20 top herbs and spices that thrive in 5 gallon buckets

Cilantro, also known as coriander, is a popular herb in many cuisines, particularly Mexican and Asian dishes. It grows well in five-gallon buckets, provided it receives full sun to partial shade and well-draining soil. Cilantro prefers cooler temperatures, so it’s best planted in spring or fall.

To extend the harvest, sow cilantro seeds every few weeks. The leaves can be harvested as soon as they are large enough to use, and the seeds, known as coriander, can be collected once they mature. Cilantro has a short life cycle, so frequent sowing is necessary to maintain a steady supply.

Parsley is often used as a garnish, but it also adds a fresh, slightly peppery flavor to a variety of dishes. It grows well in five-gallon buckets, needing full sun to partial shade and rich, well-draining soil. Water parsley regularly to keep the soil evenly moist.

There are two main types of parsley: curly and flat-leaf (Italian). Both varieties are easy to grow and can be harvested continuously by cutting the outer leaves. Parsley is a biennial, meaning it will produce leaves in the first year and flowers in the second. For the best flavor, it’s recommended to grow it as an annual.

Thyme is a hardy perennial herb that thrives in containers, making it perfect for a five-gallon bucket. It requires full sun and well-draining soil, as it is drought-tolerant and prefers to dry out between waterings. Thyme’s small, aromatic leaves are a staple in Mediterranean cooking.

To promote bushy growth, trim thyme regularly and remove any woody stems. Thyme can be used fresh or dried, and its flavor pairs well with meats, soups, and stews. With minimal care, thyme will provide a continuous harvest throughout the growing season.

Oregano is a robust herb commonly used in Italian and Greek cuisine, particularly in pizza and pasta sauces. It grows well in five-gallon buckets, requiring full sun and well-draining soil. Oregano is drought-tolerant, so allow the soil to dry out between waterings.

Harvest oregano leaves regularly to encourage new growth and prevent the plant from becoming woody. The leaves can be used fresh or dried for later use. Oregano’s strong flavor intensifies when dried, making it a valuable addition to your spice rack.

Rosemary is a woody perennial herb with needle-like leaves and a strong, pine-like aroma. It thrives in five-gallon buckets, needing full sun and well-draining soil. Rosemary is drought-tolerant and prefers to dry out between waterings, making it low-maintenance.

Prune rosemary regularly to maintain its shape and encourage new growth. The leaves can be used fresh or dried, and they add a distinctive flavor to roasted meats, potatoes, and bread. Rosemary is also a beautiful ornamental plant, with its blue flowers attracting pollinators.

Sage is a perennial herb with soft, gray-green leaves and an earthy flavor. It grows well in five-gallon buckets, requiring full sun and well-draining soil. Sage is drought-tolerant and prefers to dry out between waterings.

Harvest sage leaves regularly to encourage bushy growth and prevent the plant from becoming woody. Sage is commonly used in stuffing, sausages, and savory dishes, and its leaves can be used fresh or dried. With its attractive foliage and purple flowers, sage also makes a lovely ornamental plant.

Chives are a member of the onion family, known for their mild onion flavor and slender, hollow leaves. They grow well in five-gallon buckets, needing full sun and well-draining soil. Chives prefer consistently moist soil, so water them regularly.

Harvest chives by cutting the leaves down to about 1-2 inches above the soil level. This encourages new growth and ensures a continuous supply of fresh leaves. Chives are versatile in the kitchen, adding a mild onion flavor to salads, soups, and egg dishes. The purple flowers are also edible and can be used as a garnish.

Dill is an annual herb known for its feathery leaves and distinctive flavor, often used in pickling and Scandinavian dishes. It grows well in five-gallon buckets, requiring full sun and well-draining soil. Dill prefers consistently moist soil, so water it regularly.

To extend the harvest, sow dill seeds every few weeks. The leaves can be harvested as soon as they are large enough to use, and the seeds can be collected once they mature. Dill’s delicate flavor pairs well with fish, potatoes, and yogurt-based sauces.

Tarragon is a perennial herb with a unique anise-like flavor, commonly used in French cuisine. It grows well in five-gallon buckets, needing full sun to partial shade and well-draining soil. Tarragon prefers to dry out between waterings, so allow the soil to dry slightly before watering.

Harvest tarragon leaves regularly to encourage new growth and prevent the plant from becoming woody. Tarragon is often used in sauces, dressings, and marinades, and its leaves can be used fresh or dried. With its distinctive flavor, tarragon adds a gourmet touch to any dish.

Lavender is a perennial herb known for its fragrant purple flowers and calming scent. It grows well in five-gallon buckets, requiring full sun and well-draining soil. Lavender is drought-tolerant and prefers to dry out between waterings.

Prune lavender regularly to maintain its shape and encourage new blooms. The flowers can be used in culinary applications, such as lavender-infused sugar or tea, and they also make beautiful dried arrangements. Lavender’s soothing scent is often used in aromatherapy and homemade beauty products.

Lemongrass is a tropical herb with a citrusy flavor, commonly used in Asian cuisine. It grows well in five-gallon buckets, needing full sun and well-draining soil. Lemongrass prefers consistently moist soil, so water it regularly.

Harvest lemongrass by cutting the stalks close to the base. The tender inner stalks can be used fresh or dried, adding a bright, lemony flavor to soups, curries, and teas. Lemongrass is also a beautiful ornamental plant, with its tall, grassy leaves adding a tropical touch to any garden.