Can anyone please recommend a few culinary herbs, perennials and annuals, that I could grow in small, shallow (2 inches deep) bonsai dishes? Surely there are some better suited than others. Thanks.
You don't state where you live or if the container will be indoors or outdoors or outdoors, good drainage, etc. which can affect the herbs.
However, off hand, I would suggest Corsican mint and some of the creeper thymes, i.e. elfin, red-flowered, pink chintz, coconut, caraway, and Annie Hall to name just a few.
Thanks. I am in zone 5/6 and can keep them in or out in full sun either way. I mostly want them for my kitchen windowsill for fragrance/decoration.
Does Chervil have the same deep taproot that similar-looking herbs (like cilantro) have?
A depth of 2 inches really doesn't give you enough room for any of the culinary herbs - taproots or not. You'd be better off using small but deep pots than bonsai trays.
True, but I grow the herbs that I mentioned above, and I have found them to have a very shallow root structure. That's why I only mentioned the mint and thymes mentioned above.
You could try Greek bush basil, though two inches is very shallow indeed.
I have Rosemary, Thyme and Pomegranate in 2.5 inches containers growing in a afternoon sun location.
Needless to say they require watering twice dairy.
Ankrara's Hobby Corner
My sage, mint and thyme are doing very well in the kitchen window. I also have dill. What's important is watering often if they are in small pots.