Growing Herbs to Harvest in Autumn and Winter

Now that the calendar has officially ticked over to autumn, it’s time to turn attention to planting crops for harvest in later autumn and winter. In our area, the herbs to plant include chives, mint, parsley, sage and thyme.

Chives – A close relative to the onions, shallots and garlic, chives are perennial plants which grow in grass like clumps around 20-30cm in height. It grows well in sun or semi shade and is ideal for pots and tubs. Sow the seeds for chives by spacing them about 30cm apart. New plants can be started by dividing clumps if they become overcrowded. The chopped grass-like leaves of chives are perfect for use in salads, soup, stews, and egg dishes.

Mint - Mint is a scrambling perennial, spreading by means of rhizomes. It is best to grow mint in a large pot or tub, and preferably in a shady damp spot. You can start plants from pieces of stems. The leaves from mint have a strong aroma and flavour and can be used to make a delicious mint sauce and garnish for meats.

Parsley - The best known of all herbs, with curled leaf parsley the most common variety. It is a perennial plant which grows to around 30cm in height and is best grown as an annual. Sow seeds either in clumps or spaced 15-20cm apart. Parsley can be grown either in the garden or in large pots or tubs. Seedlings take 21-28 days to appear, so keep the garden bed or container damp for this length of time. Parsley grows well in a sunny or part shade position. You can use the fresh leaves of parsley as a garnish or use fresh or dried leaves to add flavouring to foods such as salads, vegetables, meats, stews, and soups.

Sage - Sage is a popular herb as well as a versatile drought-tolerant grey foliage plant. There are many different types of sage, but only ever select Salvia officinalis cultivars for your edible garden. You can grow sage in pots or in the veggie plot. Select an area in full sun with good drainage. Sage hates sitting in wet or damp soil, so if the best area is wet, either raise the height of the soil or plant in a pot. Sage leaves are used to flavour stuffing and meat dishes.

Thyme - Thyme comes in different ‘flavour’ varieties, including common, lemon, orange and caraway. It is slow to grow from seed and is best propagated from root divisions or cuttings. Seeds need to be started in a warm frost- free place such as a greenhouse. Keep under cover until about 10cm high, then harden off by putting outside during the day and inside at night for about a week. Transplant the young plants into their final positions in well-drained soil in full sunlight. Harvest sparingly in the first year. Water sparingly once established and avoid feeding. Thyme dies down in the winter, if frosty, but a good layer of mulch round the plant will protect the roots and provide enough food to keep it growing. Thyme is mainly used with meat and fish but also tastes good with vegetables such as mushrooms, beans and carrots.

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