Save money and have fun with growing your own herbs! Basil, Coriander & Mint

Growing your own herbs can be very rewarding and as well as saving you money they taste great!! Nothing quite feels as good as nipping out to your garden to pick fresh herbs which then turns everyday recipes into delicious mouth watering dishes.

I often make mint tea using the leaves on my mint plants when I'm feeling a little anxious or nervous as mint is known to aid nervousness, sooth the digestive tract and reduce the severity and length of stomach aches. Mint is also known to help people with irritable bowel syndrome and even have anti-cancer qualities! It truly is a super plant and very easy to grow! To make the tea simple wash the leaves and pour over hot water, leave to brew for 5 minutes then drink.

Here are a few favorite herbs!

Basil

Basil is attractive annual herbs with a sharp, spicy flavour and has a long history of use. There are several different species of the plant such as; sweet basil, which grows to about 60cm high and has shiny green leaves. Small white flowers grow in spikes at the ends of the stems. If the stem tips are pinched our frequently, sweet basil will grow bushy and full. This species is more popular in cooking.

Growing tips

· Basil's main requirement is a good supply of sunshine. It will thrive outside in the UK as long as it is sheltered from harsh winds and gets plenty of light. If you can't guarantee the warmth its best to grow in containers you can move in to a sunny patch outside.

Growing basil from seeds:

· Sow seeds in April on a moist potting compost in a small pot, 5ch diameter (roughly 5 seeds in a pot). Lightly cover with compost and place in a warm spot. The seedlings will emerge within 2 weeks. Stand the pot in a shallow dish of water to provide moisture and keep it warm in plenty of light. After about 3 weeks, prick out the smaller, weaker seedlings, leaving just three plants in the pot.

· When the plants have more than 5 'true' leaves, transplant them to their final growing conditions. This could be a slightly larger pot (10cm diameter) to sit on a sunny windowsill, greenhouse bench or sunny area in the garden. If you plant your basil outside, do so after all frost has passed (from late May).

· Gently remove each seedling and place in a planting hole 1cm in diameter. Firm the soil or compost back gently and water well. Each seedling should be places 10cm apart to give it enough space to mature properly.

Harvesting Basil

· When the plant has reached a good size (roughly 10cm tall with plenty of leaves), pinch or cut the leaves off as required. Avoid chopping whole stems from the plant, this will weaken it and hampers it growth. Remove any flowers that appear; this will enable the plants to concentrate their energy to growing the tasty leaves!

Preserving Basil

· Fresh basil is much tastier than dried basil. However it is difficult to grow basil successfully in the winter, so you may want to dry some of your summer harvest to use later on. To do this, cut the basil at the base of the stem and tie the stems in bunches. Hang them upside down in a dark, warm, dry place until they are dry. Then simply crumble the leaves and stems into an airtight jar. Alternatively you could freeze basil. Just place a handful of leaves in a small bag and place in the freezer.

Basil has been used in Italian cooking especially in tomatoes based dishes. The leaves are also used in make pesto, which is Italian oil and herb sauce that originated in Genoa. Basil is also often ground with garlic and mixed with olive oil to make a paste called pistou. This paste is used in a wide variety of French dishes

The Chinese also use basil in many soups, the Taiwanese also use fresh basil leaves in their thick soups, and even deep fry basil leaves to go with fried chicken dishes.

Basil may be good for you, and the oil from the leaf is distilled and used for stomach aches in folk medicine, but one thing is for certain, it makes your food taste better. This fact keeps it popular with cooks, and an essential element in any kitchen.

Coriander

Coriander is the name under which you will find seeds, but if you encounter fresh leaves for sale in the market they will probably be called Chinese parsley or cilantro. Coriander is parsley relative. It has one central flowering stem that grows upright from a tap root to a height of 30-45cm with other flowering stems branching out from it. The leaves growing on the main stem are oval with toothed edges, but those on the side are more lacy and delicate, resembling anise or dill. The small pinkish flowers are in flat, umbrella like clusters at the ends of the stems.

Coriander is a versatile herb popular in Asian cooking including curries, Chinese and Thai dishes. Both the seeds and the leaves of the plant can be used, and offer two distinct flavors. The seeds have a slightly lemony flavour; they are often ground and used as a spice. The leaves (also known as cilantro) have a slightly bitter taste and can be chopped up and added to dishes and breads or used as a garnish.

