Step 1: Choose Containers
Select a basket that is at least 12 inches in diameter and suits walls, fences and sheds within easy reach for picking. Use multipurpose compost, and ensure the plants receive full sun and are sheltered from the wind.
Step 2: Go Shopping
Buy the following plants: two tomato ‘Tumbler’, two chives, two parsley ‘Moss Curled’, two viola, two nasturtium (Tropaeolum) ‘Empress of India’ and one cinnamon basil.
Step 3: Plant Vegetables and Herbs
Basil, tomatoes and nasturtiums cannot tolerate cold conditions, so plant up after the frosts. Ensure the basket is lined with plastic, and pierce it to allow free drainage. Fill the base with multipurpose compost and mix in water-retaining crystals if desired. Find the best layout for the plants in the basket while they are still in their pots, positioning the trailing tomatoes near the edge. Water the plants well, knock them from their pots and plant in the basket. Firm well water, and hang on a sturdy bracket. Water daily in summer and apply a tomato feed weekly once fruits show.
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Always in demand in the kitchen, mint is valuable in the garden too because it flourishes in shady conditions which don’t suit most herbs.