Even if you have room to grow herbs in the garden, there are some great reasons to grow some herbs in pots too.
There are many ways to grow herbs, but for some people the only option is to grow in pots. Fortunately herbs are ideal for growing in pots. Growing herbs in pots also has the advantage that you can bring the pots inside to extend the season.
First, decide which herbs you will use and what size of plant container you would like. Large containers overflowing with lush, scented herbs are terrific, but are very heavy to move around. Smaller pots grouped together can also be attractive particularly when placed around a deck or patio.
The most common herbs to grow in pots are the culinary herbs, and some herbs, such as mints, should always be grown in a pot, as they escape to run riot across not just your garden, but the whole neighborhood.
If you enjoy several different types of cooking styles make a pot, or a group of pots, for each style. Mexican cooking styles might include chili peppers, cilantro and basil; French style would include thyme, lavender and French tarragon. Other combinations can be tried as well, such as herbs to add to your salads and barbecue herbs. Having pots of chives and cilantro close to, or on, the patio table, will encourage your family and guests to snip fresh herbs to add to their salads or baked potatoes. Herbs picked and used immediately always have a much stronger, fresher flavor than any you can buy at the supermarket!
To grow herbs in pots, you will need a good potting soil and a pot that has excellent drainage. Fill the pot two thirds with the mix then plant the herbs and top off with attractive mulch. Water the herbs frequently particularly in the summer when you may need to water several times a day. Consider moving the pots close to the house, where they will be shaded in the hot afternoon sun. If you are planning on putting the herbs on the deck of your apartment, take care that you are not watering the residents below when you water the herbs. Put deep, protective trays under the herbs to ensure that they get sufficient moisture without causing problems to your neighbors.
So even if you have a large garden to grow herbs, grow some in pots so that you can harvest fresh herbs at the table as well as for cooking on the grill.
The copyright of the article Growing Herbs in Pots in Plants & Bulbs is owned by Kate Copsey. Permission to republish Growing Herbs in Pots must be granted by the author in writing.
Comments
Jun 10, 2006 9:48 AM
Barbara Nicholson Bell
:
I'd definitely add rosemary to that French cooking combination, and how about a Middle eastern pot? An Asian pot? Kate, can you recommend herbs for these two types of cooking?
Jun 12, 2006 6:42 AM
Georgene A. Bramlage
:
I call my favorite herb combination for growing containers <a href="http://ingeb.org/songs/scarboro.html"><i>Scarborough Fair.</i></a>
Parsely, sage, rosemary and thyme are first of all herbs that go well together when cooking hearty soups and stews as well as useful in marinades.
They also illustrate beautifully the use of form, texture and color in designing a container planting. Kind of a primer to carrying over these concepts to larger forms of landscape design.
There are a myriad of colors, textures and forms of all four of these plants...and to keep an odd number (3, 5, 7, etc.) in a container, as I like to do, choose two or more of the same plant in different cultivars.
A very good source for both beginning and advanced herb gardeners to have on hand is: <a href="http://www.amazon.com/gp/product/078948031X/qid=1150119119/sr=2-1/ref=pd_bbs_b_2_1/002-6793785-5943219?s=books&v=glance&n=283155 ">The Herb Society of America: New Encyclopedia of Herbs & Their Uses</a>.
G.
Jun 12, 2006 8:39 AM
Kate Copsey
:
Yes, of course rosemary should have been there too! The Scarborough Faire mix is a good one as a base for many European styles too. As for Asian and middle eastern cookery - alas I am no expert in these styles, but: Asian: They seem to use alot of basils, particlulary the liquorice and Anise, lemon grass, perilla, chile peppers and chives (garlic). Middle Eastern: mint, coriander (ie seed from cilantro plant), chile. Both use curry flavors which can also be grown, though probably not in a pot. The main ingredients for curry powder are cumin, coriander, chili, cardoman and fenugreek +/- cloves etc depending on what you are cooking. I think the Chinese curry might have slightly different ingredients though as they tend to be sweeter.
Jun 16, 2006 8:14 AM
Barbara Nicholson Bell
:
wow - thanks, ladies! I didn't know that coriander came from cilantro! I have both on my shelf, for making tagines. I love to add clove, but also cinnamon, to the mix.
The Asian list, Kate, is excellent - thanks for the suggestions.
