Six of the best herbs to grow in winter

Rosemary (Rosmarinus officinalis), a medium shrub that can be grown as a hedge. “If you have a retaining wall that needs covering, look for the prostrate form,” Jane says. 

• When to plant: Take cuttings in autumn.
• Where to plant it: Full sun in well-drained soil.
• How to use it: The aromatic leaves are often used to flavour lamb but are also excellent with potatoes, chicken and soups, or infused in oil or vinegar.  
• Look out for: Don’t over water.
• Level of difficulty: Easy

Thyme (Thymus spp.) is a great edging, rockery or pot plant, growing 30 centimetres high with pink or white flowers in spring. There are also lemon-scented and variegated varieties.

• When to plant: Spring, autumn or any time in a pot. Grows easily from cuttings.
• Where to plant it: Needs excellent drainage; tolerates poor soil.
• How to use it: In casseroles, on fish, pizza, in pasta sauce or add to herbal teas. The leaves contain thymol, an antiseptic. 
• Look out for: Does not like cool, wet or humid conditions. 
• Level of difficulty: Easy

Sage (Salvia spp.) is a small shrub with soft grey leaves (there is also a purple-leaved variety). The Latin name - Salvia - is derived from the word salvere, meaning ‘to feel well’ or ‘heal’, which reflects its traditional use as a medicine. Jane also grows the fruit-cup (also known as fruit salad) sage, Salvia dorisiana, which needs more water and less sun than culinary sage, but adds a fruity tang as a garnish or in herbal tea.  

• When to plant: Sow seed in autumn. 
• Where to plant it: Sunny, well-drained spot. May need extra water in extreme heat. 
• How to use it: Delicious in sauces with burnt butter. It is also widely used in stuffing mixes, with pumpkin, in sausages and to flavour cheese. 
• Look out for: Prone to mildew in shade or damp conditions.
• Level of difficulty: Easy.

Mint (Mentha spp.) is a fragrant, perennial herb that grows to about 30 centimetres, depending on the species, and has a highly distinctive menthol smell and taste.

• When to plant: Can be planted at any time. Spreads by underground roots and can become invasive; for this reason, it’s best grown in a pot.
• Where to plant it: Likes damp soil and doesn’t mind sitting in water.
• How to use it: Goes well with lamb, in yoghurt sauce, in Greek or Middle-Eastern salads, and in drinks.
• Look out for: Will need extra water in summer and prefers afternoon shade. There is also a native Australian species,  Mentha australis.
• Level of difficulty: Easy.

Coriander (Coriandrum sativum) is a highly fragrant herb that can grow to 50 centimetres tall.

• When to plant: Sow seed in autumn or spring; avoid hot, dry weather. 
• Where to plant it: A sunny spot in moist, well-drained soil.  
• How to use it: Use leaves as a garnish with Asian cuisines. The seeds (whole or ground) can also be used to flavour stir fries or other aromatic dishes. 
• Look out for: On rare occasions, it can cause an allergic reaction. Plant will bolt to seed if water or heat stressed. 
• Level of difficulty: Moderate.

One of Jane’s winter favourites is the curry leaf plant (Murraya koenigii), a small evergreen, tropical tree with fragrant leaves, related to citrus. It contains alkaloids that are being tested for use against cancer. 

• When to plant: Plant seed in autumn.
• Where to plant it: Plant in a protected spot to avoid heavy frosts. Likes full sun or light shade.
• How to use it: A handful of leaves in a warming curry adds wonderful fragrance. 
• Look out for: Avoid the seeds, which are poisonous. In cooler areas the plant may lose some leaves over winter. It can be weedy further north.
• Level of difficulty: Easy.