The Kew Gardener's Guide to Growing Herbs: The art and science to grow your own herbs

by Holly Farrell, Kew Royal Botanic Gardens, Jason Ingram (Photographer)

Overview

The new Kew guide to planting and cultivating herbs features 12 easy and inspiring projects as well as detailed information on 80 of the most important species to grow, all accompanied by Kew's beautiful botanical illustrations.

Herbs provide flavours and scents unlike any other, and the 80 hand-picked herbs in this book are a living trove of fresh flavours for any cook, with power to transform the simplest dish.

Find out how to grow herbs in beds, pots, borders and windowboxes, how to plant, and how to propagate and harvest your herbs, as the kew experts equip you with all you need to create a flourishing herb garden of your very own.

Following this, 80 of the most important and exciting herbs are identified, illustrated and their uses explained. This is accompanied by 12 projects which show how to develop a herb garden at the next level and use herbs in the most interesting and creative ways, from planting a herb roof to making herbal oils. 

Herbs can be used as seeds, flowers, or leaves; cooked and eaten themselves or used to infuse a dish or drink. They are high-value ingredients for foraged dishes, and must-have crops for the best restaurants as chefs realise that often the only way to capture their elusive flavour is to grow and harvest fresh herbs on their doorstep.

With this book these intense flavours can now be a reality for gardeners and home-cooks with any size of garden, from an acre to a window box. Underpinned by the authority of the Royal Botanic Gardens, Kew and the expertise of Holly Farrell this book combines practical elements with inspiration and beauty. 

This book is from the Kew Experts series, in which the top gardeners and botanical scientists from Royal Botanic Kew Gardens offer up advice and information as well as suggesting handy projects on a range of gardening topics. Other titles include: Companion to Medicinal Plants, Guide to Growing Bulbs, Guide to Growing Fruit, Guide to Growing Orchids, Guide to Growing Roses, Guide to Growing Succulents and Cacti, Guide to Growing Trees, Guide to Growing Vegetables and Guide to Growing House Plants.

Product Details

ISBN-13:	9780711239364
Publisher:	Frances Lincoln
Publication date:	04/16/2019
Series:	Kew Experts Series , #2
Pages:	144
Sales rank:	197,675
Product dimensions:	6.40(w) x 8.30(h) x 0.80(d)

About the Author

HOLLY FARRELL is the author of Planting Plans for your Kitchen Garden (2013, How To Books) and RHS Plants from Pips (2015, Mitchell Beazley). She contributes to gardening magazines such as The Garden and Kitchen Garden, and has a blog at www.hollyefarrell.com. Holly trained at RHS Gardens Wisley where she gained the Wisley Diploma in Practical Horticulture and the RHS Certificate and Diploma, both with Commendation. After working as Head Gardener on a private estate she now combines her career as a garden writer with freelance work as a consultant on (kitchen) gardens for private clients and Tom Stuart-Smith Ltd. Holly has been growing her own fruit and vegetables for many years, in a variety of settings from allotments to container gardens. Holly is also a keen and experienced baker, and while she's happy to produce wedding cakes for friends or hundreds of biscuits for a Christmas market stall, she doesn't need a reason to bake!

The Royal Botanic Gardens, Kew, has cultivated plants for more than 250 years. Today, Kew’s horticulturists grow over 19,000 species of plants in the gardens – the most diverse collection in the world.

Read an Excerpt

CHAPTER 1

A vertical herb garden

Vertical gardens can bring beautiful greenery and fragrance to the smallest of gardens and homes. Ideal for fences or sunny walls – indoors or out – they can be as small as a single, mounted pot or as large as the wall or fence itself. Most proprietary vertical gardens provide the means of securing pots to the wall, or else they comprise fabric pouches. However, with a bit of DIY, you could create guttering or pallet gardens and more.

