The Top 10 Easiest Herbs to Grow

When used correctly, herbs can make the difference between a good meal and a great one. Choose the right flavours to accompany whatever you’re cooking and the flavour can be enhanced without adding anything artificial, bringing out all the other flavours and making the whole meal more satisfying.

Many of our herbs originate in the Mediterranean region and do prefer a hot, sunny site to do well. The weather in the UK is a bit too cool most of the time to grow tender herbs like basil outside in a way that lets the full flavours develop. but it will do very well on a windowsill and - if you look for one of the many different flavours - you will find one (or more) that you can enjoy fresh in summer and dried for the winter.

Herbs can also be useful for medicinal purposes and are sometimes a better first choice than the pharmaceutical route. For instance, fennel tea is good for settling an upset stomach and lemon balm can calm an insect bite or help relieve a headache.

Note: Some herbs are recommended for medicinal purposes, but always check that they are safe to use in your personal circumstances.

Most herbs will grow happily in pots (at least while they are small), so the size of your growing area need not be a restriction. Keep them close to your kitchen door so that you can just pop outside for them while you cook, even in the rain and you are more likely to use them.

Grow short-lived plants in a good multipurpose compost and longer term ones, like bay or rosemary, in a loam-based compost. Water regularly, but never let the compost get too wet. Many of the herbs we grow come from warm areas, where too little rainfall is more common than too much, and they will rot if they are too wet for too long.

Herbs can be used fresh or stored by drying, infusing into oil or freezing in ice cubes. Many have a multitude of uses and, for instance, can be used in sachets for clothes cupboards, in pot pourri to fragrance a room or infused as a disinfectant.

In cooking, use dried leaves fairly quickly, as some lose their flavour over time, especially if they get even slightly damp. You may find you become more adventurous as you use them and get used to how they work, independently or together.

Hang bunches of flowers or stems upside down in a cool, airy place to dry off and remove any woody stems before storing the leaves. Always keep the dried leaves in an airtight container in a dark cupboard to reduce any loss of flavour.

Basil (Ocimum basilicum)

Tender annual.

The basil we grow has its origins in India and the Middle East, although varieties also exist from South America and Mexico.

Use fresh over salads or sliced tomatoes, in Mediterranean dishes and pesto sauce. Preserve in oil or vinegar. A plant on the windowsill is said to deter flies. You can steep a few leaves in wine as a tonic or infuse as a tea to aid digestion.

Shop-bought basil plants are usually a collection of seedlings and need feeding while you are picking the leaves. As the best leaves run out, the whole pot can be repotted into fresh compost and rested to regrow while you use another plant. Never cut down below the bottom leaves, or you will lose that particular seedling. Sow your own seed at intervals so you always have a fresh supply.

Basil needs a warm, well-lit spot, with protection from intense midday sun, and prefers moist, but well-drained, soil. It is excellent for growing on a windowsill indoors.

Bay (Laurus nobilis)

Evergreen tree.

The bay tree features in Greek mythology as being sacred to Apollo and it is said that the Oracle at Delphi chewed the leaves before her prophecies. As the leaves are slightly narcotic, this could have influenced her trance. The leaves were seen as a protection against disease, lightning and witchcraft, and began to feature in architecture. A wreath of bay leaves became a mark of excellence.

Use in soups, stews, sauces, poultry and curry either on it’s own or as part of a bouquet garni.

Infuse in essential oil to massage rheumatic joints.

Grow in full sun in any moist, but well-drained, soil. You can pick the leaves any time, but use within a few days or the flavour will begin to deteriorate. Bay becomes a large tree if left unpruned, but can be trimmed regularly to control the size. Smaller plants grow well in containers.

Fennel (Foeniculum vulgare)

Hardy herbaceous perennial.

Fennel has been a valuable herb since at least Roman times, when it was used widely to maintain good health and prevent obesity. It is one of the few plants where every part is edible, from root to seeds. There is an attractive bronze form. Both have an aniseed flavour.

Use the seeds, in sauces, fish dishes and bread, the leaves in salads, soups and stuffings. Young stems can be added to salads. The edible bulb of Florence fennel can be cooked as a root vegetable or eaten raw in salads. The seeds can also be infused as a tea to aid digestion or chewed to allay hunger and ease indigestion.

The leaves can be dried, frozen in ice cubes or infused in oil. The seeds should be collected, cleaned to remove debris and stored in an airtight container. Grows in any well-drained soil except heavy clay and tends to spread easily. It needs full sun to ripen the seeds.

Lavender (Lavandula species)

Hardy evergreen shrub.

A favourite of both the Greeks and Romans, lavender and it’s oils were used to mask smells in houses and the streets outside, to deter insects and to fragrance bedding. As well as shades of lavender blue, both white and pink forms are available.

The flowers can be used to flavour biscuits, scones, jams or in lavender vinegar or olive oil. The leaves are generally too bitter to cook with. Place flowers in a sachet and hang amongst clothes to deter moths or place near a bed or inside a pillow for a relaxing sleep.

Infuse as a tea to soothe headaches and calm nerves. Use the essential oil as an antiseptic and painkiller, particularly on insect bites and stings. Add a small amount of essential oil to bathwater to reduce stress. Blend into massage oil to relieve stress and reduce inflammation, anxiety and insomnia.

Found all over the Mediterranean region, grow it in an sunny, open site. Lavender grows well in containers and is ideal for a low, informal hedge. Cut it back after flowering to keep the plant bushy, but never cut down beyond the lowest shoot or it will not regrow.

