Herbs

Herbs are designed for culinary uses and provide natural medicinal remedies.

Most herbs are very easy to grow and do not require a lot of space, which make

them the perfect plant for children and starter gardeners.  Herbs can be grown in small pots on the windowsill, in a designated herb garden or in pots outside. Mint is best grown in its own container as it spreads like wildfire.   Plant herbs in and around your vegetable and flower beds as they add different textures and colour plus help deter certain pests.

Planting

Most herbs require good drainage to encourage lush growth and generally prefer soil of a gravelly nature. With the addition of compost you will be rewarded with a bounty of herbs to pick from. The great majority of herbs prefer sunshine, low humidity and evenly distributed rainfall.   With regular watering and mulching you’ll prevent them from drying out.

Regularly trim your plants to promote a bushier plant.  Leafy herbs should be harvested just before the plant flowers, when the concentration of aromatic oils is high.


Many herbs are easy to grow and do not attract many pests, but watch out for the following usual garden pests.

Aphids can sometimes quickly infest many garden plants; they are best controlled using Kiwicare Organic Insect Control.

Slugs and Snails can be an issue, especially while your herbs are young and fresh. We recommend Tui Quash regularly to keep these pests under control.

Caterpillars can also be a problem in warmer months, use Kiwicare Organic Caterpillar Bio Control sachets.

Whitefly can sometimes build large populations quickly, especially on Mint, spray using KiwiCare Organic Insect Control.

Diseases

Most diseases that affect herbs tend to take hold when climate conditions are perfect for this to happen. Be wary of wet conditions, especially during warm temperatures with little air movement as this is when there is the most risk of disease.

Mildew and botrytis are types of mould that are best controlled using regular sprays of Kiwicare Organic Copper Oxy.


Herbs year round.

Here is a handy cooking trick, from garden to table. This is a great way to enjoy your favourite herbs without letting them go to waste. All you need is a big handful of your favourite herbs, olive oil and an ice cube tray. Chop your herbs into medium sized pieces. Fill the ice cube tray with your chopped herbs. Pour the olive oil into each cube, leaving a little room at the top (they will expand when freezing) then place in the freezer overnight. Pop out an ice cube and put it into your saucepan. Start cooking! This is a great way to infuse recipes with fresh flavours long after the season is over.


Parsley – The ultimate garnish

Basil – An Italian favourite with a sweet scent, match with tomatoes

Coriander – Great in so many Asian dishes as well as salads, soups, and salsas

Mint – Make fresh sauces, teas and garnish cold drinks

Rosemary – An intense pine flavour and great on grilled meats, especially lamb

Thyme – Fantastic in any food, it pairs particularly well with lamb, poultry and tomatoes

Oregano – Best in tomato dishes like pizza and pasta

Chives – A mild onion flavour, chop fresh into any dish

Dill – Sharp tasting with a feathery texture. Perfect with fish or try in sauces and pickles

Sage – A popular poultry and meat seasoning, use fresh and dried.