There’s a great sense of well-being that comes from harvesting one’s own herbs and even a relatively small space can supply all one’s needs.
It’s interesting how the seasons affect our desire for a particular kind of food. In winter it’s all about comfort food, but the moment spring arrives, the internal switch flips and nothing could be nicer than crunchy salads and light meals, usually accompanied by a glass of chilled white wine.
The tastiest salads are made from fresh herbs and vegetables and the best is if you grow your own. Quick growing herbs like rocket, coriander, chives or garlic chives, and chervil can be thickly sown and, (except for chives) harvested from baby leaf stage. Basil, oregano, summer savory and Mexican mint marigold can be sown more sparingly and thinned out so that they grow into compact bushy plants.
All these herbs can be grown from seed sown directly into the soil, or into pots should there only be space for a container herb garden.
Growing and sowing tips
- Sow seed into well prepared soil that has been enriched with compost, raked level, and sticks and stones removed. The finer the soil, the better the germination.
- Keep the soil moist during germination.
- Feed with a liquid fertilizer like Margaet Roberts Organic Supercharger once the seedlings are up. Thereafter, feed once a month with liquid fertilizer at half strength.
- Once the herbs are growing, water deeply but less frequently rather than a little more often. Herbs in pots need more regular watering.
- Don’t be afraid to cut your herbs; they shouldn’t grow into large bushes. Herbs benefit from regular pruning.
Sweet Basil (Ocimum basilicum) is an annual that grows best in morning sun. Always water at midday and not in the evening. Fertilise monthly with a liquid fertiliser to promote lush leaves. Remove the flowering tops otherwise the plant will go to seed. Basil also grows well in pots. Tear rather than chop basil leaves because they bruise easily.
Rocket (Eruca vesicaria) grows easily and quickly. Harvest the leaves regularly because the more you pick the better the quality. The young leaves have a distinct peppery taste.
Chervil (Anthriscus cerefolium)grows about 30cm high and 30cm wide and can grow in full sun or semi-shade. It is a good subject for pots and window boxes. The leaves have a subtle flavour, which extends its use to egg dishes, sauces, and poultry. It is a good companion for carrots and radishes.
Chives (Allium schoenoprasum)are a grassy, clump forming perennial that quickly re-grows after being cut back. The leaves are snipped into salads or used as a garnish. Chivesthrive in most types of soil and can be divided after two years.
Coriander or Cilantro (Coriandrum sativum) is possibly an acquired taste because its strongly flavoured leaves have a distinctive zesty taste. It is also a member of the parsley family, with leaves a lot like Italian parsley so it also enjoys rich, light soil and a sunny position.
Oregano (Origanum vulgare) is also known as wild marjoram and its flavour is like that of sweet marjoram, only slightly stronger. The fresh young leaves can be added to salads. It also dries well for use in slow cooked dishes. Harvest or pinch back the leaves regularly to prevent woody growth.
Summer Savory (Satureja hortensis) is a low growing summer annual with narrow, bright green leaves. Young sprouts add a burst of flavour to salads, sandwiches and as a topping for pizza. The leaves keep their flavour when dried. Once established summer savory can tolerate hot, dry conditions. Start picking the leaves when plants are about 15cm tall. The best time to harvest the leaves is in the afternoon when the essential oils are strongest.
Mexican Mint Marigold (Tagetes lucida) is a compact perennial herb that looks like a marigold but has intense tarragon-flavoured leaves and a strong liquorice/anise fragrance. It is a good substitute for French tarragon because it tolerates heat and drought, unlike French tarragon. It thrives in full sun and the clump forming plant can be divided after two or three years.
A wide range of herb seed is supplied by Kirchhoffs: www.kirchhoffs.co.za
Written by Alice Spenser-Higgs
