Herb pot for meat dishes

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: 30 minutes

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...

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.