How to Keep Fresh Herbs Alive from the Supermarket

Supermarket herb pots often look generous because many young plants are packed into one small container. That gives an instant full appearance, but the roots quickly compete for water, nutrients and space.

Keeping them alive usually requires more light, careful watering and, for crowded pots, dividing the plants into several containers.

Identify the herb first

Basil, parsley, mint, coriander, rosemary and thyme do not all want the same conditions. Check the label and identify whether the plant prefers consistently moist compost or drier conditions between watering.

Tender basil dislikes cold windows and sudden temperature changes. Mediterranean herbs such as rosemary and thyme generally need strong light and sharp drainage.

Check the compost as soon as you get home

Lift the inner pot from any decorative cover and check whether it has drainage holes. Waterlogged roots can decline as quickly as dry ones.

Touch the compost rather than watering automatically. If it is dry a few centimetres down, water thoroughly and let the excess drain. Do not leave the pot standing in water.

Divide overcrowded pots

Many supermarket pots contain a dense cluster of seedlings. If roots fill the entire pot, gently separate the clump into two or three sections and replant them in clean pots with drainage.

Use fresh multipurpose compost suitable for edible plants. Handle the roots carefully and water after repotting. The plants may droop briefly while adjusting.

Choose the right pot size

Move each section into a pot only slightly larger than its root ball. A very large volume of wet compost can stay damp for too long around small roots.

Place the pot on a saucer and empty any collected water. Decorative cachepots are fine if the inner pot can drain fully before it is returned.

Give herbs enough light

Most culinary herbs need a bright position. A sunny kitchen window can work, but keep foliage away from cold glass and intense heat sources.

Turn the pot every few days so growth remains even. Thin, pale or leaning stems often indicate insufficient light.

Water according to the plant

Basil and parsley

Keep the compost lightly moist but not waterlogged. Check frequently in warm weather because small pots dry quickly.

Mint

Mint generally tolerates moisture better but still needs drainage. It grows vigorously and may benefit from its own pot.

Rosemary and thyme

Allow the top of the compost to dry slightly between watering. These herbs are more vulnerable to constantly wet roots.

Harvest in a way that encourages growth

Take small amounts regularly rather than stripping the plant. For basil, pinch just above a pair of leaves to encourage branching. Remove flower buds if you want the plant to keep producing tender leaves.

Use clean scissors and avoid removing more than about one third of the plant at once while it is establishing.

Feed established herbs lightly

Fresh compost contains nutrients, so newly repotted herbs do not need immediate feeding. Once plants are growing actively, use a fertiliser suitable for edible plants according to its instructions.

Too much feed can create weak growth or affect flavour. More is not better.

Know when to start again

Some supermarket herbs, particularly coriander, naturally have a shorter useful life and may bolt quickly in heat. Persistent rot, severe pest damage or completely collapsed roots may not be recoverable.

Use healthy leaves, clean the pot and start again from seed or a new plant. Replacing one failed herb is not a gardening failure.

Frequently asked questions