About 3 years ago we gutted our landscaping and that meant the herb garden was part of the purge. I really didn’t mind, it seemed like it was out of control anyway. It had that cottage garden feel, which I love, but for myself it’s just to messy and and not a look that I can do.
I seem to like things that have defined edges, and stay in their own neat little space so when the gut happened I had to reestablish an herb garden and I chose to do it in galvanized buckets that I’ve had for years.
I’ve been using galvanized farm buckets way before they were popular to use in farmhouse design. And here’s a tip (purchase them at tractor supply stores you’ll find them for much less than garden centers). Farmers aren’t aware how trendy they are, lol.
This year I decided to only plant the herbs I use everyday for cooking. I normally have a bigger variety but I decided why plant what I don’t use? So this year it’s Basil, Cilantro, Thyme, Parsley, Rosemary, Oregano, and Dill. I’m totally obsessed with spinach and basil salads right now, so my Basil’s been getting a heavy daily pruning.
Since the herbs will have to survive in buckets all season I make sure and plant them in a good potting soil mix that I purchase from a nursery. We have topsoil stockpiled on the property but I don’t feel like it has all the nutrients the herbs will need for a complete season.
I’ve also learned over the years herbs love to be neglected. They actually do better when they’re not watered every day. When I see them wilting I water them with the hose and if they start to go to seed before I use them I give them a heavy pruning and they’ll produce again.