Most herbs originate in hot, dry climates and dislike our cold, wet winters. Growing them in pots is therefore perfect because they can be brought under cover for the winter. You can also keep them near your kitchen, where you can access them easily. Herbs look fantastic in containers, too – here we’ve combined red-veined sorrel with geranium, basil, calendula and salad burnet.
You Will Need
- Red-veined sorrel, Rumex sanguineus
- Pelargonium 'Attar of Roses'
- Sweet woodruff, Galium odoratum
- Basil plant
- Salad burnet, Sanguisorba minor
- Old tin bath or bucket
Drill drainage holes in the base of the container, if necessary, add crocks and then fill two-thirds with compost. Cover the bottom of the pot with crocks, then fill it two-thirds with compost, mixed with a few handfuls of horticultural grit or sand.
Arrange the plants in the pot in any order you like.
Top up with compost, firming it around the roots with your fingers, then add a mulch of gravel to conserve moisture.
Water the container well and allow to drain before moving to its final position.
Kevin Smith says…
Combine herbs with edible flowers to create a container display that provides good looks with a tasty harvest. Calendula, violas and nasturtiums all make a colourful addition to fresh salads.