Nothing makes you feel like a proper gourmet cook than fresh herbs growing in your own kitchen. Plus, if you keep your plants healthy and happy, you’ll save money in the end.

E and I have tried growing lots of things with mixed success. We managed to keep a basil plant alive long enough to make an amazing summer pesto (Jamie Oliver’s, natch) but our attempt to grow sage, rosemary and thyme from seeds didn’t quite get off the ground.

I thought I’d do some research before our next try, and pass that wisdom along to you. This is my first post in what I hope will be a series on successful kitchen gardening!

Starting from seeds

• All the experts say to sow your seeds in April.
• Sprinkle approx five seeds onto moist potting compost in a small pot, about 5cm wide.
• Cover with compost, place in a warm spot and sit tight for a couple of weeks, when the seedlings should emerge.
• Place the pot in water to keep the soil damp and keep them in sunlight so they stay warm.
• About three weeks in, when you’ve got tiny plants, toss the smallest two (heartless, I know, but that’s survival of the fittest for you!)
• When the plants have five proper leaves (ignore the first two tiny seedling leaves) and are several cm tall repot each in its own pot, about 10cm wide, or together in a long window box.
• Repot by gently removing each seedling and placing in a hole 1cm in diameter. Firm up the soil and water. If you’re potting together, place 10cm apart.

Starting from cuttings

• Take a long-necked bottle and fill with room-temperature water.
• Take a 15cm cutting off of your basil plant and remove the lower leaves from the stem so you’ve got about three sets of leaves on top.
• Place the lower half of the stem in the bottle. If you keep the water level high and fresh, you’ll have roots to your cutting in about two weeks.
• Once roots are well established, remove the cutting from the bottle and place in a 10cm wide pot filled with compost.

Keeping your basil alive

• Water your plant regularly and keep the soil moist, but make sure you’ve got good drainage because plants that sit in water can rot.
• Tepid vs cold water keeps basil plants happiest.
• Pinch off the tops of the plant regularly to encourage new leaves to grow.
• Remove any flowers as soon as they appear.

Harvesting your basil

• When your plant is about 10cm tall, you’re ready to harvest.
• Pinch off leaves, not the whole stem, which can weaken your plant.

What to cook with it

• Toss in any pasta dish.
• Serve with fresh mozzarella and tomatoes for a caprese salad.
• Grind up with pinenuts, garlic, parmesan and olive oil for a scrummy pesto (see link to Jamie’s recipe above).