SUMMER is the perfect thyme to rustle up light dishes packed with fresh herbs.
Coriander, parsley and biggest seller basil are all in demand this season, so you might want to grow your own. Here’s how to keep them in mint condition.
TOP OF THE POTS: Bought potted herbs will likely need a health reboot.
As soon as you get them home, replant them in a bigger container.
Add some good quality compost. If you have some specifically for vegetables, that’s even better. Gently loosen the roots before planting so they have space to flourish.
SAGE ADVICE: When deciding where to place your potted herbs so they thrive, it’s wise to pick a semi-sunny spot.
They may not have been grown in natural sunlight, so putting them on a hot south-facing sill may be too much.
Find somewhere that gets sun, but isn’t too much of a hotspot.
Avoid draughts or radiators, and don’t group them too close together. They need space to grow.
WATER WISE: Herbs need regular watering but won’t welcome getting drenched.
It’s best to place those from a supermarket on a saucer or shallow dish and water when it runs dry.
The best-selling fresh herb, basil, should only be watered in the morning so it can dry out overnight. You should prune your herbs or use them regularly as this encourages them to grow.
FREEZY DOES IT: Freezing your herbs will mean you can use them for months to come.
Wash and dry them, then freeze the stems and leaves in a freezer bag.
Alternatively, snip the washed herbs into an ice cube tray before topping with water or oil. Then freeze.
You could also mix cut herbs and room-temperature butter.
Freeze in an ice cube tray, then use in your cooking or to top meat, fish or vegetables.
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