Growing Fresh Herbs in Pots On The Deck- Easy and Tasty

I enjoy growing fresh herbs in pots on my deck in the summer. It's so easy and fun and you get the benefit of fresh tasty seasonings all summer. I start with small little plants that I get from a nearby organic farmer. I plant them in pots and they start to grow rather quickly. I usually water them daily as anything growing in pots dries out rather quickly.

I use the herbs in salads, soups, tea, and other cooking all summer. At the end of the summer, when the herbs are in full bloom,  I cut them down and dry them for use all winter.

How to Plant Herbs in Pots on Your Deck

There’s something satisfying about stepping out onto the deck and snipping fresh herbs for dinner or iced tea. This week I picked up  organic herb plants — lemon thyme, basil, lemon verbena, rosemary, oregano, mojito mint, and sweet marjoram — I planted in containers on my deck.

Even if you’ve never grown herbs before, planting herb plants in pots is surprisingly easy. Most herbs thrive in containers, smell amazing, and provide a little outdoor kitchen garden.

Lemon Verbena - wonderful to make into tea

Here’s exactly how I planted mine.

The Herbs I Bought So Far

• Lemon Thyme
• Rosemary
• Oregano
• Mojito Mint
• Sweet Marjoram
• Basil
• Lemon verbena

 Most of them love sunny, warm conditions.

Sweet Marjoram - not sure what I'll use this for

Choosing the Right Pots

One of the biggest mistakes people make is using pots that are too small. Herbs may start tiny, but they grow quickly once summer arrives and have deep roots.

Rosemary

Rosemary can get big and bushy, so I plant it in its own pot.

• Pot size: 12–16 inches wide
• Depth: At least 12 inches deep

Mojito Mint

Mint spreads aggressively and likes more moisture than the other herbs, so it absolutely needs its own container.

• Pot size: About 12 inches wide
• Depth: 10–12 inches

Lemon Thyme, Oregano, and Sweet Marjoram

These herbs all enjoy similar growing conditions, so they can share one larger planter.

• Pot size: 16–18 inches wide
• Depth: 10–12 inches

The Best Soil for Potted Herbs

I use a lightweight potting mix rather than garden soil. Herbs hate soggy roots, so drainage is very important.

A few tips:

• Always use containers with drainage holes
• Don’t pack the soil tightly
• Add a little compost if you want, but herbs generally don’t need heavy feeding

How to Plant the Herbs

Planting them is very simple.

1. Fill the containers about two-thirds full with potting mix
2. Remove each herb gently from its nursery container
3. Loosen the roots slightly if they are tightly packed
4. Place the herb into the container at the same depth it was originally growing
5. Fill in around the roots with soil
6. Water thoroughly

That’s it.

Sunlight and Watering

Most herbs love sunshine. My deck gets plenty of sun, which these plants appreciate.

Egglpant, tomato, potato ,and zucchini Tien (link to recipe)
 topped with fresh herbs from my herb garden (before cooking)

Herbs That Prefer Drier Soil

• Rosemary
• Lemon thyme
• Oregano
• Sweet marjoram

I let the top inch of soil dry slightly before watering again.

Herb That Likes More Moisture

• Mojito mint
• Basil

Mint prefers evenly moist soil and may need watering more often during hot weather.

Not Done Yet- I still want to get some more basil and stevia plants

I still may go back and pick up some basil. For some reason, I never have any luck growing basil despite everyone I know says it grows like a weed. I'm also hoping I can find some organic stevia plants somewhere. 

Last year I dried my stevia and mint and then processed the dried herbs together in the food processor. OMG- I added it to tea- loved it.  

In the past, I used to grow sage, but I never used it. So I did not buy any this year. 

Roasted Summer Zucchini Basil Soup  (link to recipe)

Easy Vegetable Pasta Dinner with Broccoli and Mushrooms.

 Looking for an easy summer dinner that is simple to prepare and assemble? Think pasta, mushrooms, and broccoli.

It has been quite a while since I last made pasta, but for some reason, I was now really craving it. I don't make it often because I try to keep the carbs in check, so I came up with a compromise—why not mix it up with lots of vegetables?

The result was a simple plant-based meal that felt both comforting and satisfying. I need to use gluten-free pasta, but honestly, any pasta would work just fine. To make the dish a little more nutritious (and colorful!), I tossed in steamed broccoli and sautéed mushrooms. 