The best plants for a vertical garden depend to an extent on the type of planter. As a general rule, the less space there is for the roots the more drought-resistant the plants need to be. Small bushy plants such as thyme and camomile are ideal for planting in pouches (see opposite), while pots could support larger trailing or upright plants. Annuals such as marigolds (see here), chilli peppers, basil and nasturtiums would suit all pots well; perennials such as mint, lemon balm and lemongrass would also work well as smaller plants, but would need replacing or dividing as they grew older and larger.

When planting a vertical garden, consider the relative heights of the plants and their habits – are they bushy or trailing? – and plant accordingly. For example, in pouch systems, a lot of bushy plants that will grow together into a full 'green wall' is best. Consider also any finishing touches – an old picture frame around plants can be quite effective, and flat frames painted with blackboard paint can also serve as a means of labelling the plants.

Regular picking for use in the kitchen will help keep to vertical garden plants to size. Check the compost regularly to see if it needs watering. Water plants very carefully to avoid the water and compost spilling on to the wall and floor: always wait for the previous glug to sink in before adding any more water. Alternatively, for larger planted walls, consider installing a drip irrigation system. A little liquid feed once a month through spring and summer will help plants keep healthy.

HERBACEOUS PERENNIAL

Garlic chives

Allium tuberosum aka Chinese chives

Garlic chives are easily distinguishable from common chives (A. schoenoprasum) by their flatter, more linear leaves. Their white flowers appear later in summer than common chives, too, extending the season of interest in the herb garden.

Family Alliaceae

Height 50cm/20in

Spread 40cm/16in

Hardiness Zone 5

HOW TO USE

Add leaves, flower buds and flowers to salads, cheese dishes, soups and stir-fries, but avoid overcooking. The seeds can be sprouted, or harvested unripe or ripe, when they can be pressed to produce oil.

HOW TO GROW

Garlic chives flourish in partial shade and wetter soil than many other herbs tolerate, but they also do well in a sunny, dry position. Cut back to the ground after the leaves have died back in autumn. Small potted divisions can be overwintered indoors, to extend the harvesting season. Divide large clumps in spring.

HOW TO HARVEST

Cut fresh leaves and flowers as needed, pick seeds when unripe or collect ripe by tying a bag over the ripening seed heads (see Harvesting seed heads and fennel pollen).

BIENNIAL

Wild garlic

Allium ursinum aka ramsoms, bear's garlic

Wild garlic is easily cultivated in a shady, damp spot in the garden, thriving where little else will grow, but it can become invasive if its spread is not controlled.

Family Alliaceae

Height 40cm/16in

Spread 30cm/12in

Hardiness Zone 7

HOW TO USE

Whole leaves, wilted or fresh, add a delicious flavour to egg, chicken, rice and pasta dishes. They can also be used to make pesto (see Hey pesto!).

HOW TO GROW

Plant as bulbs 'in the green', or sow seed, in dappled shade and rich, moist soil. Cut back dead leaves in early summer, and remove seed heads to prevent the plants spreading widely (the bulbs will multiply themselves below ground, too, but this spread is slower and more focused in the planting area).

HOW TO HARVEST

Pick the leaves as needed, ensuring some foliage remains on each plant to enable further growth.

SHRUB

Lemon verbena

Aloysia citriodora

This is the ultimate lemon-scented herb. The slightly rough, elongated leaves need only be brushed to release their intoxicating fragrance, and the delicate, white flowers make it an attractive specimen for a container or border.

Family Verbenaceae

Height 2.5m/8ft

Spread 2.5m/8ft

Hardiness Zone 3

HOW TO USE

Leaves are best enjoyed as an infusion rather than eaten: generally either as a tea, or in a sugar syrup that can then be included in desserts, baking and cocktails.

HOW TO GROW

Thrives in a hot, sunny site with well-drained soil, where it will overwinter happily (it is deciduous). In colder gardens you may need to grow it in a pot, placed in a sunny spot for summer and moved into a greenhouse or indoors in winter. Prune back to a framework of strong stems about 30cm/12in long in spring; regular picking will encourage fresh shoots and keep this shrub in shape. Plants grown under cover year-round can suffer from greenhouse pests.

