AROMATIC ANNUALS

Annual herbs, such as parsley and basil, will provide a generous supply of leaves right through to autumn. Start them off indoors in a seed tray or modules, sowing six to eight seeds of each variety. You can repeat-sow every three weeks so you have a fresh supply of young leaves. When the soil feels warm to the back of your hand, sow herbs, like coriander, fennel and dill, direct into beds or pots outdoors.