1. Thyme/Tiemie (Thymus vulgaris)
2. Sage/Salie (Salvia officinalis)
3. Parsley/Pietersielie (Petroselinum crispum)
4. Chervil/Kerwel (Anthriscus cerefolium)
5. Oregano/Oreganum (Origanum vulgare)
6. Hyssop/Hisop (Hyssopus officinalis)
7. Yarrow/Duisendblad (Achillea millefolium)
We recommend thyme, oreganum, chervil, parsley and sage for culinary use. Thyme, sage and parsley also have strong medicinal properties and to complement them you can grow hyssop (for bronchitis) and yarrow (for infections and fevers).
Herbs need at least four hours sun in winter and a sheltered position. For this reason they should be grown in pots so they can follow the sun.
Choose containers that are a minimum of 20cm in diameter, have drainage holes and are deep enough for the herb’s roots to develop. Use a normal commercial potting soil that drains well.
Herbs don’t like wet feet so don’t put saucers underneath the pots. Check the soil moisture levels daily because the soil should not dry out completely. Generally potted herbs only need to be watered one or twice a week in winter, preferably in the morning.
Feed once a month with a liquid fertiliser, like the Margaret Roberts Supercharger, Nitrosol or Multifeed, at half the required strength.
When harvesting collect small quantities at a time and always leave two growth points on the twig for re-shooting. Instead of cutting at random rather use the opportunity to pinch out or prune the plant to encourage bushiness. Once picked handle the herbs as little as possible because the subtle nuances of flavour are lost if handled or allowed to wilt.