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For flavour and freshness home-grown herbs are unbeatable. Sowing and harvesting herbs such as coriander, chervil dill, parsley and basil regularly, adds freshness and vibrancy to your cooking and cuts food miles to zero. Propagating your own herbs is a satisfying way of avoiding the high prices of supermarket bunched or container-grown herbs.
All of our commonly-used culinary herbs can be propagated easily.
The best time to bulk up herbs depends on the growing habit and life cycle of the individual herbs.
Here is a guide to propagating some of the commonly-grown herbs.
This is a useful method of propagation for plants that have become woody. Lavender, sage and thyme are particularly prone to being short-lived and can be rejuvenated following this method;
Herbs are usually trouble-free plants, but there are a few pests and diseases that may cause problems;
Damping off can occur in growing environments that are badly ventilated or humid. Mint rust can affect marjoram and savory as well as mint species.
Rosemary beetle can be a problem on lavender, sage and thyme as well as rosemary. Sage leafhopper is also responsible for causing fine, yellow flecking on the foliage of many aromatic plants including sage, mints, lavender, bergamot, marjoram, oregano, rosemary, basil, thyme and lemon balm. Only treatments suitable for edible plants (as described on the label) should be used.
Herbs: growingHerbs and salad leaves: in growing bagsHerbs in containersLavender growingThe Herb SocietyVegetables in containers
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