Another great 7 great herbs


Psalms 104:14 He causeth the grass to grow for the cattle, and herb for the service of man: that he may bring forth food out of the earth;

Caraway (Biennial)












It has soft, feathery foliage and white flowers in summer. Quick at germinating  it's grown in a container even with its root which can be cooked like carrots.
How to grow:
Full sun, seeds direct spring or autumn, 20cm apart

Garlic (Annual)











It has remarkable antiseptic and antibiotic properties and is recommended as part of the diet as a preventative medicine.
How to grow:
Bulbs in spring or autumn, 25mm deep, 15cm apart

Ginger (Perennial)











Reaches about 1.5m and produces spikes of white and purple flowers. Requring a warm to temperate climate it's underground stem is used in cooking.
How to grow: 
Root pieces in spring, 3cm below surface of a rich, well drained soil.

Horseradish (Perennial)















Has been used for centuries with shellfish, poultry and beef. Medicinally it purifies the blood and clears the sinuses.
How to grow: 
Root pieces 15cm long, plant horizontally 30cm apart, cover with 5cm soil, harvest 6-7 months later.

Lemon Grass (Perennial)











Contains vitamin A is a popular herb in Thai cookery. Sliced finely or crushed to a paste with other herbs and spices it gives a wonderful lemony taste to dishes.
How to grow: 
Plant division

Marjoram (Perennial)













Suitable for pots or the open garden it can be grown from seed. The plant is used in Italian dishes and goes well with meat, pumpkin, rice or potatoes.
How to grow: 
Seeds, cuttings and root divisions late spring or early summer 30cm apart.

Savoury (Annual)














Bronze green leaves and pink flowers it likes full sun and light soil.
How to grow:
Seeds direct in spring and summer 15cm apart; seeds or cuttings in Autumn 30cm apart.

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