Herb pot for meat dishes

Herb pot for meat dishes

Plant up a container of herbs suitable for using in meat dishes, and you'll have everything you'll need to accompany meals made using lamb, pork and beef.

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 at its best in January

Plant is at its best in February

Plant is at its best in March

Plant is at its best in April

Plant is 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 at its best in October

Plant is at its best in November

Plant is 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 To do in June

Do To do in July

Do To do in August

Do To do in September

Do not To do in October

Do not To do in November

Do not To do in December

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.

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You Will Need

  • Golden curly oregano, Origanum vulgare 'Aureum Crispum' (3)
  • Israeli sage, Salvia officinalis 'Nazareth' (2)
  • Rosemary, Rosamarinus officinalis
  • Thyme, Thymus vulgaris (2)
  • Winter savory, Satureja montana
  • 30cm terracotta pot
  • Multi-purpose, peat-free compost
  • Crocks

Total time:

Step 1

Herb pot for meat dishes - adding crocks
Herb pot for meat dishes – adding crocks

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.

Step 2

Herb pot for meat dishes - adding the herbs
Herb pot for meat dishes – adding the herbs

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

Step 3

Herb pot for meat dishes - adding compost around the herbs
Herb pot for meat dishes – adding compost around the herbs

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.

Step 4

Herb pot for meat dishes - watering the herbs
Herb pot for meat dishes – watering the herbs

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 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.

Kevin Smith