A guide to growing annual herbs

With Spring starting to edge in now is the perfect time to start thinking about your kitchen garden for the year ahead. Whether you’re a beginner or a competent garden herbs are a main stay of the kitchen and household. Read below this brilliant piece from the fabulous Dobies.

Herbs are so easy to grow around your home, whether you choose to do so in beds, borders or containers. To ensure you grow some of the must appetizing annual herbs in your neighbourhood, follow this guide created by award-winning seeds supplier Dobies:

Basil

Otherwise known as: Ocimum basilicum

Where to grow:

·        Basil should be grown in rich, light and well-drained to dry soil that is subjected to plenty of sun during the day.

When to harvest:

·        It is recommended to harvest basil just as the plant begins to set flower buds, and well before the flowers actually bloom.

How to store:

·        Basil can be stored in a perforated bag that is kept at around 60°F and it will usually keep for between 10 and 14 days.

·        Basil that is refrigerated will often last for between two and three days.

5 meals to create with basil:

1.      Tomato, basil and fresh mozzarella salad.

2.      Penne with chicken and broccoli.

3.      Chicken and basil stir-fry.

4.      Meatballs with cherry tomato sauce and tagliatelle.

5.      Grilled tuna with basil butter and fresh tomato sauce.

Parsley

Otherwise known as: Petroselinum crispum

Where to grow:

·        Parsley should be grown in rich and well-drained, neutral to alkaline soil that either gets plenty of sun during the day or is partially shaded.

When to harvest:

·        Entire leaves of parsley can be cut from the outer edge of the plant as you need them. When the season draws to a close, the entire parsley plant can also be cut for storage.

How to store:

·        When drying parsley, tie stems together and hang them within a shady, warm and well-ventilated area until thoroughly dry. At this point, crumble the parsley and store the herb within an airtight container.

·        When freezing parsley, remove the leaves from the stems, rinse and then pat them dry before storing them in a zippered freezer bag.

·        When refrigerating parsley, place the stalks into a glass of water in order to keep them crisp and full of flavour.

5 meals to create with parsley:

1.      Beef stroganoff with sautéed potatoes.

2.      Parsley ravioli complete with brown butter sauce.

3.      Fried flat fish served with a bean stew.

4.      Fava leaf and parsley quiche.

5.      Boiled collar of bacon served with vegetables and dumplings.

Sage

Otherwise known as: Salvia officinalis

Where to grow:

·        Sage should be grown in well-drained to dry, neutral to alkaline soil that receives plenty of sun during the day.

When to harvest:

·        Sage should only be harvested lightly during the first year of growing the herb, in order to enable the perennial plant to become established. Over the next couple of years, you should be able to harvest an entire plant two or three times. Ensure a few stalks are left in place each time so that the plant can rejuvenate.

How to store:

·        When drying sage, hang the stalks of the plants in a shady and well-ventilated area until the leaves are able to crumble easily. At this point, store the sage within tightly lidded jars.

·        When freezing sage, first place the leaves or stalks of the plant onto a tray before transporting only the leaves into either a zippered bag or container.

5 meals to create with sage:

1.      Pork and apple burgers.

2.      Grilled beef tenderloin with fresh herbs.

3.      Vegetable shepherd’s pie.

4.      Roast turkey complete with sage and garlic butter.

5.      Roasted cod served with macadamia nut relish, vanilla lemons and broccoli.