In your herb garden in March

Things to do this month

• As the days get warmer, remove protection from the more tender herbs during the day. Listen to the weather forecast; replace cover if a cold snap is forecast.
• Start seed sowing. See below for information about herbs to sow
• General tidying up.
• Tidy up herbs grown in containers and pots. Remove any moss or lichen growing on the surface. Repot or add fresh compost to the top of the pot.
• Check shrubby herbs for wind and snow damage. Cut out damaged twigs and branches.
• 
  Divide large clumps
  of chives
• Place a bird bath or construct a small pond to provide shelter and water for beneficial wildlife. Members can view our factsheet 'Setting up a Pond' in the members' area of this website (requires password), non-members can call 024-7630-8215 for a copy.
• Plant sweet flag (Acorus calamus), in a damp spot or muddy area near the pond.
• Divide large clumps of perennial herbs such as lovage (Levisticum officinal), catnep (Nepeta racemosa), chives (Allium schoenoprasum), mint (Mentha spp.), thyme (Thymus spp.), marjoram and oregano (Origanum spp.).
• Check cuttings taken last autumn, such as Balm of Gilead (Cedronella canariensis) and scented geranium. Pinch out growing tip if becoming long and leggy. Keep tender herbs under cover until all danger of frost has passed – sometime in May or June for most gardeners.
  Chives grow well in pots and containers. Pot up a spare clump or two to put near the kitchen door for easy access.

Flavour from the garden in March

• 
  Hyssop
  
  
  Sage in flower
• Hyssop (Hyssopus officinalis)
  Sage-mint flavoured leaves can be added to pulses and salads all year round. Attractive purple flowers develop in the summer. Hyssop is also an excellent attractant plant for butterflies.
  Organic hyssop seed available from the Organic Gardening Catalogue
• Sage (Salvia officinalis)
  There are around 500 sage cultivars available from specialists. The name Salvia is derived from the Latin 'Salvere' meaning to be 'in good health' or 'cure'. Old plants become woody and unkempt so new stock should be grown from seed every three or four years. The distinctive flavouring obtained from the leaves can be used in cooking and medicine. Mix with onion to make stuffing for poultry.
  Organic sage seed available from the Organic Gardening Catalogue
• Lemon balm (Melissa officinalis)
  The variegated form of this perennial. (Melissa officinalis 'Aurea') is particularly attractive. The leaves make a delicious soporific tea. Lemon balm can also be used to make sauces for fish, poultry or pork and in sweet dishes such as fruit salads or custards.
  This plant can be invasive, seeding readily around the garden. Cut down soon after flowering, fresh young shoots will soon re-grow.
  
  Organic lemon balm seed available from the Organic Gardening Catalogue
• 
  Golden lemon thyme
• Thyme (Thymus X citriodorus)
  Lemon thyme. This low growing herb has a highly aromatic lemony flavour and bright yellow leaves all year round. Delicious in salads and can be added to sauces, stuffings and marinades. Lemon thyme is used to flavour Benedictine liqueurs. Use fresh thymes sparingly as they are very pungent.
  The golden yellow leaves are prone to revert to green. Cut away any reverted leaves as soon as seen.
• 
  Scale insect
• Bay (Laurus nobilis)
  Sweet bay looks wonderful in containers. It can be trained in topiary shapes such as balls and cones. The evergreen leaves can be harvested all year round. Bay is an important ingredient in both sweet and savoury dishes. Can be used to flavour marinades, stocks and soups. Bay leaves are also often used as flavouring for milk, which is to be used to make custards and rice puddings. Use bay leaves within a few days of drying for optimum flavour – old leaves rapidly lose their pungency. Bay is susceptible to scale insect and the associated sooty moulds. Remove the pests by hand or use an insecticidal soap.
  Members can view our factsheet on Scale insects in the members' area of this website (requires password), non-members can call 024-7630-8215 for a copy.
• 
  Variegated ginger mint
• Mint (Mentha sp)
  There are many very tasty mints to grow. Spearmint (Mentha spicata) and peppermint (Mentha piperita) are very popular flavours used in chocolate, ice-cream and other sweet foods. Leaves can also be infused in hot water to make a refreshing tea.

  Most species of mint will invade the rest of the herb garden. To avoid the spread of this herb, plant into a suitably sized pot and sink this in the ground. Repot each year, trimming the roots if necessary.

