Your Herb Garden. Barbara Segall
before using it.
Basketweave
Stretcherbond
Chervil
Parsley
CANARY BALM
(Cedronella canariensis – Labiatae)
Aromatic leaves and dome-shaped heads of small pink flowers are the attractions of canary balm. It grows well indoors and in sunny sheltered sites outdoors.
| type | Half-hardy shrub |
| flowers | Pink to mauve heads of small tubular flowers from late summer through to early autumn |
| leaves | Musk and citrus-scented matt-green leaves are divided into three oval-shaped, pointed leaflets with toothed edges which grow along square stems |
| height | 1m (3ft) |
| spread | 1.2m (4ft) |
| planting | Sow seed in spring or grow from rooted cuttings. Protect plants by growing in pots and overwintering indoors in cold areas |
| position | Full sun |
| soil | Well-drained loam |
| care | Plants grown in pots may need support in their first year. In their second year stems become strong and woody. Water plants in containers frequently. Bring container-grown plants indoors in winter or protect with mulch and hessian netting cover |
| propagation | Sow seed in spring or take stem cuttings in autumn |
| species and varieties | Canary balm is sometimes sold as False Balm of Gilead or Balm of Gilead (Cedronella tryphylla) |
| harvest | Pick leaves before flowers appear and dry to use in pot-pourri. Harvest flowers as they open from summer to autumn |
| herbal value | Crush dried leaves to use in potpourri. Use fresh leaves to make an aromatic hand- or facewash. Add whole dried flowers to pot-pourri. The whole plant is useful as a decorative and fragrant indoor or conservatory plant |
CHERVIL
(Anthriscus cerefolium – Umbelliferae)
In shady and moist conditions chervil produces abundant feathery, fern-like leaves with a spicy aniseed-flavour useful in salads, sauces and soups.
| type | Hardy annual |
| flowers | Creamy flowers in midsummer |
| leaves | Bright green, downy and finely cut foliage that changes to pinky-mauve during summer |
| height | 30–50cm (12–20in) |
| spread | 22cm (9in) |
| planting | Sow seed into the growing site every five to six weeks from early to late spring and again through the autumn. Barely cover the seed with soil and thin seedlings to 23cm (9in) apart |
| position | Spring-sown chervil does well in partial shade, while autumn sowings do best in full sun during the winter months. In full sun, spring-sown chervil may flower and seed too quickly to be of use |
| soil | Moist but well drained |
| care | Waterwell in dry conditions or the plant will flower and produce seed too quickly. Cut leaves back to produce an extra flush of growth from the base. Keep weed free |
| propagation | Chervil does not transplant well, so increase by a series of regular sowings through spring and autumn. Allow some plants to self sow at the end of each growing season |
| harvest | Pick fresh leaves as you need them through the year. Chervil leaves can be dried but it is better to freeze sprigs between sheets of freezer plastic |
| herbal value | Use leaves in soups, salads and fish dishes. Chervil is a classic ingredient of fines herbes. Use it generously in uncooked dishes and add it towards the end of the preparation of cooked dishes to preserve its flavour |
PARSLEY
(Petroselinum crispum – Umbelliferae)
Parsley’s aromatic and vitamin-rich leaves have long been used to add a distinctive, mildly spicy flavour to salads and cooked food. Grow it indoors in containers; outdoors as a herb hedge.
| type | Hardy biennial |
| flowers | Greenish-yellow flowers in summer of second year. Remove flower stems to promote leaf production |
| leaves |
Mid-green, flat and deeply |