How To: Window Side Planting
We’ve all been there, halfway through cooking a delicious meal or shaking up a glorious cocktail and realising there’s not a fresh herb in sight. Whether it’s a punch of uplifting flavour, or an attractive garnish to add to your favourite drinks, our window-side herb growing guide has all the tips to ensure you have herbs at home, year-round.
- A trio of planters – we’re using our Maen Trio.
- Organic compost (peat free) – lightweight and porous is best for potting herbs.
- Drainage material - such as perlite or small, clean stones.
- Seed dibber (or an old pencil)
- Packets of seeds
- Small watering can/spritzer
At this stage, if you are planting ready-grown herbs, or repotting pot bound herbs, gently take them out the packet or pot and massage the roots slightly. This will make for an easier transition into their new home. Place herbs and their roots into the pot and scoop in more compost to surround and cover the base of the herb – you want about an inch of fresh soil at the top of the pot.
If you are growing from seeds, add compost until you reach about 1.5 inches from the top of the pot and smooth the surface. Use your dibber, or old pencil, to create shallow holes (how many holes depends on the size of your pot but for our Maen Pot, about 10/15 will fit nicely). You don’t want to overcrowd your pot by sowing too many seeds, but once the herbs sprout and if you think you have got too many, you can always thin them out. Cover gently with more compost, press down and water carefully.
To care for the seedlings, keep the soil moist whilst they germinate. Once sprouted, water your herbs about 1-2 times a week. Herbs need less water in the colder months and may need a touch more hydration in the warmer periods of the year, so it’s often best to trust your judgement. If you’ve planted supermarket herbs, water every 3-4 days but leave the herbs to settle for a few days after the first initial transfer.
Once you have a flourishing, indoor herb garden, the fun begins! With easy access to freshly grown herbs, you can proudly serve food and drinks that feature your homegrown goodness (because we definitely think homegrown tastes best).