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Herbs for the greenhouse

Because they generally do very well outside, it may seem surprising to mention herbs in the same sentence as greenhouses, but they do go together. A greenhouse is the perfect place to overwinter a selection of herbs and ensure that you have fresh leaves available whenever you want them.

If you have chives, marjoram, oregano or thyme in the garden, pot some up in late summer and early autumn, for parsley, simply make late sowings.

Take cuttings of your favorite mint and pop them into a jar of water: they soon produce roots and can be potted up. Alternatively, grow these herbs in pots year-round andbrin4 them indoors until spring. They Will produce enough growth (although not masses) to be useable all winter long. Most prefer unheated, dryish, airy conditions. Greenhouses are also useful for raising the slightly mere demanding herbs all year.

Basil

This awkward customer really likes plenty of heat. It can be raised under cover in pots that go outside during warm, dry spells, but in cool, damp areas does best entirely indoors. As long as you can provide some heat (13-15°C/55-59°F), sow pinches of seeds in pots year-round and grow on without transplanting or thinning for a bushy potful. Nip out any shoots that threaten to flower. Water little and often.

Coriander

For early crops of this temperamental herb, sow seed in pots or trays in the greenhouse, or even as a catch crop in the soil borders. Make later sowings outside, since the plants quickly go to seed if they are too hot. Water seedlings sparingly, older plants more

Ginger

Culinary ginger can be grown from any fresh pieces of root with a bud, potted into loam-based compost. They will produce plenty of top- growth if kept warm and moist. Plant roots in late winter or early spring and harvest them in the autumn.

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