• When cutting herbs use a sharp knife or scissors to avoid bruising. You can also tear herbs – the leaves will rip along the veins and release more flavour during cooking.
  • For optimum colour and flavour, delicate spring herbs should always be added at the end of cooking.
  • When storing fresh herbs, wash and dry thoroughly, then pick the leaves and keep in an airtight container in the fridge. This way, the herbs are ready to go when needed.
  • Some herbs, such as parsley, tarragon and mint, can be dried to preserve them. Hang small bunches of herbs upside down in a warm, dry, well-ventilated place, or in a paper bag with ventilation holes in the sides.
  • Chopped chives can be preserved simply by freezing them. Chervil and dill are not suitable for drying as they will lose their flavour.




  1. Plant and water
  • Plant your seeds in a tray of seed-raising mix (available from garden centres), spacing them according to the packet instructions so they have enough room to germinate, then cover lightly with the mix.
  • Gently spray the seeds with water every day, keeping the soil moist but not wet.


2. Transplant
Once the seeds have germinated and are about 4cm high, pick out  individual seedlings and transplant them into larger containers or straight into the garden.