Fish, cooked simply with herbs, is classic cuisine. The fine leaves of bronze fennel have a mild aniseed flavour and can be placed in the cavity of a fish prior to baking. The orange-scented thyme combines well with strong-flavoured fish like mackerel or herring, and is also good for marinades. Sorrel leaves have a sharp, lemon flavour – simply liquidise them and fold into créme fraîche to make a sauce for cold fish. English mace is warm and spicy, and brings out the flavour of trout.
Both parsley and sorrel will sulk if the compost dries out in hot sun, so place the container in partial shade. Feed weekly with seaweed extract until early autumn, to encourage leaf production, and to keep plants sweet and succulent.
Cut off the faded flower stems to keep plants compact. Pick all the evergreen herbs from the top, rather than the side, to promote new growth.
You will need
- (40 x 32cm) x1
- Peat-free compost
- Broken crock
Kevin Smith says…
Paint a plain terracotta pot to give it a fresh look and complement the plants you’re using. Emulsion works well and will last for an entire growing season. Change the colour year on year as your container schemes evolve.