Growing food at home is very popular and whatever form your garden may take, herbs are easy to grow and very rewarding. Fresh or dried, herbs add zest to cooking, perfume the house and have natural medicinal and cosmetic benefits. Craft making with herbs has wide appeal. Create pot pourri, tussie mussies and infused vinegars from your own garden.
So very versatile, the herb garden can be formal like a circular bed with an ornamental centre piece, or as informal as a rockery. Plant them throughout the garden, mixed in with vegetables, or the flower border and even between paving stones. The smallest living spaces can accommodate a few herbs in pots on a windowsill, the porch steps, and a window box or in a hanging basket.
Planting in dry places
• Basil – Traditionally used in Italian cooking. Spicy and pungent, it is delicious with tomatoes, vegetables, pasta, salads.
• Dill – delicate anise flavoured leaves that combine well with fish and vegetables. The seeds can be used in pickles and breads.
• Garlic – The pungent aroma enhances many styles of cuisine. Well known in French and Mediterranean cooking it also has remarkable medicinal properties.
• Marjoram – Traditionally used in mixed herbs. Good addition for savoury dishes, tomatoes, meats.
• Oregano – Similar to marjoram. Add to pasta, pizza, tomatoes, meats, dressings.
• Sage – Traditionally used for meat stuffings. Good for drying
• Tarragon (French) – Good accompaniment to chicken, fish, and vegetable dishes and herb vinegar.
• Thyme – Garden and Lemon thyme are invaluable additions to savoury dishes, meat dishes, soups, salads, vegetables and baking. There are many other ornamental varieties.