Plants & Bulbs

» Barbara Nicholson Bell - Such good ideas!

I'd definitely add rosemary to that French cooking combination, and how about a Middle eastern pot? An Asian pot? Kate, can you recommend herbs for these two types of cooking?

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» Georgene A. Bramlage - Such good ideas!

In response to Such good ideas! posted by bici:

I call my favorite herb combination for growing containers Scarborough Fair.

Parsely, sage, rosemary and thyme are first of all herbs that go well together when cooking hearty soups and stews as well as useful in marinades.

They also illustrate beautifully the use of form, texture and color in designing a container planting. Kind of a primer to carrying over these concepts to larger forms of landscape design.

There are a myriad of colors, textures and forms of all four of these plants...and to keep an odd number (3, 5, 7, etc.) in a container, as I like to do, choose two or more of the same plant in different cultivars.

A very good source for both beginning and advanced herb gardeners to have on hand is: The Herb Society of America: New Encyclopedia of Herbs & Their Uses.

G.

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» katycopsey - Such good ideas!

In response to Such good ideas! posted by bici:

Yes, of course rosemary should have been there too! The Scarborough Faire mix is a good one as a base for many European styles too.
As for Asian and middle eastern cookery - alas I am no expert in these styles, but:
Asian: They seem to use alot of basils, particlulary the liquorice and Anise, lemon grass, perilla, chile peppers and chives (garlic).
Middle Eastern: mint, coriander (ie seed from cilantro plant), chile.
Both use curry flavors which can also be grown, though probably not in a pot. The main ingredients for curry powder are cumin, coriander, chili, cardoman and fenugreek +/- cloves etc depending on what you are cooking. I think the Chinese curry might have slightly different ingredients though as they tend to be sweeter.

-- posted by katycopsey

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» Barbara Nicholson Bell - Such good ideas!

In response to Such good ideas! posted by katycopsey:

wow - thanks, ladies! I didn't know that coriander came from cilantro! I have both on my shelf, for making tagines. I love to add clove, but also cinnamon, to the mix.

The Asian list, Kate, is excellent - thanks for the suggestions.

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