Lemon balm (Melissa officinalis)

Hardy herbaceous perennial.

Grown by the Greeks for over 2000 years and sacred to the temple of Diana, lemon balm has been revered throughout Europe. Pick the leaves any time, but handle gently to avoid bruising. The flavour is best as the flowers begin to open. Use in salads, white sauce for fish, mayonnaise, poultry and pork. Add to fruit salads, jellies and fruit drinks. Infuse fresh leaves for melissa tea. Infuse in vinegars.

Place fresh leaves directly onto insect bites. Infuse as tea for relief from coughs, colds, headaches and to relieve tension. Grows in any moist soil, in full sun. Small plants do well in pots. Although the plants can overwinter outside, they may be short-lived in colder areas, so be ready to take cuttings or start new plants from seed.

Mint (Mentha species)

Hardy herbaceous perennial.

Mint features in Greek mythology, the Bible and ancient Roman poetry. Many varieties had been introduced in Europe by the ninth century and there are over 600 now, so the best way to choose is by taste and smell.

Use as a refreshing tea, add to mint sauce, vinegars or syrup. Blends well with chocolate in desserts or sweets. Add fresh leaves to potatoes, peas, fruit salads or drinks. Strew on floors to deter ants, mice and fleas.

Infuse as tea to aid digestion, colds and to reduce flatulence. Macerate into oil to massage on affected areas to ease migraine and muscular aches, especially in winter.

Mint grows in any soil and spreads very quickly, so is best kept in a pot. The pot can be plunged into the border, but be aware that the runners can spread through the drainage holes and over the edge of the pot to spread amongst other plants.

Note: do not take large doses of pennyroyal mint if you are pregnant or suffer from kidney problems.

Oregano & marjoram (Origanum species)

Hardy herbaceous or shrubby perennials.

These closely-related plants grow wild in Greece, where the origin of the name is oros ganos, meaning “joy of the mountain”. Folklore has it that the sweet, spicy scent of the plant was created by Aphrodite as a symbol of happiness.

The leaves can be used in salads and fish sauces, added to Mediterranean, egg and cheese dishes or rubbed into roasting meat. Lay the stems on barbecue coals for a faint flavour.

The flower heads of sweet marjoram can be infused as a tea to help colds, headaches and an upset stomach. Oregano leaves can be infused as a tea for coughs, stomach and gall bladder disorders, headaches, irritability and period pains. Applied as a poultice, the leaves said to ease rheumatism and a stiff neck.

Grow in part shade or full sun with some shade at midday. Unlike many herbs, marjoram has a better flavour when grown in rich soil. Pick the leaves at any time, but if they are to be preserved, pick just before flowering. The leaves can be dried or frozen, the flower heads should be dried.

Rosemary (Salvia rosmarinus - was Rosmarinus officinalis)

Hardy evergreen shrub.

This fragrant shrub has been used for centuries to strengthen the memory, purify the air and fragrance laundry. It is widely found all over the Mediterranean region where it enjoys a sunny spot, preferably with shelter from cold winds.

There are various forms, of varying sizes, so choose one to suit your garden as the common form grows into a sizeable shrub.

Use the leaves in meat dishes, especially lamb and pork, as it aids fat digestion. It adds flavour to baked potatoes and herb butter, but sparingly as the flavour can be strong. The flowers are edible and add colour to salads or they can be either crystallised as a garnish or added to fruit dishes.

The stems are fragrant, strong and pliable. They can be bent to form the base of a wreath, used as barbecue skewers or laid on the barbecue coals to flavour the food and deter insects.

Grow in a sunny spot with good drainage. Smaller plants grow well in containers and rosemary is good as a summer-flowering, informal hedge away from cold winds.

Sage (Salvia officinalis)

Hardy evergreen shrub.

Much revered across China, Persia and the Roman Empire, sage has a long history of use for good health and longevity. It is a strongly-flavoured herb, often best used alone, but very useful in helping fat digestion.

The flowers can be infused as a light tea, or used in salads. The leaves aid digestion, so go well with onion in poultry stuffing or with fatty meats such as pork, duck and sausages. They can be deep fried in batter or used to make sage vinegar or sage butter. Dried leaves can be used in sachets to discourage insects from linen stores. The leaves are anti fungal, antiseptic and contain oestrogen. Infused as a tea, they can reduce sweating and soothe coughs, colds and sore throats.

Grow in full sun on well-drained soil. Cut the plant back after flowering to stop it becoming straggly and take cuttings so you can replace it every 4-5 years. Dry the leaves slowly to preserve the best flavour.

Thyme (Thymus species)

Hardy evergreen sub-shrub.

Much prized by the Greeks and Romans, thyme is reputed to boost vigour and courage and the Egyptians used it during the embalming process. There are many forms of thyme, some forming small, rounded shrubs, others growing flat and ideal for trailing over a wall or planting amongst paving.

The leaves can be mixed with parsley and bay in a traditional bouquet garni and added to stock, marinade, stuffing, sauce and soup. They aid the digestion of fatty foods and combine well with beef, chicken, fish and even fruit salads and jams. Infused as a tea, the leaves can be used as a digestive tonic and for hangovers.

Grow in full sun on a well-drained, preferably alkaline, soil. Grows well in containers and the flowers are much loved by bees. Pick the leaves in summer while the plant is flowering, dry them and store in an airtight container. They can also be infused as thyme vinegar or oil.