Varieties to grow

Rosemary

This aromatic shrub flowers in spring. A range of varieties are now available bearing flowers of white through pink to blue.
Rosemary has many uses:  
• Adds flavour to eggs, stuffings, dressings, vegetables, lamb and beef.
• Is used in pot pourri, as a digestive aid in infusions, as a treatment for eczma and rheumatism in ointments and in shampoo and conditioner for hair.

Thyme

As a small leaved shrub, lemon scented and alpine varieties are available. This versatile herb belongs to the same family as rosemary, basil, marjoram and oregano and mint. 
Thyme has a number of uses:
• Essential in bouquet garni, French and Creole cooking including Cajun, blackening spice and jerk seasoning, also in Middle Eastern dishes.
• Like Rosemary it has historically been used for a number of ailments including digestive disorders and a number of skin conditions

Basil

Bearing a mild, aniseed flavour, basil offers a wide variety of uses. It thrives in a sunny position on a windowsill or patio. Be mindful to protect form harsh midday sunlight though, as this can scorch the leaves a little.
Basil can be used for:
• Pasta dishes, flavouring tomato dishes particularly well and is a key ingredient in Pesto.  Tear leaves onto mozzarella, drizzle with olive oil and sprinkle a little black pepper for the perfect starter.
• Often used as a tonic to aid digestion and when drunk as a tea may relax and reduce anxiety.

Oregano & Marjoram

Marjoram is a form of oregano and can be equally used for similar dishes.
These herbs are often used in tomato sauces or on pizza.
Often combined with garlic, olive oil, thyme and parsley, oregano and marjoram are popular herbs in French, Greek and Italian dishes.

Sweet Bay

A sweetly scented shrub bearing delicate white flowers in late spring, sweet bay can be planted in a solargrow in a sunny spot on the patio, growing happily all year round.
Use the leaves to flavour soups, casseroles, and meaty dishes. A couple of bay leaves added to rice while it boils will add a delicate flavour.

Parsley

Parsley is versatile and flavourful. It is used in a wide variety of dishes.
It is a staple ingredient in Tabouleh, garlic butter, bouquet garni, and throughout history has been used for a vast number of medicinal uses.
It will easily grow in a container or in the garden.

Chervil

An essential ingredient in French cuisine, chervil can be added to salads, used to garnish pork or veal dishes, used in soups and to flavour butters and vegetables. Chervil is more subtly flavoured than parsley and so will not overpower delicately flavoured dishes such as asparagus.

Chives
 
A member of the onion family, chives have a delicate onion flavour which is excellent for flavouring egg dishes, adding to salads, soups and as a handsome garnish.
In the garden the scent given off from chives can confuse undesirable insects such as aphids when planted near susceptible plants such as roses, thus keeping them at bay.

Tarragon

A part of the French ‘Fines Herbes’, tarragon has a slightly aniseed flavour. It works exceptionally well with chicken, rice dishes (particularly risotto), fish and for flavouring vinegars.
French tarragon has a slightly superior flavour to Russian tarragon and both need protection over the winter.

Salad varieties

Loose leaf:  Salad Bowl, all the major seed suppliers do salad leaf mixes.
Lettuce cabbage type or cos: Little Gem, Winter Density, Tom Thumb, Cassandra, Arctic King
Spinach:  Medania, Toscane, LazioF1
Also consider Endive, Rocket and Lambs Lettuce to add dimension to your salad choices.