Grow herbs in containers to have a never ending supply. There are the perennial evergreen herbs rosemary, thyme, winter savoury, bay, sage and myrtle, and here in the Ozarks some mild winters oregano and marjoram will go right through winter, but even if they do die back it is not for long. Include annuals like dill, chervil and coriander and don't forget the chives and parsley. Just move your container garden indoors for the winter.
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Top Herbs For Container Gardening
Grow rosemary in a container that is at least 6 to 8 inches deep. Use a high-quality potting soil that is loose and contains a slow-release fertilizer, like Miracle Grow potting soil. Keep your plant in an area that receives around six hours of sun daily, preferably morning sun and afternoon shade.
Water frequently to keep the soil moist but not soggy. Only the surface of the soil should dry between waterings; do not allowed the soil to completely dry out. Harvest rosemary often to encourage more compact, bushier growth by pinching off 3 to 6 inches of the stems as needed.
Thyme is just perfect for container gardening, either alone or in combination with plants that won’t shade it out because thyme does best in full sun. Use a well-drained soil with a pH of about 7.0; it prefers slightly alkaline conditions, and also must have excellent drainage.
Once established, thyme needs little care except for light pruning by harvesting leaves as you need them, including through the winter. Although the flavor is most concentrated just before plants bloom, thyme is so aromatic that the leaves have good flavor all the time.
Savories are from the mint family but are not invasive like many other mint herbs. There is winter savory which is a perennial and has a more intense flavor. Then there is summer savory which is an annual and has a more subtle flavor. Savory was once described as “poor man's sauce” and found it's main use in stuffing recipes.
Since the plant is native to warm, temperate regions it is a perfect candidate for container gardening. Cut leafy tops when the herb plants are producing buds and in the morning after the dew is dried. Bundle the stems and hang to dry in a well ventilated, dry location out of direct sunlight. Savory is sometimes used with sage, thyme or Rosemary in recipes.
Sage grows up to 2 feet tall just as wide, so use at least a 10 gallon container. Give it lots of light because Sage needs six to eight hours of full sun daily. Sage grows well in a variety of climates, and it can survive in temperatures as low as zero degrees Fahrenheit, but if you want to baby your plants keep them in a warm area, away from drafts, in temperatures around 70 F.
There are lot's of choices when growing sage – pineapple sage, grape scented sage, scarlet sage, mealycup sage, mexican bush sage and many other varieties you may run into at the market. Some are ornamental while others are more culinary.
Mildew is one of the only problems sage-growers have to deal with. You can avoid it by watching the plants carefully during hot, humid weather and by thinning the plants regularly to increase air circulation. After growing for three to five years, the plant will become woody and straggly. You can either start again from seed, or use the old plant for cuttings.
Greek oregano is the variety you want if you will cook with it, but there are many ornamental varieties you may enjoy, which will add to collections in containers. If you want to harvest your oregano for cooking, pinch the flower spikes to promote more leaf growth that you will be able to harvest.
Begin harvesting oregano leaves after your oregano plant has reached at least 4 inches in height and in the morning for best flavor. After two years or so when your oregano plant becomes woody, it will no longer be good for harvesting. Pick out a new plant or if you love the one you have, start new from cuttings.
Sweet Marjoram is considered a tender perennial herb usually grown as an annual for the fragrant foliage which is used to flavor dressings and meat dishes. The tops of the plants are usually cut as they start to flower and are best dried slowly in a warm, dry location.
Marjoram will grow well in any fertile, well-drained and loamy soil, but for container gardening just use a good organic potting soil. When flowers appear, cut entire plants to stand 3 to 4 inches tall, and repeat as more flower buds appear.
Use leaves fresh, and dry some for winter use. Leaves dry quickly and retain their flavor well. To dry, tie stems together and hang bunches upside down in a shady, dry, well-ventilated place. After drying, remove leaves from stems and store in an airtight container.
Dill is an herb that has a lot of uses in the kitchen, such as in soups and stews. It can even be used in dips, can be sprinkled onto fish and added to salad dressings. Cooks have also used seeds of dill to enhance the flavor of fish, roasts and vegetables, on toppings in soups and in making sauce.
The seeds are used to make dill pickles. Dill can be grown indoors or outside, and is a great choice for container gardening. It is easy to maintain, but needs at least six hours of sunlight each day. Dill can be harvested in a short time, as short as 6 weeks. I like to sprinkle chopped Dill on baked fish.
Chives are like little green onions, but are not the same plant in a smaller form. Chives have a hint of garlic flavor and are used in cooking as an herb. Green onions, scallions and leeks are used more as an addition to the vegetable mix in most recipes.
Any of these plants grow well in containers by themselves or in combination with other herbs and plants. Use a loose potting mix so that the plants will pull up easily without disturbing their neighbors. Chives can be grown in small containers on the kitchen counter. In order to extend the harvest you can clip one plant for use instead of clipping tops from the entire planting.
Parsley plants grow great in containers with only a moderate amount of light, but getting the plants started can be a challenge. They take a long time to germinate so start them early with plants like lettuce and cabbage.
You can transplant seedlings easily until they get bigger at which point they develop a long taproot. When you harvest parsley leaves it usually takes about three weeks for a new crop to grow and mature. Split the plant into thirds for a successive harvest.
Parsley is one of the most commonly used herbs in the kitchen, used as an ingredient or garnish for most any dish. Minced green leaves are often mixed with other vegetables just before being served, but fresh or dried, parsley leaves add a nice flavor and color to most any dish.
Growing herbs in containers is a great way to enjoy them since you can decorate your sidewalk, patio and deck with plantings of culinary and ornamental varieties. Then move them around to keep them happy with sun, shade, warmth or just because they need a new place to enjoy.