Sow herb seeds in planters outside your kitchen door or on a windowsill for fresh herbs whenever you need them. Here you'll find all the common herbs for culinary use, plus some of the more unusual decorative and medicinal herbs. Learn more about growing herbs on our herbs hub page where you'll find a wealth of helpful advice.
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Herb seeds are one of the easiest ways to pack flavour into your cooking. Add some heat with Wasabi Rocket or try something different with purple basil ‘Crimson King’ or ‘Everleaf Emerald Towers’, which produces a column of leaves. We’ve expert advice on growing herbs and more tips in the Frequently Asked Questions below.
Basil and chives are commonly considered two of the easiest herbs to grow from seed.
Direct sow annual or biennial herbs, including parsley, coriander and dill, from March to August and repeat every few weeks to get a continuous supply. Perennial herbs, such as sage, rosemary and chives, should be sown in spring under cover and planted out when they’re established.
Avoid mixing herb plants that like dry conditions, such as thyme, sage and oregano, with those that prefer moist soil, including basil, chives, coriander. Mint is best grown on its own – preferably in a container – as it will spread and overwhelm other herbs.
Chervil will cope with dappled or semi-shade. Parsley, rocket, sorrel, mint and lovage will grow in part-shade.
Chives and marjoram are two of the best herbs for pollinators as bees love the flowers. Other good choices are fennel, borage and hyssop.
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