How to Grow Zero Waste Herbs

Over the winter I was regularly buying basil and parsley only to watch sadly as the overcrowded plants suffocated and ran out of nutrients. Plus we always ate too much in one go which exhausted the plant.

I always hated buying the packed herbs as they would usually get lost and then rot at the bottom of the fridge.

And while I’ve always had a few herbs in the garden, I’ve never actually planned what I want to eat and have enough in the ground.

So this spring I made a concerted effort to plant and nurture a thriving herb garden.

Moroccan Mint
Rocket flower



I used to hate dill. Now – I cannot get enough of it.

Bay Leaf

Lemon Verbena

Lemon Verbena

This is our most favoured herb. Everyone in our house rubs it when passing to get a sherberty sweet hit. It makes the most wonderful delicate tea. My husband calls it raspberry tea – because it was potted in an old raspberry plant plastic pot. He loves to make fun of my sometimes inacurrate labels. No more tea for him.

Chocolate Mint

Chocolate Mint

I’m obsessed with chocolate mint, but my first plants kept sucumbing to rust. I’ve finally got a good seedling that is showing promise. I’ve only smelt it so far – I’m year to eat it!!!


Flat leaf parsley

And now I have a lovely crop of herbs – here’s my favourite recipe at the moment for a herb omelette. I love the mix of strong flavours and freshness all the herbs give, mixed with the salty cheese. Yum!

Herb Omelette Recipe

  • Two sprigs of dill
  • Sprig of parsley
  • 4 basil leaves
  • Some perilla leaves
  • A big pinch of chives
  • 3 eggs
  • A dash of milk
  • A small handful of grated cheese or feta cheese

Simply wash and chop the herbs, sprinkle in with the whisked egg and milk and cook in the pan.

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