We can grow a wide range of herbs in containers. With the guidance of Richard Mabey in his source, The New Age Herbalist, there is no limit to the types of containers we can use, although those made of natural materials-terracotta pots, wooden troughs and half barrels, and stone troughs and sinks-usually look best with herbs. Every container should have drainage holes in the bottom. Begin by putting in a layer of stones or broken pot to aid drainage. If we are using a large container, follow this with a layer of upturned turf or some other bulky organic material. Finally, fill up with a soil-based potting compost. (Peat-based composts dry out too rapidly.)
Because a plant container is isolated from the rest of the garden it requires certain special treatment. Be careful not to over-water. Wait until the compost surface is quite dry before watering. If we are growing in a small pot, add water to the saucer beneath; the plant will take up the moisture within a few minutes if needed. When the container garden is a few months old, begin to feed the plants regularly with an organic fertilizer.
Consider growing the following herbs in separate containers because they tend to be invasive: mints, fennel, French tarragon, angelica, lovage, sorrel, bergamot, and wormwood.
Shrubs such as rosemary, sage, lavender, lemon verbena, sweet bay, and santolina are also best grown in their own separate containers. Keep annuals to a container of their own, and have another tub or trough of mixed herbs.
A lovely arrangement in a joint container can be basil, tarragon, thyme, summer savory and nasturtium.
Basil is native to India and has grown in the Mediterranean for thousands of years. It reached western Europe in the sixteenth century. It is now cultivated all over southern Europe in pots placed outside houses, to repel flies. In India it is sacred to Krishna and Vishnu, gods of the Hindus. It is especially good with tomatoes and the two are companion plants.
Tarragon -was formerly used in the treatment of toothache. But its most important property, its distinctive, appetizing taste, has assured it a lasting place as a culinary herb-especially in French cuisine.
Thyme-is used widely in cooking. In hot infusion, thyme tea is sweat-inducing and so is effective against the common cold. Because its volatile oil is partly excreted through the lungs, it is also good for bronchitis. Thyme tea eases flatulence and soothes the digestive system. This is due to the antispasmodic effect of the volatile oil on smooth muscle. Although the whole plant in medicinal doses is safe, the isolated volatile oil is toxic in any quantity and should not be used internally except by professionals. Avoid this remedy if you are pregnant.
Summer savory- main uses are culinary with vegetables, and legumes. Summer savory is an annual with pink, lilac, or white flowers. Winter savory is a sturdier perennial. Both are stimulating to the appetite and are commonly used culinary herbs. Their flavor is hot and peppery and goes particularly well with beans. Savory can also be used sparingly in salads. The Italians were among the first to use the herb, which in Roman times was made into a sauce with vinegar.
Nasturtium -is used in culinary salads as a substitute for capers. Nasturtium was introduced to Europe from Peru by the conquistadores. It is said that on hot summer days sparks are emitted from the heart of the flower due to its high phosphoric acid content. Nasturtium is a natural antibiotic which, unlike orthodox antibiotics, does no damage to our intestinal flora. An infusion of the leaves is used for bronchitis and for genito-urinary infections. In addition, nasturtium is reputed to promote the formation of red blood cells.
For much more information on herbs and their healing uses, consult 'The New Age Herbalist' by Richard Mabey.
Because a plant container is isolated from the rest of the garden it requires certain special treatment. Be careful not to over-water. Wait until the compost surface is quite dry before watering. If we are growing in a small pot, add water to the saucer beneath; the plant will take up the moisture within a few minutes if needed. When the container garden is a few months old, begin to feed the plants regularly with an organic fertilizer.
Consider growing the following herbs in separate containers because they tend to be invasive: mints, fennel, French tarragon, angelica, lovage, sorrel, bergamot, and wormwood.
Shrubs such as rosemary, sage, lavender, lemon verbena, sweet bay, and santolina are also best grown in their own separate containers. Keep annuals to a container of their own, and have another tub or trough of mixed herbs.
A lovely arrangement in a joint container can be basil, tarragon, thyme, summer savory and nasturtium.
Basil is native to India and has grown in the Mediterranean for thousands of years. It reached western Europe in the sixteenth century. It is now cultivated all over southern Europe in pots placed outside houses, to repel flies. In India it is sacred to Krishna and Vishnu, gods of the Hindus. It is especially good with tomatoes and the two are companion plants.
Tarragon -was formerly used in the treatment of toothache. But its most important property, its distinctive, appetizing taste, has assured it a lasting place as a culinary herb-especially in French cuisine.
Thyme-is used widely in cooking. In hot infusion, thyme tea is sweat-inducing and so is effective against the common cold. Because its volatile oil is partly excreted through the lungs, it is also good for bronchitis. Thyme tea eases flatulence and soothes the digestive system. This is due to the antispasmodic effect of the volatile oil on smooth muscle. Although the whole plant in medicinal doses is safe, the isolated volatile oil is toxic in any quantity and should not be used internally except by professionals. Avoid this remedy if you are pregnant.
Summer savory- main uses are culinary with vegetables, and legumes. Summer savory is an annual with pink, lilac, or white flowers. Winter savory is a sturdier perennial. Both are stimulating to the appetite and are commonly used culinary herbs. Their flavor is hot and peppery and goes particularly well with beans. Savory can also be used sparingly in salads. The Italians were among the first to use the herb, which in Roman times was made into a sauce with vinegar.
Nasturtium -is used in culinary salads as a substitute for capers. Nasturtium was introduced to Europe from Peru by the conquistadores. It is said that on hot summer days sparks are emitted from the heart of the flower due to its high phosphoric acid content. Nasturtium is a natural antibiotic which, unlike orthodox antibiotics, does no damage to our intestinal flora. An infusion of the leaves is used for bronchitis and for genito-urinary infections. In addition, nasturtium is reputed to promote the formation of red blood cells.
For much more information on herbs and their healing uses, consult 'The New Age Herbalist' by Richard Mabey.
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