Herbs can be used to add flavour to many our our favourite dishes and even our drinks too.

Basil (Ocimum basilicum)

• Grow in rich, light well-drained to dry soils in sun
• Pinch out growing tips to encourage bushiness and delay flowering, though regular sowings are still needed to a summer-long supply
• Leaves are picked during the growing season and used fresh or dried
• Purple-leaved cultivars have ornamental value

Bay (Laurus nobilis)

• Well-drained soil in sun or part shade
• Bay also lends itself well to container-growing
• Leaves can be picked in summer for drying

Caraway (Carum carvi)

• Well-drained, fertile soil in full sun, tolerant of heavy soils
• Leaves and roots used fresh as vegetable, seeds, when ripe, used dried

Chervil (Anthriscus cerefolium)

• Rich, light, moisture-retentive soil in part shade
• Delicate anise flavour, leaves used fresh in salads or in French cooking; flowers and roots are also edible

Chives (Allium schoenoprasum)

• Rich, well-drained soil in full sun, though tolerant of wet conditions and heavy soils
• Cut down to the ground after flowering to produce fresh leaves
• Mild garlic-like flavour; leaves, bulbs and flowers are all used

Coriander (Coriandrum sativum)

• Well-drained fertile soil in full sun, although leaves may be more productive in part shade
• Leaves and roots used fresh, especially in Thai cooking
• Seeds used dried in curries and pickles

Dill (Anethum graveolens)

• Well-drained neutral to slightly acid soil in sun
• Leaves are cut in spring and summer for using fresh or dried; seeds harvested in summer for use dried, all widely used in cooking, especially Scandinavian cookery

Marjoram (Origanum vulgare)

• Grows best in well-drained to dry, neutral to alkaline soil in sun
• Leaves are picked during the growing season; often used dried in Italian, Greek and Mexican cuisine

Mint (Mentha spp.)

• Rich, moist soil in sun or part shade where it may become invasive, so it is best grown in a container and regularly divided
• Strongly aromatic leaves used for flavouring and tea

Parsley (Petroselinum crispum)

• Rich, well-drained neutral to alkaline soil in sun or part shade
• Pick leaves just before flowering and use fresh; an essential ingredient in French, Italian and Middle East cookery

Rosemary (Rosmarinus officinalis)

• Well-drained, ideally neutral to alkaline soil in full sun with shelter in cold areas as it rarely survives prolonged freezing
• Remove dead stems and weak growth in spring, prune after flowering to encourage bushy growth
• Fresh or dried leaves are used for flavouring, especially meat such as lamb. Fresh sprigs can be steeped in vinegar or olive oil

Sage (Salvia officinalis)

• Well-drained to dry neutral to alkaline soils in full sun, sage dislikes damp conditions and low light in winter
• Many cultivars have excellent ornamental value
• Hard prune in early spring to promote bushy growth
• Leaves are used to flavour many dishes, especially meat. Fresh or dried leaves are used for tea

French tarragon (Artemisia dracunculus)

• Well-drained, neutral to slightly alkaline soil in sun
• Pick leaves before flowering
• Distinctive, aromatic leaves used to flavour chicken and egg dishes, salad dressing and sauces

Thyme (Thymus vulgaris)

• Well-drained, even stony poor soils in sun; most thyme prefer neutral to alkaline soil
• Trim lightly after flowering to maintain bushy habit
• Fresh or dried leaves and flowers used to flavour many dishes especially French cookery