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Use leaves of annual weeds (before they flower and set seed)

Lawn clippings, wood ash and any soft-stemmed herbal material from the herb garden

Comfrey can be used as a special compost crop: cut it and add to the heap several times a year.

From the kitchen, use fruit and vegetable peelings, egg shells, tea leaves and coffee grounds.

THINGS TO DO

Sow seed

Indoors or greenhouse: basil, canary balm, cowslip, eucalyptus, evening primrose, French marigold, parsley, perilla, safflower, thyme, wild strawberry, woad

Outdoors: chervil (can also be sown into pots for kitchen use), German chamomile

Plant out

Bare-root roses, clary sage, sweet violets

Propagate

Take cuttings: chicory, sea holly

Divide: chives, costmary, ginger, sorrel

Harvest

Flowers: sweet violet

Leaves: winter purslane

Routine maintenance

Divide herbs such as chives and hyssop – which begin to lose vigour when they form large, congested clumps – into small, healthy sections. Cut back stems by about one-third to one-half and replant. Firm the new plants in and water well