Herbs are straightforward to grow and can even flourish in pots on the windowsill; yet many gardeners make the error of treating them identically when it comes to feeding. For instance, leafy herbs such as basil, mint or parsley prosper when given plenty of nitrogen in late spring, as it speeds up their development and improves flavour.
Conversely, woody herbs including rosemary, thyme and lavender need a considerably different fertilisation strategy. Since nitrogen promotes leaf growth, supplying it to Mediterranean herbs can diminish their flavour, render the plants more delicate and vulnerable to disease.
If leafy herbs are what you're growing, they should be fed once monthly with a nitrogen-rich fertiliser, or you could utilise homemade options such as teabags or used coffee grounds.
Meanwhile, those growing hardier woody herbs like lavender, rosemary and thyme should choose just a gentle feeding in spring to strengthen them, reports the Express.
Herbalist and Simply Beyond Herbs founder Vladka Merva has shared a simple technique to feed woody herbs using crushed eggshells.
She said: "Eggshells are a great source of calcium that seeps into the soil as you water it."
"Calcium is important for plant growth and its nutrition as well as for the soil."
"It helps to maintain chemical balance in the soil and improves water penetration."
Enriching your woody herbs with calcium not only revitalises their vitality but also encourages root development, protecting them from common problems such as blossom end rot.
This nutrient boost can also raise soil alkalinity, a condition favoured by herb types like lavender and rosemary.
Furthermore, eggshells, with their naturally sharp edges, create a deterrent barrier against pests that might target kitchen-grown herbs, which often attract insects indoors.
Vladka said: "Crushed eggshells serve as pest control. Slugs, cutworms or other insects are put off by the crushed pieces of eggshells and rather leave."
Here's how to use eggshells to give your woody herbs an advantage:
First, allow the eggshells to dry out in a warm location, then crush them with a rolling pin to accelerate decomposition when they're mixed into the soil.
Next, simply sprinkle the crushed shells around your lavender, rosemary or thyme plants.
However, for those growing lavender, thyme or rosemary indoors, eggshells can be cleverly transformed into innovative plant containers.
Carefully cut off the top of an egg with a sharp knife, making sure the bottom stays intact, then wash them thoroughly to remove any remaining yolk, which could draw pests or mould.
While still moist, pierce a hole at the bottom of each shell using a needle. This drainage is essential to prevent water build-up, safeguarding the health of your potted herbs. Use a tablespoon to fill each eggshell with soil, leaving a one-centimetre gap at the top.
Herb-specific soil is widely available at most garden centres, though for woody herbs, you'll want a light, sandy and slightly alkaline variety.
Then, simply scatter a few seeds into each eggshell and mark them with the herb's name using a permanent marker.
Water every day, place in a sunny spot, and in no time at all, you'll have a thriving herb garden.
