For a continuous supply of hardy but short-lived herbs such as borage, coriander, dill, rocket and parsley, sow in small quantities every three weeks from April until September.
Two sowings of parsley – one in April and one in July – is often enough.
Plants can be raised in cell trays, but direct sowing where plants are to grow is usually better for herbs. The exception is basil, which is not hardy, but can be grown in cell trays indoors from April to August and planted out. In warm regions it can be sown outdoors.
Spent flowering herbs can be allowed to set seed.
- Seeds of some crops such as coriander and dill can be harvested to eat.
- Rocket flower seeds attract insects and benefits biodiverstiy
Philosophising... 