Five of the best winter herbs

At this time of year, hardy herbs such as sage, thyme, rosemary, bay and oregano come into their own.

Heat-loving herbs such as basil and shiso die down over winter, but the herb garden has plenty of hardier herbs that are still ready to harvest. From flavouring food to providing natural remedies for dozens of common ailments, these aromatic plants are a valuable addition to the winter garden.

Rosemary is a stalwart for winter roasts but try it as an ingredient in sweet scones and shortbread (add 1-2 tablespoons of finely chopped leaves to your mix). It provides a kind of gingery flavour that most people have a hard time identifying. It’s ideal for herb butters too, which you can slather over baked potatoes or steak.

How to grow this herb

Rosemary’s biggest threat is wet feet, so position your plants in light, sandy, free-draining soil in full sun. Plants are frost-hardy, but soggy soil in frosty locations is bad news. Rosemary prefers medium to low fertility, so it really doesn’t require feeding, but you should prune your plants by one-third in late winter or early spring to keep them from going straggly.

How to use rosemary

To make rosemary butter, mix 2-3 cloves garlic, 1 tablespoon chopped rosemary leaves, teaspoon lemon zest and teaspoon red chilli pepper into 125g softened butter. Pack into ramekins and refrigerate until needed.

Can’t stop coughing? Follow the age-old practice of using thyme (Thymus vulgaris) leaves to soothe the respiratory tract. Like sage, thyme has antimicrobial properties and is traditionally used to treat coughs, laryngitis, bronchitis and pleurisy, among other ailments.

How to grow thyme

Thyme likes a sunny spot in free-draining soil. It doesn’t like wet feet, so add horticultural grit or pumice to improve drainage if required.

If planting in pots, use a potting mix that’s low in nutrients. Rich soil encourages softer growth and diminishes flavour.

Plants in the garden also have low fertiliser requirements. Another plus: thyme is drought and cold hardy.

How to use this herb

To make a syrup that’s palatable to adults and kids, steep cup fresh thyme leaves in 300ml boiled water, covered, for 15 minutes. Strain out the leaves and add cup honey and 1 teaspoon lemon juice. Store in the fridge and keep no longer than a week. For children 1 year or older, give 1-2 teaspoons every 2-3 hours. Teens and adults can take 1-2 tablespoons at a time.

Stuffing wouldn’t be the same without sage, and gnocchi would be nothing without this classic herb. But aside from its culinary uses, Salvia