The lightly steamed broccoli added nutrients and freshness, while the mushrooms brought a rich, savory flavor that made the whole dish taste much more special than its humble ingredients.

After visiting our local farmer's market the other day, I loaded up with greens such as romaine lettuce, arugula, dandelions greens, and fresh cilantro- so I made a hearty greens salad to go with the meal. Paired together, the pasta and the salad made a light yet filling meal that was perfect for a warm evening.

My simple salad of a variety of summer greens and some chickpeas and
avocado that was made 4 days ago and stored in a Mason jar in my ref ridge. 

Sometimes the simplest dinners are the ones that hit the spot the most for me. A simple pasta dish was easy to prepare, loaded with vegetables, and exactly what I was in the mood for. 

In the future, if I don't want to eat the carbs, I could make this meal using spiralized zucchini instead of pasta, which I also enjoy. Just saying!!

Do you love pasta? Do you eat it often? 

Recipe serves 2

Ingredients: 

1/2 pound of gluten free pasta (any pasta works), boiled and drained

2 cups of lightly steamed or sautéed broccoli

2 cups of sautéed sliced mushrooms

2 and 1/2 cups tasty marinara sauce (I use 365 brand organic fat free)

Salt and cracked pepper to taste

Directions: 

Assemble ingredients. Add pasta, lightly steamed broccoli, and sautéed mushrooms to a large rimmed skillet. Pour sauce on top to completely cover and heat till sauce begins to bubble. Serve immediately. Top with your favorite protein if desired. 

My Notes: 

1. Summer Salad Ease: Make your salad in advance and store in sealed Mason Jars- salad stays very fresh for about 4 days. One prep- 4 nights worth of salads. 

2. Farmers Market Greens: I'm loaded with farmers market greens because everything looked so good that I bought too much. Gotta eat them!!!!

3. 365 brand is Whole Foods Brand

4. You could probably sauté the mushrooms and broccoli together in one skillet, I didn't because I wanted the broccoli greener and firmer. You could also add a protein such as tofu to the saute. 

IN MY KITCHEN- JUNE 2026

What's in My Kitchen This June ? Ants!

ai drawing from chat

We returned to our Pennsylvania home about two weeks ago, and before we had even unpacked a single box, I spotted a few ants on the windowsill and kitchen counter. I was surprised because there wasn't any food in the house.

Within a few days, those few scouts turned into an invasion. Suddenly, there were armies of ants marching across my countertops and parading along the windowsills.

My first line of defense was cinnamon. 

I had heard that ants won't cross a line of cinnamon. I tries it and it seemed to work—at least temporarily. But eventually, the ants simply changed course and found a different route into the kitchen.

Next, we tried ant traps. They significantly reduced the number of ants, but they didn't eliminate the problem. We still have plenty of unwanted visitors daily.

I've transferred food into sealed jars and have become meticulous about wiping up every crumb and drop. Yet the ants remain.

What really surprised me was finding them swarming a wooden spoon that had no food residue on it. One morning, the spoon was literally covered with ants.

At this point, it's becoming frustrating to come downstairs each morning and find that I'm sharing my kitchen with them. They're not even staying near food sources anymore—I'm finding ants in drawers and other non-food areas as well.

If this keeps up, I may have to admit that the ants think they own the kitchen. No, I don't want to resort to pesticides/chemicals -at least not yet. Any ideas other than calling an exterminator? 

I do have a few other things to share IMK this month: 

Frozen peas and bok choy soup - a quick easy green soup

This is an antique vase that I filled with deep purple petunias from my garden and placed it on my kitchen counter. 

I'm growing herbs on my deck- this is my mint plant

Ripe Cherries from California have been exceptionally dark and sweet 

Local bok choy greens from the farmer's market 

I've started to prep my salads in advance in mason jars again. I love having my salads prepped ahead

I'm joining Sherry and other bloggers (It's open to everyone to join) at Sherri's IN MY KITCHEN JUNE 2026

Bok Choy and Green Pea Soup - Quick, Easy, and Delicioius.

The weather is starting to warm up a little, but I'm still making soup. The last few weeks I had made vegetarian black bean soup and vegetarian lentil soup but now I wanted something lighter. I made a delicious bok choy and frozen green peas soup that hit the spot.