90450

Herb pot for vegetable 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

Herbs make the perfect partners to vegetables, whether they’re eaten raw, roasted, boiled, mashed or fried. Mint is delicious cooked or raw, with root vegetables, in salads or dressings and marinades. Chives, with their mild onion flavour, are very versatile and can be chopped and added to all types of salads. Chive flowers have a similar taste and are delightful scattered over baked potatoes.

Chopped celery leaf adds flavour and texture to salads and goes well with root vegetables. Rosemary is great with roast vegetables, especially tomatoes. Use purple shiso (or perilla) in stir-fries, add to salads or – in a similar way to vine leaves – stuff with pine nuts and chive flowers.

Place the pot in partial shade – avoid full sun, as the leafy herbs will suffer if the compost dries out in hot weather.

You will need

  • Celery leaf, Apium graveolens x2
  • Chives, Allium schoenoprasum x3
  • Mint, Mentha spicata x1
  • Purple shiso, Oerilla frutescens var. purpurascens x3
  • Rosemary, Rosmarinus officinalis x1
  • Teracotta pot (40 x 32cm) x1
  • Peat-free compost
  • Broken crock
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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.

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Step 2

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

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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.

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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.

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Kevin Smith says…

Prevent the mint from running and overtaking the display by burying it in a plastic plant pot. It’ll do just fine for a growing season, by which time the container will need taking apart and rejuvenating anyway.

Kevin Smith