Growing in North Idaho: Herb gardening in containers
Christina Zampich
Chives are a perennial herb with lovely, edible purple flowers.
Mint is a hardy herb that will survive our cold Idaho winters.
Harvest parsley stems from the outside base of the plant and avoid cutting above the crown.
Parsley is a biannual herb. It produces leaves the first year and will produce a flower stalk and seed the following year.
Harvesting basil: Cut or pinch basil stems just above a set of leaves. This will produce more stems and make the plant bushier.
Mint is another perennial herb that should be grown in a container since it spreads wantonly throughout the garden.
The herb gardens pictured in gardening books or those gorgeous, historical herb gardens I’ve seen while traveling seem so quaint and interesting. I want that!
I have planted herbs in my garden … but unfortunately, ended up battling mint for years as it opportunistically popped up everywhere. And when my garden appeared dry and dead, there was a brave little oregano making its stand — thriving in the dry conditions. My herb garden is definitely not “as pictured.”
I also love the idea of using homegrown culinary herbs in the kitchen. I plant them, but then forget to harvest them. Why is the trek from garden to kitchen so far? This year, I made a new plan — I’ve put herbs in containers by my kitchen door for easy access.
Many culinary herbs fall into two plant families: mint and carrot. The mint family includes basil, oregano, marjoram, rosemary, thyme, sage and of course, all the mints. They tolerate heat and dry soil. Their leaves are very aromatic and some can become invasive (mint!).
The carrot family includes herbs such as parsley, dill, cilantro and fennel. These require moist soil and have an upright growth habit. Common herbs like chives, tarragon and sorrel belong to other families.
I chose a sunny spot for my herb containers — most herbs require at least six hours of direct sunlight — and all-day sun is even better. The more intense the light, the more the fragrance and flavor oils will develop within the plant’s foliage and stems.
Herbs can be grown in any type of container, but holes in the bottom are a must for proper drainage. Fill the container with a quality, well-draining potting mix, as wet, soggy soil encourages root rot — a common problem for container-grown herbs.
When the weather is hot, container-grown herbs may need to be watered daily. Be careful not to let them wilt between watering.
Fertilize sparingly with a liquid fertilizer at half the recommended strength every three to four weeks. Avoid over-fertilizing, as it can hurt the herbs’ quality.
Harvest herbs regularly throughout the growing season by snipping sprigs and leaves. For the best flavor, harvest mid-morning when the oil content is highest. Many herbs are also very flavorful when harvested just before flowering. Gather only what you need.
To harvest mint family herbs, make a cut a few inches down the stem and just above a set of leaves. New growth will arise from cuts and the plant will grow bushier. Avoid allowing basil and marjoram to go to seed — it will shorten the plant’s life and become bitter, woody and less productive.
My favorite is basil, but I learned the hard way that it needs extra care to grow well in our region. Basil is a tender, warm-season plant. It won’t survive cool nights, so avoid planting it outdoors until nighttime temperatures are 55 degrees or above.
Harvest carrot family herbs by cutting the outside leaf stalks at the base of the plant, leaving the center growth intact. I decimated my parsley early last year by cutting into the center crown.
When harvested regularly and correctly, herb plants keep growing throughout the season — and if your herbs flower, know they are edible too!
Once picked, keep herbs out of bright light. Wash, if needed, in warm water and pat dry or use a salad spinner. Avoid refrigerating herbs (basil will turn black). To store, place them in a glass of water on your counter.
I am also planting nasturtiums this year for the beautiful, edible flowers to use as a garnish. They give a radish-like flavor to your dish. My herb garden may not be “picture-perfect,” but I’ll be enjoying herbs all season this year.
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Christina Zampich is a Certified Idaho Master Gardener. The University of Idaho Extension, Kootenai County Idaho Master Gardener program is located in the UI Research Park, 958 S. Lochsa St., in Post Falls. Learn more about us at uidaho.edu/extension/county/kootenai/garden or on Facebook. Visit us in person, email us at kootenaimg@uidaho.edu, or call us at 208-292-2525. IMG services are free to the public.