HOW TO HARVEST

Pick fresh leaves as required. Dry leaves can also be harvested for tea.

ANNUAL

Dill

Anethum graveolens

Dill is a herb with a rich history, having been widely used by many ancient and modern cultures for a variety of ailments and problems, from whooping cough to witchcraft.

Family Apiaceae

Height 90cm/36in

Spread 20cm/8in

Hardiness Zone 4

HOW TO USE

Leaves can be chopped and a little added to egg, potato and fish dishes, or be included in mayonnaise as a flavouring. It can be pickled with cucumber, too. The lime-yellow flowers are a pretty addition to cut-flower posies, and seeds can be infused in water for medicinal purposes.

HOW TO GROW

Dill is most easily cultivated from seed. Plant it in a sunny position and a light soil with good drainage for quick flower and seed production, or delay flowering for a short while by placing in dappled shade. Successional sowing ensures a good supply of leaves through spring and summer. Remove dead plants in autumn. Support plants by growing them in groups through peasticks, or else stake individual plants.

HOW TO HARVEST

Cut the fresh leafy fronds and flowers as needed throughout spring and summer. Seed can be harvested in summer (see here).

HERBACEOUS PERENNIAL

Angelica

Angelica archangelica aka archangel, holy ghost, St Michael's flower

A herb with connections to the heavens, angelica and its related species have long been prized as a medicinal tonic around the world and it was popular in medieval Europe as a plant that could ward off evil.

Potential skin irritant/allergen

Family Apiaceae

Height 2m/7ft

Spread 1m/39in

Hardiness Zone 6

HOW TO USE

The young, tender stems can be stewed or baked to add sweetness to fruit dishes, especially rhubarb, or be candied to decorate cakes or to eat as sweets. The huge umbels of lime-green flowers borne on tall stems make it just as useful as an ornamental plant as a herb.

HOW TO GROW

Providing the soil is moist and rich, angelica grows in light conditions ranging from full sun to full shade. It will not flower until its second year, and some specimens may die after flowering or are at least short-lived perennials, so it is best treated as a biennial with young plants kept in reserve.

HOW TO HARVEST

Cut the tender, young stems in late spring and early summer.

BIENNIAL

Chervil

Anthriscus cerefolium

Chervil deserves better recognition as a herb that is not only tasty in its own right, but also one which has the power to enhance the flavours of other herbs when used in combination. It is an ideal choice for a partially shaded herb garden.

Family Apiaceae

Height 60cm/24in

Spread 30cm/12in

Hardiness Zone 4

HOW TO USE

The leaves can be chopped and used fresh in any main dish that benefits from its aniseed-parsley flavour, either raw or added at the very end of cooking. Scatter the chopped leaves over freshly cooked vegetables.

HOW TO GROW

Grow from seed in spring, in rich, moist soil and partial shade. Excess sun or drought can cause chervil to run to seed. Sow successional rows to ensure a regular supply of leaves, although each plant will re-sprout several times after cutting. With protection from a cloche, it will crop well into winter. Remove plants and sow afresh each year.

HOW TO HARVEST

Pick fresh leaves as required.

BIENNIAL

Celery leaf

Apium graveolens var. dulce

Distinct from the vegetable celery grown for its crunchy stalks, leaf celery is taxonomically different only by cultivar name. Its stalks are shorter and, as only the leaves are eaten, it can be treated as a cut-and-come-again crop.

Family Apiaceae

Height 30cm/12in

Spread 30cm/12in

Hardiness Zone 4

HOW TO USE

This herb adds a mild celery flavour to salads and is especially good in those accompanying cheese boards. The stems are also edible and best cut when young and tender.

HOW TO GROW

Sow seed annually – the leaves are not as fresh-tasting in the plant's second year – in rich, moist soil in partial shade. Keep the soil moist. Remove any flower stems appearing in the first year (this is likely to be as a result of drought), and discard the plant in favour of fresh sowings in the following spring. Celery leaf can crop into winter if it is given protection from a cloche.

