Page 13 - Simply Vegetables Autumn 2024

Reviving a herb box
Growing sweet-tasting herbs in a trough conveniently situated close
to the kitchen door was very popular until all the favourites perished and the subsequent takeover by ants during the hot spell of last summer.
The herbs were exhausted and in need of revival.
As far as herb troughs go it was quite attractive and a practical size. The family decided that it was crucial to replace both soil and plants.
New herb box
In our “wisdom”, we decided to make-up our own compost.
One part of course builder’s sand, to encourage drainage and root growth.
One part of weed-free sterilized soil, taken from the allotment where the bonfire had been sited.
One part of a general potting compost, plus a copious dose of ant powder and a slow-release fertilizer,
“What should be done next?” The action plan was clear:
Remove and replace the soil.
Obtain new, essential and suitable herbs.
Basil, Chives, Chervil, Coriander and Parsley, were plants chosen for our collection and suitable to grow from seed.
What herbs were chosen as suitable in the trough? Were they reliable for a continuous supply of salad leaves?
one foot apart to be potted-up and taken indoors for the winter.
Coriander, an ancient herb used as a major constituent of Chinese and Indian cookery and a base for curry powder. Best established by a spring sowing of seed.
Chives, for many and varied use. Grown in semi-shade, nine inches apart. To be split for future growth.
Parsley, a popular garnish. The plain leafed types having most flavour. They are slow to establish from seed but can be left for a second season.
Chervil, to garnish salads with its fine foliage. Being difficult to discover plants for sale. They will be grown from seed planted in April. Establishes quickly and available for use all season with little attention.
In drawing to a close, whilst reclining in the late summer sunshine and admiring the revived herb trough, it was a pleasure to know that frequent watering would produce lots of leaves for summer salads and an intermingling of flavours enhancing our cookery.
Ron Nutall
Rosemary, Dill, Thyme,
Bay, Marjoram, Fennel and
Sage, are strong growing
plants allocated with space in their own corner of the garden.
to encourage maximum production and a good flavour to the herbs.
In this first year, plants were obtained from a local Garden Centre making a hasty start to production. They were followed by sowing a mixed selection of herb seeds every couple of weeks creating a steady stock of young plants.
What herbs were chosen as suitable in the trough? Were they reliable for a continuous supply of salad leaves?
Basil, for flavouring tomato-based spaghetti dishes and pastes. Planted
Mint was not considered for planting in the trough. Assigned its very own personal pot to restrict it from spreading-out and disturbing the other herbs, as if caged for unruly behaviour.
Previous plants had become root bound, leaving no prospect of gathering the necessary supplies of food, air and water. This soil was removed and spread round the adjacent rose bushes as a much- needed mulch.
Simply Vegetables 13