Five kitchen herbs and the old stories people tell about them

Herbs are the friendliest way into gardening. They forgive mistakes, they smell wonderful, and nearly every one comes with a story. Here are five that do well in pots, with a little about how to grow them, how people use them in the kitchen, and what old tradition says. The stories are folklore and the growing notes are practical. Please read the safety note at the end.

Rosemary

Grow it: full sun and sharp drainage. Once settled it is happy with little water. It is tender in hard winters, so keep it in a pot and bring it indoors where frost is severe.

Cook with it: strip the leaves for roast potatoes, lamb, focaccia and tomato dishes, and use the woody stems as skewers.

The story: rosemary has long meant remembrance. Sprigs were carried at weddings and funerals, and Shakespeare's Ophelia says it is for remembrance. It was also hung by doors and tucked under pillows to keep bad dreams away.

Lavender

Grow it: full sun, gritty or sandy soil and no wet feet. Trim lightly after flowering and never cut into old bare wood.

Cook with it: use the flower buds sparingly in shortbread, sugar and honey. Too much tastes of soap.

The story: the name comes from the Latin for washing, and lavender scented laundry and bathwater for ages. Dried flowers went into linen chests, and bundles were placed by the bed as a charm for peaceful nights.

Sage

Grow it: full sun, light well-drained soil and little water. Cut it back by a third each spring so it does not turn woody.

Cook with it: fry the leaves in butter for pasta, or add them to stuffing, sausages and roasted squash.

The story: an old English saying asks why a man should die while sage grows in his garden. It stands for wisdom and long life, and the plant gave its name to the wise.

Thyme

Grow it: full sun and poor, dry, stony soil. It dislikes wet winters and thrives between paving stones.

Cook with it: add whole sprigs to stocks, stews and roasted vegetables. The leaves strip off easily once cooked.

The story: thyme was linked with courage. Medieval ladies are said to have embroidered a bee over a sprig of thyme on a knight's scarf. It was also planted for fairies, who were said to like its flowers.

Mint

Grow it: part shade and rich, moist soil. Mint spreads fast by runners, so keep it in a pot or a sunken bucket.

Cook with it: steep fresh leaves in hot water for tea, or chop them into salads and sauces.

The story: in Greek myth the nymph Minthe was turned into the plant. Mint was strewn on floors and rubbed on tables to welcome guests, and it is often called an herb of hospitality.

A word about safety

Food amounts of these herbs are ordinary kitchen use. Strong preparations are another matter: the concentrated oils are not for swallowing, can irritate skin, and several of these plants can upset cats and dogs. Some herbs are traditionally avoided in larger amounts during pregnancy. If you are pregnant, nursing, on medicine, or choosing for a child or a pet, ask a doctor, pharmacist or vet first.

Find every one of these plants, with photos and the full safety notes, in the Apothecary. The growing notes and safety information are free for everyone.

Please note. Folklore and garden information only, not medical advice. Do not eat or use any plant unless you are certain what it is and that it is safe for you. Ask a doctor or pharmacist first, especially if you are pregnant, nursing, on medicine, or choosing for a child or pet.

For entertainment and reflection only. Nothing here is a prediction or advice.