty white clouds. Sow it in succession, a sprinkle of seeds at a time, pricking out seedlings individually into modules, homemade paper pots or egg cartons, and then plant into the garden.
How I use it
Chervil butter is a delight. Finely chop a handful of washed and dried chervil leaves, and add to a couple of ounces of pale, unsalted butter, refrigerate and serve.
Mint
One of the ‘wet’ herbs that enjoys a lush living. Spreads like mad and needs to be contained if growing with other plants. We have huge pots of mint, which we plonk in different parts of the garden – it’s lovely to rub its intensely green leaves on a summer evening.
How I use it
Irreplaceable in many Middle Eastern and North African dishes, in mint tea and as a fine digestif. Adds a really delightful extra to cucumber raita and tzatziki. And, crucially, without mint there can be no mojitos! MoJnutlhy 2020
Dill
Fine and feathery, dill creates an almost fluffy effect. Easy and accommodating, it is used in many cuisines, from Scandinavian to Middle Eastern. Try it as an underplanting in large containers to add a floaty film along with big, brilliantly coloured flowers like calendulas or single African marigolds.
How I use it
Use seeds to flavour pickles. Finely chop leaves and rub into gravelax with lemon and seasoning, refrigerate, or add it to pan-fried sea bass just before you take it off the heat.
French tarragon
Artemisia dracunculus ‘Sativa’ is the only tarragon to go for. A perennial herb, it is on the tender side and we always dig it up, pot and keep it frost free until the weather warms up. It doesn’t set seed, so taking cuttings is the only way to make more. How I use it
Tarragon is at the heart of much French cooking, an essential ingredient in many sauces and condiments. Include it judiciously in sauce verte together with parsley, sorrel and spinach.
Thyme
One of the ‘dry’ herbs that needs a sunny position and, vitally, ‘poor soil’. Grow thyme too lushly, and plants will become rangy and sprawling – it needs to be hungry to remain in character. There are variegated versions and varieties with lemon scent, and all remind you of a scramble through a Mediterranean hillside.
How I use it
A crucial ingredient of bouquet garni to enhance soups or stews. Chop and freeze for future use, preserve in white wine vinegar or oil, or add to a bundle of fresh herbs tied with a leek leaf.
Rosemary
Rosemary is a small Mediterranean shrub, although the varieties ‘Miss Jessopp’s Upright’ and ‘Tuscan Blue’ can reach 2m tall. Prostrate ‘Benenden Blue’ has deep-blue flowers, loved by bees. All varieties have pungent leaves, with their flavour and scent heightened by being grown in a hot place in poor soil.
How I use it
Because rosemary has tough leaves that do not break down, it is best to cook it alongside meat, traditionally lamb, or roast potatoes to impart its delicious flavour – a garnish, it is not.