The Art of Homegrown with James Strawbridge

Ever dreamed of snipping fresh herbs straight from your windowsill to your plate, but feel like you've missed the boat without a sprawling garden or green thumb? You're not alone. Many of us crave that connection to what we eat, but worry we don't have the time, space, or know-how to make it happen.

The good news? Growing herbs doesn’t need to be complicated. This week we’re sharing a fresh, flavour-filled summer recipe alongside five easy tips from Cornish chef, food photographer, and writer James Strawbridge. Whether you’re working with a sunny ledge, a balcony, or a kitchen counter, it’s all about making the most of what you have—and enjoying the process along the way.

Here's how to keep things simple, sustainable, and satisfying; no matter your level of experience.

1. Micro Herbs: Big Flavour in Small Spaces
Don’t underestimate the punch packed by micro herbs. Tiny greens—like basil, coriander and radish—grow quickly on windowsills or in greenhouse trays. Snip them young for vivid, peppery garnishes that elevate any dish. I grow a tray every couple of weeks to keep my plating fresh and vibrant all year round.
2. Succession Sowing = Non-Stop Harvests
To keep your kitchen stocked with fresh herbs, don’t plant everything at once. Sow little and often—especially quick growers like coriander, rocket and parsley. I set a reminder every two weeks in spring and summer to sow another pot. It’s a simple rhythm that ensures I’m never out of the green stuff.
3. Let Perennials Do the Heavy Lifting
Herbs like rosemary, thyme and fennel thrive with minimal fuss and come back stronger each year. Let rosemary flower—it’s not just beautiful; the blooms are edible and brilliant for bees. And fennel? I use the fronds like dill, dry the pollen as a spice, and leave some to bolt for a showy, pollinator-friendly patch.
4. Basil + Tomatoes: A Kitchen Garden Classic
This pairing isn’t just delicious on the plate—it works brilliantly in the soil, too. Interplanting basil and tomatoes improves both flavour and growth. In my greenhouse, I tuck basil between tomato plants to make the most of the space and enjoy the benefits of natural companion planting. A pesto-ready match made in heaven.
5. Potting Up for Taste & Convenience
You don’t need a big garden to grow gourmet herbs. Keep small pots of oregano, mint and chives near your kitchen door or BBQ area for instant pick-and-chop flavour. I like mixing clay pots and enamel planters to match Garden Trading’s rustic style—practical and good-looking enough for any cook’s corner.

Once those herbs are flourishing, why not put them to good use? Our twist on a classic Caesar Salad is crisp, herby, and packed with punch—everything summer eating should be.