Why every gardener should make space for herbs.

The cliff faces within of the Lascaux Caves in the south of France are decorated with some of the earliest examples of human art. And here amongst the thundering bison and snorting horses that have galloped across these rock walls since 25,000 BC are images of our ancestors gathering herbs.

Today when we infuse a spring of scented geranium or pick a piece of lavender and place it beneath our pillow to aid better sleep, we are continuing an association with these medicinal and culinary plants that has remained unbroken since the dawn of civilisation, and as early humans spread around the world, these undemanding plants travelled with them until today our gardens are filled with flavours from Asia, America and the Mediterranean.

If you don’t yet grow herbs, then it is time to start and if you already have a good selection, then why not add some more?

As well as being useful in home medicine and essential for tasty food, herbs also attract many different insects, which in turn will draw more wildlife to your plot.

Herbs are not difficult to grow. Many enjoy sunshine and free-draining soil, others prefer a shadier spot. Annual herbs can be grown from seed every year, while those that are tender are easy to keep going with cuttings.

Give your herbs the correct growing conditions and they will flourish with very little intervention. And to get your started, here is our guide to growing a range of beautiful and tasty herbs that are useful in the garden and in the kitchen.

Scottish Gardener:

Fennel

The blue-green feathery foliage of fennel is worth a place amongst the flowers. Its narrow leaves have an aniseed taste and the seeds are an essential ingredient of Italian sausages and add flavour to herb butters. Left unpicked fennel will spread around the garden.

How to grow:
Soak the seeds in water for several days prior to sowing and plant out in the sunniest part of the garden when the seedlings have grown to a decent size.

Scottish Gardener:

Dill

The flat, yellow flowers of dill look attractive in summer and the foliage adds aromatic flavour to fish, chicken dishes and salads while the seeds are used to enhance vinegars and pickles.

How to grow:
Sow the seeds in spring where they are to grow and thin to 30cm. Pick the leaves while still young.

Scottish Gardener:

Thyme

Thyme is a Mediterranean herb and it thrives in stony, sun-baked soils. It is an ingredient in every Italian herb mix and its flavour is at its best in roasts, on pizzas and in tomato-based sauces. Many different kinds are available, including lemon thyme.

How to grow:
Mix grit with the soil when planting to aid drainage and propagate by cuttings.

Scottish Gardener:

Sage

The warm and earthy taste of garden sage goes particularly well with turkey and chicken but other varieties, including pineapple and sage, is often used to enhance fruit dishes, scones and drinks.

How to grow:
Sage needs well-drained soil and it should be cut back in spring to encourage fresh, new growth. Fertilise once or twice in spring and summer and take cuttings to overwinter under cover.

Scottish Gardener:

Myrtle

Myrtle grows wild in places such as Sardinia, where it is used instead of bay to flavour meats. The leaves can be dried for use throughout the year.

How to grow:
Grow Myrtle in a pot in a soil-based compost and move it into a cool greenhouse during the winter.

Scottish Gardener:

Calendula

The bright orange flowers of calendula, or pot marigold, are a cheerful fixture of flowerbeds but the petals can be used to add colour to soups and salads and as an alternative to saffron. Oil made from the petals can soothe irritated skin.

How to grow:
Sow seed indoors early in the year or outdoors in spring and thin to 25cm apart. They enjoy cool summers but should not be allowed to dry out.