Cutting Back a Herb Container
This week I’m cutting back a container filled with mint, thyme, and sage. These herbs have worked hard all summer, and now is the time to give them a tidy so they stay healthy through winter and return strongly in spring.
Background on Mint, Thyme & Sage
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Mint (Mentha) is a vigorous perennial that spreads quickly. Left unchecked, it becomes straggly, with stems dying back in winter before fresh shoots return in spring.
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Thyme (Thymus vulgaris) is a woody perennial herb. Without trimming, it can become leggy and sparse, losing its compact shape.
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Sage (Salvia officinalis) is a semi-woody shrub. It holds its leaves through winter but benefits from light pruning to encourage new shoots.
Why Now?
September is the perfect time for this job. Growth is slowing, but plants are still active enough to recover from a trim. Cutting back now reduces the risk of disease, helps prevent herbs from becoming woody, and keeps your container looking neat.
What You’ll Need:
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Sharp scissors or secateurs
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A bucket or trug for clippings
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Fresh compost for topping up if needed
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Watering can
Step-by-Step Instructions:
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Mint – Cut stems right back to just above soil level. Don’t worry, it will die down completely over winter and re-sprout strongly in spring.
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Thyme – Use sharp scissors to trim back lightly, removing flowered stems and straggly shoots. Avoid cutting into old, woody stems, as these rarely regrow.
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Sage – Cut back about one-third of the newest growth. This keeps plants bushy without leaving them too bare before winter.
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Remove any yellow or damaged leaves.
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Check the compost level — top up if it has sunk, and firm gently.
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Water lightly to settle plants back in.
Aftercare:
Place the container in a sunny, sheltered spot. Mint will die back completely, while thyme and sage should hold evergreen foliage. In very cold weather, move the pot close to the house wall or give it a little protection with fleece. Avoid heavy watering in winter, as damp soil is more damaging than cold.
By spending just a few minutes cutting back now, you’ll keep your herbs compact, healthy, and ready to burst into fresh growth next spring.
