Growing Herbs in the Garden Greenhouse
How to Grow Herbs in the Garden Greenhouse
Herbs easily earn their place in any greenhouse —they produce so much flavour in a small space!
Basil (Ocimum basilicum) and sweet marjoram (Origanum vulgare) flourish inside in the summer. Although they are perennial in hot climates, it is easiest to grow them fresh from seed each year.
Sow seeds in early spring at a temperature of about 20°C, and keep young plants warm. Repot as necessary. Plant in the greenhouse border, or keep in pots, but use 20cm pots for basil as it needs plenty of nutrients.
In winter, the greenhouse is useful for protecting tender perennial herbs: for example, bay (Laurus nobilis), lemon verbena (Aloysia triphylla), and some species of lavender such asdentata and L. stoechas. These all grow well in pots and can be put outside in the herb garden in summer
Many varieties of rosemary (Rosmarinus spp.) also benefit from winterin cold areas. They will flower in the greenhouse from late winter onwards, giving blooms in all shades of blue from deep marine to almost white.
Top-dress established plants with worm, but be prepared to renew all of them except the slow-growing bay every three to four years. Left longer, they become woody and straggly or outgrow their pots. Scale insects are the main pest on bay trees, otherwise there are few problems.
In the garden, clumps of herbaceous herbs such as(Allium schoenoprasum) and tarragon (Artemisia dracunculus) often need dividing in autumn. Put surplus pieces in pots and bring them into the greenhouse to produce fresh sprigs in early spring. Discard them when outdoor plants are ready for harvesting.
You can also harvest(Petroselinum crispum) and chervil (Anthriscus cerefolium) most of the winter. Sow parsley in late summer in pots or in modules for planting later in the greenhouse border. Sow chervil at any time in autumn or spring as a seedling crop.