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CULINARY HERBS

Here we highlight half a dozen must-grow herbs for use in cooking. They are so easy to grow and some are even given away as free seeds with this month’s issue

6 of the best……

PARSLEY

This is a really useful herb for adding to dishes or as a garnish. You can get a flat-leaved form which is often called French or Italian parsley and it is particularly favoured by chefs. The curly-leaved version is also often grown.

SOW IT:

Parsley has a reputation for being a bit tricky to germinate when sown direct into the ground but if you can get it going and let it flower and self seed you sometimes find it pops up easily around the plot. To cultivate it more easily, sow into cell trays of multi-purpose compost and cover lightly with compost or vermiculite. Place in a propagator at 15-18C (59-64F) and once the seedlings are large enough to handle, plant out the plugs on the plot. Keep well watered.

GROW IT: I

It is classed as a biennial. This means you sow it one year and grow it for its leaves that season and then the following year it will flower and so regular annual sowings are best.

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About Kitchen Garden Magazine

Welcome to Kitchen Garden Magazine! In this issue: HERE WE GO ROUND THE MULBERRY TREE ✪ Nurseryman David Patch extols the virtues of this beautiful tree fruit FOR EVERYTHING THERE IS A SEASON ✪ Biodynamic gardener Julie Moore investigates the true cost of our demand for seasonal food YOMPING YAMS ✪ Yams are a mainstay in hotter climes, but Sally Cunningham reveals one that can thrive in the chilly UK And much more!