HOW TO HARVEST

Pick leaves and cut stems as required.

HERBACEOUS PERENNIAL

Horseradish

Armoracia rusticana aka pepper root

Once established, horseradish is very difficult to eradicate completely from a garden, so it may be advisable to plant it in a deep pot to prevent its spread. Raise the pot on 'feet' or other supports so that any roots emerging from the base can be cut off, as they are liable to penetrate any ground or even paving beneath.

Family Brassicaceae

Height 1m/39in

Spread 1m/39in

Hardiness Zone 6

HOW TO USE

Although the young leaves can be eaten raw or – for a milder taste – wilted, it is for the pungent root that horseradish is generally grown. It can be preserved as horseradish sauce and chrain, and is particularly good with meat, fish and beetroot dishes.

HOW TO GROW

Moist soil in partial shade is horseradish's preferred habitat. Any leaves that die off in autumn can be pulled off and composted.

HOW TO HARVEST

Pick young leaves in spring and summer. Roots can be harvested at any time of year, but have their best flavour in autumn. Dig out the top 20–30cm/8–12in of root (or as much as can be extricated from the soil) and use promptly.

SUBSHRUB OR PERENNIAL

French tarragon

Artemisia dracunculus aka tarragon, biting dragon

Coming from the wormwood family, from which the alcohols absinthe and vermouth are made, some Artemisia species contain powerful compounds used variously to repel insects and to combat malaria and poisonous bites (hence this tarragon's alternative common name 'biting dragon'). French tarragon is the better culinary choice than the hardier, but more strident, Russian tarragon (A. dracunculus subsp. dracunculoides).

Family Asteraceae

Height 1.5m/5ft

Spread 60cm/24in

Hardiness Zone 6

HOW TO USE

Fresh chopped leaves can flavour mayonnaise or creamy sauces; it is perfect with chicken, too. Tarragon leaves can be made into a cordial known as tarhun.

HOW TO GROW

Plant in well-drained soil in full sun or partial shade. Tarragon can be susceptible to cold winter wet, so is better planted in a pot that can be overwintered under cover. Cut back to the ground in late winter. Replace plants after two years for the freshest-tasting leaves.

HOW TO HARVEST

Pick leaves (or whole stems of leaves for stuffing chicken) as required.

HERBACEOUS PERENNIAL

Orach

Atriplex hortensis aka mountain spinach

Orach can fast turn into a weed of cultivated soil if allowed to go to seed, but providing this is averted it is a far easier crop than spinach and other leafy greens.

Family Amaranthaceae

Height 1m/39in

Spread 50cm/20in

Hardiness Zone 2

HOW TO USE

Young leaves can be eaten raw in salads, while older leaves can be wilted and cooked in any recipe that calls for spinach.

HOW TO GROW

The best plants and leaves are produced on rich soil in full sun or dappled shade (especially for the red variety, which can scorch easily). Pinch out the growing tips (and eat), to encourage bushy plants; and pull up plants once they start flowering. Sow fresh seed for new plants the following spring.

HOW TO HARVEST

Pick leaves as required.

CHAPTER 2

Herb oils, vinegars, spirits and waters

A little herb goes a long way in the kitchen, and many different herbs can be preserved and introduced into oils, vinegars, spirits and waters. All these infusions are incredibly easy to make, and are delicious or fragrant.

HERB OILS

Fill a clean, sterilized bottle with good-quality olive oil, allowing some space at the top for the volume of herbs. Pack in the herbs (rosemary, thyme, sage, oregano or a mix of some or all of these); consider the look as well as the flavour when giving as a gift. The sealed bottles should be stored in a cool, dry place and consumed within six months.

CHILLI OIL

Select narrow or small chillies that will fit into the bottle when halved. The hotter the chilli, the stronger the oil. Halve the chillies lengthways and push into the bottle. Heat good-quality olive oil to around 40°C/104°F and pour over the chillies. Seal and leave to infuse for two weeks, then strain and re-bottle only the oil. A whole chilli can be added to the bottle as decoration. Store in a cool, dry place and use within six months, taking out the chilli once the bottle is opened (it may be necessary to decant it).

