Useful-Herbs

Basil comes in many varieties but Sweet Basil is the most useful with Greek basil coming a close second. It can be grown in deep pots or planted in a sunny spot in the garden in well drained rich soil.
The leaves should be picked from the top of the plant to encourage new growth and shredded rather than chopped when used in cooking. The leaves are used in salads, vinegars, pesto and tomato pasta dishes. They are also used as a garnish on sliced tomatoes and for sprinkling over pizzas. They can be used to help make a stuffing for chicken or baked potatoes.
Basil does not have many medical uses today although it does aid digestion and once was used for gastric spasms and as a laxative.

Calendula are frost sensitive but otherwise will grow in most soils from the spring onwards or indeed in pots. The flowers should be picked young in the summer and used at once as they do not store well.
The petals are used as a colorant for foods such as rice, butter or cheeses.
Medical uses in creams and poultices for burns,stings,chilblains and skin complaints. The flowers have antiseptic and anti-fungal properties and used to be used on wounds to promote healing.

These can be grown from seed but need a temperature of around 65 degrees fahrenheit to germinate. Established plants should be divided every few years and replanted with added manure or compost. Chives can be picked by cutting the stems back to about 3cm from the ground if using the leaves. Flowers should be picked for use in sauces or salads when fully open. The Chinese have used chives for 5000 years and so they feature a lot in Chinese foods. The leaves are added near the end of cooking to avoid spoiling the delicate onion like flavor. In western food they are used in soups, omelettes, and cheeses.

Dill is a relative of Fennel and has a somewhat similar appearance and growing requirements , therefore they should be kept apart or they will cross pollinate. the plants are tall and fragile and may need staking when full grown. They look good at the back of the herb bed. Poor shady soil is all that is needed and the plant is best grown from seed in the garden.
The fronds are cut as needed from the mature plant and used to give a delicate slightly anise flavor with fish dishes in particular. the seeds are stronger tasting and used in vinegars, mustards and pickles.

This is a hardy perennial with aromatic leaves and small yellow flowers in summer.It can grow up to 7ft tall so is best grown at the back of a flower bed. The seeds can be sown direct into the ground and it will often self seed itself the next year. The leaves may be picked in the spring and summer and used to flavour and garnish fish and other dishes. The seeds are harvested in the autumn when they are ripe and are used both in cooking and to make medicines.