Top chefs love the unusual flavourings, so why not keep up with the latest trends!
Keep up with the latest cooking from top chefs who seem to be using little-used herbs more and more these days such as cinnamon basil, hyssop, lovage and purslane – once considered common culinary and medicinal herbs in centuries gone by, but now underused.
Once you’ve sown your herb garden, it’ll take a couple of weeks or more until germination.
When it’s time to thin out your seedlings, a good tip is to use these thinnings in your cooking instead of wasting them, or you could pot them on.
Once your plants are of a good size, they may be a little congested, so you can liberate them and transplant them to other pots or beds elsewhere in the garden.
Step by step
1) Using a good multi-purpose compost, fill up an attractive long trough. Mark out three or four even-sized sections for each herb you try.
2) Thinly sow each type of herb in their respective sections and add a thin layer of compost over the top.
3) Remember to label each section, as it’s often difficult to remember what the emerging seedlings look like of each herb.
4) Water in your trough well, but not too much for fear of drowning the seeds. Place in a sunny position.
Enjoy your new little aromatic oasis this summer, and remember to feed them a balanced fertiliser every week or so!
Herbs to try:
- Garlic Chives