HERB VINEGARS

Fill a clean, sterilized bottle with good-quality cider or white wine vinegar, allowing some space at the top for the volume of herbs. Pack in the herbs (tarragon, fennel, thyme, chives, parsley, cloves, ginger or a mix of some or all of these; try herb flowers, too, such as thyme), shake gently and seal. Store in a cool, dark place for a month, then strain out the herbs and re-bottle only the vinegar. Store in a cool, dry place and consume within a year.

INFUSED ALCOHOLS

Herbs as well as the more traditional fruits such as raspberries and sloes can add flavours to spirits. Simply add sprigs of fresh herbs to a bottle of vodka, gin or rum and leave to infuse. Good herbs to source include thyme, rosemary, lemon verbena, mint, lavender, basil, lemongrass and dill. A few threads of saffron imbue a golden yellow colour, as well. To make chilli vodka, slice the chillies in half lengthways before infusing, and strain after two weeks. Whole chillies can be added to the strained vodka for decoration. See also Herbs for cocktails.

SCENTED WATERS

Steep a small handful of fresh or dried herbs – lavender, mint, lemony herbs and scented pelargoniums are especially effective – in 500ml/17 1/2 fl oz of just-off-boiled water for five minutes, then strain into a bottle. Use as a fabric spray when ironing, within one month.

(Continues…)

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Excerpted from "The Kew Gardener's Guide to Growing Herbs"
by .
Copyright © 2019 Holly Farrell.
Excerpted by permission of The Quarto Group.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Table of Contents

Introduction to Growing Herbs 6

Plants 22

English mace 24

Electric daisy 25

Anise hyssop 26

Glaives 27

Project 1 A Vertical Herb Garden 28

Garlic chives 30

Wild garlic 31

Lemon verbena 32

Dill 33

Angelica 34

Chervil 35

Celery leaf 36

Horseradish 37

French tarragon 38

Orach 39

Project 2 Herb Oils, Vinegars, Spirits and Waters 40

Good King Henry 42

Borage 43

Mustard 44

Marigold 45

Carolina allspice 46

Chilli pepper 47

Caraway 51

Camomile 52

Chicory 53

Project 3 Herbs as Cut Flowers 54

Cirrus bergamot 56

Lesser calamint 57

Coriander 58

Saffron 59

Project 4 Herbal Tisanes 60

Cumin 62

Turmeric 63

Lemongrass 64

Epazote 65

Cardamom 66

Wasabi 67

Project 5 Harvesting Seed and Fennel Pollen 68

Fennel 70

Sweet woodruff 71

Hop 72

Hyssop 73

Bay 74

English lavender 75

Project 6 Drying Herbs 76

Lovage 78

Lemon balm 79

Mint 80

Project 7 Herbs as a Green Roof 84

Bergamot 86

Nutmeg 87

Sweet Cicely 88

Myrtle 89

Basil 90

Marjoram 92

Oregano 93

Project 8 Hey Pesto! 94

Poppy 96

Scented pelargonium 97

Shiso 98

Asian mint 99

Parsley 100

Aniseed 101

Pepper 102

Rose 103

Project 9 Herbs for Cocktails 104

Sorrel 106

Sage 107

Rosemary 109

Project 10 Topiary Herbs 110

Elder 112

Salad burnet 113

Summer savory 114

Winter savory 115

Stevia 116

Comfrey 117

Clove 118

Feverfew 119

Project 11 Herb Lawns and Seats 120

Dandelion 122

Tasmanian mountain pepper 123

Thyme 124

Fenugreek 128

Nasturtium 129

Project 12 Herbal Wreaths 130

Nettle 132

Sweet violet 133

Ginger 134

A note on the naming of herbs 135

Troubleshooting 136

What to do when 138

Index 142

Picture acknowledgements 144