Spring has officially sprung here in Australia… and if you’ve always wanted to grow your own herb garden now is the perfect time.
Not only will you save yourself some money (those pre-packed supermarket herbs are expensive), you’ll also get the satisfaction of eating the produce you have grown yourself, which tastes so much better and is organic.
You don’t need a large space, if you have a small garden you can grow your herbs in pots on a balcony, a sunny windowsill or even a raised veggie patch.
Just remember the more accessible the herbs are, the more likely you are to use them in the kitchen.
Most herbs do best in full sun (a minimum of 6 hours per day). There are some exceptions – mint, parsley, chervil and coriander will grow in part shade.
Plant your herbs in free-draining soil. If your herbs are in pots make sure they have plenty of drainage holes and use a premium potting mix especially for herbs or veggies.
Prior to planting in a raised veggie patch, condition the soil with good organic matter, compost and manure.
Don’t forget to mulch around your plants to help retain moisture and discourage snails and grubs.
Don’t over fertilise. Most herbs grow well without additional fertilisers especially if the soil prior to planting has been improved with compost or organic matter.
Leafy herbs like coriander, parsley and rocket do well with some liquid fertilizer every 3 weeks (Seasol works well).
Water in young plants when first planted, keeping the soil moist until established. Once the plants are established water 1-2 times per week or as needed.
If your herbs are in pots, you will need to water them more regularly as the soil dries out much quicker.
Image credit: epicurious.com
1.CORIANDER - bright and citrusy flavour, used most commonly in Indian, Mexican and Vietnamese cuisines.
2.MINT – grows well in moist areas, even shade. Makes a great tea. Chop lightly and add to fruit salad, cocktails or yoghurt sauce
3.PARSLEY – the most widely grown herb. Chop finely and add at the last minute to seafood and meat sauces.
4.DILL – feathery fern like leaves. Goes great with fish & pickles.
5.BASIL – a super popular herb, always add to sauces at the last minute. To preserve bulk crops, put it in the food processor with olive oil and freeze for later.
6.OREGANO – a hint of sweetness combined with some spiciness adds warmth to any dish. Great on pizzas!
7.ROSEMARY – a woody shrub that loves full sun and dry conditions. Perfect with lamb.
8.CHIVES – a perennial herb, which adds onion flavour. Cut chives by grouping them tightly together & slice finely.
9.SAGE – can use the leave whole. Excellent with pork, soups and in stuffing mixes.
10.SAVORY – a peppery flavour, and commonly added into European beans, meat and poultry dishes.
11.THYME – a versatile herb that is great in sauces, or for flavouring eggs and cheese dishes.
12.TARRAGON has a licorice flavour that goes well with chicken.
13.MAJORAM– makes a great ground cover plant, closely related to Oregano. Great with lamb.
Throw this card in the garden and watch your complete herb garden grow. This delightful birthday or thank-you card makes a lovely gift in itself. Using 100% sustainably harvested paper and printed in Australia, this card contains four packets of herb seeds, including Parsley, Basil, Chives, and Dill. All seeds are Australian organic or bio-dynamically grown. Planting instructions feature on the reverse of the card.
$9.00 Click here to BUY.
These adorable handmade garden labels are freshly fired and back from the kiln. Each set contains 5 garden labels and would look fabulous in a kitchen windowsill herb garden so people can see how cute they are!
$29.95 set Click here to BUY.
A growing gift! This is the perfect gift for any garden lover. This gift tag, features a hand stamped ‘To.. and From..’ on one side and the words ‘ A little gift for your garden,’ on the other, together with the name of the seeds that are in the little bottle.
$3.95ea Click here to BUY.
all rights reserved