by RobinMcaf
Quite a few people have been asking in the Forums asked about planting herbs and vegetables in containers - here is my advice:
Containers
Herbs and certain vegetables thrive in containers. Feel free to experiment with the material. Mediterranean terracotta is beautiful but porous and dries out quickly. Use plastic pots, window boxes, buckets, or even baths (as in the picture above). Remember that the smaller the pot, the more you will need to water and the quicker the root will dry out so buy the biggest that you can afford within the space that you have. I have always found Sage to be unhappy in small containers so I would always give this herb a larger pot (at least 8 litres).
Soil
Make sure your container has drainage holes. If it doesn't, drill your own and have at least three holes, each with a 80mm diameter. Place a piece of broken terracotta or a stone over the hole to stop the soil running through or the hole getting blocked. I use John Innes Potting Compost but you can buy cheaper multi-purpose composts with a little John Innes added. John Innes tends to retain moisture more effectively than some standard multi-purpose composts.
Aspect
Most herbs and vegetables thrive in the sun. However there are some herbs and vegetables, which will tolerate partial shade. Spinach and mint are invaluable exceptions.
Top ten herbs and vegetables for containers
Cherry tomatoes. You will need full sun and plenty of food and water, but cherry tomatoes will thrive in containers. Planting with basil will improve the flavour. Feed regularly with a liquid tomato feed.
Basil. Plant with tomatoes, on it's own or in a mixed herb container. Basil is annual but will last the summer and taste delicious with your tomatoes. Basil is also said to repel flies and mosquitos. You can even just buy a pot from the supermarket and keep it inside on the windowsill close to hand.
Wild rocket. Will take partial shade and is extremely low maintenance. Fresh rocket tastes peppery and potent and the flavour will leave it's supermarket packet rivals on the shelf.
Mint. Peppermint makes a delicious fresh tea, which always impresses guests. It is also a valuable companion for cooking, particularly with potatoes. Never combine mint with other plants. It has shallow creeping roots and will take over. Keep it self-contained.
Rosemary. Great in a mixed herb arrangement and useful for cooking with meat and vegetables. I like the creeping variety Rosmarinus officinalis Prostratus Group which will curl over the edge of your containers.
Chives. Chives keep aphids away and the purple flowerheads are a real treat in early summer salads – the garlic flavour tinged with sweet nectar. The leaves are more commonly used.
Parsley. Needs little explanation. An extremely popular biennial herb that is used in a variety of dishes. It does like rich soil, to be kept moist and fed regularly. When you feed your tomatoes don't forget your parsley too.
Spinach. The final three plants can be picked when they're young and will keep cropping if you keep picking, hence the title ‘cut and come again'. Perpetual spinach is delicious cooked or raw and suitable for partial shade.
Lettuce. Lettuce prefers partial shade and a cool spot and is also happy grown in small containers.
Pak Choi. This Chinese cabbage is my final ‘cut and come again' option. It has a good strong flavour and will last into the winter months. Pak choi has shallow roots and needs little watering – ideal for container gardening.
Useful links
http://www.jekkasherbfarm.com/plants.asp
A wonderful resource where you can buy organic herbs, their seeds and learn more about the wealth of varieties available.
http://www.jamieoliver.com/gardening/article.php?id=157
