<p>There are few things more glorious than the look, scent and flavour of herbs and it is springtime when we probably appreciate them most. The powerful aromas…
The little potfuls you buy are starter pots and they need more root space to develop properly and form big bounteous bundles of leaves. The first thing you need to know is how to group them. The Mediterranean herbs can take full exposure (to both sun and wind). Many of them are natives so they’re used to tough conditions. Within this group are lavender, rosemary, sage, oregano, marjoram, lemon verbena, lemon grass, bay and thyme. These toughies will grow in poor soil and are very undemanding for new gardeners. The softer herbs are things like parsley, cilantro, basil, chives, dill, tarragon, savory, borage, hyssop, fennel, stevia, comfrey and lemon balm which will grow admirably in dappled shade and are often used in salads or added towards the end of cooking time to give flavour. They like to be spoilt just a little; placed in a better soil/compost and away from ripping winds. Herbs, such as mint, are very invasive and best in a pot or patch of ground on their own; it’s one of the few that will will grow in deep shade. Some others are angelica, sorrel, chervil, lovage – ones we don´t see too often here. Though most are grown for their leaves, not all. In general, you do not want herbs to flower – this will stop leaf production as the plant seeks to reproduce but borage is grown specifically for its lovely blue star flowers and chive flowers are full of taste, just like their leaves. With coriander, caraway, fennel and dill we can also harvest the seeds. And with some, such as ginseng and goldenseal, the roots are harvested. One of the biggest sellers at the moment is basil and we’re often asked how to produce big luxurious bushes because you need a lot of leaves for pesto! The first priority with basil is warmth and protection from winds. Dappled shade is ideal. If it’s warm enough for your young tomato plants, then it’s time to plant your basil. Improve your soil with compost or organic matter such as rotted leaves. Ensure the soil is kept damp but not sodden. As with most leafy herbs, they like a high nitrogen fertiliser – something like a seaweed or guano feed and apply it regularly – check the instructions on the box. Let your plant grow unstopped to around 30cm high, then start pinching back, taking about 5cm or to a leaf bud and use them in your cooking. This will promote bushing from lower down and the plant will fill out and thicken. Frequent pinching and cropping is important and always immediately take out any flowering spikes. Flowering will affect the flavour of the herb and reduce leaf production. If conditions are not favourable, your plant will feel threatened and go to reproduction/survival mode, producing flowers and seeds. If your plant has finished its useful life, you can let it go to seed and collect these to sow the following spring. Or, if we get a mild winter, basil plants will occasionally stay perennial; trim back the top growth hard and see if it will survive the winter. Most herbs taste best fresh; this is because the volatile oils that give them their distinctive flavour break down and spoil easily. However, if you cannot use all the crop, harvest the stems, bind them together and hang them upside down to dry in a shady situation with plenty of air movement. That way you’ll have basil for your pizzas and pastas throughout the winter. Nature’s a lot better at inventing wonders than we are. Carl Sagan. Quick, quick our fabulous Spring Garden Party 1st May! Check our webpage for details. Viveros Florena, Cómpeta, Málaga. Garden Centre, Landscape Designers and Constructors. Winter Hours: 10-4 closed Sundays and Mondays. Bio Food and Health Market every Wednesday morning. Tel:689928201 Email:florenaspain@hotmail.com Web:viverosflorena.com Facebk:Lorraine Cavanagh’s Garden Centre, Viveros Floren</p>
