Herbs

The herb bed is situated opposite the back door - perfect for just nipping out, even on the most inclement of days to pick whatever is needed. We now only grow what we regularly use: sage (Salvia officinalis), flat leaf parsley (Petroselinum hortense), thyme (Thymus vulgaris), rosemary (Rosmarinus officinalis), oregano (Origanum vulgare), bay (Laurus nobilis) and chives (Allium schoenoprasum). 

Initially, we fell into the trap of growing everything we could, and found we had little use for half of it. 

Better to grow half as many things twice as well. 

Herbs are robust plants by nature, preferring poor, well-drained soil in a sunny position. If you garden on heavy soil, then you might want to incorporate horticultural grit to aid with drainage. 

(The herb bed) 

Culinary herbs have the ability to transform the blandest of ingredients into the tastiest of meals, and are as essential to this household as the kitchen garden. Herbs are easy enough to cultivate; we sow seeds of flat leaf parsley, chives and thyme annually, and take cuttings of sage, rosemary and oregano regularly as insurance policies against particularly harsh winters. 

Originally we grew herbs in four old Belfast sinks we found hidden among the overgrown foliage of the garden we had become the new custodians of - but we wanted something that was as appealing to the eye as it was to the tastebuds. 

And so, the herbs found themselves enclosed in a tiny knot garden, adding form and structure to the garden, without losing any of the flavour or scent.

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