A couple of weeks ago I decided to stop buying herbs from the supermarket. At this time of year you should be able to grow enough herbs for all your cooking needs so it’s a good time to banish shop bought packets from your trolley. I have basil thriving inside on the window sill (now that the greenfly are under control), and containers outside with all my favourites; thyme, parsley, coriander, tarragon, mint, chives and sage. In all this rain they are growing more quickly than I am able to pick them!
I add them to salads, risottos, sauces, omelette and quiche and think they really liven up a meal. If you need inspiration check out Jamie Oliver’s website which has lots of herby suggestions.
We have all the herb varieties you need to get your herb collection under way, plus lots of pots and herb planters to grow them in. Make sure they have fresh compost, are watered regularly and are picked regularly to keep them bushy. If you have a glut of herbs you can freeze them in ice cube trays for use over the winter. Last year I froze rinsed parsley in plastic bags and used it all winter – crumbling it straight into sauces and stews.