Herbs: the van staples

Herbs are the backbone of van gardening. Basil, parsley, coriander, mint, thyme, oregano and chives all grow happily in 12–15cm pots. They tolerate some neglect, they crop for weeks, and they transform cheap pasta or rice into something worth eating.

Basil needs warmth (above 10°C at night) and consistent moisture. In a hot van, it can wilt in hours, so park in shade during heatwaves or move it inside. Greek basil and 'Pesto Perpetuo' are compact cultivars that suit small pots. Sweet Genovese gives bigger leaves but needs a 2-litre container minimum.

Mediterranean herbs — thyme, oregano, rosemary, sage — are tougher. They survive dry spells, prefer full sun, and ask for little water. Creeping thyme and prostrate rosemary stay low, which matters when headroom is limited. Mint is indestructible but invasive; grow it alone or it will strangle everything nearby.

Coriander bolts in heat, so in summer grow Vietnamese coriander instead — it tastes similar, never flowers, and thrives in part shade. Parsley (flat-leaf 'Italian Giant' or curly 'Moss Curled') is slow from seed but lasts nine months once established. Chives tolerate cold, need almost no care, and regrow every time you cut them.