Most of the herbs we use in our cooking at home come from the Mediterranean and are nice and hardy.
The climate is similar with our long, hot summers and short, wet winters. Regardless of where you live you can always have fresh herbs because they grow well in pots and in the ground.
Herbs need to grow in full sun, the exception is mint, and they can all be grown from seed and sown directly into a pot, ground or in seed trays and later divided out as seedlings.
They need to be picked regularly to prevent them from developing seed heads too early which makes them bitter.
Basil is the easiest herb to grow and germinates quickly when planted in spring and summer. It requires full sun and watering daily. Start pinching off the tips when the seedling is 20cm high to prolong its lifespan. Sow seed 5mm deep and they will germinate in five days.
Thyme is a multipurpose herb and thrives in the heat, it is a ground cover that lasts for years. Sow the seed 5mm deep and it will germinate in two weeks.
Mint needs lots of water and shade, it should only be grown in a pot because it will take over entire garden beds. Sow seed very shallow at 2mm, germination is within in two weeks.
Parsley is the herb we use daily, give it space to grow because each plant can reach 40cm high and wide. Sow seed 3mm deep but you may need patience because it can take up to four weeks to germinate. Always grow parsley in full sun.
Coriander can only grow successfully if planted by seed and only in autumn and spring. Sow seed 6mm deep, germination occurs within 10 days. If it gets stressed it will bolt to seed.
Chives are indispensable and can be used with just about any food, once you have them they last for years, you can divide the clumps up. Sow seed 5mm deep and within two weeks they will sprout and can be harvested seven weeks later.
Sign up for our emails
Find out More
© West Australian Newspapers Limited 2022