Before I made Arkansas my home, I settled for herbs in pots. And it’s still a great way to add a little green to your yard and fresh taste to your cooking! What I enjoy most is that you don’t have to wait long to realize rewards.
Herbs don’t need fancy soil—any basic potting soil will do—and they don’t need fertilizer. Insect pests don’t seem to bother with herbs, and most herbs resist disease.
Choose a sunny location for herbs, but they will tolerate some shade. I put small rocks in the bottom of my pots to ensure proper draining. If you plant rosemary, chives or thyme, you can count on them coming back since these are perennials.
Mint also grows insanely well; in fact, putting mint in pots makes sense, since it will take over any space you offer. You’ll need to plant basil, dill, and cilantro every year. I also plant parsley every year, even though as a biennial, it will last two years before it goes to seed.
When harvesting, remove no more than a third of the plant before the morning dew dries or after sunset. Snipping from the top actually encourages herbs to spread, meaning you’ll have a continuous supply all season.
Jodi Tooke volunteers with GC Master Gardeners of the UofA Div. of Agriculture, Cooperative Ext. Service. Master Gardeners pool skills and resources to improve home horticulture, stimulate interest in plants and gardening, and encourage beautification. For more information, call 501-623-6841 or email abates@uaex.edu.
