Gardening – So much more than parsley

I’ve grown some herbs for as long as I can remember, but they have generally been forgotten in some corner of the garden, occasionally being dug out to separate from the weeds that have infested them over time and to save them from eventually expiring. The standard European classics of thyme, rosemary, mint, coriander, oregano and marjoram are probably in most gardens. However, over the last few years, I have been increasing my herb collection substantially and my knowledge of them as nutritional powerhouses has increased alongside this.

Herbs are full of beneficial compounds such as vitamins, minerals, phenols, terpenes and many other components that have numerous health benefits, such as anti-tumour, anti-inflammatory, anti-oxidant, anti-viral, anti-biotic and anti-parasitic actions. The subject of herbal medicine is vast, and a lifetime of learning for herbalists, but even the new gardener can benefit from their health-giving properties by using them in cooking, as herbal teas and in tinctures made with alcohol or glycerin.

Aside from the classic herbs, I grow many that originate from South East Asia, such as turmeric, ginger, kra chai, galangal, Vietnamese coriander and lemongrass. All are easy to grow in our climate, any cold sensitivity being overcome by either dormancy over winter or by growing in a nice warm spot in the garden. Most of the South East Asian (and any of the mint family) I grow in large pots or tree planter bags, for two simple reasons – firstly, to prevent them from spreading through the rest of the garden and secondly, to make them easier to harvest. All these plants need plenty of warmth, water and nutrients to grow to their best, so each time they are replanted, new soil and lots of manure are incorporated.

Many of the European herbs such as rosemary, thyme and marjoram, on the other hand, come from dry, bony soils such as those found around the Mediterranean, so excessive feeding and watering will produce more growth, but at the expense of flavour and quality. These herbs will also be more prone to root disease and stem rots if grown too lush. As my sandy peat soil is on the wet side for these herbs, I usually grow them in raised beds or pots.

Some herbs, though, I let have free run of my orchard area. These are often, but not always annuals, that once established will self-seed happily and find their preferred environment to flourish. A classic for this is borage, which comes up every year under the apple trees, with the blue flowers proving a hit for the bees. Parsley and coriander prefer the shadier spots with more soil moisture, as does lemon balm, one of my favourite herbs for making a herbal tea. I’m growing German chamomile for the first time this year and hoping that this will also set seed and become a wild inhabitant in the orchard.

The world of herbs is endlessly fascinating, both as plants to grow and as hugely beneficial additions to our daily diet.