GARDEN
Chive
tarragon
BASIL
tastes: Strongly like onion.
tastes: Fragrant, like aniseed.
tastes: Peppery and sweet.
when to plant: Early spring to midsummer.
when to plant: Spring to late summer.
when to plant: Late spring, starting off inside.
when to pick: After a couple of months it will have grown enough for you to be able to slice off most of the chive, leaving just 2cm (3/4 in) to grow back. Chopping off the edible flower head will encourage more to grow.
when to pick: Late spring until late autumn. Snip off the stalks and pinch the leaves.
when to pick: Until late September, removing the leaves from growing stalks.
how to plant: Start growing the chives inside, sprinkling the seeds in a row and then barely covering with soil. Water them well and move them outside once they’re 5–6cm (2–2 ½ in) tall – you can carefully dig them up and transplant them to another container if you like, spacing them about 15cm (6in) apart. Although they might disappear in the winter, they are still alive – you can leave them outside and they will grow back again in the spring. plant it with: Chives tend to grow pretty tall, so plant them with squat, equally reedy herbs like dill and thyme. works particularly well with: Beetroot, chicken, haddock, goat’s cheese, parsnip, potatoes, sour cream. substitute it with: Basil, oregano, winter savory.
how to plant: Tarragon is one of the easiest herbs to look after – it is hardy and doesn’t need much care. It likes a bit of shade, so choose a spot that gets some light but also some respite from the sun. Plant the seeds in shallow dips in the soil, cover with a light dusting of earth and water frequently, making sure the seeds doesn’t dry out. Thin the plants out so that there is 10cm (4in) between each one. Either let it die off in the winter, or bring it indoors where it will live happily on a sunny windowsill. plant it with: Chervil, coriander and chive. works particularly well with: Chicken, lemon, green peppers, mushrooms, potatoes. substitute it with: Oregano, lemon balm, chervil. can be eaten: Raw, roasted or in sauces.
how to plant: Plant the seeds sparingly in small pots and cover with a very fine layer of soil; water well. Leave on a sunny windowsill. After about 5 weeks, move them outside, thinning the plants out until they are about 20cm (8in) apart. Basil needs sunshine and small amounts of water often, and will perk up quickly if it dries out a little. Pinch out the top leaves to stop it from growing too tall. plant it with: Mint, rosemary and thyme for a very fragrant box. works particularly well with: Chicken, pasta, Parmesan, salmon, peaches, tomatoes. substitute it with: Mint, lemon balm, oregano. can be eaten: Raw or steamed, although it can turn bitter if it is cooked for too long.
can be eaten: Raw, steamed or cooked in sauces.
Herbs & Flowers: Plant, Grow, Eat by Pip McCormac (Quadrille, £7.99) Illustrations Louise O’Reilly
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