How to Grow Herbs in the UK

How to Grow Herbs in the UK: Complete Growing Guide

Growing herbs in the UK is easy, rewarding, and adds fresh flavours to your cooking year-round. From tender annuals like basil to hardy perennials like rosemary, herbs are versatile plants that thrive in gardens, containers, and windowsills. This comprehensive guide will show you how to grow the most popular culinary herbs successfully in the UK climate.

Types of Herbs

Annual Herbs: Grow for one season (basil, coriander, dill)

Biennial Herbs: Grow for two seasons (parsley)

Perennial Herbs: Grow for many years (rosemary, thyme, sage, mint, chives)

General Growing Conditions

Most herbs share similar requirements:

• Sunlight: Full sun (6+ hours daily) for best flavour
• Soil: Well-drained soil; most herbs hate waterlogging
• Feeding: Light feeders; too much fertiliser reduces flavour
• Containers: Most herbs grow excellently in pots
• Harvesting: Regular picking encourages bushier growth

Popular Herbs: Growing Guide

Basil (Annual)

• Sowing: April-May indoors; plant out after last frost
• Position: Full sun, warm, sheltered
• Care: Water regularly, pinch out flower buds, feed weekly
• Harvest: Pick leaves regularly from top down
• Varieties: Sweet Genovese (classic), Purple Basil, Thai Basil

Parsley (Biennial)

• Sowing: March-July outdoors or in modules
• Position: Sun or partial shade, moist soil
• Care: Water regularly, remove flower stalks in second year
• Harvest: Pick outer leaves, leave centre to grow
• Varieties: Flat-leaf (Italian), Curly-leaf

Coriander (Annual)

• Sowing: March-September, succession sow every 3 weeks
• Position: Sun or partial shade, moist soil
• Care: Water regularly, bolts quickly in heat
• Harvest: Cut leaves when 10-15cm tall; seeds when brown
• Varieties: Cilantro (leaves), Coriander (seeds), Slow-bolt varieties

Mint (Perennial)

• Planting: Spring or autumn, from plants or divisions
• Position: Sun or partial shade, moist soil
• Care: Water regularly, GROW IN CONTAINERS to control spread
• Harvest: Pick leaves as needed, cut back after flowering
• Varieties: Spearmint, Peppermint, Apple Mint, Chocolate Mint

Rosemary (Perennial)

• Planting: Spring, from plants or cuttings
• Position: Full sun, very well-drained soil, sheltered
• Care: Minimal watering once established, trim after flowering
• Harvest: Pick sprigs as needed year-round
• Varieties: Miss Jessopp's Upright, Prostratus (trailing)

Thyme (Perennial)

• Planting: Spring, from plants or cuttings
• Position: Full sun, very well-drained soil
• Care: Minimal watering, trim after flowering to keep compact
• Harvest: Pick sprigs as needed year-round
• Varieties: Common Thyme, Lemon Thyme, Creeping Thyme

Sage (Perennial)

• Planting: Spring, from plants or cuttings
• Position: Full sun, well-drained soil
• Care: Minimal watering, prune in spring to prevent woodiness
• Harvest: Pick leaves as needed, best before flowering
• Varieties: Common Sage, Purple Sage, Tricolor Sage

Chives (Perennial)

• Planting: Spring or autumn, from seed, plants, or divisions
• Position: Sun or partial shade, moist soil
• Care: Water regularly, divide clumps every 3-4 years
• Harvest: Cut leaves 2.5cm above soil, flowers are edible
• Varieties: Common Chives, Garlic Chives

Oregano/Marjoram (Perennial)

• Planting: Spring, from seed or plants
• Position: Full sun, well-drained soil
• Care: Minimal watering, cut back after flowering
• Harvest: Pick leaves as needed, best just before flowering
• Varieties: Greek Oregano, Sweet Marjoram, Golden Marjoram

Dill (Annual)

• Sowing: April-July outdoors, succession sow
• Position: Full sun, sheltered from wind
• Care: Water regularly, stake tall varieties
• Harvest: Pick leaves when young; seeds when brown
• Varieties: Bouquet, Dukat, Fernleaf (compact)

Container Growing

Most herbs grow excellently in containers:

• Pot size: Minimum 20cm (8 inches) diameter for most herbs
• Compost: Use well-drained multipurpose or herb compost
• Drainage: Ensure pots have drainage holes
• Watering: Water when top 2.5cm of compost is dry
• Feeding: Feed monthly with half-strength liquid fertiliser
• Positioning: Place in sunniest spot available

Harvesting Herbs

General harvesting guidelines:

• Morning harvest: Pick in the morning after dew dries for best flavour
• Regular picking: Encourages bushier, more productive plants
• Before flowering: Flavour is strongest just before flowering
• Don't over-harvest: Never take more than one-third of the plant at once
• Soft herbs: Use fresh (basil, parsley, coriander, chives)
• Woody herbs: Can be used fresh or dried (rosemary, thyme, sage, oregano)

Preserving Herbs

Drying:

• Hang bunches upside down in a warm, dry, dark place
• Or lay on trays in a warm, airy spot
• Store dried herbs in airtight containers
• Best for: rosemary, thyme, sage, oregano, bay

Freezing:

• Chop and freeze in ice cube trays with water or oil
• Or freeze whole leaves in bags
• Best for: basil, parsley, coriander, chives, mint

Common Problems

Aphids: Spray with soapy water or use biological controls.

Powdery mildew: Ensure good air circulation; remove affected leaves.

Slugs and snails: Protect young plants with barriers.

Bolting: Water regularly and harvest frequently to delay flowering.

Winter damage: Protect tender herbs with fleece or bring containers indoors.