Posted by / Wednesday, April 9, 2014

Portable Kitchen Window Herb Garden

Of course with the warmer spring weather comes gardening season. Living in an urban railroad style row house in Richmond, Virginia does not allow for a ton of gardening space, so everything (for the most part) is grown in containers. This allows for us to move the plants throughout the day, maximizing the amount of sun the varying plants get.

I also look forward to finally getting fresh herbs planted! Some of the heartier varieties like rosemary and thyme tend to make it through the winters and allow for me to snip a few sprigs here and there but the likes of dill, basil, cilantro, and parsley don't not allow for that.

This year I thought it would be fun to create a portable herb garden with all of the essentials that I could bring into the kitchen when I am cooking and move back outside or in the windowsill when I'm not. 
First, you have to find a cool planter and this vintage blue and white enamel pan (in all of it's beat up rusty glory) will do the trick. I filled it with a mix of organic potting and top soil:

Carefully planted some dill, parsley and basil:

Some German thyme:

And finally, some Italian oregano:

I then watered everything well and placed it in the sunshine for everything to get adjusted and take root!

Now when cooking, this sits on the counter allowing me to snip as needed! Needless to say, I am not a big fan of paying upwards of $2.99 for a package of herbs at the grocery store when I can have this option round the house producing fresh herbs all season long.

What have you been working on in your garden? Have a favorite fresh cooking herb?

E.A.T. local E.A.T. well


  1. Fantastic idea, I have a stash of enamel ware but have never thought of this, thanks for the inspiration!!

  2. This is such a good idea! Now I just need to go thrifting and find a cute planter.

    1. Finding the container is half the fun! Glad you enjoyed it!


"Some people eat to live; I live to eat." -Tim Vidra

An avid home cook, I believe in using simple ingredients, local when possible and am inspired by the principles of supporting a sustainable food system. I’ve cultivated this blog as a way to share my passion for the preparation and enjoyment of food in a way that everyone from beginners to long time foodies can get involved in.



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