Herbs in Scotland split into two camps: the ones that love our climate (mint and chives barely notice the cold) and the ones that need a bit of help (basil wants warmth, rosemary wants drainage). Below are the herbs we cover, each with a full growing guide.
Mint is almost unkillable in Scotland: it thrives in the damp conditions that defeat more delicate herbs. Keep it in a pot unless you want it to take over the whole bed.
One of the easiest herbs you can grow in Scotland: hardy, perennial, and happy in a pot or a border. The flowers are edible and a magnet for pollinators.
Parsley is a biennial that earns its keep through a Scottish winter when little else is green. Slow to germinate in cold soil, so start it under cover for an early stand.
Basil is a warmth-loving annual that struggles outdoors in Scotland. A windowsill or polytunnel gives it the heat it needs: the standard advice for cooler locations.
Rosemary needs sharp drainage to survive a wet Scottish winter. Grow it in a container with gritty compost, or in a raised bed. It hates sitting with wet roots in heavy clay.