Pot-grown herbs

I'm having trouble thinking of a herb that doesn't disappear in the winter other than Rosemary, which, of course, is evergreen and possibly sage, though it often looks pretty manky during the winter, not sure I'd want to eat it. Even thyme and oregano, which grow well outside and are very hardy, aren't really usable during the winter months.
That means you'd have to grow them all either in a heated greenhouse or indoors if you wanted to continue to use the leaves for cooking. Personally, I can't be bothered, though I do snip the chives into little packets and freeze them at this time of year, ready for use, along with thyme.

I grew mine in a tub this year,but a month ago I stuck them in the ground ,still ok do not look like dieing yet that is except the parsley, I cut the lot off and gave it to the chap with a wet fish van then I split it in two and stuck it in the ground you should see it now ,that did it the world of good .I have just picked a bunch befor I came on line, as to weather it goes through the winter ,,,,,,,ask me in the spring,

Be interested to know, actually, Cliffo, whether it remains green all winter outside.

i have sage in a pot and it doesnt seem to loose all its leaves. perhaps it is sheltered by the kitchen wall and that helps. my rosemary has died this summer it was 10yrs old :o(

I find out in the open that the leaves on the sage look a bit tatty and inedible, not very appetising, Seaburn. And no rosemary? For me, that would mean no Roast Lamb and no Sea Bass...

oh it will be replaced cant have rosemary scented roasts with it. :o)

Bmboo I will keep you informed I would like know because were they are is wind sweped, and as a longe time sea angler let me tell you that there are a houst of herbs you can use with sea bass, ie'' parsley,dill chives,marjoram ,basil and oregano,to name but a few, (bit of a cook too) and God no mint with the lamb,

Funny thing is, Cliffo, I only like Sea Bass if it's cooked with Rosemary inside - not keen otherwise!

OK, every one to his own, to be fair I have not eaten that meny as anglers consider it a sport fish, and there are other fish that are much better, fresh cought cod will take some beating, nothing like what you get in the shops, but the humble mackrel will take some beating and it only needs a nob of butter and two minuates under the grill ,ho I forgot you dont like them down south,you would rather eat dog fish (rock salmon) every fish in the sea will eat anything they can get,

I love rock salmon! But only from the fish and chip shop - I cook salmon, trout and sea bass most of the time at home. don't really like cod, so yea, we are all different, Cliffo! And ooh, roll mop herrings, mmm

Wa-hay something to my own heart. Right herbs that will stand the winter are as follows, Sage, Thyme, Garden mint, Rosemary, Chives. If you want to have herbs in the kitchen on your windowsill , then you can have parsley, dill, basil, chives, .But like i said chives ive actually left out all winter and its not died..May i make a suggestion , if you are going to buy thyme buy it from a garden centre, because i find supermarket thyme is a little bit fragile for some reason.
A tip if you are buying any garden mint (there are so many types of mint around these days) get a very large pot about 8 - 12 inches across , make sure it has got drainage holes, plant the mint up in the larger pot and sink the potted mint into the ground with about 2 inches of the pot above ground .This way the mint will not spread all over your garden. I sold some mint to a chap one year and when i saw him again the following year i asked him how the mint was doing and he told me that he could sell me some , he ended up with 4 square meters of mint . He failed to do as i asked in which was to sink the pot into the ground..So i do have success with growing herbs in pots and in the ground

the only thing is I think spring onions knock the socks off chives,

by the way Bamboo insted of herrings, use use mackrel, you will never bother with herrings again, and do try smoked mac's especaly cold with salid, and the oil in that fish will do you the world of good'ask your doctor I will bet that he or she will agree

I can't eat mackerel any more, Cliffo, its one of the many things I can no longer do now I'm getting old and creaky - I'd have heartburn for a week if I ate it...

I am sorry to hear that 'I myself have been on lansoprazole 30mg for years' and I dair not eat fruit , but if you take my mack away you may as well shoot me,I am certain that the fish oil in fish is what keeps the weight off me and makes me feal good,

Yep, fish oils extremely good for the body - but I do get it from herrings, trout and salmon. Shame about the mackerel, I used to eat it up till about 10 years ago. Think the only reason I can still eat herrings is because, as roll mops, they're soaked in vinegar, which sort of "cuts" the oils a bit.

I pot up a bit of mint and chives, and bring them into the kitchen to "over winter". Rosemary thrives in a pot by the back door, and my bay tree (also in a pot) provides leaves for winter stews and casseroles. Apart from that, I tend to rely on supermarket herbs...