If you are anything like me you love the zing a scattering of fresh herbs can add to your cooking.  There is nothing quite like tomatoes and fresh basil to impress the guests – and for the more traditional among us, who can resist freshly dug new potatoes with a bit of mint and butter.  Yummy. 

A great idea is to have a  collection of herbs in pots at the kitchen door – or just a short walk away.  They look good and it’s practical as well. 

The other advantage is the abililty to move them to a better position dependant on the weather and the season – bringing them inside during winter if you need to.   This means you get to have fresh herbs all year round. 

Herbs hate wet feet and sunburn – so put them in a warm, sheltered spot and water them sufficiently to soak then leave till completely dry.  If you find snails love your basil – and they do the rotten things – try cutting a plastic soda bottle in half.  Use the bottom half for planting seedlings and the top part with the screw on lid as a bell to fit over your basil (or other herbs).  Hey presto – a miniature ‘greenhouse” – just remove the lid to water. 

A good mix to have on hand is a parsley, thyme, oregano and chives in one pot.  I recently saw a colander used as a herb planter – what a great idea given it has inbuilt drainage.  In a separate container rosemary will do well in a warm, sunny spot and not overwatered. 

Mint will run riot if you plant it in the garden.  If you don’t want to grow it in a pot try cutting the bottom out of a bucket which you then push into the ground until just buried.  Plant your mint “in” the bucket – but watch for spreading, the system is good but not fool proof. 

Herbs are a great way to get kids started in gardening too - they could have their own pots on the windowsill.