Grow potted produce

Seven months ago, I planted combinations of herbs, leafy greens, edible flowers, cherry tomatoes, beans and Lebanese cucumbers into various-sized pots. I was keen to see how different types performed when planted together. Months later, I’m continuing to harvest, and I’ve learned so much along the way.

Convenience

One of the pros was being able to position the pots close to the house, and where they receive about five hours of sunlight. When it became apparent, however, that the tomatoes and cucumbers needed more (their leaves were small and lacklustre), I moved them to a sunnier spot and they perked up. The pots are 15 steps from the kitchen and I can see them through the window, which brings me joy. I adore the strong aroma and taste of herbs and grow plenty in my enormous vegie garden. However, that is 50 steps from the kitchen – apparently 35 steps too many, because now I’m constantly nipping outside to harvest from my potted flavour-makers to throw in literally every meal.

I walk past my pots several times each day, so I don’t need to remind myself to check them – a bonus for forgetful types! It’s easy to stop and wriggle a finger into the potting mix to check the moisture, or to ensure pesky critters aren’t enjoying them too much… such as the cabbage aphids that made themselves at home on the kale until I put a squashing end to that party.

Grow what you love

I learned I should have been pickier about variety – and this would be crucial if space was scarce. To be specific, I probably didn’t need spearmint, peppermint and chocolate mint – there are only so many mojitos one can consume through the warm season. Although I froze lots of mint leaves, I should have dedicated that pot to more of my favourites – basil, dill and parsley.

What pot?

I used 20cm terracotta, 30cm ceramic, 30cm plastic, self-watering hanging, and 40–50cm plastic pots. The terracotta pots look fab, but even though I used saucers from the beginning, the parsley in them always seems thirsty because of the pots’ porous nature. It would have been better to seal them first. The other pots were without saucers initially (so the small seedlings wouldn’t rot) but when they were large enough, adding saucers reduced their watering requirements from daily to every 2–3 days.

Food

Because there are 2–3 different plants in each pot and I’m constantly harvesting, I used premium potting mix, which has added fertiliser. However, applying liquid fertiliser every two weeks kept them in tip-top shape.

What’s next?

Now the weather’s (finally!) cooling, I’ll replace the potting mix (the used mix will go onto the vegie garden) and pop in coriander, spring onions and more parsley. Yum!

Header image by Virginia Cummins