Fourteen culinary herbs

Most herbs are easy to grow. The following selection provides a variety of flavours to complement home-grown vegetables and enhance everyday food. Site the herb patch in a sunny well-drained spot near the kitchen. Some of these herbs will also grow well in containers.

• Angelica (Angelica archangelica) Aromatic leaves have various uses; stems are candied and used in cake decoration. Biennial grown from seed. 180cm/6ft tall. Sown outdoors in late summer, under a cloche in cold areas. Transplant to 30cm/12in apart the following spring. Remove flower heads.

• Basil (Ocimum basilicum) The ideal culinary complement to tomatoes. Tender, liable to be killed by frost. Sow seed in heated greenhouse in early spring. Plant out 30cm/12in apart in early summer after hardening off. Remove flower stalks. Plants can be lifted, potted and taken indoors in early autumn for autumn or winter use. Pick leaves as required throughout summer. Pinch out flowers as they appear.

• Borage(Borago officinalis) Hardy annual whose leaves taste of cucumber; chopped young leaves and whole flowers can be added to salads or used to flavour cool summer punches. Grows to 90cm/3ft and bears blue flowers. Sow indoors in early spring and thin seedlings to 30cm/12in apart each way.

• Chives(Allium schoenoprasum) Hardy perennial of the onion family. Grown for its grassy leaves which are chopped and used in savoury dishes, soups and salads. Initially raise from seeds sown outdoors in early spring. Thin to 15cm/6in apart. Cut off flowers. Divide clumps every 2-3 years; replant 15cm/6in apart. Ideal for containers. Cut leaves as required, just above soil.

• Dill(Anethum graveolens) Grown for aromatic leaves, used to flavour salads and fish dishes. Feathery green-blue foliage and heads of tiny yellow flowers. Sow seeds successively from mid- spring to early summer for continuous supply of young leaves. Thin seedlings to 30cm/12in apart. Pick fresh leaves as required when plants are 20cm/8in tall. Young leaves can also be dried for winter use.

• Fennel(Foeniculum vulgare) Attractive perennial, 180cm/6ft or more high, feathery blue-tinged foliage and yellow flowers. Grown for young shoots; also seeds, used in sweet and savoury dishes. Can be grown successfully in pots. Initially sow seeds in early spring outdoors. Thin seedlings to 30cm/12in apart. Established clumps can be divided every 3 or 4 years. Pick fresh leaves regularly throughout summer. In autumn collect fully ripe dry seeds.

• French tarragon(Artemisia dracunculus) Shrub, 90cm/3ft tall, spreading by underground runners. Buy young plants and plant in late spring, 60cm/2ft apart each way. Lift and replant a few vigorous runners every 3 or 4 years. Discard older portions of plant. Suitable for large containers. Cut young leaves as needed in summer. Leaves for drying can be cut in early or mid-summer. Protect with straw or bracken in winter.

• MarjoramCooks use the young leaves. Suitable for containers. SWEET MARJORAM (Origanum majorana) is a half-hardy annual: Seeds can be sown outdoors each year in late spring; thin seedlings to 30cm/12in apart each way. Leaves may be dried for winter use. POT MARJORAM (Origanum onites) is a hardy dwarf shrub, best propagated from heel cuttings in early summer. Cut plants hard back in late winter.

• MintA hardy perennial. The common mint is SPEARMINT (Mentha spicata). APPLEMINT (Mentha x villosa alopecuroides), also popular, has a more subtle flavour. Mint does best in moist soil and is ideal for a container (or sunken bucket) which will control its vigorous growth. Lift and divide the roots in early spring each year. Pick fresh young leaves as required throughout summer and into autumn. Leaves can also be dried for winter use and to make mint tea.

• Parsley (Petroselinum crispum) Biennial best grown as an annual. Overwinters successfully under cloches. There are several varieties, some with flat leaves, but curly-leaved varieties are most often grown. Prefers moist soil and semi-shade. Sow seeds outdoors in early spring and thin seedlings to 10cm/4in apart. Seeds can take up to 8 weeks to germinate. Ideal for growing in pots. Pick fresh as required.

• Rosemary(Rosemarinus officinalis) Blue-flowered shrub with grey-green needle-shaped aromatic leaves. Buy and plant a young bush in spring. Propagate from heel cuttings rooted in sandy compost in early summer. Prune in spring to encourage a compact bushy habit. Makes a good pot plant — keep indoors during coldest part of winter. Pick fresh leaves as required. Pick leaves for drying in summer.

• Sage (Salvia officinalis) Small evergreen shrub, 45-60cm/1¹/2-2ft high, ideal for containers. Sow seed under glass in early spring. Plant out young plants in late spring, 30cm/12in apart each way. Propagate from heel cuttings in summer. Renew shrubs every 3-4 years. Pick leaves as required; or cut for drying in the active growing season.

• Sweet bay(Laurus nobilis) Attractive evergreen tree grown for aromatic leaves. Ideal for a pot or tub. Grow in a sheltered spot. Buy and plant a young bush in spring. Propagate from semi-ripe cuttings in late summer. Clip tree to shape if desired — for example, a formal pyramid. Place pot-grown trees in frost-free greenhouse during the winter. Pick young leaves as required and dry them slowly in the dark.

• Thyme(Thymus vulgaris) Small perennial bush, about 25cm/lOin high. Beautiful scent. Seeds sown outdoors in early spring germinate fairly readily; seedlings should be thinned to 30cm/12in apart. Trim plants after flowering to encourage compact growth. Renew every 3-4 years. Propagate by division or heel cuttings. Ideal for containers. Whether for drying or immediate use, pick leaves before flowering.

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