Herb Gardens: Fresh Flavour for Almost Nothing
By The Deals Editor · Published 13 March 2026 · 4 min read
A small collection of herbs — even on a windowsill — is one of the best value investments in your kitchen and outdoor space simultaneously. Fresh herbs transform cooking, cost almost nothing to grow, and look beautiful in the right container.
The starter five
If you're beginning from scratch: basil (summer only, needs warmth), mint (grow in its own pot — it takes over everything), rosemary (drought tolerant, perennial), thyme (very low maintenance, perennial), and flat-leaf parsley (biennial, grows abundantly). These five cover most cooking bases and suit most UK climates.
The mint rule
Mint is vigorous to the point of being invasive. Always grow it in its own container rather than in a border or mixed pot. Once you accept this constraint, it's one of the most rewarding herbs to grow — it comes back reliably every year and can be used in everything from salads to drinks to tea.
Supermarket herb pots: the upgrade hack
Supermarket herb pots are planted too densely to survive long-term but they're cheap and immediately available. Pot them on into a larger container with good compost, water consistently for two weeks, and most will recover and thrive. A £1.50 basil plant can produce for months this way.
Indoor herb growing
A south-facing windowsill is enough for most herbs. Good quality compost, a container with drainage, regular watering (but not overwatering — the most common indoor herb killer), and occasional liquid feeding through summer is all that's needed. Grow lights extend the season in darker spots.
Preserving the harvest
Herbs produce more than most people can use fresh. Freeze chopped herbs in ice cube trays with water or olive oil — it preserves flavour well for rosemary, thyme, and parsley. Basil is best used fresh or made into pesto and frozen.
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Suttons Oregano Herb Seedsgreat range, good germination, clear instructions
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Indoor Herb Garden Planter Set with Tray — 3 Potslooks good on a windowsill or outside
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Miracle-Gro Liquid Plant Food 1Ldiluted through summer for prolific growth
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Clip-On LED Grow Light with Timer — Full Spectrumfor indoor herbs in darker spots
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5-Blade Herb Scissors Stainless Steelcuts herbs directly over food, fast and practical
Frequently asked questions
Why do my supermarket herb pots always die?
Supermarket herbs are grown in controlled conditions and planted at very high density — they're designed to sell quickly, not to last. The fix is simple: split the root ball into two or three smaller clumps, pot each into its own container with fresh compost, water gently, and keep in good light. Within a week or two they'll recover and start growing properly.
Can herbs grow indoors year-round?
Rosemary, thyme, and mint can be grown indoors year-round in a bright spot. Basil needs warmth and struggles in winter even indoors unless under a grow light. Parsley is relatively tolerant. The biggest indoor herb challenge is watering — herbs need moisture but not waterlogged roots; let the compost surface dry slightly between waterings.
What's the best way to store fresh herbs?
Soft herbs (basil, parsley, coriander) keep best stood upright in a glass of water in the fridge, loosely covered with a bag. Hard herbs (rosemary, thyme, sage) wrap well in a damp paper towel in the fridge. For longer storage, freeze in ice cube trays with a little olive oil or water.
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