Herbs are easy, fast growing and don’t need a huge depth of soil to grow. Which makes it easy to grow in pots or containers.
Most herbs do not need as much sun as vegetables and therefore perfect for small spaces with less sun. Here are some of our most common herbs.
Basil. Many different flavours, most common the “sweet” basil. Annual here in New South Wales. Plant it in spring and it will produce until autumn and dies when it gets too cold.
Parsley. Easy to grow herb, flat leaved (also called Italian) and curly leaved. Both have a very fresh, strong taste. Can be grown all year around.
Thyme. Has a strong flavour when raw, however gives a lot of flavour to savory meals, poultry and steak. Use fresh or dried. Can be grown all year around.
Coriander. Fast growing annual herb with a distinct flavour. Some find it fresh with lemon/lime taste, however other find it tasting like soap. Leaves, seeds and roots are edible.
Oregano. A culinary herb, which flavour can be more intense when dried than fresh.
Mint. Perennial and spreads easy. Very fresh flavour. Use in sauces, drizzle for dessert or use to refresh drinks. Can be grown all year around.
Sage. Evergreen, woody perennial with aromatic leaves with intense flavour. Can be grown all year around.
Stevia. A natural sweetener and sugar substitute. VERY sweet flavour. Use the leaves fresh or dry and grind into a powder.
