Our Small Space Herb Garden: Growing Abundance on a Tiny Deck

Before this summer, I thought our small deck couldn’t handle much more than a table, two chairs, and our beloved Blackstone griddle. It’s maybe 5 by 7 feet – just enough for dining al fresco, but not exactly sprawling garden territory.

But herbs don’t need sprawling.

This year, we turned our deck rails into a small space her garden of fresh flavor and greenery, and it’s been one of the most satisfying, practical, and abundant things we’ve ever done.

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Why We Wanted an Herb Garden

We love to cook. We love to shake cocktails. And we love to play with flavors. Everything from pastas and marinades to infused vinegars and shrubs.

But buying herbs each week gets expensive fast, especially when you want a variety. So the idea was simple: grow what we use most, right outside our door.

We started small last year with a few potted herbs on our table, but that quickly felt limiting, and it took up precious space and didn’t give us the abundance we were craving.

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Our Solution for Small-Space Gardening

We found some great deck rail planters on Amazon that fit two standard rail sizes (3.5" and 5.5" rails – click link above to visit). They rest securely on top of the deck rail and don’t eat up any floor space. Game changer.

This year, we filled both of our deck rails with these planters, and now? We’re basically farming herbs on the fifth floor.

The best part is how much we’re able to harvest—regularly. I’ll go out and cut big bundles, use them in meals or drinks, and by the next week, the plants are lush and full again.

What We’re Growing

We aimed for a balance of everyday kitchen staples and fun, aromatic herbs for drinks and infusions. Here’s our 2025 lineup:

Cooking herbs:

• Basil

• Oregano

• Thyme

• Italian parsley

• Rosemary

Soothing & aromatic herbs:

• Lemon balm

• Spearmint

• Mojito mint

• Classic mint

We’ve loved having multiple mints to compare. Mojito mint has won our hearts. It's very fragrant and perfect for cocktails and mocktails. Next year, that might be our one and only.

What Herbs to Group Together (And What Not To)

We learned this one the hard way: not all herbs should share a pot.

This year, we put thyme in with spearmint and lemon balm, two big spreaders. By midsummer, thyme was totally crowded out. Next year, we’ll be more intentional about grouping based on growth habit and water needs.

Here are some smart pairings and things to avoid:

Herbs That Grow Well Together

• Basil + Parsley: Both like rich soil and consistent watering.

• Oregano + Thyme + Rosemary: Mediterranean trio loves full sun and drier soil. Great low-maintenance combo.

• Mint (solo only): Any mint, especially spearmint, mojito, or lemon balm, should have its own container. They spread like wildfire.

• Lemon Balm + Mint (optional): If you’re okay with chaos and frequent harvesting, these two can grow together, but be ready to trim aggressively.

What We’ll Do Differently Next Year

• Keep thyme and oregano together. Both are compact and happy in drier soil.

• Give mint and lemon balm their own space.

• Avoid mixing vigorous herbs with more delicate ones.

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How to Clip and Harvest Herbs (So They Keep Growing)

One of the biggest keys to abundance is how you harvest. Regular clipping actually encourages more growth, but each herb has its own way:

Basil

• Clip from the top, just above a pair of leaves. This encourages branching and bushier growth.

• Avoid cutting all the way down the main stem.

Parsley

• Always harvest from the outer stems, near the base.

• Leave the inner stems. They’re the new growth!

Thyme

• Snip sprigs from the top with sharp scissors.

• You can harvest regularly, but don’t cut it all the way down. Leave several inches for regrowth.

Oregano

• Like thyme, harvest by trimming sprigs above a leaf node.

• Let it flower occasionally to attract pollinators, but snip flowers off for better flavor.

Rosemary

• Trim a few inches from the tip of each branch.

• Avoid cutting into the woody base. Stick to the soft green parts.

Mint + Lemon Balm

• Cut stems just above a leaf pair to promote bushier growth.

• Harvest frequently to prevent flowering (which can make them taste bitter).

How We Use Them

Here are just a few ways herbs have found their way into our daily life:

• Cooking: tossed into eggs, salads, sauces, grilled meats, and pasta

• Cocktails: mint and lemon balm in mojitos or bourbon smashes

• Shrubs & vinegars: flavored with basil, rosemary, or mint

• Teas: lemon balm and mint steep beautifully for a calming evening tea

• Garnishes: chopped parsley or thyme instantly freshen up a plate

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Tips for Starting Your Own Herb Garden (Even in Small Spaces)

Whether you’ve got a deck, a balcony, or just a sunny windowsill, you can absolutely grow fresh herbs. Here’s what’s worked well for us:

• Use vertical space. Deck rail planters or wall-mounted shelves keep your space functional.

• Start with what you use. If you always buy parsley or mint, that’s a great place to begin.

• Harvest often. The more you snip, the more your herbs grow.

• Sun and water matter. Ours get good afternoon light and regular waterings. Just be sure not to drown them.

• Mix practical with playful. Grow what you love to eat and what feels fun to experiment with (lemon balm was a new one for us this year, and we love it!)

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Shop Our Favorite Deck Planters

We use these deck rail planters from Amazon and absolutely love them. They fit snugly on most standard rails and let us maximize vertical space without sacrificing our tiny deck footprint.

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Hi, we’re Kevin & Kate.

We share seasonal recipes, cozy cocktails, and intentional ways to connect at home—whether that’s through a tiny herb garden or our weekly Date Nite menus. If you love good food, warm moments, and making the most of your space, we’d love to stay connected.

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