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Herb container display

A table displaying which months are best to sow, plant and harvest.
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
At its best
At its best

Plant is not at its best in January

Plant is not at its best in February

Plant is not at its best in March

Plant is not at its best in April

Plant is not at its best in May

Plant is at its best in June

Plant is at its best in July

Plant is at its best in August

Plant is at its best in September

Plant is not at its best in October

Plant is not at its best in November

Plant is not at its best in December

To do
To do

Do not To do in January

Do not To do in February

Do not To do in March

Do not To do in April

Do To do in May

Do not To do in June

Do not To do in July

Do not To do in August

Do not To do in September

Do not To do in October

Do not To do in November

Do not To do in December

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
  • Calendula
  • Basil
  • Salad burnet, Sanguisorba minor
  • Old metal bath or similar container
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Total time:

Step 1

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.

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Step 2

Arrange the plants in the pot in any order you like.

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Step 3

Top up with compost, firming it around the roots with your fingers, then add a mulch of gravel to conserve moisture.

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Step 4

Water the container well and allow to drain before moving to its final position.

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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.

Kevin Smith