Your complete guide to homegrown herbs: B to C

Growing herbs you can really use in your cooking is easy. These are some great tips on flavour-packed herbs, from borage to chives.

• Borage leaves, fresh or dried, are used for cooking, while the flowers can be crystallized for decorative purposes.
• The plant grows to 90 centimetres (35 inches), with grey-green foliage and star-shaped blue flowers. The leaves and stems are covered with prickly hairs.
• Borage needs a warm, sheltered position. In warm climates, it can be grown in semi-shade.
• The soil should be moderately rich and well-drained.
• In cool climates, plant seeds in spring. In warm climates, consider successive sowings.
• The best way to harvest is to cut bunches in late summer, then hang them to dry.
• Cooking the leaves removes the prickly texture of the foliage.

• Caraway seeds have a sharp, spicy flavour. They're used with meats and in vegetable dishes, breads and dumplings.
• The plant is a biennial herb growing to 60 centimetres (24 inches) in height, with feathery foliage and tiny white flowers tinged with pink.
• Caraway can be grown from seed or seedlings in medium-rich, well-drained soil. It needs a sunny position that's sheltered from wind.
• Plants can be established in spring, then pruned back hard in autumn for a harvest the second year. This pruning doubles as harvesting the seeds.
• Cut the stems, flowers and all, and dry thoroughly.
• Shake out the seeds and store in an airtight jar out of direct light.

• The dried flowers of chamomile are used to make a soothing, refreshing tea.
• Both species have pretty, white, daisy-like flowers with yellow centres.
• Lawn chamomile is low-growing annual that's also used as ground cover.
• Wild chamomile has a bushy habit, growing to 60 centimetres (24 inches), with pale green foliage and a profusion of white flowers. It's often planted as a perennial.
• It looks effective when grown into the flower garden.
• Both prefer moderately rich, well-drained soil and need plenty of watering in summer.
• Pick the flowers and dry in a cool, dry place.
• Store in an airtight container for later use.

• Chervil is often used in French cuisine, or as part of a herb mixture used to flavour omelets and salads.
• It's an annual herb with light green, feathery foliage that has a distinctive aroma and flavour.
• Chervil grows to 30 centimetres (12 inches) in height, with small white flowers that bloom then go to seed.
• The plant will self-seed and spring up the following season.
• Chervil prefers a warm, sheltered position with some protection from direct summer sun in hot climates.
• The soil should be moderately rich and well-drained.
• To harvest, simply pick the foliage as required and eat fresh.
• It can also be dried at the end of the season and stored in an airtight container.

• Chives are used as a subtle onion flavouring in salads and cooked dishes.
• Garlic chives (Allium tuberosum) have a strong garlic aroma and are popular in Asian recipes.
• Both grow in a clump to 30 centimetres (12 inches) in height, with slender green grass-like foliage topped by mauve flowerheads.
• Plant in a sunny, open location. Use rich soil that has plenty of added organic material.
• Water well during hot weather.
• To harvest chives, use a sharp knife, cutting at ground level.

If you give your herbs the care and attention they need, you could be cooking with your own, homegrown herbs most if the year.