Herbs In Containers

Growing herbs in containers will cost you about the same as a bunch of herbs purchased at the grocery store but the container will produce herbs all season long. Besides substantial savings, home grown always tastes better, fresher.

Any container will work but it is best to use one that is at least 12 inches in diameter so you don’t have the problem of your plants drying out while you are at work on a hot
August day. Window boxes and strawberry jars work well, too.

Plants with similar cultural requirements should be put together. We generally group
herbs into 2 categories; those that like good, fertile soil and those that like lean, dry soil.

Basil, tarragon, chives, parsley, coriander, salad burnet, lemon verbena, marigolds and
calendulas all prefer rich, fertile soil. The Mediterranean herbs, such as, oregano, marjoram,
savory, thyme, sage, lavender and rosemary all do well in lean, well-drained soil that is kept on the drier side. Mint has a personality all it’s own and lives alone.

Mix the soil, fill the container so the soil sits a couple of inches below the lip of the pot, and position the plants so there is enough room to grow and allow some air circulation. Keep
in mind that you will be trimming these plants all season long. Water the first group
regularly and the second group only when the soil in the pot has clearly dried out. Mint likes lots of water.

You will easily have more herbs than you can use in a single season. Cut them and
dry them for winter use. Trim clean, dry herbs (having them be dry is important) and loosely
put them into a paper bag. A grocery bag works well. Roll the top down a little bit to keep
dust and bugs out. Keep them in a dry place and shake the bag once a day. After about a week check to see how dry the leaves are. Once they are completely dry you can crumble them and store them in an airtight container.

Look for a new herb in our green house called ‘Stevia’. Its’ leaves are used as a sugar substitute. Plant it in the drier soil mix.