If you’re not growing herbs because you think they are difficult to grow, I have some good news. Most are really easy to grow. However, there are a few things you need to do to make sure they reach their bushy, lush best.
The first and most important practice is to regularly pick your herbs. Most importantly, try not to pick leaves from the base of the plant because it encourages tall, lanky plants. Rather, depending on the size of the herb, pick the top inch or two above a pair of leaves. Every time you pick, two new shoots will grow from each stem, creating a bushier plant.
Secondly, feed all your herbs with worm tea or liquid seaweed as they grow. This will transform weak specimens into strong, lush plants. Liquid seaweed is loaded with trace elements and minerals that also help the herbs keep their good.
Basil tastes great with tomatoes on sandwiches, in sauces, salads and pasta. It’s also the base for pesto. Bees love its flowers too.
Chives are delicious when you snip them over food as a light onion-flavoured garnish. You can also infuse them in oils and vinegars. Chives multiply easily, repel pests and tolerate light shade.
3. Garden mint
Garden mint is more than just a addition to lamb sauce. Its fresh flavour enhances dips, salads and dressings and is delicious with brinjals. You can grow mint in pots to prevent it from spreading.
Oregano has a very strong flavour and is mostly used with Italian cuisine and pizza. You can use the strongly antiseptic leaves to treat respiratory infections.
Parsley helps strengthen the immune system. Simply add it to your fruit juices or veggies. You can also use it as a garnish or add at the end of cooking.
Sage is one of the best first aid herbs for treating stings and bites, mouth ulcers and sore throats. The leaves have a strong flavour, so use it sparingly.
Thyme, my favorite, is both a culinary and medicinal herb. You can use in savoury dishes. You can also use it an infusion to treat colds, coughs, flu and bronchitis.