During the spring and summer months I grow indeterminant tomatoes (large, vine plants) in large garbage bins like this one purchased for $10 each a number of years ago at the local Ikea. The flat grey colour has faded significantly over the years but the containers are still holding up under the wear and tear of hot summers and winter heaving caused by fluctuating temperatures.
I typically fill each container with a single tomato plant and surround it with 4 basil plants. With the weather being warmer this fall I decided to try and keep the rooftop deck productive AND aesthetically pleasing by replacing the spent tomatoes with attractive, cold-hardy edibles previously growing in smaller, individual containers. This also allowed me to get a head start on clean-up bringing in some of the smaller, terra cotta containers that will eventually come indoors for the winter.
In This Container:
- Tri-color sage
- Pansy (will keep flowering. Flowers are edible.
- ‘Lacinato Blue’ Kale aka ‘Dinosaur’ Kale
- ‘Red Bor’ Kale
- Cinnamon Basil (not cold hardy but surprisingly still going strong.)
Everything in this container is edible. Unfortunately, while we were away a squirrel made a hearty lunch of the dinosaur kale but everything else is still thriving and ready for picking whenever we need a bit of sage for our eggs, some flowers for a salad, or kale to flavour a soup.
If you’re looking for a hardy herb that will produce a harvest all season-long, and can withstand just about anything you can throw at it then look no further than chives. I’ve been growing this wash basin of chives for so many years I can’t for the life of me recall where I got the tub or the plant. All I know is that it is one of the few perennial herbs that I can count on to withstand an inconsistent and sometimes bitter winter in a container and additionally be the first plant up and providing garnishes for early spring soups.
Every spring I try and find a new way to fill in the gaps left by the plants that don’t have the fortitude of chives and give the planter a place of prominence as the first pretty thing to look at out on the rooftop deck. This particular planting received a lot of positive attention this spring so I thought I’d share it with you.
I use just about ever part of the plant. The early buds and fully open chive blossoms taste great in salads or steeped in vinegar to make a salad dressing.
What to do with a lone strawberry plant leftover from another soon-to-be-revealed project, a small flat of red violas ($3.50 for 16 plants!), and an old coffee canister that was thrifted as part of a 70s era fake woodgrain 4 part kitchen canister set?
Put them together!
I figure the red viola flowers will look great alongside the red strawberries and everything is edible. I poked holes in the bottom of the canister using a large, and very dangerous nail left behind by the dudes who installed new gutters on our building, filled the new “pot” with container soil, and mulched the top using shards from a terracotta pot that broke in transit — nothing is wasted! And to think I used to smirk at my grandmother’s tendancy to hourd Swiss Chalet containers and plastic bread ties — there was a lot of useful crap in those drawers!
It’s been about a week since I planted this up and I’ve already got little strawberries forming and new flowers in bloom.
Total cost about $2.