Some balconies are oriented in such a way that they rarely receive sunlight. Nevertheless, you can turn these cookies into a green oasis. Robust herbs and even some types of vegetables are particularly good and you can easily plant them there. If you only get a little light on your balcony, you don’t have to go without delicious and fresh herbs. We’ll tell you which varieties you need, what you should pay attention to when watering and harvesting, and even have a delicious pesto recipe for you.
Herbs and vegetables that love shade
So that you know which herbs survive in the shade, we have a list of some varieties for you that can be grown on a north-facing balcony or in partial shade without any problems and enjoyed later.
- Wild garlic
- Watercress
- tarragon
- Chard
- Nasturtium
- chervil
- Arugula
- Parsley
- spinach
- dill
Little tip: Avoid growing tomatoes, strawberries or Mediterranean herbs. They feel much more comfortable in the sun.
What should you consider when watering?
When watering, the timing is perfect: it’s best to plan watering for the early hours of the morning. When the sun is still low, hardly any moisture evaporates and the herbs can strengthen themselves for the day. Alternatively, the evening is also suitable. But be careful: well-intentioned is often the opposite of well-maintained. A shady balcony dries more slowly than a sunny south-facing balcony. Therefore, do not overdo it with the watering can. Most herbs are extremely sensitive to waterlogging. If the roots are permanently submerged in water, there is a risk of root rot – and that is a certain death sentence for your green favorites.
What are the harvest times for shade herbs?
Watercress and wild garlic can be harvested in spring up to and including May. Tarragon, chard, nasturtium and chervil are usually harvested from May until the cold snap. This also applies to arugula and parsley. Dill can be harvested all summer long.
Our delicious recipe idea for the shadow herbs
Wild garlic is simply the most stable herb among the shade herbs. You can conjure up a delicious pesto in no time using wild garlic. Simply put the wild garlic with pine nuts, parmesan, olive oil and a little salt in a blender and you have a delicious alternative to store-bought pestos from the supermarket.
