Potty about herbs

ROSEMARY
The fragrant leaves of rosemary have an attractive blue-silver appearance. Rosemary is also a wonderful plant when in flower, with pale blue flowers during April and May; very mature plants can flower at most times of the year.

Rosemary can often attain the height of 1.8-2m (6-6?ft) with a spread of 1.5-1.8m (5-6ft) when planted in the ground. It is much easier to control, however, when pot grown on the patio. It grows very well as a container plant once it is established in the pot. Feed occasionally with liquid fertiliser and never allow the pot to dry out. Saying this, it does like a well-drained soil.

Propagation is quite easy by cuttings and I have seen pieces just pushed into the ground that have grown. Normally, all that is needed are 7.5cm (3in) long cuttings inserted into a 50:50 mixture of peat and sand and placed in a cold frame to root. Sprigs of rosemary are good for flavouring roast lamb, pork, rabbit, veal and grilled fish. Dried leaves are also useful in stuffing, whereas sprigs are good in bouquet garni.

SAGE
Sage has a height and spread of up to 60cm (24in). This hardy, evergreen shrub has slightly wrinkled leaves and comes in different varieties – tricoloured, blue-purple, yellow, variegated and plain green foliage. The leaves are very pungent or aromatically scented. Sages enjoy a well-drained soil. When in flower in June and July they form whorled spikes which are blue, purple and white.

Propagation is easy: take 7.5-10cm (3-4in) cuttings and insert them into a mixture of peat and sand between August and September. When rooted move on into small pots. Alternatively, seed can be sown in March or April using John Innes compost.

When seedlings are large enough to handle, pot on into small pots and move to the cold frame. Fresh or dried leaves are mainly used for stuffing in pork, chicken and duck, and friends have told me the strong flavour goes well with liver.

BAY
Bay trees are often bought as large, decorative plants adorning driveways outside front doors. They are thus bought as shaped specimens, either as standards or pyramids, and grown on for many years in large pots or barrels.

Bay can also be grown as unrestricted plants and can easily have a height and spread of 3m (10ft) or more. Bay loves to be grown in well-drained compost, but which is also moisture retentive. North east winds can play havoc with immature foliage in early winter causing die-back and discoloured leaves.

New plants are made from lateral shoots 7.5-10cm (3-4in) long in September or March/April. Insert the cuttings into a growing medium of equal parts peat and sand and place in a cold greenhouse or cold frame. When rooted, pot into small pots of John Innes No 1 compost.

Bay leaves are used to flavour almost any dish: fish stews, sauces, milk puddings and custards and, of course, are the main ingredient for bouquet garni. Trim bay during the summer to maintain shape.

MINT
Mint is a great herb but be aware, it is very invasive. Growing mint in pots, therefore, is an ideal situation as the roots are contained. It is very easy to propagate; just break off some of the strong white roots, 7.5-10cm (3-4in) long, replant and they will quickly grow into strong specimens.

I have also propagated mint in jam jars of water. Take fresh shoots, 10cm (4in) long, cut below a leaf joint and set in the jars. It takes approximately three weeks to get white hair roots established, after which the cuttings can be potted up singly into small pots.

After growing on a sunny patio for a few months, mint can look a bit tired. To rejuvenate a mint plant, simply split it into two pieces – regeneration is very swift after repotting.

Mint has many uses and there are many different mints to choose from. The more common ones are spearmint, which has a very strong aroma, and ap

CORIANDER
Coriander can reach a height of up to 45cm (18in). Classed as an annual, it grows very quickly from seed so is ideal for pot culture. It likes a well-drained, fertile soil, responds well to frequent sowing but can run to seed quickly. Sow thinly and keep moist.

Many varieties are now available, such as ‘Confetti’ with unusual carrot like foliage, ‘Cilantro’ which is good for Indian curry and Chinese dishes and ‘Green Aroma’ which is fast growing, slow to bolt and does well in hot sunny weather.

TARRAGON
Tarragon is a fully hardy perennial which is very aromatic. There are two types, the French which is generally preferred by cooks and Russian which is hardier. I opted for the French form.

It thrives in well-drained soil and a sheltered position. It generally dies back in the winter and benefits from cloche protection, but in a pot can be moved inside to the protection of a cold greenhouse or polytunnel. I have never grown tarragon in a pot so this was a first for me.

The flowers, which are white and green and borne in clusters, appear in August, though I have always found it best to pick the young leaves before this. These young leaves are tooth shaped and good for freezing.

Tarragon stems and leaves are used to flavour vinegars and it is one of the essentials in fines herbes. Tarragon is propagated in April by dividing and then replanting the roots.

THYME
This herb is ground-hugging, forming masses of wiry stems with fine leaves and small lilac flowers appearing midsummer to autumn. Common thyme and the variegated yellow thyme have very strong flavours and scent and can be used for flavouring soups, meat dishes, poultry and fish.

Thyme is an ingredient in bouquet garni and often used when making stuffing for poultry. Like most herbs it prefers well-drained soil and a sunny position. It is very suited to pot growing but needs to be watered well in dry weather.

May is a good month for taking cuttings 5cm (2in) long inserted into a peat and sand mixture. Pot into John Innes number one when rooted. Thyme can also be propagated by division in March and April or grown from seed in the greenhouse in spring.

GARLIC
(JOE’S WAY)
Usually considered more a vegetable than a herb, nonetheless I like to grow some garlic in pots and group it with the above for ease of harvesting.

Using a well-drained, moisture retentive compost, fill the pot to the rim. Break off the individual cloves from the main bulb. Push these in close together in the pot and after a matter of a few weeks you can start to use the young garlic plants.

Pull out of the pot, trim off the roots and first skin from the tiny bulb. Then dice the bulb, the stem and the young leaves and use as normal garlic. You will find it very sweet and juicy. As weeks go by, keep thinning and using as baby garlic. You can plant young garlic cloves like this for many months of the year and can be self-sufficient.

This is a similar method to the way I grow spring onions for sets – plant close and four weeks later start to use as baby onions.