iegated with pink and cream, depending on variety. Smoky sage is the definitive herb to pair with poultry, and it’s great with potatoes, too.
Thyme is the flavorful herb that brings depth to many French and Cajun dishes. The fresh version is incomparable for lending savory flavor notes to fresh vegetables. Both English thyme and low- growing lemon thyme make appealing edge plants in mixed containers.
Barbara Pleasant is the author of numer- ous gardening books, including Starter Vegetable Gardens: 24 No-Fail Plans for Small Organic Gardens. For more infor- mation visit
BarbaraPleasant.com.
Transplant Herbs
Follow these simple steps to get any container herb garden off to a strong start.
1. Water seedlings and set them in a shady spot. Meanwhile, fill a large container that has at least one drain- age hole to within two inches of the brim with fresh potting soil.
2. Keeping seedlings in their nurs- ery pots, array them into a pleas- ing arrangement, with the tallest plants placed near the center. Then, squeeze each plant from its nursery pot and nestle it into the soil in the selected spot.
3. Use scissors to trim off any broken branches and thoroughly water the container herb garden. Keep newly planted containers in a shady spot for about three days. In stationary plant- ers, cover the plants with flowerpots to shade them from direct sunshine. Remove the shade covers after three days, water again, then start snipping bits of fresh herbs as needed for the kitchen. Herbs generally develop their best flavors when they receive sun most of the day. In hotter cli- mates, move herb containers to par- tial shade during the hotter months to prevent excessive heat stress.
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