Being able to pop out and take a snippet of something fresh to cook with, or make tea from, is a simple pleasure. Homegrown herbs look and smell great, and they could help attract some garden wildlife.
Herbs are pretty resilient, and many of them don’t need much attention.
Getting started
If you’re starting from scratch, it’s worth doing a bit of research to make sure you’re planting in optimal conditions: while many herbs are tough and will flourish just about anywhere, others are quite fussy about the amount of sunlight they require. They all, however, require a degree of shelter.
Herbs that prefer sun
- Rosemary
- Basil
- Thyme
- Sage
- Oregano
Herbs that prefer partial shade
- Chives
- Mint
- Coriander
- Tarragon
- Parsley
- Sweet woodruff
- Anise hyssop
- Lemon balm
- Angelica
Quick Tip
If you’re new to herb gardening, a great shortcut is to start with seedlings rather than seeds. That way, you’ll get a clearer idea of what each species should look like, and how they should grow, as a young plant.
Soil
Most herbs prefer soil that’s well drained and fertile, with plenty of organic goodness. If yours is clayheavy, incorporate some compost or grit to improve the drainage. Or get round the problem of dense soil by creating a raised bed.
Herbs tend to be happier in soil that’s neutral to alkaline, but can take a little bit of acidity. If there’s too much of the latter, counteract it with some lime.
Annual, biennial and perennial herbs
If you are growing from seed, you should first distinguish between annual/biennial herbs.
Annual and biennial herbs
As the names suggest, annual herbs have a life cycle of one growing season, and for biennial herbs two growing seasons. They tend to grow fast and might need to be resown regularly.
Both annual and biennial seeds can be sown from March to August, and can be resown every few weeks to ensure a fresh regrowth.
Perennial herbs
Perennials have a much longer life span, consisting of multiple growth cycles. These grow more slowly and need a more permanent home.
Most perennials, should be sown in covered seed trays and then planted in their final positions when their roots seem strong enough. Some need a transitional period of getting used to lower temperatures outdoors, so it’s best to follow the instructions on the seed packets.
Annuals and biennials
- Basil
- Coriander
- Parsley
- Dill
- Chervil
- Chamomile
- Marjoram
- Borage
- Lemongrass
- Rocket
Perennials
- Oregano
- Mint
- Thyme
- Sage
- Rosemary
- Chives
- Comfrey
- Sorrel
- Russian tarragon
- Hyssop
- Fennel
- Lovage
- Horseradish
Where to plant
If you’re lucky enough to have plenty of space, you can plan a traditional herb garden with gravel walkways between sections and raised beds. This will require more of your time as you’ll need to plan your design carefully, use the right type of herbs, and ensure raised beds are kept in tip top condition.
Herb wheels, a multicompartmental planter, and raised beds are useful for keeping species separate, and you can also plant herbs as borders in existing flower beds.
If you’re pushed for space, you can plant straight into grow-bags, set up a mini in-kitchen
herb garden or make the most of your windowsills (south-facing is best).
Growing in popularity, micro-herbs, also knows as micro leaves, such as coriander and basil are harvested a week or so after germination and are flavoursome and easy to grow; all you need is a windowsill in a warm room that gets plenty of daylight.
Popular cooking herbs
- Chives
- Basil
- Coriander
- Thyme
- Dill
- Fennel
- Mint
- Tarragon
- Sage
Herbs for attracting wildlife
- Borage
- Catmint
- Chicory
- Chives
- Clover
- Comfrey
- Cornflower
- Echinacea
- Evening primrose
- Fennel
- Hyssop
- Lavender
- Marjoram
- Mint
- Rosemary
- Sage
- Thyme
- Wild clary
Herbs with edible flowers
- Lavender
- Pot marigold
- Dill
- Basil
- Borage
- Chives
- Mint
- Rosemary
Pruning
Woody herbs need a light pruning in the autumn or after flowering to prevent them from getting even more woody. Softer ones should also be cut back after flowering to encourage more growth.
