A Simple Guide to Growing Herbs in Containers

Why grow herbs in containers?

There is nothing like stepping out of your kitchen door and snipping a handful of fresh parsley, basil or chives for supper. For small gardens, balconies or sunny windowsills, containers are the answer. You do not need a full allotment plot to enjoy home-grown herbs. A few deep pots placed close to the house will give you a steady supply of flavour from spring right through to autumn.

Growing in containers also gives you control. You can move pots to catch the sun, shelter them from wind and keep them within easy reach when you are cooking. The key is to treat each pot as a miniature garden bed, giving the roots room to spread and the drainage they need to thrive.

Choosing the right pots

Herbs hate sitting in soggy compost, so drainage is non-negotiable. Always choose pots with drainage holes in the base. If you fall in love with a decorative pot that has no holes, use it as a cachepot and stand a slightly smaller, holed pot inside it.

Depth matters more than width for most herbs. A pot that is at least 20 to 30 centimetres deep gives roots space to grow downwards. Shallow dishes and seed trays dry out too quickly and stunt growth. For larger herbs such as rosemary, sage or mint, aim for a pot that holds at least five litres of compost.

• Terracotta looks lovely and breathes well, but dries out faster in summer.
• Glazed ceramic holds moisture longer and comes in many colours.
• Plastic is lightweight and cheap, ideal for balconies and windowsills.
• Fabric grow bags are excellent for larger herbs and can be moved easily.

Whatever you choose, raise pots on feet or stones so water can drain freely and air can circulate underneath.

The best herbs for containers

Most culinary herbs grow happily in pots, but some are easier than others. Start with a few reliable favourites and expand as your confidence grows.

• Basil – tender annual, loves warmth and regular watering. Pinch out flower buds to keep leaves sweet.
• Mint – vigorous and spreading. Always give it its own pot, or it will smother everything else.
• Rosemary – woody perennial that needs sharp drainage and plenty of sun.
• Thyme – small, tough and drought-tolerant. Perfect for a sunny windowsill.
• Chives – hardy perennial that regrows after cutting. Great for windowsills and doorsteps.
• Parsley – biennial, so treat it as an annual. Deep roots need a deeper pot.
• Coriander – fast-growing annual. Sow little and often for a continuous supply.

If you are short on space, a mixed pot of thyme, oregano and sage works well because they share the same love of sun and free-draining compost.

Compost, feeding and watering

Use a good-quality multipurpose compost, or a mix of two parts compost to one part grit for Mediterranean herbs like rosemary and thyme. Never use garden soil straight from the ground; it compacts in pots and brings pests and diseases.

Watering is where most container herbs succeed or fail. Check pots daily in summer, ideally in the morning. Water until it runs out of the drainage holes, then empty any saucer after half an hour. In hot weather you may need to water twice a day.

Feeding matters because nutrients leach out with every watering. From spring to late summer, give a liquid feed every two to three weeks. A general-purpose organic feed or a tomato feed works well. Stop feeding in autumn when growth slows.

Position and light

Most culinary herbs need at least six hours of direct sunlight a day. Position pots near your kitchen door, on a south-facing windowsill or against a sunny wall. That way you can grab a handful of leaves without a trip to the garden.

Exceptions include mint, parsley and chives, which tolerate partial shade. In very hot spells, move pots out of the fiercest midday sun to prevent bolting and scorched leaves. Sheltering pots from strong wind is also important, as wind dries compost and snaps stems. A corner by the back door or a balcony railing offers natural protection.

Rotate pots weekly to keep growth even.

Harvesting and keeping plants bushy

The more you pick, the more you get. Regular harvesting is the secret to bushy, productive herbs. Never strip a plant bare; take no more than a third of the leaves at any one time.

• Basil – pinch out the top pair of leaves above a node. Remove flower spikes as soon as they appear.
• Mint – cut stems back to just above a leaf pair. Harvest from the top down.
• Chives – snip leaves about two centimetres from the base. They will regrow within weeks.
• Rosemary, thyme and sage – trim soft growth regularly, but avoid cutting into old, woody stems.
• Parsley and coriander – cut outer stems first, leaving the centre to keep growing.

Pick leaves in the morning after dew has dried, when essential oils are at their strongest. Use them fresh, or freeze chopped herbs in ice cube trays with a little water or oil for winter cooking.

With a few deep pots, good drainage and a sunny spot by the kitchen door, you will have fresh herbs on hand for months. Start small, water regularly and pick often.