Herbs have been used for thousands of years in both cooking and traditional remedies. They are the green or leafy parts of plants that are used to add flavour to food, rather than being the main ingredient.
Many herbs are also valued for their health benefits and have long been used in teas, oils and natural treatments. Their fragrant and aromatic leaves can enhance a wide range of dishes, while some can also be infused in hot water to create relaxing or uplifting herbal drinks.
Growing your own herbs is a rewarding way to enjoy fresh ingredients right from your garden. They offer convenience, excellent flavour and freshness that shop-bought herbs often can’t match. It’s a good idea to grow them close to your back door so they’re always within easy reach when you’re cooking. Annual herbs complete their life cycle in one season, while perennial herbs return year after year.
Most herbs are easy to grow and, once established, many perennial varieties will provide harvests for years with very little maintenance. Regular picking encourages fresh new growth and helps keep plants compact and productive. If you don’t have room for a dedicated herb garden, herbs can easily be grown among flowers or in patio pots, making them a versatile addition to almost any garden.
Annual herbs can be grown from seed or plug plants and planted outdoors after the risk of frost has passed, or grown in containers. Make regular sowings throughout the season to ensure a continuous supply.
Most perennial herbs thrive in a warm, sunny position with well-drained soil enriched with plenty of organic matter. Good drainage is particularly important, as many herbs dislike sitting in wet soil over winter. If your soil is heavy, grow herbs in raised beds or containers filled with a gritty, soil-based compost.
Mint is very vigorous and can quickly spread, so it’s best grown in a pot, even if the pot is sunk into the ground. This will help prevent it from taking over the surrounding area.
Most annual herbs, such as coriander, benefit from a little shade during the hottest part of the day. This helps prevent them from running to seed too quickly and extends their harvesting period.
Perennial Herbs
Bay: Grow as topiary for garden structure. Use fresh or dried whole leaves in hearty stews and remove before serving.
Chives: From the onion family. Pick fresh and snip, adding at the end of the cooking process. Good with eggs, fish, potatoes, shellfish and salads.
Fennel: Historically used as a slimming aid. Used today it is great with fatty meats like pork and lamb. Like dill it can seed itself around.
Mint: There are many varieties and many uses. Choose peppermint, spearmint (garden mint) and chocolate mint for the most useful range.
Oregano and Marjoram: These close cousins go well in cooked Italian or Greek dishes such as tomato based sauces, aubergine and lamb.
Rosemary: An evergreen shrub and very useful for chicken, lamb, rice, cordials, bread, herb infusions and flavoured oils or vinegars.
Sage: Great in stuffings and with fatty meats like pork. Use sparingly as it has a strong flavour.
Tarragon: French tarragon has the best flavour but is less hardy than Russian tarragon. The anise flavour is good for fish, chicken and sauces.
Thyme: Another herb that is good with fatty meats and that aids digestion. Use in stocks, marinades and stews. Has strong antiseptic properties.
Annual Herbs
Basil: The best Italian herb for pizza, salads and of course home made pesto!
Coriander: The leaves are often used in Mexican, Chinese and Indian dishes and the seeds are often added to curries, chutneys and biscuits.
Dill: Use the seed and leaves in cooking. Good for digestion. Great with fish. Beware – if it’s happy it will seed prolifically!
Parsley: A biennial that can be treated as an annual. Widely used as a garnishing herb and best added at the end of cooking. High in iron and vitamins A and C.
Continue your Gardening Journey
Need a little extra advice? Visit your local Tates of Sussex Garden Centre today, where our friendly knowledgeable, team will be happy to help you choose the right plants and offer expert guidance.
