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.
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.