As most of my gardening attention shifts to houseplants and things I can grow inside, I wanted to share one of my favorite container gardens.  It is a countertop bonsai garden made with herbs that I created last year for the Summer 2015 Issue of PITH + VIGOR.

Kitchen Countertop herb garden bonsai planting recipe. How To DIY.

The stems of variegated basil are almost woody and seemed ideal for pruning into a bonsai.  Of course this isn’t real bonsai, just sort of. And I can hardly claim to be a bonsai artist, but just thinking about the cuts and how they look like a little tree makes me feel a little more artistic.

At first the clippings were purely to sculpt the tiny herbs into a miniature landscape (and make a nice dinner), but with each kitchen creation more tiny snippets were taken and a diminutive garden continually took a new shape.


Ocimum x citriodorum ‘Pesto Perpetuo’ (Variegated Basil)

Thymus pseudolanuginosis (Wooly Thyme)

Rosmarinus officinalis (Rosemary)

Lavender ‘Niko’


Sheet moss


Mezzo Mod Dish in (Not So) Mellow Yellow from Steel Life.




Sorry, comments are closed for this post.

Follow @PITHANDVIGOR on Instagram