Expert Tips for Growing Basil, Coriander, and Rosemary at Home

Fresh herbs transform cooking, and growing your own is simpler than you think. Which? Gardening editor Ceri Thomas shares professional advice for the three most popular kitchen herbs.

Supermarket Herb Pots: A Hidden Opportunity

Those dense pots of basil, coriander, or parsley are actually clusters of seedlings. Gently separate them, trim roots and tops to 5 cm, and repot individually. For leggy basil, plant deeper to encourage bushier growth. This turns one purchase into multiple healthy plants.

Growing Basil

• Sow: Late March indoors; move outside after frost risk passes (June). Final sowing in August for autumn harvest.
• Care: Full sun (south-facing ideal). Water sparingly. Pinch off flower spikes to prolong leaf production. Feed with liquid fertilizer after harvesting.
• Varieties: 'Sweet Genovese' for classic flavor; 'Greek' for tiny leaves; 'Thai' for spice; 'Mrs Burns' Lemon' for citrus notes.

Growing Coriander

• Sow: Directly where it will grow (hates transplanting). Late spring/early summer outdoors; August on windowsill for winter.
• Care: Well-drained soil, full sun. Don't overwater. Sow successionally every 3–4 weeks to counter quick bolting. Harvest leaves regularly; let some plants seed for coriander spice.
• Varieties: 'Cilantro' or 'Leisure' for leaves; 'Moroccan' for seeds.

Growing Rosemary

• Start: Buy established plants in spring or take cuttings from new growth.
• Care: Sunny, sheltered spot with excellent drainage (add grit to pots). Trim after March flowering. Water sparingly—overwatering kills more than neglect.
• Varieties: Common rosemary (hardiest); 'Miss Jessopp's Upright' for structure; Prostratus Group for walls/rockeries.

With the right approach, you'll have fresh, aromatic herbs year-round—even on a windowsill.