Growing and caring for your herbs

WHEN TO PLANT

With barbecue season here, there’s still time to create a herb garden.

Most varieties can be planted out as plugs throughout the summer months – thanks to longer days and warm soil, they will establish very quickly. Keep them well watered and you should be able to harvest in a couple of weeks.

ANNUAL OR PERENNIAL?

Basil, coriander and dill are annuals. Parsley is a hardy biennial. Chives, fennel, mint, oregano, rosemary, sage, tarragon and thyme are all perennials.

WHERE TO PLANT

Tougher, woodier rosemary and thyme, as well as basil and sage, can cope with full sun; more delicate coriander and parsley should be in semi-shade. Chives and mint will thrive in both positions.

HOW TO HARVEST

Pick softer basil and mint from the top, so new shoots develop further down the plant. Evergreen sage, rosemary and thyme can be harvested year-round. Cut back to the next set of leaves, harvest from the outside of the plant and don’t pick more than a third at any one time.

WHEN TO PRUNE

Trim oregano, rosemary and thyme at the start of autumn. You can cut them back further the following spring, removing dead stems to encourage new growth. Cut chives, mint and tarragon back to the ground in autumn.

KEEP THEM GOING

As autumn approaches, prolong the life of herbs by protecting under cloches. Grow basil, chives, coriander, dill, parsley and mint indoors on a sunny windowsill.

WINTER CARE

Raise pots on feet to avoid waterlogging; place against a house wall for protection and wrap in insulation in harsh winters.

TOP TIP

‘French tarragon thrives in a pot. It’s expensive to buy and has a much punchier taste if you grow your own. Keep it well watered to give you fresh tarragon to pick for years to come,’ says plantswoman Sarah Raven.