Herb pot for meat dishes

Do it:

May, Jun, Jul, Aug, Sep

Takes just:

30 minutes

At its best:

Jan, Feb, Mar, Apr, May, Jun, Jul, Aug, Sep, Oct, Nov, Dec

Herbs can transform a meal into a feast, enhancing and adding flavour to a huge array of dishes. Grow them in a pot by your back door for ease of access while you're cooking.

The herbs in this pot recipe will all enhance the flavour of meat. Rosemary tastes amazing, fills the kitchen with mouthwatering aromas, and is particularly good with lamb. Sage, thyme and oregano all help with digestion, while winter savory's spicy, peppery flavour is great in stews - and it's said to prevent flatulence!

These herbs are all perennials, so they'll last for years. Feed them weekly with seaweed extract when in growth and cut back after flowering. Be sure to pick all the evergreen herbs from the top, rather than the side, to promote new growth.

You will need

  • Golden curly oregano, Origanum vulgare 'Aureum Crispum' x3
  • Israeli sage, Salvia officinalis 'Nazareth' x2
  • Rosemary, Rosamarinus officinalis x1
  • Thyme, Thymus vulgaris x2
  • Winter savory, Satureja montana x 1
  • Terracotta pot (40 x 32cm) x1
  • Peat-free compost
  • Broken crock

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Place a piece of broken crock over the hole in the base of the pot to maintain good drainage. Add peat-free compost until the container is about two-thirds full.

Knock out each herb plant from its pot and arrange in the container.

Once all the plants are in place, fill between the roots with compost. You can use an empty pot as a scoop, which will give you a free hand to hold the leaves out of the way.

Once you're happy with the look of your arrangement, water in the plants to settle compost around the roots. Remove the rose from the watering can and gently water around the plants, not over them. If any gaps appear between the roots of the plants, simply add a little more compost, then water again.

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Kevin Smith

Kevin Smith says...

Harvest herbs little and often to keep potted displays neat and to encourage plenty of fresh growth. Use them straight after cutting for the freshest flavour – don’t leave pickings sitting around to wilt.

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