Derek Swalwell
The simple pleasure of cooking with your own garden produce is hard to beat, but if you’re not ready for a full-blown vegie patch, a herb garden is a great place to start. Even a small patch is a pleasure to cultivate, and if you are space-challenged, garden herbs and a few salad greens are a great place to start.
“Nothing compares to the freshness and taste of homegrown herbs, and because you only pick what you need, there’s no waste,” says Sharron Pfueller of Sustainable Gardening Australia.
“Nothing compares to the freshness of homegrown herbs, and as you only pick what you need, there’s no waste”
Sharon Pfueller, vice-president, Sustainable Gardening Australia
How to grow herbs to cook with
The right location is key when plotting your patch. “You want it to be easily accessible, so just outside the back door is ideal, yet it also needs to be suitably sunny,” explains Sophie Thomson of Sophie’s Patch. The Australian climate lends itself to herb gardens that contain Mediterranean herbs with small, tough, grey-green leaves, such as sage and oregano. They need at least six hours of direct sun and can tolerate drought, says Justin Nigh of Regenerative Designs Australia.
“Herbs with large, more delicate leaves – such as mint, parsley and coriander – prefer moist soil in partial shade with at least three to six hours of direct sun,” he explains. Well-drained, nutrient-rich soil is a must, as many herbs don’t like wet feet.
If you’re just starting out, sun-loving Mediterranean herbs are among the best plant-and-leave varieties: rosemary is incredibly hardy and virtually looks after itself; oregano is a robust perennial suitable for groundcover or in a pot, and will benefit from a layer of mulch to help prevent it from drying out; and thyme enjoys similar growing conditions.
Choosing the right planter for herbs
You can plant your herbs in garden beds, pots or planters — it’s really up to what suits you and your space the best.
The main types of pots are plastic, ceramic and terracotta. While ceramic and terracotta might look more stylish, it’s worth considering that plastic posts are a little more durable and will retain moisture better than other types, which may make them a good beginner’s choice.
When it comes to size, it’s best to avoid going too big unless you’re planting multiple herbs in the one pot. You can do this with herbs that enjoy the same conditions, such as rosemary and thyme.
If you stick to smaller, individual pots, just remember that you will have to monitor the soil’s moisture more. It’s important to have a drainage hole on these pots as well.
Choosing herb garden plants
When choosing which garden herb to plant, think beyond the herb patch and incorporate fragrant, floral varieties throughout your garden. “Lavender’s distinct perfume, grey-green foliage and edible purple flowers make it a wonderfully versatile, drought-hardy option,” says Justin.
For cooking, opt for the sweeter English variety and add fresh or dried lavender flowers to baked goods. Thai basil will also boost your garden’s sensory appeal with its sweet aroma and large, purple, bee-attracting blooms. To promote bushier plants, cut the tender new growth throughout the season and use it as garnish for Thai stir-fries and curries.
One of the best ways to plan your herb garden is to draw inspiration from what you love to cook and what you can grow well, advises Sophie.
“If you’re a lover of Italian food, it’s hard to go past flat-leaf parsley and of course sweet basil, which should be planted in spring for summer and autumn harvesting,” she says. “For the aromatics and heat synonymous with Asian flavours, coriander is easy to grow in the cooler months, while chilli plants and lemongrass will add zing to dishes over summer.”
For French flair opt for chives, which provide a delicate onion flavour and pretty edible flowers, and tarragon to season roasts and buttery sauces. Instead of buying separate pots, try a seedling mix to suit your preferred type of cooking. Floriana’s ‘Fusion’ Italian pack from Bunnings, offers oregano, basil and parsley.
Can’t live without a green smoothie or fresh summer salads? They’ll taste even more satisfying with your own produce.
Rocket and spinach are easy to grow at any time of year, says Mat Pember of The Little Veggie Patch Co. “Your soil needs to be free-draining and moderately fertile, with a good dose of compost or organic fertiliser,” he says.
Rather than seedlings, which can be quite vulnerable, Sophie suggests getting a head-start by planting more robust mixed punnets of lettuce and small plants.
“To prevent leaves tasting bitter, it’s important the plant doesn’t get stressed, so water regularly,” says Sophie. If your plants have a tendency to “bolt” – that is, start quickly sprouting flowers and running to seed – you need to tuck in.
“Underuse is often the reason edible plants go to seed,” says Mat. “Harvesting leaves and sprigs is like a pruning service that promotes new growth, maintains flavour and keeps production rolling.”
It’s not all bad news, though – allowing plants to go to seed can be beneficial, particularly with self-sowing varieties of lettuce and coriander, says Sophie. “You can be rewarded season after season, if you nurture the right growing conditions and let nature take its course,” she says.
A step-by-step guide to planting herbs
- Water your herb before planting
- Add a premium potting mix to your pot
- Make a hole in the potting mix that will fit your herb plant and root ball
- Place the herb in the pot
- Gently fill in the soil around the herb
- Water the herb and add a liquid fertiliser if you choose
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