How to make supermarket herb pots last
Sometimes herb pots last no longer than the packets of cut herbs. But there are some simple ways you can make them last for months…
By Perisha Kudhail
We add them to soups, salads, sandwiches and of course the Sunday roast. Whether we’re preparing a savoury or sweet dish, we’re quick to grab a leaf or stalk of our favourite herb.
We’re a nation that loves herbs, and variety is the spice of life it seems. It’s been reported that parsley, coriander, rosemary, chives, mint and thyme are all popular herb pot choices in the UK but it seems nothing comes close to our love of basil, which reigns supreme.
We asked the nation’s major supermarkets which potted herbs were most popular and Tesco, Asda, Sainsbury’s and Ocado all highlighted that basil was their biggest seller.
It’s easy to see why it’s so popular, it goes with so many dishes and sauces. And it can be hard to grow yourself in the UK due to our climate.
Buying a pot of your favourite herb should, in theory mean you have a long-lasting supply to pick from. However, the reality can often be different. Despite your best intentions, that basil plant’s leaves are black within a couple of weeks and the coriander’s wilting in the windowsill.
But that doesn’t need to be the way, here’s how you can keep your herb pots going for months…
Check before you buy
Take a quick scan of the pots in front of you in the supermarket. Avoid pots where the leaves are already wilting or discoloured or the stems are damaged – you’re going to be facing an uphill battle to bring those ones back to full health.
Basil plays a big role in pesto and it's easy to make
Always repot
Joe Lofthouse, from the Royal Horticultural Society says that one of the best things you can do when bringing home a herb pot from the supermarket is to repot it into new soil. By doing this you’ll be increasing their lifespan by months. Ideally, use moisture retentive compost or soil as this responds best to herbs’ needs to be kept moist, he says.
“Quite often, a lot of herbs will have been in the same pot for a long time, leading to them becoming root-bound [when the roots have nowhere to grow so become tangled up] so, take them out of the pot tease out the roots and replant them potentially into a slightly bigger pot.”
When re-potting try to separate some of the roots and you may well find that you can take one pot from the supermarket and re-plant into several pots, helping them to have more room and last longer. Basil is a very good example for this, says Lofthouse, with people often turning one basil plant into several.
There is one exception though, coriander which doesn’t like being re-potted (more on that later).
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Finding the perfect spot
Interestingly, all potted herbs need the same amount of sun exposure and watering. This is due to the way they’re grown to begin with says, herb farmer Jekka McVicar.
“Supermarket herb pots are grown using an ebb and flow system, which means they are watered from the bottom with artificial light to increase growth quickly,” says the expert.
McVicar’s top tip is to water all supermarket herbs from the bottom, by putting the pot into a saucer of water and topping it up when its empty as this mimics the ebb and flow system as best you can.
“This is the case with all herb pots you buy from the supermarket,” she explains.
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Because supermarket herb pots aren’t accustomed to natural sunlight, putting your herb pot in a south-facing window will mean it will burn, so “avoid putting them in sunlight for any prolonged period, any other windowsill (north, east or west facing) will be fine,” says McVicar.
Likewise, because they’re not grown to withstand the seasons, they aren’t great for your garden, says McVicar. “Do keep them inside. Even perennials like rosemary won’t last through winter if you move them outside when purchased from a herb pot.”
While rules regarding watering and sunlight apply to all herb pots there are some differences when it comes to caring for them, says McVicar…
Annual, biennial or perennial?
When purchasing herbs, consider what their life cycle is. Herbs like basil and coriander are annuals. This means they won’t produce anymore leaves after one season.
Biennials will grow for two cycles, whereas perennials will, in theory, last a lot longer.
If you have the latter two pick the leaves regularly to encourage new growth, this will really help you get the most out of the potted herb pot.
For more detailed information on the herb pots, view the table below.
| Herb | Perennial, biennial or annual | How to pick | Special potting or watering requirements |
|---|---|---|---|
| Basil | Annual | Pick from the top, leaf-by-leaf | Only water in the morning as basil doesn’t do well sitting in cool water in the evening |
| Parsley | Biennial | Snip from the stem | N/A |
| Coriander | Annual | Pick from the stalk | Coriander doesn’t like being re-potted so keep in the container it comes in and only water when the saucer’s empty as otherwise it may rot |
| Rosemary | Perennial | Clip from the stem with scissors to get the sprigs | Can be re-potted in a one-size up pot |
| Chives | Perennial | Use scissors across the top to trim | N/A |
| Mint | Perennial | Pick leaves from the top | N/A |
| Thyme | Perennial | Cut the whole stalk from the bottom | N/A |
Preserve what you grow
Freezing herbs is a fantastic way to avoid them going to waste. Kate Hall, author of The Full Freezer Method shares her tips on how to enjoy fresh herbs year-round:
1. Freeze in water or oil: “Wash and dry your herbs, then use scissors to snip your herbs into an ice cube tray. Top up with water or olive oil and pop it in the freezer. Once frozen solid you can store the cubes in a freezer bag and use straight from frozen in your cooking.”
2. Freeze in butter: “Remove butter from the fridge and allow it to come to room temperature. Use a fork to combine your washed and dried snipped herbs with room temperature butter. You can then press the mix into an ice cube tray or put it into baking parchment and roll into a cylinder. Refrigerate to firm it, then slice into discs and freeze spread out on a lined tray before moving to a freezer bag. These can then be used straight from the freezer or thawed in the fridge to serve on dishes such as steak.”
3. Freeze as they are: “The simplest option of all; Just give your herbs a wash and dry, then pop them in a freezer bag. Woody herbs such as rosemary will hold their shape much better than soft herbs, but both can be frozen and used straight from the freezer. Just don't defrost them to use as a garnish.”
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Or grow your own…
Herb pots from the supermarket are convenient but if you’re ready to take it to the next level you can grow your own from seed and you just need a small pot and a windowsill.
“There is no one size fits all when it comes to growing your own herbs,” explains McVicar who does add that most popular herbs grown in the UK love the warmth, so planting the seeds earlier in the year and then moving them when it is warmer is best.
“Do go to your nearest herb grower and ask them for the seedlings of the herbs you’d like to grow and they will give you the best advice on how to help nurture your own plant,” she finishes.
Originally published June 2024
