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Pamela Crawford
Photograph:Pamela Crawford

All five of these herbs are excellent flavorings for pork, which you will certainly remember if you plant them in a pig! I photographed it shortly after planting these herbs, which were placed quite close together. They grew huge, with the dill and basil reaching three feet tall (measuring from the ground). The other, smaller herbs cascaded politely down the sides of the pig as they grew.

Plants included Sweet basil, one plant from 6” pot; dill, one plant from a 6” pot; variegated oregano, one plant from a 4” pot; ‘Golden Variegated’ sage, one plant from a 4” pot.

Light: Light shade to full sun

Season: Spring through fall for most warmer areas. This plant combination takes temperatures from about 50 degrees to the low 90’s.

Lifespan: Three to four months in this container.

Care: Fertilize on planting day with a slow-release mix. Repeat if the leaves look yellowish or washed-out, although the fertilizer should last from six to nine months.

Trim any plants as needed to keep the arrangement looking tight. For my three minute trimming video, see ‘Fertilization and Trimming’ at

Water: Water thoroughly if the plants show signs of wilt or the soil feels dry when you push your fingertip into the potting mix. I watered this one every day (after it was about a month old) in midsummer and every other day in cooler weather.

Troubleshooting: The leaves of sweet basil often get brown spots and turn yellow. Usually, the bottom leaves are the worst. I use it frequently anyway!

Planting Plan: Simply plant the basil and dill in the middle of the pot, along the back edge. Tuck the other three, small herbs along the front edge. Be sure to plant in good-quality potting mix, not garden soil, top soil, or potting soil, which can kill your plants.

Container: From Pottery Express. Measures 24”L x 13”W x 15”H.

For more information, see Pamela’s web site at



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