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Picture: Astrid Volzke/The West Australian

Try planting herbs in bowls this week.

Three bowls planted with the same herbs will allow you a rotational supply of fresh, great-looking herbs in the kitchen every day.

The idea is you plant them and three weeks later bring the first bowl inside the house for a week before taking it out, feeding it with a liquid plant food like powerfeed for vegies and then bring the next bowl inside.

During the week, harvest fresh herbs into meals straight from the bowl and at the end of that week take it out and feed it.

The third week use the last bowl and at the end of that week the first bowl will be ready for recycling back into the kitchen.

This rotational system of harvest stimulates strong growth and keeps your kitchen alive with essential herbs such as parsley, chives, thyme, rosemary and sage.