It’s official – spring is here even if the sun’s warmth hasn’t yet made itself felt as much as readers would like. Nevertheless, the season will have prompted gardening thoughts among those keen to raise veggies or flowers for the table.
That means it’s time to feed the soil with fertiliser then the bigger work can begin. For those keen to garden but living in a confined space, potted herbs can satisfy the urge to ‘dig in’.
Best picked fresh to enhance summer meals, most herbs enjoy plenty of sun but they can grow quickly so, start planting and look to renew annual varieties which go to seed at the end of the season.
Popular summer herbs are basil, parsley, thyme, chervil, chives, dill, coriander, French tarragon and rosemary. Always plant more of the herbs you use most and replace when necessary.
Herbs which can go to seed quickly in summer include parsley, basil and coriander. Water daily and remove stems and leaves as they die off.
Perennial varieties such as rosemary, thyme, sage or marjoram need to be replaced every 3-4 years as they can become woody and produce less fresh new foliage.
Be mindful of mint – plant in its own pot as it tends to overtake gardens. Mint needs plenty of water.
You can never have too many herbs; if you have extras, chop finely and freeze in ice trays. Use later in drinks or melt cubes down and use the herbs in meals. Use herbs to enhance salads, dips, garlic and herb bread, quiches, casseroles, fish, cocktails or mocktails and more.
Although most folk will have dried herbs in the pantry there is nothing quite like fresh chopped herbs to enhance a meal.
Quick Tip: Apply liquid fertiliser around all edible plants and over the foliage. Elsewhere, put in frames or stakes for fast growing crops such as tomatoes, beans, corn. Fertilise lawns.
