All herbs and veggies need to be planted in full sun. While 6 to 8 hours of sun a day is best, they will need at least 3 to 4. Whether grown in the ground or in containers, both herbs and veggies prefer well-drained, organically rich soil. Add organic compost to improve nutrient content and drainage of existing soil. Peat moss can be added to improve moisture retention in containers, where soil dries out more quickly.
Herbs are easily grown in containers, since they prefer to stay a little dry and poorly drained soils can be their demise. Most vegetables are also easily grown in containers but ample and consistent water are paramount to their success. Since vegetables produce fruit, often with high water content (tomatoes are 94% water), they need plenty of it to produce well. Herbs can be grown in nearly any size container, but vegetables especially need lots of room for root growth and should be grown in a 3 gallon (or equivalent size) or larger container.
Fertilize herbs and veggies with Osmocote, a time-released granule that lasts 3 to 4 months. Natural fertilizer options include bone meal and fish emulsion.
Our Top Five Herb Picks
BASIL Annual. Very easy to grow and a must-have for summer salads. Use leaves fresh or dried or freeze to use later. Sweet basil is most commonly used for cooking; look for dwarf and purple-leaved varieties also.
OREGANO Evergreen, perennial herb. Cut back in early spring. Leaves are most flavorful before plants bloom but flowers are favored by bees and butterflies.
PARSLEY Biennial- lasts for two growing seasons. Flat-leaf varieties are said to be more flavorful. High in vitamins A and C; flat-leaf or curly-leaf varieties are excellent additions to salads. Parsley leaves calm the stomach and freshen breath!
ROSEMARY Evergreen perennial. Upright and trailing varieties are beautiful in the landscape. Leaves are used fresh or dried with grilled meats and savory dishes.
THYME Evergreen perennial. Thyme makes an excellent groundcover, as well as a tasty addition to savory dishes. Cut back after blooms, a favorite of bees, fade.
Our Top Five Veggie Picks
CUCUMBER Member of the squash family. Look for bush or vining varieties; bush varieties are the better choice for containers. Provide ample and consistent water. Allow 45 to 75 days to harvest.
EGGPLANT Great choice for containers! Eggplants are high in protein and dietary fiber. Allow 50 to 75 days to harvest.
PEPPERS Another easy-to-grow choice! Choose between sweet or hot peppers. Heat is determined by the amount of capsaicin (hot peppers contain more) and is measured on the Scoville scale. Bell peppers measure in at 0 Scoville heat units, habaneros at 200,000 SHU's! Allow around 65 to 75 days to harvest.
SQUASH Choose between vining or bush-types (vining varieties will need more room). Fruits mature very quickly: harvest 5 to 7 days after flowers open!
TOMATOES One of the easiest veggies to grow in containers! Fruit range from bite-sized to extra large for slicing. Heirloom varieties offer tried and true, amazing flavor. Early, mid and late season varieties allow you to harvest over the entire season.
Native to the eastern United States, Chionanthus virginicus, commonly called fringetree, grancy graybeard or old man's beard, is a lovely addition to any garden. The botanical name Chionanthus, literally snowy flower, points to this tree's white, slightly fragrant, fringe-like blooms that open in May to early June. Fringetrees are closely related to lilacs and make an excellent substitute for them, since fringetrees adjust well to our southern heat.
With a desire to become more familiar with the origin of their food, more and more home gardeners are setting out this spring to grow their own herbs and veggies. Whether you start a full-fledged vegetable garden or simply grow a tomato in a pot on your patio, this season is a great time to experience caring for and harvesting your very own tasty food!