Herbs in Pots: A Balcony Kitchen Garden for Everyone

Herbs in pots – freshness right at your door

An herb pot on the balcony or windowsill is the simplest form of self-sufficient gardening. Fresh herbs transform any dish, and the effort is minimal.

The best herbs for pots

Easy & robust:

• Basil – sunny, warm, plenty of water; don't leave outside below 15 °C
• Chives – very low-maintenance, comes back every year
• Parsley – can tolerate partial shade, biennial
• Mint – spreads aggressively! Always keep it alone in its own pot

Mediterranean species (drought-loving):

• Rosemary – sunny, water sparingly, hardy if protected
• Thyme – very robust, harvestable even when small
• Oregano – needs hardly any care, prefers it dry
• Sage – aromatic, attractive as a container plant

The right soil

Standard herb potting soil from the hardware store works, but it's better to use:

• Mediterranean herbs: 2 parts herb soil + 1 part sand/perlite → good drainage
• Basil & parsley: regular herb soil, nutrient-rich

Tips for a bigger harvest

• Don't water from above – always at the base of the stem or via a saucer
• Harvest regularly – encourages bushiness and prevents flowering
• Remove flowers as soon as they appear (unless you want to collect seeds) – flowering herbs lose flavor
• Pot size: bigger is better than too small – small pots dry out too quickly

Overwintering

• Chives and thyme: hardy, can stay outside (sheltered from wind)
• Rosemary: only partly hardy in a pot – the root ball freezes through easily; overwinter it cool and bright, or wrap the pot well
• Basil: annual, dies after the first frost
• Parsley: biennial, overwinters if protected
• Mint: dies back above ground, sprouts again in spring

Drying & freezing herbs

• Drying: hang bunches up in an airy spot, dry and dark (1–2 weeks)
• Freezing: chop finely, freeze in ice cube trays with olive oil straight after mixing → ready-made seasoning cubes; use promptly once thawed
• Herb oil: purée fresh herbs with oil and freeze straight away – do not keep it in the cupboard: according to the BfR, keep home-made vegetables or herbs in oil in the fridge and use them by the day after making them at the latest (risk of botulism)

Sources

• German Federal Institute for Risk Assessment (BfR): Rare but avoidable: questions and answers about botulism, as of 12 Nov 2025, accessed 5 Oct 2026

The sources support individual statements in this article. The organisations named have neither reviewed nor endorsed it.