Photo of Lemon Verbena by Miriam Kresh

Leda Meredith is the the author of The Locavore’s Handbook: The Busy Person’s Guide to Local Eating on a Budget. She’s also my good friend. Leda gave us an excellent post on food preservation last year when I was moving house. Now I’m excited to present her ideas on growing herbs in places you might never have considered. Leda, take it away…

When asked, “If I could grow just one edible, what would you recommend?” my first response is always, “Herbs.” They tolerate a wide range of conditions, many are perennials that will come back year after year even in containers, and while a lot of people don’t have enough space to grow the bulk of their food, fresh herbs can enliven their meals daily. As an added plus almost every herb, including those we usually think of as culinary, has excellent medicinal properties.

I’ve grown herbs in window boxes, indoors, on the back steps of my apartment, in hanging baskets attached to a chain-link fence, and even in cracks in pavement.

Growing Herbs in Containers

Almost every herb can be grown in a container provided that it has a depth of at least six inches and—this is important!—drainage holes. It is essential that the plant’s roots do not sit in mud, and the only way to ensure that is to provide a way for excess water to drain out of the container. Use a potting mix rather than topsoil or garden soil. Potting mixes include ingredients such as perlite, which are additional insurance for good drainage.

I’ve made containers out of almost everything, including old vegetable cans that I punched holes in the bottom of!

Where to Grow Herbs

The first consideration is to make sure you plant your herbs (or place their container) in a location that matches the light requirements of the plants. Some herbs such as oregano, lavender, and rosemary thrive in full sun. Others, including chervil, lemon balm, and cilantro prefer part sun or even part shade. Miriam reminds me that in climates that are dry, as well as hot in the summer, even herbs that are usually described as needing full sun might prefer a little shade. Information on the light requirements of individual herbs can be found online.

Windowsills and paved-over areas are obvious candidates for container herbs, but there are other options. I have some potted thyme and cilantro that I grow in pots I’ve hung on a chain-link fence, for example.

Photo by Leda Meredith

Low-growing herbs such as thyme tend to have shallower root systems than larger, upright herbs. These can be grown in the spaces between stepping-stones or pavement. Put a little good potting mix into the space and keep your plants well watered for the first two weeks to give them a chance to start growing new roots (the shallow soil will dry out quicker than in other growing situations.

Photo by Leda Meredith

In addition to hanging containers from fences and handrails, there are many innovative containers available for vertical gardening. The simplest of these looks like those shoe racks that are made to hang in a closet, the ones with lots of pouches on a flat piece of fabric. And in fact, you can use one of the ones made for shoes. Hang the whole arrangement flat against a wall. Cut some small holes in the bottom of each pouch for drainage, fill with potting mix, and plant an herb in each pouch.

If you have no outdoor space at all, some herbs can be successfully grown indoors. I’ve had the best luck with parsley, chives, cayenne and other chile peppers, and cilantro. Indoor herbs require much more light than they do when grown outdoors. If you don’t have a window that can provide at least six hours of direct sunlight, opt for plant lights. There’s no need to buy the expensive ones marketed as being specifically for plants: a cheap fluorescent light works just as well (incandescent light bulbs, however, do not). Make sure that the light is no further than eight inches from the tops of your plants. To make your life easier, you can put the light on a timer (set it to be on for at least ten hours).

I wish you much success with your delicious, aromatic, homegrown herbs…wherever you decide to grow them!

Leda’s book is available at Amazon.com. She blogs about her food adventures at www.ledameredith.com.

The Chocolate Lady doesn’t post often, but her Pesach Survival Guide is wonderful. If you like humorous, useful foody prose laced with Yiddishisms – go there, gentle reader, go there.

Well…if you know me a little, you know I love garlic, a lot.  I’m just glad my tradition accepts garlic on Passover. Reader Jasmine, commenting on my recent garlic-love post, sent a link to an article discussing the hazards in garlic imported from China. This sent me off on a search for up-to-date information, which I wrote about for the Green Prophet blog.

When you go out shopping and reach for a package of those nice white bulbs, give a thought to what I wrote in this post.

Just to spoil it for you, the moral of the story is: buy local!

At the Fruit From Washington site: a converter.

At About.com: a converter.

Also from About.com: a quick reference of cooking equivalents

A very simple one from CalculateMe.com. The home page also has links to many other kinds of conversions.

And  Online Conversion, one  I’m fond of because you can “convert anything to anything” on it (it’s on my blogroll too).

Hope some of these come in handy.