Take summer herb cuttings

Ruth makes more flavoursome plants for the kitchen

- Ruth Hayes

HERBS are an essential part of a garden, whether you have borders fringed with lavender (see page 9), a glossy rosemary giving a traditional welcome to guests near the front door, or pots of mint and marjoram placed in seating areas, giving up their scent when touched.

At this time of year it’s easy to pop out and snip a few leaves for the pot. But in the midst of winter, a stagger through the elements for a few herb cuttings isn’t an inviting prospect, so make time now to take a few cuttings to grow on close to the kitchen door.

Mid to late summer is the perfect time for dividing clumping herbs such as thyme, mint and oregano once they have flowered, and also for taking semi-ripe and softwood cuttings of woody sage, bay and rosemary.

As well as making new plants, taking cuttings keeps existing ones neat woody varieties productive without a lot of bare stems in their centre.