From Preparedness Mama
You have the freedom to plant several types of herbs and vegetables with a planting depth of 8 inches. This is where your creativity really begins to shine! We have all seen those beautiful combination plantings with lots of color and trailing plants. This is what you can do in an 8 inch container. Remember to select a container that will give your plant’s roots room to grow, but not so much that it will not fill out the pot.
Be aware of the spacing recommendations on the seed packet or plant label, but push the limits. Just like planting in this grow bag, you can space plants closer together in a container than in a garden. Consider the mature size of the plants you will be growing
Plant leaves should grow to touch each other in a container, providing shade that will help retain moisture in the pot. If you have chosen the right kind of potting soil, and are using mulch, weeding should be minimal.
Container Type – Plastic vs. Clay
Unglazed clay pots, such as those made of terracotta, are porous and water can quickly evaporate from them. These may seem more natural or appeal to those who want a certain look, so if you are using these, soak them before planting to slow down evaporation.
Plastic containers offer an advantage if they are to be placed in full sun, because they will hold water longer and not need watering as often as clay. If you like the look of clay, there are look-a-likes available in plastic.
No Soggy Soil – Drainage is Important
If the 8 inch pot you’ve chosen doesn’t have a drainage hole in the bottom, add one. Your container must allow for drainage when you water. If you don’t want to put a hole in a decorative container you can simply put a smaller pot inside the decorative one, being sure there is some room at the bottom for water to drain out. This will provide a reservoir for the water to drain into. The soil has to drain water or the plant roots won’t be able to breathe.
What can you grow in an 8 inch pot? A LOT!
Bell Pepper, Cabbage, Carrot, Chard, Chiles, Cucumber, Eggplant, Fava Bean, Fennel, Kale, Leek, Melon, Parsley, Parsnips, Pumpkin, Rosemary, Sage, Squash, Tarragon, Tomato and Turnip.