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.
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.