Your complete guide to homegrown herbs: C to F

From coriander to fennel, here's some tips on growing the most commonly used herbs in today's cooking.

• The leaves of coriander and its crushed seeds are used in Asian cooking.
• It can also be used raw in salads or as an accompaniment to seafood.
• Coriander is a leafy herb, growing to 45 to 60 centimetres (18 to 24 inches) in height, with tall stems topped by delicate white flowerheads.
• The leaves, stems and seeds, which are the edible portions of the plant, have a strong aroma and flavour.
• Coriander likes a sunny, open position and rich moist soil.
• Seeds should be sown in spring, although later sowings are possible in warm climates.
• Harvest stems and leaves as needed, and pinch out flowerheads to extend the growing season.
• Harvest the seeds when the plant has died back.

• Cumin is a traditional ingredient in most non-European cooking.
• The seeds can be used whole, or ground and added to curry pastes.
• It's a low-growing annual with deep green foliage.
• The flowers, which are white or rose-coloured, are followed by yellow-brown seeds that are covered with hair.
• To grow cumin successfully, rich and well-drained soil is essential, preferably in a warm climate. Grow in full sun.
• Cumin will not withstand dry conditions, so water well in summer.
• The seeds are harvested and dried, then stored in an airtight container.

• The fresh leaves of dill are used for their distinctive flavouring.
• The seeds are excellent in a wide range of foods, including salads, pastries, breads and sauces.
• A tall, slender herb, dill has blue-green feathery foliage, topped by umbrella-shaped heads of pale yellow flowers.
• Dill prefers a sunny, sheltered position and light. Use well-drained soil that has been enriched with some well-rotted manure or compost.
• The seeds are gathered from the flowerheads after the heads have dried in the sun. They can also be dried and stored for later use.

• Fennel is sometimes confused with dill, because its appearance is similar. However, its foliage is lighter and brighter in colour.
• Fennel has a distinctive aniseed flavour.
• It grows to 90 centimetres (36 inches) in height with feathery foliage, topped by umbrella-shaped, bright yellow flowers.
• The base of the plant is bulbous and white, and, like the foliage, is edible.
• Plant in a warm, sunny location, sheltered from strong winds.
• The soil should be rich and moist, and the plant mulched well to speed the growth of the swollen bulb at the base.
• Blanch the bulb by covering it with manure and soil mixed together, and water well.
• The tips of the foliage can be picked and eaten as required.
• The seeds can also be collected, dried and stored for later use. To harvest, cut the whole plant off at the base.

If you use the right soil and conditions, these herbs can supply you with almost all the herbal seasoning you'll need for some of your favourite dishes.