Do you container garden? 
In the past some of my favorite container gardens ,  have been re purposed water troths and tubs.

With the addition of the pizza oven, I am looking for vessels to house loads of herbs.
 The beauty of growing in containers is you can put your herbs anywhere — a patio, porch, steps or the edge of a driveway. The pizza oven is located on the deck, just out side the kitchen twenty two feet in the air.
Large or small water troths, half barrels, window boxes and old chicken feeders all make beautiful containers for herbs. Make sure they have drainage holes and place them where they get six hours of sun.
For a fast kitchen herb garden that looks instantly lush and delicious, I have purchased mature plants you can use almost immediately.
Experiment with a few unfamiliar herbs to broaden your tastes. Leafy and tender annual herbs, like parsley, basil, dill or cilantro, are often used on pizza fresh, after they come out of the oven. Woody perennial herbs — think rosemary, thyme, oregano and lavender — have woody stems and are most often used in cooked dishes, like roast vegitables and chicken.
I find it is better to grow mint in a container, as it’s invasive in the ground, great in ice tea and better in Sangria!


  1. Fill the bottom of the container with a 2” layer of pea gravel, then fill the container about ¾ full with vegetable or cactus potting mix.
  2. Pop herbs out of their pots and gently spread the roots. 
  3. Plant the herbs the same depth as their containers, placing the tallest in the center and the trailing ones around the edges.
  4. Cover the roots with any remaining soil from the pots mixed with potting mix. 
  5. Feed with an organic vegetable fertilizer and water thoroughly.
  6. Feed plants weekly with a diluted solution of fish emulsion and water.