Sales of herbs are rising, driven by trends in health-conscious gardening, interest in global cuisines and the popularity of meal kits that often come with unfamiliar fresh ingredients.
It is very easy to raise herbs at home, and sowing now will yield not only summer harvests but also leaves with maximum flavour for drying in July and August. Plants of most herbs are widely sold, but seed is more economical where several plants are needed. Except for hybrids, seed can be collected for re-sowing.
Seed-raised herbs are especially easy and rewarding. Coriander, for example, grows swiftly in a sunny spot. Much used in Asian cuisine, coriander flowers quickly and seeds can be collected for winter use or to re-sow. Corianders “Cruiser” and “Santo” are slower to bolt than others. Successional sowings every few weeks will maintain a continuous supply. A 1m row is sufficient in most cases.
Some people with a particular gene find coriander distasteful, resembling soap, and favour basil or mint instead. Vietnamese coriander reportedly does not induce this reaction.
‘Hot and spicy’ oregano has an intense, peppery flavour (Photo: Nicola Stocken/RHS)