  Organic peppermint seeds are available from the Organic Gardening Catalogue

• 
  Horseradish
• Horseradish (Armoracia rusticana)
  The Germans and Danish first used the root for culinary purposes, as a sauce for fish. It was first cultivated in Great Britain in around 1640, and is now most often associated with roast beef. The root can be grated and added to coleslaw, cream cheese and mayonnaise. Young leaves can also be added to salads or sandwiches. Horseradish sauce can be warmed gently, though cooking the root destroys the oils responsible for its pungency.
  The strength of flavour of this root varies between spring and autumn. Those dug in the spring are said to be milder than those dug later in the year. The long, branched tap roots of horseradish are difficult to eradicate if not required. Grow in a large, deep container sunk to the rim in the soil to keep it manageable.
• Sorrel (Rumex scutatus)
  Also known as French or buckler-leaved sorrel. The blue/green shield shaped leaves have a deliciously tangy flavour, which counters the rich flavours of meats. Add leaves sparingly to salads or use to make a soup. Sorrel is available early in the season and grows well in containers.
  Both Broad and Buckler-leaved sorrel (Rumex spp.) seeds are available from the Organic Gardening Catalogue
• 
  Winter savory
  Winter savory (Satureja montana)
  A tasty evergreen shrub that originates from southern Europe. Regular picking will produce fresh leaves all year round that can be added to salads, meats and pulses for a peppery flavour. Flavour is particularly pronounced just before flowering. The related summer savory (Satureja hortensis) is a half hardy annual that can be sown under cover now. Also known as the ‘bean herb’, it is popular in Europe and North America as an addition to bean dishes to help prevent flatulence.
  Protect winter savory plants over winter if growing in a frost pocket.
  
  Organic seeds of both winter and summer savory are available from The Organic Gardening Catalogue.

Herbs to propagate

SEED SOWING

Chives

Most herbs can be raised from seed, though it takes longer to produce mature plants. Named cultivars, especially variegated types do not often come ‘true’ from seed. Seed sowing produces large numbers of plants quickly and is most often used to produce annual and biennial herbs, salad and vegetable herbs and easily germinated perennials such as chives (Allium schoenoprasum), fennel (Foeniculum vulgare), lovage (Levisticum officinal), salad burnet (Sanguisorba minor) and sweet cicely (Myrrhis odorata). Many herbs can be started from seed this month.

Here is how:

• In pots or trays
  Carefully wash modules and pots in hot water and disinfectant, such as Citrox (available from The Organic Gardening Catalogue). Fill the containers with seeding and cutting compost and tap the pots to settle. Sprinkle seed thinly and evenly across the surface. Some seeds need a light covering of compost, some need light to germinate – follow the instructions on the seed packet. Place the pots in a propagator or cover with clear plastic bags secured with elastic bands. Once the seedlings appear, remove bags or propagator lid. Pot the seedlings on into larger pots once they have 2 pairs of true leaves.

  Herbs that can be sown into pots include:

  • Basil (Ocimum basilicum)
    Seedlings tend to be prone to damping off so ensure that they are adequately ventilated. Seeds require a minimum temperature of 13°C (55°F) to germinate.

  • Rosemary (Rosmarinus officinalis)
    Needs a minimum temperature of 21°C (70°F) for seeds to germinate.

  • Parsley (Petroselenium crispum)
    Seeds take 3-6 weeks to germinate. Try soaking the seeds overnight in hot water. Sow into modules and provide some gentle heat (18°C or 65°F). Plant out when the last risk of frost has passed.

  
  Borage

  Other herbs to start off in pots include Marjoram (Origanum onites), Borage (Borago officinalis), Chamomile (Chamaemelum nobile), cornflower (Centaurea scabiosa), fumitory (Fumaria officinalis) and nasturtium (Tropaeolum majus).

  Citrox and Natures Own Seed and Cutting Composts are available from the Organic Gardening Catalogue

  Why not try making your own seed and cutting composts. Members can view our factsheet on Making your own seed and potting composts in the members' area of this website (requires password), non-members can call 024-7630-8215 for a copy.

• In the open soil
  As soon as the soil begins to warm, in early to mid spring, seeds can be sown directly into the soil.

  • Weed the bed thoroughly, fork the soil lightly and rake the soil to create a fine tilth.
  • Make a shallow drill in the soil using the rake handle, or draw the corner of the rake along the soil.
  • If it is very dry, water the drill before sowing.
  • Sow the seeds finely in the drill, cover with a fine layer of soil or sieved leafmould and gently tap down.
  • Keep the soil moist until the seedlings appear. Once they are large enough to handle, thin to 5-10cm (2-4in) apart. Biennial and perennial herbs may need further thinning later.
  In cold weather cover the prepared seedbed with a cloche for a couple of weeks before sowing to warm the soil.

  Herbs for direct sowing include:

  • Dill (Anethum graveolens)
    Make succesional sowings every 3-4 weeks during summer for a regular supply of leaves. Do not grow near to fennel (Foeniculum vulgare) as the two will hybridise freely.

  • Chervil (Anthriscus cerefolium) needs rich, light, moisture-retentive soil in partial shade. Will bolt (flower early) if in hot, dry and sunny sites.

    Both Chervil and Dill will tend to bolt if their roots are disturbed, so are best sown in-situ.

  • Coriander (Coriandrum sativum)
    Will bolt if allowed to dry out when a seedling. If growing the plant for its leaves, plant in a partially shady spot.

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