Herb pot for poultry dishes

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 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 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 To do in June

Do To do in July

Do To do in August

Do To do in September

Do To do in October

Do not To do in November

Do not To do in December

Whether you’re barbecuing, roasting, casseroling or cooking poultry in a crock, herbs can greatly enhance the flavour. They can be chopped and mixed with salt and rubbed into or under the skin. Handfuls can also be put into the cavity of the bird. Alternatively, chop and add them to a barbecue marinade.

French tarragon has a zingy, aniseed flavour and helps us digest the rich sauces often used with chicken. Bay, sage and parsley are the traditional herbs for stuffing mixes, and Greek sage has a spicy, warm flavour. Lemon thyme is also a favourite for poultry – add a handful to the cavity with half an onion, cook and let the aromas fill your kitchen.

Stand the pot in partial shade and feed weekly with seaweed extract, until early autumn. Deadhead the sage after flowering to promote new growth, which you can use over winter.

You will need

  • Bay, Laurus nobilis x1
  • Flat-leaf parsley, Petroselinum crispum x1
  • French tarragon, Artemisia dracunculus x1
  • Greek sage, Salvia officinalis ‘Greek’ x2
  • Lemon thyme, Thymus citriodorus x3
  • Terracotta pot (40 x 32cm) x1
  • Peat-free compost
  • Broken crock

Total time:

Step 1

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

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


Step 3

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

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.


Kevin Smith says…

Water this container regularly to make sure the compost doesn’t dry out – once a day in very hot conditions. However, don’t go overboard as saturated compost can do just as much harm as a growing medium that’s too dry.

Kevin Smith