Growing Tips

· Coriander enjoys a sunny position but appreciates a little shade during the hottest part of the day. Coriander has a tendency to sun to seed if it gets too stressed; this is where it flowers prematurely and develops seeds instead of growing lush foliage.

· Coriander is best grown from seeds directly into soil. This is because it is quite a sensitive plant; transplanting young plants can shock them and could them to bold (run to seed). Prepare the soil thoroughly by digging it over, removing any weeds and incorporating organic matter such as well-rotted manure or compost. Rake the soil so it's level and sow seeds 4cm apart in drills 1cm deep.

· If you are growing coriander for its seeds, grow the plants in full sun. This will cause them to develop seeds quicker as the hot stressful conditions will trigger flower production.

· Germination of coriander can take up to 3 weeks. Thin young plants to 20cm apart to allow them to grow to their full size. Water them in dry periods and ensure the soil never dries out. If flowers develop remove them immediately (this ensure the plant focuses its growth). Re-sow coriander every 3 weeks to ensure you have a continual supply during the summer, It is not normally necessary to feed coriander if the soil is well nourished. However if the plants appear to be suffering give them a liquid organic feed to perk them up.

· Coriander does well in containers and can be grown on a sunny windowsill or balcony. The containers must be quite deep as coriander has a long taproot. Scatter seeds on the surface of the compost and cover with soil, watering well. Care for the plants as if they were in the ground. You may need to water the plants more often if the pots dry out quickly.

· Harvest the leaves when the plant is big and robust enough to cope. Pluck or cut each leaf off the stem of snip whole stems if necessary. Both the leaves and stalks can be used. Cut the stems and place the heads of the coriander in a paper bag, with the stems sticking out. Tie the stems and the bag together in a bunch and hang upside down in a cool, dry place. Wait for 3 weeks and then shake the bag, the dry seeds will fall out of the flowers and be ready at the bottom of the bag. Keep them in a dry place and re-sow the following spring.

· Coriander does not like to be moved so it is best to sow it when you want it to grow, either in the ground of large pots. Sow in late spring or early summer, Well-drained soil in a sunny spot is essential. If you're growing it indoors on a windowsill, give it plenty of light and don't over water.

· Keep picking mature leaves as and when you need them. Regular cropping should delay flowering. Once the plants do flower, allow them to set seed, the seed is ripe when it stops smelling unpleasant. Collect it and use in cooking, keeping some to sow for another crop.

Mint

Mint is a fantastic herb to grow in the garden. It is easy to grow and emits a wonderful scent when you brush past it. It can be used in a variety of dishes including roast lamb and salads and goes well with freshly podded peas!

Mint will do well in both sunny and shady parts of the garden. It will thrive in most pots; if you have a small garden it is recommended to grow mint in a pot to prevent it from spreading and taking over the other herbs.

Growing Tips

· Mint can be grown easily from seed, or young plants sold at garden centers. Mint is tolerant of almost all conditions, but it prefers a well-drained, fertile soil. Mint can be propagated from its roots, simply take a piece of root and pot it up in a from containers, keeping it well watered. Leaves should begin to sprout within a few weeks and the small plants can then be transplanted into the garden following spring. As mint is such a strong grower it is advisable to grow it in a container to prevent its roots from spreading and potentially killing other plants. You can sink the container into the soil so it appears that the plant is part of the herb bed, however its roots will be contained so the plan will never be able to grow beyond the confines of the pot.

· Mint requires little attention and will thrive in almost all conditions. However a mulch of bark or leaves will keep the plant happy; it will provide nutrients and lock in much-needed moisture for the roots. After the plant has started to flower the leaves will stop growing. It's important therefore, to remove any flowers that appear to keep the plant producing leaves right up until autumn.

· Mint can be affected by rust. If you notice orange blobs on the underside of your mint leaves remove the leaves immediately. However if most leaves have the orange blobs its best to chop the plant down to grown level and burn it. Fresh leaves should grow without infection and following spring. Or you can remove the entire plant and start again.

· Harvesting mint: simply cut the leaves when needed, using a pair of scissors. Cut from the top of the plant. Never remove all the leaves from the plant because this will hamper its growth.

· Mint happily grows in potted compost. Water the plant if the pot dried out and feed with an organic liquid plant food once a month during the growing season.

Mint is a fantastic herb to grow in the garden and it has many uses in the kitchen.

To cook Mint Pesto: Simply blend 2 handfuls of mint with cashew or macadamia nuts with 2tbsp honey and 1tbsp vanilla extract. This pesto works well with sweet dishes, including chocolate cake and ice cream