9x9cm pot (8cm depth)
Description
- Good selection to cover many recipes
- Experiment with a selection for different flavours
- Grow in the ground or containers
- Ideal for both new and experienced gardeners
- Choose a selection to send as a gift for foodie friends
This selection of popular culinary herb plants are all easy to grow and provide aroma and flavour for all kinds of recipes. - they’re also the most common varieties you will see mentioned in recipes. Armed with a pair of scissors, there is nothing nicer than cutting fresh aromatic herbs for your dishes.
Thyme common – grow in full sun, prefers a well-drained soil and doesn’t like to be waterlogged in winter, snip tops off to use in kitchen, don’t cut back into woody stems.
Thyme lemon – grow in full sun, prefers a well-drained soil and doesn’t like to be waterlogged in winter, snip tops off to use in kitchen, don’t cut back into woody stems.
Rosemary – grow in full sun in a well-drained soil, use tips for cooking and don’t cut back into old wood.
Tarragon – better grown in a pot, it detests our wet winters, in the ground it tends to rot away after a couple of years.
Coriander – a cut and come again annual herb better grown in the cooler spring and autumn months, when it is less likely to shoot up in flower.
Sage – green – likes a sunny spot with a well-drained soil – doesn’t like to be overwatered.
Sage – purple – pretty leaved sage that likes a well-drained soil and sunny spot, doesn’t like to be overwatered.
Mint – spearmint – likes a moisture-retentive soil, if grown in a pot it needs a good weekly feed of plant food.
Mint – Moroccan - likes a moisture-retentive soil, if grown in a pot it needs a good weekly feed of plant food
Oregano – plant in sun for the best flavour, grows into a bigger clump each year, bees love the white flowers in summer.
Dill – an annual herb that doesn’t want to be planted in the ground until the weather is a little warmer, seeds can be harvested at the end of the summer.
Fennel – this tall herb is better grown in the ground; its long tap root means it becomes quite stunted in pots after a few months.
Chives – easy to grow they pop up each spring gradually forming a bigger clump which can be split to form new plants.
Garlic chives – doesn’t bunch up as quickly as ordinary chives but they grow quickly and can be cut throughout the year.
Parsley – a herb that flowers and dies in its second year, but will happily reseed itself if left to do so.
Plant care
Most of the herbs featured here will survive happily outside all year round, although some will die down completely for the colder months.
Coriander and dill are both annuals, which means they complete their whole life cycle in one year before dying – these are sown fresh each year, although if left will self-seed.