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Every year, I plant a few things. And every year, it’s a journey.
When the kids were small, I went all in — tomatoes, cucumbers, peppers, herbs, and whatever else caught my eye at the garden center. The plants were usually my Mother’s Day gift to myself, and my enthusiasm at the start of each season was intense. I had visions of a thriving backyard garden, fresh produce on the table, maybe even a little apron situation.
And then reality set in. The bugs. The heat. The watering.
Though I’ll let you in on a little secret; the watering was actually my favorite part, because it gave me a perfectly legitimate reason to slip outside alone on summer evenings and escape the witching hour chaos happening inside the house. Worth every bug bite.
Eventually we added patio space where my garden used to be, and I had to make a choice. I wasn’t ready to give up gardening completely. I just needed a smarter way to do it.
Enter: the self-watering planter.
Truly, a gift. These things are the only reason I have living plants in my life. This is my sixth year using them, so I can speak to the durability. They hold up, and they hold up well. I’ll probably add a pot or two as the season goes on, but right now I’m growing basil, dill, mint, flat leaf parsley, and one little jalapeño plant (oh and the thyme that survived the winter and is still enduring despite the neglect).
And can we talk about the experience of stepping outside to snip fresh herbs mid-cook? Nothing makes me feel more like Ina Garten on my own cooking show. It’s a small thing, but it genuinely makes me happy every single time.
Here’s how I’m planning to use everything this summer:
Basil — bruschetta, pasta, pesto, cucumber basil martinis, and as a pretty garnish on a charcuterie board (elevated and easy)
Mint — mojitos, tzatziki, and a fresh pea salad that I make every summer
Dill — potatoes, cucumbers, and salmon
Flat leaf parsley — this one goes on or in just about anything savory. If a dish needs a sprinkle of green, parsley is your herb. It’s the most versatile thing in the planter.
Jalapeño — technically for my husband, who loves all things spicy, but I have a feeling it’ll end up in homemade salsa and a spicy margarita before the summer’s over
I’d love to add cilantro to the lineup, but the heat here makes it bolt before I can even enjoy it. I’ll probably try again anyway, because I’m stubborn like that and optimism is free.
My approach to gardening now looks a lot like my house did during the witching hour: controlled chaos. I forget to water. I don’t pull weeds. I need plants that will basically thrive on benign neglect. So far, it’s working out pretty well.
They say the Second Act is when you finally have time for the things you love. I probably should use that time to expand and improve the garden. But sipping more cocktails on the patio with fresh herbs is much more likely!
If you want to join me in the chaos gardening endeavor, I’ll link the planters I swear by below — they’re the reason this whole operation works. I grabbed the soil and plants at Lowe’s to keep it simple. And if you’re wondering what I actually do with these herbs; the bruschetta, the fresh pea salad, the cucumber basil martini and mojitos- those recipes are coming soon! Stay tuned!
Here’s to a summer full of fresh herbs, questionable gardening instincts, and cocktails garnished straight from the patio. 🌿
Keter Self Watering Planters on Amazon here: https://amzn.to/3QRtLGB
