Culinary Favourites
Growing your own herbs to add into home cooking is an amazing way to link your garden and kitchen together. Not only do fresh herbs give a more delicate and delicious flavour to your food, but they also allow you to know exactly where your herbs have come from.
Some herbs are more prolific than others, so keeping them contained is a good idea (Rosemary and Mint). Get creative and dry your herbs for winter use and take the next steps towards having a garden that helps you become self-sufficient.
A highly aromatic, spreading plant with dark-green, sweet spearmint that can be extensively used for fresh tea and garnishes.
Dill seeds can be used in curries, soups, and stews. The leaves can be used in potato salads or added to yogurt-based dips.
A delicious British native herb with similar tasting notes to garlic and chives. Can be used to make delicious pasta sauces or as a garnish.
An attractive evergreen perennial shrub that has a spicy, aromatic flavour. This herb is used extensively to season meats and vegetables.
Fresh or dried leaves can be made into a calming lemon-scented tea, or added to salads or drinks to give a citrus element.
Delicious in curries, cumin is grown for its seeds that can be used whole or ground. The leaves can also be added to salads for a tangy flavour.
This aromatic herb is popular in Greek cooking and is one of the best oregano types for flavour. Popular with pollinators!
This classic, large-leaved, Italian basil is prized for its spicy flavour and wonderful aroma. Perfect for pesto.
Thyme leaves are an important ingredient in many dishes, including poultry stuffing and fresh tomato salsa.
One of the most popular culinary herbs with narrow, grass-like leaves giving a mild, onion-like flavour.
This herb is often added to stews, sauces, and dressings, or used to season meat dishes. The leaves can be used either fresh or dried.
The fragrant and aromatic leaves of coriander go well in salads, soups and curries. Can be cut back up to four times.
