BASIL, shiso (perilla), borage, dill, fenugreek, red orache, Vietnamese coriander, pipicha, nasturtium, arugula, stridolo… Scratch the surface and there’s a host of herbs that, sown now, will quickly provide soft, tender foliage to enliven all manner of cuisines.
Most are annuals, a few are tender perennials – but all thrive in warmth (20ºC/68ºF) to rapidly germinate and produce their leafy harvests. Fill a modular tray with compost, water well, then sow three or four seeds per cell.
After being placed in a propagator, germination will generally be swift. Once emerged, grow on at 16ºC/60ºF or above. Then, either plant into open ground in a warm, sunny spot or grow in a polytunnel or greenhouse border. Either way, your tastebuds are in for a treat.…
