I used to think that having a “green thumb” was something that comes naturally, you either have it or you don’t. Most of my favorite herbs: ginger mint, sage, chamomile, basil, bay leaves, lemon balm, etc., all were purchased from a local nursery, either wilted or struggled to survive within weeks of being transplanted. The few that did flourish were eventually taken out by insects. I became convinced that herbal gardening just was not my long game, and certainly not for lack of interest or appreciation for its potential benefits.
A few years ago, though, something changed. On a trip to the East Coast, I saved a few sprigs of fresh peppermint I got at a retailer garden along the way. They had purple stems, full leaves, and a wonderfully fresh scent that lingered – clearly a rare variety. I remember placing them in a clear cup of filtered water and watching with excitement as delicate white roots began to appear a couple of weeks later. Those little plants, perhaps not true mint after all, helped refocus my approach and renewed my interest in growing other herbs for tea.
I started my herbal garden small, with only a few plants kept in the shade and grouped closely together so they would be easier to care for. Over time, I learned through experience when to water, when to repot, which soil worked best as a base, and which amendments improved its quality. During the winter months, I also collected rainwater in 25 and 50-gallon barrels and used it to water my herbs. I also made my own dry organic blends and liquid nutrients to reconditioned store-bought potting soil. Although this type of compost costs less per cubic foot and is labeled as “organic,” I found that it often contains a high amount of wood chips, which are not ideal for new root growth unless the soil is amended with good fertilizer.
GROWING HERBS IN CONTAINERS
When it comes to decide whether I should plant my herbs in ground or in containers, the primary decision was easy: I want to be able to move them around. But there’s research information available out there that present us with options to growing quality culinary herbs where aroma and flavor depend heavily on secondary metabolites/essential oils https://extension.illinois.edu/blogs/good-growing/2015-04-09-growing-herbs-containers My goal is high-quality culinary herbs , manageable maintenance, and the greatest chance of harvesting year-round for a small outdoor garden. Even though I know in-ground planting can be superior for long-lived perennial herbs like thyme, oregano, sage, chives, some rosemary varieties, and perennial mint, potted herbs present me with practical options.
REPOTTING
I noticed that even the healthiest potted herb will eventually need a little more room. As the roots become crowded, the stems can become leggy and the leaves may stay small. When I emptied these smaller pots – and, with some of the larger plants, tried separating the root systems – I could see just how tightly packed the roots had become. The soil around the root zone was also noticeably drier.
Lesson learned #1: I learned that as herb roots fill a container, the potting mix gradually breaks down and becomes compacted. Over time, this can reduce drainage and aeration, putting stress on the plant and slowing its growth. In other words, crowded roots have less access to the water, nutrients, and oxygen they need, while the potting mix itself can become depleted and compacted.
Lesson learned #2: Repotting is especially important for container-grown herbs because, unlike plants growing in the ground, they have only a limited volume of soil from which to draw the essential resources they need to thrive.
WATERING
Naturally, watering a few pots of plants is easier using a garden hose. But I learned that it isn’t always the most efficient way to keep the soil moist https://nph.onlinelibrary.wiley.com/doi/10.1111/j.1469-8137.2012.04088.x A few of my herb plants became stunted when part of the root zone has dried out, even though water had already seeped through into the collection dishes beneath the pots.
A watering can isn’t necessarily a perfect solution either, especially when the soil surrounding those roots have become a significant bottleneck to water movement. So, what I’ve found works best for keeping the soil thoroughly moist without making it excessively wet is to water it well before transplanting any herbs. Afterward, I use watering can to maintain its moisture.
In addition, I place some of my newly planted herbs near the sprinklers so they can catch more of the water spray on windy days. All my herbs seem to thrive with this new approach.
MY OWN ORGANIC BLENDS
Ideally, store-bought soil should be sifted to remove wood chips, but doing so would eliminate any cost savings. For my own organic blends, I mixed in finely chopped discarded vegetables, organic all-purpose plant food, and crushed dried eggshells. In a few larger pots, I also layered corn husks at the bottom before adding compost to help support taller plants. I don’t have the exact ratios for the organic mix and instead estimated the amounts of each selection.
MY OWN LIQUID FERTILIZERS
My homemade liquid nutrient mix consists of Organic Fish & Kelp Fertilizer and banana-peel water (2 cups per peel). I prepared one gallon of rainwater using a 3-2-1 ratio (3 tsp fertilizer, 2 cups banana-peel water, and 1 gallon of water). Before watering my herbs, I apply this nutrient mixture to the soil first, while being careful not to overwater any of my plants.
Growing herbs has taught me more than how to keep something green and alive – it has taught me patience. I’ve come face-to-face with what intentionality really means, and how it can only be sustained through genuine interest and attention.
Herbs have taught me to slow down and pay attention: to notice when leaves droop, turn spotty or yellow, develop mold, or show signs of insects; to recognize that morning sun may nourish them for only a few hours before its heat dries young leaves and turns older branches woody. I’ve learned that strong winds can tear leaves, snap fragile stems, strip moisture from foliage, and expose roots. I’ve also discovered that coffee grounds can stunt growth just as severely as insects and the damage they leave behind.
Sometimes, the answer is simple: I’ve overwatered my herbs. Other times, it’s simply this: time to repot them. Either way, tending to them has taught me that growth requires more than keeping something alive. It requires noticing, responding, and being willing to care for what is in front of me.
I’ve come to believe that having a “green thumb” is not about being perfect. It’s about learning, adapting, and continuing to grow through the experience of tending herbs.
Goldenseal