Herb Pots on the Ledge (gouache style)

Culinary herbs split roughly into two camps. Rosemary, thyme, sage and oregano come from the dry hills of the Mediterranean, and their small, aromatic, often grey leaves are built to cope with sun and drought. Parsley, chives, mint and coriander are softer and leafier, and they're happier with steady moisture. Basil is the tender one of the group, killed by frost. Mint spreads by underground runners, so it's usually given a pot to itself.

Mix plenty of grit into the compost for the Mediterranean herbs and stand their pots on feet, because winter wet harms them more than cold does. Sow basil indoors in April or May and keep it inside until June. Parsley is slow to germinate, so be patient with spring sowings, and coriander does best sown little and often. Trim thyme and sage after flowering to keep them bushy. Divide chives in spring, and repot congested mint every year or two. Regular picking keeps everything compact.

In this scene terracotta pots of herbs line a sunny ledge beside a window, with a few tomatoes close by. It's the kind of spot where a cook can reach out and pick a handful, and the sunshine on the ledge is exactly what most of these herbs want.